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…
News and trends about the food system.
IFT President Christopher Daubert explores how the IFT community is helping food system professionals navigate industry tipping points through collaboration, advocacy, and science-driven solutions.
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Focusing on the intersection of human and planetary health, Alyson Greenhalgh-Ball is working to improve the food ecosystem.
Food safety expert Steven Gendel examines the implications of proposed changes to the GRAS system and emphasizes that increased transparency will require increased resources for the FDA.