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AskMen.com Jacob Franek	Low-Sodium Diet And Men Most men consume far too much sodium, usually because we add too much table salt to our food.
BusinessWeek December 3, 2007 Eamon Javers	Salt Could Soon Be on the Fed's Hit List The FDA is looking again at the role sodium plays in heart disease - and foodmakers are scrambling.
Food Processing August 2008 Mark Anthony	Season with (only) a grain of salt The demand for low-sodium formulations is still big enough to stimulate creative solutions to the problem of lowering the salt content of prepared food while retaining customer appeal.
Food Engineering February 1, 2005	Regulatory Watch Feds say mad cow system works... Bioterrorism Act builds on already tight regs...
Food Processing September 2009 Diane Toops	Demonizing Salt: America's Assault on Salt Shaking out sodium looks like the next trans fat for food processors.
Food Engineering May 1, 2005	Ag secretary pledges increased beef-import support The US Secretary of Agriculture told food processors recently that Canadian ranchers are complying with BSE-related feed bans, and his office will appeal a temporary restraining order blocking the resumption of imports of Canadian cattle younger than 30 months.
Food Processing June 2005 David Feder, R.D.	Bad science slams salt Again this year, salt was slammed by both the USDA and the Center for Science in the Public Interest -- in reports that had all of the trappings of legitimate science, but little, if any, substance.
Reason June 2005 Jacob Sullum	Suing Sodium A lawsuit filed in February demands that the FDA treat salt as an additive instead of an ingredient, a step that would make it possible to impose reductions in salt content on food manufacturers. But is it necessary from a health standpoint?
Food Processing August 2011 Dave Fusaro	Editor's Plate: Salts Gets in Some Licks But don't rush to judgment on either side of the sodium debate.
Food Engineering October 20, 2008	Listeria still crawling around While the major Listeria outbreak in Canada has subsided, two unrelated recalls show the possibility of Listeria contamination in foods north and south of the Canadian border.
Food Processing June 2011 Diane Toops	Are We Dumb Or Numb When It Comes To Heart Health? Our news and trends editor advises food processors to take consumers' views on health surveys with a grain of salt.
Food Processing March 2010 Diane Toops	Challenges of Lowering Sodium Consumers want to be assured that lower sodium does not mean less taste.
Seasoned Cooking September 2005 Michael Fick	Should You Reduce Your Salt Intake? The Center for Science in the Public Interest says yes, but the Salt Institute offers a strong defense against it. Here are some sound bites from each side -- and several ways to reduce your sodium intake.
Prepared Foods May 1, 2006	Flavor Enhanced, Salt Reduced Full flavor delivery in low-salt products can be accomplished using its high nucleotide yeast extracts, says this ingredient supplier.
Food Processing August 2011 Anthony & Feder	Salt Pinches Back While a closer look at sodium means processors may now feel better looking for their long-lost shaker of salt, consumers still are taking their wariness to the checkout counter.
AskMen.com Phil Franklin	Unhealthy Ingredients On Food Labels You've probably heard this advice before: Read the nutritional labels on food before you buy it. With the obesity rate now double what it was in 1980, that advice is all the more relevant today.
The Motley Fool November 18, 2004 W.D. Crotty	Is Mad Cow Disease Back? Beef export markets will likely remain closed due to another possible case of mad cow disease, putting pressure on Tyson Foods and other beef-sensitive stocks.
AskMen.com Sabrina Rogers	Q&A: Too Much Tuna, Sodium & More What's the deal with trans fats? Why is sodium so bad for you? Can you eat too much tuna? What the heck are nitrates? Read answers to these burning questions and more.
Chemistry World April 30, 2015 Jessie-May Morgan	Salt and flavor reach a compromise Scientists in the UK have developed a water-in-oil-in-water emulsion that could cut salt levels in emulsion-based food by more than a fifth but maintain the same flavor.
The Motley Fool December 24, 2003 Alyce Lomax	How Now, Mad Cow? Restaurant stocks could suffer due to the first identification of a case of mad cow disease in the U.S.
Prepared Foods January 2008 David Kilcast	Cutting Sodium An overview of salt's technical functions and impact on human sensory perception is provided, along with suggestions for salt-reduction strategies.
Food Processing July 2012 Diane Toops	Food Processors Chip Away at Salt Salty snacks present unique challenges for sodium reduction.
American Family Physician June 15, 2005 Laura Coughlin	Quantum Sufficit - Just Enough Do you ever think of new medical breakthroughs as "space-age medicine"?... Everyone knows that being overweight has health risks... An electronic nose has long been used in the food, wine, and perfume industries... etc.
BusinessWeek January 12, 2004 Arlene Weintraub	Commentary: A Bum Steer On Mad Cow Disease Despite USDA reassurances, America's beef supply -- and its citizens -- are at risk.
BusinessWeek March 7, 2005 Arlene Weintraub	Mad Cow's Stubborn Mystery Scientists still know far too little about the disease -- and the feds are making rules in the dark. Many uncertainties are in the spotlight right now as the Agriculture Dept. prepares to resume trading of some live cows and packaged beef with Canada.
The Motley Fool December 8, 2005 W.D. Crotty	Beefing Up Exports Japan partially eases its ban on imported U.S. beef. The news lifted Tyson's stock a modest 2% by midday. However, investors should remember that in the absence of U.S. beef, Australia stepped in to keep steaks and burgers on Japanese tables.
Food Processing July 2006 David Feder	Editor's Plate: AMA not worth its salt It seems the American Medical Assn. has decided MDs know more about nutrition than nutrition scientists. They don't. It should focus its attention on issues it's supposed to know about -- like how to care for sick people.
Food Processing November 2007	Editor's Plate: For public consumption Processors should take the initiative against pseudoscience health reporting.
Prepared Foods December 2008 Kerry Hughes	R&D: The Yeast of Our Concerns Biorigin has developed its Bionis(R) and Biotaste lines in response to the demand for enhancing the flavor of food formulations, especially those with reduced-salt content.
Inc. March 2004 Jess McCuan	Mad Cow Doesn't Scare This Rancher A top rancher's mad cow moment. A discussion on the disease's effects on the beef industry and what should be done.
Food Processing December 2005 Diane Toops	Category Report: Meating of the minds The $44.5 billion red meat industry posted an 18 percent increase in sales between 2002 and 2004, and a 39 percent increase since 1999. Consumption rates are not expected to change dramatically over the next few years.
Food Processing October 2012	Potassium Chloride Improves its Aftertaste While vendors tweak the sodium replacer, other mineral salts jockey for position.
Prepared Foods January 1, 2006 Marcia A. Wade	A Pinch of Salt Reducing the sodium content in processed foods is a challenging, but no longer impossible task -- thanks to natural ingredients, salt substitutes, yeast extracts and salt's "taste siblings."
Food Processing June 2010 Diane Toops	Toops Scoops: The Food Industry Is Besieged Increasing pressure from Feds and parents means big challenges ahead.
Chemistry World February 16, 2012 Elinor Richards	Making crisps healthier An investigation by UK scientists into how salt is released from crisps (known as potato chips in the US) as you eat them could lead to a healthier crisp that tastes just as good.
The Motley Fool January 5, 2004 Rex Moore	What Now for Mad Cow? Two weeks after the disease surfaced in the U.S., there are more questions than answers.
CIO March 1, 2004 Stacy Cowley	Tracking Mad Cows with IT The mad cow incident has made developing the underlying technology for the US Animal Identification Plan (USAIP)--in development since October 2002--an urgent priority for the USDA.
InternetNews December 31, 2003 Janis Mara	Beef Marketers' Online Mad Cow Flop Confronted with a marketing nightmare -- the first U.S. case of mad cow disease (BSE) -- Web sites of many beef businesses and organizations aren't responding.
Food Processing February 2010	Ingredient Round Up: Salts Salt is the focus for our February Ingredient Round Up.
Food Processing July 2013 David Phillips	Food Processors Find New Sodium Alternatives Manufacturers continue looking for ways to lower sodium without losing flavor.
The Motley Fool February 27, 2006 Brian Gorman	Campbell Soups Up Soup The soup outfit's new product initiative should give it a major marketing advantage. What will it mean to investors?
Nutrition Action Healthletter August 2000 Michael F. Jacobson	News From CSPI The government needs to close the loopholes in its meat-labeling proposal. Fresh meat (including ground beef) and poultry should have to follow the same rules as all other foods. That means that every package should carry full nutrition information, and that deceptive "% lean" claims on ground beef should be prohibited.
Food Processing December 2011 Diane Toops	Strategies for Making Heart-Healthy Products: Take out the Bad and Put in the Good While doubts increase about soy and sodium, there's no debating the wisdom of developing heart-healthy foods.
AskMen.com Joshua Levine	Prevent A Heart Attack: Part II Yes -- you can lower your chances of getting heart disease by choosing your foods more wisely.
BusinessWeek March 1, 2004 Janet Ginsburg	Now Is Not The Time To Drag Our Heels On Testing Two months after the Agriculture Dept. announced the first case of mad cow in the U.S., dozens of countries, including Mexico and Japan, continue to ban American meat. The USDA is dragging its heels on approving rapid tests.
AskMen.com November 17, 2015 Anthony Yeung	Weight Loss Myths Four things nutritionists will never tell you about losing weight.
The Motley Fool August 11, 2008 Alyce Lomax	Bad Beef at Whole Foods More bad news hits Whole Foods Markets with a recall of ground beef that could possibly be tainted with E. coli.
Chemistry World July 18, 2011 Meera Senthilingam	Appetite for salt linked to drug addiction Researchers in the US and Australia have identified the mechanism underlying an ancient animal instinct: our appetite for sodium chloride (salt).
Prepared Foods April 1, 2005	New Product Trends: In The Know Food industry briefs: Willamette Valley Vineyards receives first label approval of antioxidant in wines... Should food companies market to female gamers?... Trans fats down for the count; is sodium next?... Company and personnel moves...
InternetNews January 2, 2004 Susan Kuchinskas	'Mad' Scramble for Electronic Livestock Tracking RFID vendors say they have the technology at hand to help U.S. officials track the origins of mad cow disease in livestock. But who's going to get it down to the farm?