New Cargill Salt facility enables customers an assured supply of potassium chloride
Why the addition of potassium is one of the changes to the Nutrition Facts Label in 2018 and how to add it to your product’s food label while also reducing sodium.
Companies looking to provide a salty flavor burst while using less sodium can use our salts made using the Alberger® process.
Late last year, the FDA made a request for public input as it works to redefine the nutrient content claim, “healthy,” for food labels.
For food producers, transparency in regards to nutrition focused reformulations could potentially grow sales compared to stealth reformulations of the recent past.
2015-2020 Dietary Guidelines for Sodium Infographic
There are two strong and growing salt-related needs in the food processing market today: reducing the amount of sodium in a product and declaring sea salt on an ingredient list.
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.
Baked goods manufacturers are starting to reduce or replace ingredients to cater to millennials’ penchant for food products with consumer-friendly ingredient lists.
Harvard University Dining Services discusses why it was important for them to reduce sodium levels across their menus.