Reduction Potential: Salt and Sugar Have Synergistic Effects on Extruded Snacks
Salt and sugar may have synergistic effects on the texture and quality of extruded snack products—those that are mixed and forced through an opening to be shaped and cut to a specific size—and there is potential to reduce both ingredients without negative effects, according to new research published in the Journal of Food Engineering. The synergistic effect of reducing salt and sugar levels means it may be possible to decrease the salt and sugar in extruded products while maintaining textural quality, according to the researchers. – Bakeryandsnacks.com
ConAgra Foods Reveals Nutrition Findings
ConAgra Foods, one of North America’s leading food makers, recently presented findings from nutrition studies and hosted a session at the 2014 Experimental Biology conference. As part of a special session on sodium, nutrition, and health, experts examining the science to date regarding sodium intake said that the latest research does not support sodium intake reduction to current recommendations of 1,500 milligrams or even 2,300 milligrams. Citing a recently published study in the American Journal of Hypertension, the presenters noted that the lowest risk for heart disease observed was associated with sodium intakes similar to average American sodium intakes. “While the sodium science evolves, it’s important to remember that heart health is much broader than sodium intake,” said Kristin Reimers, nutrition director of ConAgra Foods. – Broadway World
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Schools Seek Changes to Healthier Lunch Rules
Some schools say mandatory school meal changes have been expensive and difficult to put in place, and school officials are asking Congress and the U.S. Department of Agriculture (USDA) to roll back some of the requirements. Although school nutrition directors across the country generally agreed that healthy changes were needed in school lunches and students have adapted easily to many of the changes, some directors say the standards were put in place too quickly. Schools will have to lower the total sodium levels in their meals for the next school year and will have to lower them even further by 2017. School lunch directors say the 2017 target—935 milligrams total in an elementary school lunch and 1,080 milligrams in a high school lunch—is not feasible and that students will reject the foods. USDA’s Janey Thornton, a former school nutrition director, acknowledges the food industry is not there yet, but she encourages frustrated school lunch directors to “worry about today first before we imagine the worst down the road.” – Associated Press