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The diet balancing act.

• Authors : Cochran, Christine

Subjects: *CONSUMER researchNATIONAL Academy of Medicine (U.S.)

• Source: Snack Food & Wholesale Bakery. Mar2014, Vol. 103 Issue 3, p38-38. 1p.

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REGULATORY WATCH.

Subjects: *FOOD industry; *COLLECTIVE labor agreements; CALCIUMUNITED States; SOUTH KoreaNATIONAL Academy of Medicine (U.S.)

• Source: Food Engineering. Jan2011, Vol. 83 Issue 1, p17-17. 1/2p.

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REGULATORY WATCH.

Subjects: *GOVERNMENT policy; SODIUMNATIONAL Academy of Medicine (U.S.) ; UNITED States. Dept. of Agriculture

• Source: Food Engineering. Jun2010, Vol. 82 Issue 6, p14-14. 1/2p.

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Applied Science & Technology Full Text (H.W. Wilson)

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Applied Science & Technology Full Text (H.W. Wilson)

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Sodium: How low can you go?

• Authors : Cochran, Christine¹

Subjects: SODIUM content of food; HEART disease risk factorsNATIONAL Academy of Medicine (U.S.)

• Source: Snack Food & Wholesale Bakery. Apr2014, Vol. 103 Issue 4, p34-34. 1p.

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NIOSH seeks comment on respirator plan.

Subjects: *BREATHING apparatus; INDUSTRIAL safety equipmentUNITED StatesNATIONAL Institute for Occupational Safety & Health ; NATIONAL Academy of Medicine (U.S.)

• Source: Industrial Safety & Hygiene News. Nov2007, Vol. 41 Issue 11, p11-11. 1/5p.

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Fibra: construyendo sobre los conceptos básicos.

• Authors : Fitzpatrick, Kelley (AUTHOR)

Subjects: DIETARY fiber; FIBER content of food; NUTRITION

• Source: Industria Alimenticia. sep2013, Vol. 24 Issue 9, p50-55. 4p.

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Reducing sodium There is currently a lot of interest in the food industry in reducing sodium in products, largely as the result of recommendations in 2010 by the Institute of Medicine for consumers to reduce sodium intake. At that time, the large food companies made promises to reduce sodium levels in their products by 10 to 20% in the next five years. Meat companies owned by the large food companies likely already are working on this, but the rest of the meat industry will be expected to reduce the sodium content of their products in the near future. In the past, most solutions to reducing sodium in meat products have been based upon the use of potassium chloride as a partial substitute for sodium chloride. Considering consumer concerns that I have heard related to the use of potassium chloride, I would like to discuss some other potential solutions to this challenge. Aside from the obvious flavor changes that occur when reducing sodium in meat products, processors also must consider changes to waterholding capacity and food safety. Water-holding capacity includes final product texture, as well as cooking yields and final product costs. When evaluating alternatives to sodium chloride, processors need to consider consumer acceptance, the feasibility of applying new technology and the cost of implementing the new technology. Consumers are increasingly demand- By LYNN KNIPE Ohio State University EDITORIAL BOARD Reducing sodium in meat products

• Authors : KNIPE, LYNN

Subjects: MEAT industry; BACTERIA; UNITED States. Dept. of AgricultureUNITED States

• Source: National Provisioner. Dec2012, Vol. 226 Issue 12, p40-45. 5p. 2 Color Photographs, 1 Illustration.

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Our nation's "health disadvantage".

• Authors : Markiewicz, Dan

Subjects: PUBLIC health; WORKPLACE management; LOW birth weightUNITED StatesNATIONAL Academy of Medicine (U.S.) ; NATIONAL Research Council (U.S.)

• Source: Industrial Safety & Hygiene News. Feb2014, Vol. 48 Issue 2, p20-20. 3/4p.

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