IFT Comments on Sodium Reduction

In 1969, the White House Conference on Food, Nutrition, and Health encouraged the food industry to reduce the amount of sodium in the food supply. Since then, food scientists and technologists have been actively pursuing innovative strategies to create new and reformulated lower sodium products. Last month in Food Technology, for example, an article discussed novel strategies for reducing sodium, focusing on advancements in using salt replacers, salt enhancers, along with flavor and aroma techno…