Boston Market recently announced that it has significantly reduced sodium in several key menu items and is well on its way to reducing total sodium across its menu by 15% by the end of 2014. Since beginning testing of reduced sodium options at select locations in 2010, the chain has expanded its sodium reduction initiatives in all 458 of its restaurants, including reducing sodium by 26% in mashed potatoes, 50% in poultry gravy, 18% in meatloaf, and 20% in rotisserie chicken. In 2012, the company announced that it would remove salt shakers from its tables as part of its sodium reduction initiative. – MeatPoultry.com
Sunflower Seed Lawsuit Against ConAgra Can Proceed
A U.S. appeals court recently revived a lawsuit against ConAgra Foods over the amount of sodium the company discloses on sunflower seed packages. Lawyers for a purchaser of ConAgra’s DAVID Sunflower Seeds claim the nutritional information misrepresents the sodium content of the seeds by focusing exclusively on the kernels. Because most consumers place the entire seed in their mouths before eating the kernel and spitting out the shell, ConAgra should disclose the sodium in both, the lawsuit argues. A lower court judge dismissed the lawsuit, but a three-judge panel recently ruled 2-1 that the shell coatings are intended to be ingested, noting the ranch- and nacho cheese-flavored coating options. – Reuters
Lessons on Salt for Dietitians... by a Chip Maker
Snack and soda makers are playing a role in educating the dietitians who advise Americans on healthy eating. Companies such as Frito-Lay, Kellogg’s, and Coca-Cola are offering seminars, online classes, and workshops that are usually free to dietitians. The practice has raised ethical concerns that the practice gives the food industry too much influence over dietitians, who can take the classes for educational credits to maintain their licenses. The educational outreach extends outside of the classroom: Frito-Lay says more than a thousand dietitians are signed up to receive “SnackSense,” a newsletter from its online resource for health professionals. A recent issue highlighted the moderate sodium levels of a new line of Tostitos and offered recipes using the chips. – Associated Press
Mineral Salts Are an “Elegant” Choice for Sodium Reduction in Bakery Sector
Mineral salts high in magnesium and lower in potassium represent a functional and nutritious solution for sodium reduction in baked goods, according to food science consultant Helen Mitchell. Commercially available mineral salts have varying levels of magnesium and potassium, she explained, but for the optimal bread product in terms of taste, shelf life, and nutrition, a mineral salt high in magnesium chloride and slightly lower in potassium chloride is ideal. This type of mineral salt “could be the future for sodium reduction” because the integrity and taste of bakery products are maintained even at very low levels of sodium. – FoodNavigator.com