Sodium - Articles - Page 3 | Snack Food & Wholesale Bakery

Nu-Tek signs South American distribution agreement with Tovani Benzaquen Ingredients

February 4, 2013

Nu-Tek Food Science, Minnetonka, Minn., has signed an agreement with Tovani Benzaquen Ingredients, Sao Paulo, to distribute Nu-Tek Salt Advanced Formula Potassium Chloride to food manufacturers in Brazil.

Ingredient Briefs: December 2012

December 10, 2012

Read about the latest ingredients for the baking industry.

State of the Industry Report: Pork Rinds, Ingredients: New Twists on an Old Game

Updated formats and new flavors keep pork rinds on track and thriving in today’s snack race.

Lisa White

November 29, 2012

Pork rinds are probably the most misunderstood item in the snack category. This is surprising, because people have been eating pork rinds—also called pork skins—as long as they have been eating pigs. One of the world’s first snack foods created thousands of years ago, and favored in the southern states, pork rinds are a simple combination of fried pork skins and salt.

State of the Industry Report: Popcorn, Corny Competition

Simple salt just won’t cut it in the competition for consumers’ popcorn-craving palettes. Unique ingredients and flavor profiles are helping popcorn manufacturers go for their personal best in the great snacking games.

Jen Roth

July 19, 2012

Low in calories, high in fiber—popcorn may just be the perfect natural snack. Of course, that doesn’t stop manufacturers from trying to up the ante by enhancing all the whole grain has to offer. Now, popcorn can be found competing with chips, pretzels and even candy in the snacking Olympics.

State of the Industry Report—Snacks: Pursuing the Perfect Pretzel

More nutritious ingredients and innovative designs make pretzels—an already better-for-you salty snack—even better.

Romy Schafer

July 17, 2012

Pretzels have been around for more than a thousand years, originating in southern Europe around 610 A.D., according to historians. Today, crispy, hard pretzels are consumed by people in many of the countries represented at the 2012 Olympics.

State of the Industry Report—Snacks: Flavorful Fanfare, Crackers and Crisps

Crackers and crisps are benefitting from new production techniques, better-for-you ingredients, cleaner labels and innovative flavors as manufacturers deal with consumers having less discretionary income.

Lisa White

July 17, 2012

Crunch and flavor have always been gold and silver medalists in the cracker and crisp game, but because consumers are looking for more healthful snacks, there have been interesting developments with these products.

State of the Industry Report—Snacks: Game Changers,Tortilla Chips

Tortilla chip manufacturers are using innovative shapes, zesty flavors and healthy ingredients to turn consumers’ everyday snacking occasions into mini fiestas.

Romy Schafer

July 17, 2012

Harris Interactive recently released the results of its 2012 Harris Poll EquiTrend study, which analyzed the responses of more than 38,500 consumers on key measures of brand health for more than 1,500 lifestyle, product and service brands. When questioned about the brands they are likely to reach for when craving a salty snack, respondents chose Lay’s Potato Chips—the top-ranked salty snack for the past eight years—followed by two other Frito-Lay North America brands, Doritos and Tostitos.

State of the Industry Report—July Snacks: Champion Chips

While simple and uncomplicated ingredients are still favored, today’s consumers have sophisticated tastes when it comes to potato chips.

Lauren R. Hartman

July 16, 2012

Be they kettle-cooked, baked, fried, formed and even puffed, potato chips are still gold medal winners in the snack race.

Nu-Tek Food Science agrees with Barentz Europe to distribute potassium chloride

July 6, 2012

The Minnetonka, Minn.-based food solutions and potassium chloride supplier strikes a deal with Barentz Europe B.V., which is present in 26 countries in Europe, to distribute its Advanced Formula potassium chloride to food manufacturers in Europe. Nu-Tek says that governments in the U.K. and the Netherlands are close to making mandatory rules regarding sodium levels in food products with the aim to reduce high blood pressure and cardiovascular disease.

The Low-Sodium Lowdown

A host of new low-sodium ingredients is helping bakers and snack manufacturers give consumers what they want: Intriguing products with less salt and more flavor. Romy Schafer, Contributing Writer

April 23, 2012

The Centers for Disease Control and Prevention (CDC) released a report in February that reconfirms what most adults already know: A majority of Americans consume too much sodium. Too much sodium can increase the risk of high blood pressure, which often leads to heart disease and strokes. Processed and restaurant-prepared foods contain the most sodium of the foods people eat.