Salt has become one of the largest health concerns for consumers and the food industry as high sodium intake has been linked to high blood pressure, one of the leading risk factors for heart disease. However, salt is essential for survival and makes food taste good. While there are studies on decreased salt consumption, establishing the right balance of salt in our diets is still being debated. The April issue of Food Nutrition & Science reviews the discussion.
“There seems to be conflicting scientific information out there on the topic of salt as some say reducing sodium can help with blood pressure and others voice concerns that lowering sodium could increase insulin resistance,” says Phil Lempert founder of Food Nutrition & Science and CEO of The Lempert Report. “Either way, food manufacturers should make it clear on packaging so consumers can make the right choice for them.”
Also in this issue, more information on the Food Nutrition & Science “Social Media Farmer of the Year” Award. The deadline to enter is March 31, 2014. The award recognizes farmers who have incorporated social media, digital media and internet strategies to achieve their business objectives including growing revenue, sharing information for more effective farming practices, and promoting positive awareness of the industry. Farmers can nominate themselves or a colleague by logging on to: http://www.foodnutritionscience.com/2014award/.
The winner will be presented with a trophy and other prizes at the FMI Connect show in Chicago on June 11, 2014.
Also this month, study results from Göttingen University in Germany and published in Proceedings of the Royal Society that show bee pollination is more crucial to fruit quality than originally thought. The study found that bee-pollinated fruits were heavier with better shape and more durable than fruits pollinated by wind or self-pollination.