Extended comment period is to allow greater discussion between the FDA and the public and obtain clarity on aspects of the guidance document.
Younger consumers are revitalizing the soup category with their interest in premium broths and stocks.
From shifting eating habits to new ingredients, opportunities are rising for creativity in the foodservice realm.
Harvard University Dining Services discusses why it was important for them to reduce sodium levels across their menus.
The food industry continues to see interest in sea salt grow – for a variety of reasons.
Janice Johnson, Technical Service and Applications Leader at Cargill, demonstrates the benefits of using Diamond Crystal® Fine Kosher Salt compared to standard granulated salt.
Fast casual and other foodservice outlets respond by offering wholesome menu items with transparent nutrition profiles.
Foodservice operators can improve the taste of their fried foods and seasonings better than they ever have before and they will waste less salt using Cargill’s new Diamond Crystal® Fine Kosher Salt.
The FDA released draft voluntary guidance on sodium reduction goals for commercially processed, packaged and prepared foods.
CSPI requested that the FDA consider rulemaking to ensure the safe use of salt as a food or food additive.
Comparing the tastes and purchase habits of baby boomers and millennials in the world of snacks and sweets.