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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.
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.
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.
Chemistry World November 6, 2014 Melanie White	Modelling mastication Scientists in Australia and New Zealand have used three-dimensional computational modelling to reveal the dynamics of food breakdown and flavour release during human chewing.
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 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 July 2012 Diane Toops	Food Processors Chip Away at Salt Salty snacks present unique challenges for sodium reduction.
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 September 2009 Diane Toops	Demonizing Salt: America's Assault on Salt Shaking out sodium looks like the next trans fat for food processors.
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 March 2010 Diane Toops	Challenges of Lowering Sodium Consumers want to be assured that lower sodium does not mean less taste.
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 October 2008 Hollis Ashman et al.	Consumer Trends: Frito-Lay's TrueNorth Merges Crisps, Crackers and Nuts Frito-Lay creates another new brand -- and another new category -- with True North Pistachio Crisps.
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 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 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 March 2013 Stuart Cantor	Snack Trends 2013: Health and Indulgence Square Off The endless variety of savory, salty, cheesy and sweet flavors coating snack foods yields a texture and taste combination to suit just about any consumer's discriminating palate.
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.
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
The Motley Fool March 25, 2010 Mike Pienciak	Say Goodbye to Salty Profits Costly now, these innovations should carry value down the road. Companies such as PepsiCo are combating headwinds with a major push into healthier -- or just less-bad-for-you -- versions of classic products.
Food Processing February 2010	Ingredient Round Up: Salts Salt is the focus for our February Ingredient Round Up.
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?
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 June 1, 2005 David Kilcast	Flavor: How Much Do We Really Understand? The enormous importance of flavor to consumer choice has triggered a revolution in our understanding of flavor technology in recent years, as the developments outlined here demonstrate.
The Motley Fool February 21, 2006 Stephen D. Simpson	Does Compass Point to Value? One of the leading producers of salt in this country (and in the UK), Compass might just qualify as one of those "boring but great" businesses and stocks.
Food Processing October 2012	Potassium Chloride Improves its Aftertaste While vendors tweak the sodium replacer, other mineral salts jockey for position.
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 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...
Food Processing August 2011	Focus on Health: Happy World Heart Day Here's what Unilever and PepsiCo are doing to improve heart health globally.
AskMen.com Dave Golokhov	The Dangers of Salt Spike TV's 1000 Ways To Die shows us there's many ways to go, but according to the British Medical Journal, the real serial killer sits in a shaker on almost every table in North America.
Food Processing March 2007	Ingredient Round-Up: Savory flavors Savory flavors and ingredients, including salty, celery and custom formulations for sodium and organic products.
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.
AskMen.com James Fell	Exercise And Eating Even with all the running, cycling, weightlifting, and other exercise I do, I know I don't have carte blanche to eat whatever I want.
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.
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?
Chemistry World May 26, 2009 Phillip Broadwith	Salt nanowire surprise Common table salt - normally a brittle crystalline material - can be pulled into nanowires that will extend by more than twice their own length without breaking
Science News January 28, 2006 Janet Raloff	Born to Love Salt A new study finds that among normal-weight newborns, the smaller a baby is at birth, the more likely it is that he or she will show an early and strong preference for salty fare.
Chemistry World October 2011 Philip Ball	Column: The Crucible Salt Awareness week seeks to highlight the health hazards of salt overconsumption.
Chemistry World May 2011 David Julian McClements	Chemistry and our diet by 2020 Any change in our diets between now and 2020 will come down to a mixture of demographic, societal, economic, and scientific developments.
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 August 2013	New Food and Beverage Rollout: August 2013 Consumers can cool down and eat healthy with these delicious treats like South Beach Diet Protein Bars, Yummy Yammy Sweet Potato Salsa, and Inventure Foods Jamba Green Fusion Smoothie Kit.
Chemistry World April 8, 2015 Elisabeth Bowley	Salty soil set to hamper Bangladesh crop production Salinity changes are a serious threat to agricultural in coastal Bangladesh
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).
Geotimes December 2005 Kathryn Hansen	Road Salt Contaminates Water When faced with a winter storm, cities deploy trucks to cover city streets with salt. The nation's favorite deicer, however, pollutes freshwater, and new research suggests the effects of road salt may be more widespread than previously thought.
American Family Physician October 15, 2004	High Blood Pressure An informative pamphlet on what high blood pressure is, what the numbers mean and how and when the condition may be treated.
Prepared Foods November 1, 2006	Abstracts -- November 2006 Salt replacers act as flavor enhancers... Fully-cooked meat toppings... Intensely flavored infused oils... etc.
American Family Physician September 1, 2003	Healthy Eating for Blood Pressure Control You can help lower your blood pressure by eating foods that are part of a healthy diet. If you want to keep your blood pressure normal, the best diet is one that is low in salt, sugar, and fat, and high in calcium, magnesium, and potassium.
Entrepreneur September 2007 Kim Orr	Mineral Miracle The salt of the earth was a natural niche for one curious couple.
Food Processing July 2008 Mark Anthony	Formulating healthier snacks The modern approach to snacking is changing as progressive companies make an effort to lift snacking to its original status
American Family Physician June 1, 2006	High Blood Pressure: What You Should Know A patient guide: What is high blood pressure?... What if I have heart or kidney problems or diabetes?... What can I do to help lower my blood pressure?... etc.