There are numerous options that manufacturers of baked goods can use to reduce sodium, fat, and sugar in their products, including replacing ingredients and altering processing methods or conditions. But restructuring or repositioning ingredients represents an important part of future development in the bakery sector, according to Leatherhead Food Research’s head of innovation Wayne Morley, who said creating smaller salt crystals is one possibility. Morley noted that although technologies for ingredient manipulation are available, industry uptake has been rare because of cost considerations and “a fear of the unknown.” He expanded on his commentary in a second article, where he discussed whether bakery manufacturers should consider incremental sodium reductions. – Bakery and Snacks
Sea Salt Cuts Sodium by 40%
A new Irish firm called Oriel Sea Salt is harvesting sea salt directly from the ocean using a new process it said will enable restaurants and manufacturers that prepare premium foods to use up to 40% less salt in their recipes without losing flavor. – Foodmanufacture.co.uk
The Power of the Private Sector to Save Lives
CDC Director Tom Frieden said that CVS Caremark’s recent announcement that its stores will stop selling tobacco products by October 1, 2014, is a great example of a company voluntarily “doing the right thing.” Frieden noted several examples of companies that have taken action to help their customers live healthier lives: ConAgra Foods, which voluntarily lowered sodium in its packaged foods by 20% and is continuing to develop products with less sodium; Kraft Foods, which lowered sodium by 10% in its products; and Heinz, which lowered sodium in its signature ketchup by 15%. – Huffington Post