KHNI’s webinar titled “Solving Sodium – Insights, Science & Strategies to help you navigate the salt space,” provided unique perspectives and current global initiatives surrounding sodium reduction in food/beverages. Excessive sodium intake is linked to an estimated 1.89 million cardiovascular disease related deaths each year. The global average sodium intake is more than double… Read more »
Reformulating foods to reduce content of nutrients like sodium, sugar, and fat is a key pillar of public health strategies globally. Learn about new research that explores the impact of reformulation on nutrient intakes and consumer acceptance.
Could fat be the key to maintaining flavor when modifying sugar or salt levels in food? A new study in the journal Food Quality and Preference explores the impact fat content has on liking of soups and custards with varying levels of fat, sugar, and salt content. Researchers provided study participants either creamy tomato soup… Read more »
The Role of Flavors in Nutrition With busy lifestyles, many consumers are relying on the food industry for convenient and affordable sources for meals. There is a big emphasis not only on the cost and nutritional value of these options, but also on the taste and eating experience from the purchased items. Flavors play an… Read more »
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