The medical profession continues to demonstrate the need to significantly reduce the sodium content in the food supply.

Salt has been used to preserve foods for centuries. Use of sodium salts, including sodium chloride, sodium lactate, sodium diacetate, and sodium nitrite, in ready-to-eat meat and poultry products has increased substantially in the past century as their essential capabilities in preservation and food safety have been validated.

The new site, www.nu-tekfoodscience.com, directs food industry professionals to a wealth of information on achieving sodium reduction.

Fried, crunchy nuggets beat out soggy, disintegrating ones every time.

It seems manufacturers in virtually every food category are seeking a viable strategy to reduce sodium levels in their products.

Injection technology allows marinade ingredients — most commonly salt (sodium chloride) and sodium phosphates (SP) — to be dispersed within whole-muscle cuts of meat immediately and evenly.

It doesn't take a scientific study to know that people are increasingly pinched for time.

If a product has low sodium content but isn't labeled as such, does it taste better than a labeled “low-sodium” product? Apparently.

Salt for Life is the only sea salt with 70 percent less sodium than table salt, and can be used as a one-to-one replacement in recipes.

The I.Q. Awards salute southeastern Wisconsin businesses for their innovations in products and services.