Salt (sodium chloride) is that magical ingredient that delivers flavor, structure, food safety, and food preservation benefits. However, as with all good things, there are ceilings for safe consumption, which is why the food industry has long focused on finding alternatives. In October 2021, the U.S. Food and Drug Administration released new voluntary guidance on sodium reduction in 163 categories of commercially prepared foods with the overarching goal of reducing consumption by 12% over the ne…
This article discusses the challenges of crafting clean label dairy products while preserving quality, shelf life, and food safety.
Contributing Editor A. Elizabeth Sloan analyzes the opportunities for formulating foods with fruit and vegetable ingredients.
Three seasoned sensory scientists share their thoughts on the complexity of measuring consumer perceptions, the value of academic/industry collaboration, the evolution of the discipline, and why they love what they do.
Stay up to date on the latest health and nutrition topics and trends with IFT's featured resources, from blogs to peer-reviewed articles to on-demand videos.