Food Business News - June 17, 2014 - (Page 85)

Targeting sodium reduction WISCONSIN MILK MARKETING BOARD Objective proving to be a significant challenge for cheese makers June 17, 2014 Continued from Page 1 labels to avoid consuming certain ingredients," said Greg Miller, executive vice-president of research, regulatory and scientific affairs for the National Dairy Council, Rosemont, Ill. "Even though cheese only contributes 8% of the sodium to the U.S. diet, the dairy industry isn't taking this concern lightly." This is a good thing, as sodium intake is on top of some consumers' minds. Sodium/salt content is the second most common ingredient consumers consider when making a packaged food purchase, according to the International Food Information Council Foundation's 2014 Food and Health Survey. The number of calories in a product is number one. Further, 53% of the survey's respondents said they are trying to limit or avoid sodium/ salt entirely. Avoiding entirely would not be a smart option as the body needs significant amounts of sodium (one of the two molecules that make table salt, also known as sodium chloride) to properly function, but many in the medical community believe not as much as currently consumed. Federal guidelines say the average American should consume about 2,300 mg of sodium daily, while some population segments should consume closer to 1,500 mg. The Centers for Disease Control and Prevention says the average American consumes 3,400 mg per day. emulsifying salts and other dairy and nondairy ingredients followed by heating and continuous mixing to form a homogeneous product with an extended shelf life. The emulsifying salts are responsible for making process cheese flow when heated, rather than stretch, which is what occurs with melted natural cheese. Function and flavor Using potassium chloride Cheese, and foods made with cheese, such as pizza, are a noteworthy source of sodium for many consumers. Because cheese needs salt for functionality, it is not easy for cheese makers to simply reduce added salt. During the manufacture of natural cheese, salt is added to the curd after the desired pH is reached. This helps control fermentation and proteolysis by regulating starter cultures and enzymes. Salt also lowers the water activity of cheese, which prevents the growth of undesirable microorganisms. Without added salt, natural cheese would be bitter and bland, with an unacceptable soft body and very short shelf life due to undesirable microbial growth and enzymatic activity. Process cheese differs from natural cheese in that it is not made directly from milk; however, the main ingredient of process cheese is natural cheese. Process cheese is produced by blending natural cheese of different ages and degrees of maturity with Finding a suitable substitute for sodium chloride for either cheese type historically has been difficult because of salt's unique clean taste and flavorenhancing properties. However, when it comes to function, sodium and potassium work similarly in managing moisture to reduce microbial growth and control the onset of pathogens, which is why cheese makers often replace some sodium chloride with potassium chloride in order to reduce sodium content. The drawback to traditional potassium chloride is its salty flavor is tasted slower than that of sodium chloride. It also has a bitter aftertaste. In recent years, suppliers have managed to identify various technologies to overcome or mask potassium's bitterness with the use of other ingredients or processing technologies. With a growing number of consumers reading product labels, Cargill Salt, Minneapolis, conducted a series of consumer studies to understand FOODBUSINESS NEWS ® 85

Table of Contents for the Digital Edition of Food Business News - June 17, 2014

Food Business News - June 17, 2014
Tyson building a prepared foods powerhouse
Sodium reduction: Aiming at the target
Mid-year markets spotlight
Web Contents
Editorial - Preventing food fraud must be a priority
Peanut butter innovaton propels Smucker
Pinnacle opens pilot plant at Rutgers
Consumer interest in protein remains high
Trashing trillions of calories
Health science at the center of Nestle’s strategy
Nestle sees emerging markets as an e-commerce opportunity
McDonald’s U.S. sales still slipping
Innovation popping at Diamond Foods
Emerging natural and organic food and beverage trends
B&G Foods goes clubbing
C-suite focus shifting toward greater effi ciencies
Krispy Kreme looks to create buzz with licensed coff ee
Private label, sustainability shaping Hain Celestial’s strategy
Quality Egg executives plead guilty to selling adulterated products
Redefining food allergens
Have your cake and quinoa, too
Three snack makers to watch
Flavor mining
Ancient grains for modern trends
Ancient grains in America
All systems go on sustainability strategies
Targeting sodium reduction
General Mills launches Cheerios Protein
Wonka introduces Peel-a-Pops
Ready Pac expands on-the-go meals
Pacifi c Foods adds to hummus offerings
Big chicken fi llet sandwiches debut
Breyers off ers gluten-free ice cream
oCrunch and Kellogg’s partner to create cereal bowl
Stoneridge Orchards launches new dried whole fruit products
GoOrganic debuts fruit chews
popchips rolls out veggie chip line
On the Border debuts smart menu selections
Annie’s announces snack and mini meal kits
Gold’n Plump upgrades frozen chicken patties
Ingredient Market Trends - U.S.D.A. raises U.S. and world wheat ending stocks forecasts
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - June 17, 2014