Food Business News - October 9, 2012 - (Page 35)

Health and Wellness Sodium Reduction remains a priority A recent survey and research highlight why food and beverage companies are focused on reduction efforts odium reduction remains a top-of-mind issue for the food and beverage industry. A recent survey of food manufacturers conducted by the United Kingdom-based Leatherhead Food Research revealed it is one of the top issues food companies are trying to address. In the survey, the researchers asked food and beverage industry executives to respond to the comment “Commercialization of emerging technology is the only way of achieving a step change in ...” A little more than 40% said either productivity or efficiency while about 40% said either reduction of fat or reduction of salt. Sustainability was over 35%. Health and wellness was nearly 25%. “These groupings suggest that it is generally believed that ‘green’ agendas will not be met by the current manufacturing platforms and that reductions in salt and fat that are possible by existing strategies are at their maximum,” Leatherhead Food Research said. There is an urgency to achieve greater sodium reduction levels in products because research continues to emerge regarding the impact excess sodium in the diet may have on individual health and wellness. For example, a study conducted by the Centers for Disease Control and Prevention, Atlanta, and published Sept. 17 in the research journal Pediatrics showed a correlation between sodium intake and systolic blood pressure and risk for prehigh blood pressure and high blood pressure among overweight or obese U.S. children. Digging into the data Researchers from the C.D.C. estimated average daily sodium intake of 3,387 mg in the 6,235 U.S. children of the ages 8-18 who participated in NHANES 2003-08. The Dietary Guidelines for Americans 2010 recommends 2,300 mg of sodium or less per day for adults. For every 1,000 mg of increased sodium intake per day, the risk for high blood pressure among overweight and obese children rose 74%. Among S 45 Percentage of survey respondents 40 35 30 25 20 15 10 5 0 “Commercialization of emerging technology is the only way of achieving a step change in ... ?” Health and wellness Sustainability Functionality Reduction of fat Texture profile Taste profile Freshness Market share Quality Efficiency Source: Leatherhead Food Research Productivity Reduction of sugar Reduction of salt October 9, 2012 FOODBUSINESS NEWS ® 35

Table of Contents for the Digital Edition of Food Business News - October 9, 2012

Food Business News - October 9, 2012
Unilever may put Skippy brand up for sale
Fruit prices on the rise
Bio-engineering on the ballot in California
Table of Contents
Web Contents
Editorial - Instant noodles as single food product success
Snyder’s-Lance expands distribution in southwest U.S.
American Sugar buys majority of Belize Sugar Industries
F.A.O. Food Price Index rises in September
Sunland peanut butter recall expands
RAND study shows rapid rise of morbid obesity
Dean puts Morningstar Foods on the trading block
Chiquita Brands names Edward Lonergan as c.e.o.
Smart Balance unveils new name, new structure
Clarkson Grain acquires US Soy
Alpina opens yogurt facility in New York
Chris Solly to c.e.o. of Ehrmann USA
ConAgra to expand frozen meals production
Campbell Soup closing two facilities
Jack Link’s acquiring Nebraska facility
New Kraft seeks to unlock ‘true potential'
Mondelez establishes global ambitions
August Restaurant Performance Index rises
Hershey to source 100% certified cocoa by 2020
Kroger introducing ‘Simple’ brands
Environmental claims to face greater scrutiny
Health and Wellness - Sodium reduction remains a priority
Ingredient Innovations - GRAS for probiotics seen as step toward market acceptance
Studies focus on probiotic benefits
New Food Products
Ingredient Market Trends
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - October 9, 2012