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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.
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.
Food Processing December 2007 David Feder	Well Noted: Because Nutrition Research Was Always This Way The connection between total dietary fat intake, blood cholesterol levels, obesity and disease/mortality is not 100-percent certain.
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.
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 March 2010 Diane Toops	Challenges of Lowering Sodium Consumers want to be assured that lower sodium does not mean less taste.
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 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.
Food Processing July 2012 Diane Toops	Food Processors Chip Away at Salt Salty snacks present unique challenges for sodium reduction.
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 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 Processing February 2012 Dave Fusaro	The Food Industry Fights Back On obesity, food safety, 'questionable' ingredients, the industry can do a better job of tactfully defending itself; the key is transparency.
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 March 2011 Dave Fusaro	USDA and HHS Release 2010 Dietary Guidelines for Americans The final recommendations deviate little from last June's committee report, but they do go softer on sodium.
Food Processing July 2013 David Phillips	Food Processors Find New Sodium Alternatives Manufacturers continue looking for ways to lower sodium without losing flavor.
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.
Food Processing October 2012	Potassium Chloride Improves its Aftertaste While vendors tweak the sodium replacer, other mineral salts jockey for position.
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.
Food Processing July 2012 Diane Toops	American Consumers are Confused About Diet and Health Study shows Americans' believe 'figuring out their taxes is simpler than improving diet and health.'
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?
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.
Science News October 21, 2006 Janet Raloff	A Salty Controversy over Sodium-and-Health Papers A public-interest group has raised a ruckus over salt-industry payments to the authors of a nutrition journal's package of articles on salt's influence on health.
Food Processing June 2006 Diane Toops	Toops Scoops: Our own worst enemies Consumers may fudge answers on healthy-eating surveys, but they also appear to know what they're supposed to eat and what to avoid.
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.
Food Engineering April 1, 2005	Regulatory Watch Senate bucks White House, blocks Canadian beef... Center for Science in the Public Interest sues FDA to have salt classified as a food additive...
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.
AskMen.com November 17, 2015 Anthony Yeung	Weight Loss Myths Four things nutritionists will never tell you about losing weight.
Food Processing December 2006 David Feder, R.D.	Well Noted: The four B's of nutraceuticals With few exceptions, wellness ingredients are restricted to beverages, bars, baked goods and breakfast foods. Processors need to look at other opportunities to incorporate functional ingredients into the food chain.
Food Processing June 2010 Diane Toops	Toops Scoops: The Food Industry Is Besieged Increasing pressure from Feds and parents means big challenges ahead.
Food Processing August 2012 Anibal Concha-Meyer	Who Needs Salt? Yeast extracts, improved potassium chloride, even spices can provide the flavor enhancement once are unique to salt.
Food Processing February 2010	Ingredient Round Up: Salts Salt is the focus for our February Ingredient Round Up.
AskMen.com	Brendan Brazier On Holistic Nutrition Making the shift toward clean, plant-based nutrition allowed me to forge a seven-year profession as an Ironman triathlete out of average natural ability.
Food Processing April 2007	Wellness Foods HealthBites: April What's happening in the world of nutrition and health.
Food Processing January 2006 Diane Toops	Toops Scoops: I'm Lovin' it; so Should You McDonald's is fighting a battle for the entire food industry, putting nutrition facts on wrappers and asking consumers to make wise choices.
Food Processing April 2011 Diane Toops	Healthier Snacks are a Chip Off the New Block U.S. manufacturers are working hard to provide better-for-you snacks with new oils, less sodium.
Prepared Foods January 1, 2007	Reducing Sodium, a Matter of Taste Sodium reduction is not simple, but there are a number of ingredient options and tactics available to formulators.
Food Processing June 2013 Rory Gillespie	Consumer Attitudes Show Positive Change About Healthy Snacking If chips can include a full serving of vegetables, snacking can be a healthy part of your diet.
Food Processing June 2005 John L. Stanton	Market View: The first pyramid never worked Rather than admit failure, the government acts as if the guidelines have been working and gives us more of the same. Perhaps its up to the food and beverage industry to find new, creative solutions to America's disastrous diet.
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?
BusinessWeek November 18, 2010	The Food Lobby Fights Back How food and drink companies responded to a federal advisory panel's recommendations on new dietary guidelines.
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.
Food Processing Lauren Swann	Food and Beverage Market for Kids Growing Like a Weed By 2007, sales of kids' foods and beverages could reach as high as $38 billion or more.
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.
Prepared Foods July 22, 2007 Mark Hostetler	Promoting Safe and Nutritious Congress, the FDA and USDA have created a changing regulatory environment for food marketers.
Prepared Foods October 1, 2006 Marcia A. Wade	The Snack Pack: Boomers Eating for Health Snack food manufacturers hoping to target Baby Boomers have the daunting task of providing delectable, taste-tempting foods that help combat age-related diseases.
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."
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.
Prepared Foods April 2009	Article: Phosphates Aid Sodium Reduction Sodium-free phosphates can be used to replace sodium-based phosphate ingredients, which help formulators develop the better-for-you products consumers demand.
Chemistry World September 22, 2009	Interview: Building functional foods on the nanoscale Ian Norton talks to Phillip Broadwith about engineering the structure of foods to make them smarter and healthier
Food Processing August 2011	Focus on Health: Happy World Heart Day Here's what Unilever and PepsiCo are doing to improve heart health globally.