{"id":55,"date":"2013-09-16T18:02:07","date_gmt":"2013-09-17T00:02:07","guid":{"rendered":"https:\/\/www.ulprospector.com\/knowledge\/?p=55"},"modified":"2021-04-01T15:27:54","modified_gmt":"2021-04-01T21:27:54","slug":"fbn-the-sodium-reduction-challenge","status":"publish","type":"post","link":"https:\/\/ulprospector.ul.com\/55\/fbn-the-sodium-reduction-challenge\/","title":{"rendered":"The Sodium Reduction Challenge"},"content":{"rendered":"<p><em>Make sure to scroll to the bottom of the article for a list of salt replacement products in Prospector.<\/em><\/p>\n<h2>Public &amp; Private Health Directives<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-76\" src=\"https:\/\/ulprospector.ul.com\/media\/2013\/09\/saltshaker-300x221.jpg\" alt=\"saltshaker\" width=\"300\" height=\"221\" srcset=\"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2013\/09\/saltshaker-300x221.jpg 300w, https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2013\/09\/saltshaker.jpg 362w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>The directive to reduce sodium is coming from within companies, as well as from public sources. Many countries, even cities, have established directives to reduce consumption, and consumer groups have weighed in. Just recently, the USDA published new regulations regarding snacks and entrees that reduce the sodium content allowed in the U.S. National School Lunch Program.<\/p>\n<p>Company strategies to reduce the sodium and salt content of their products are wide and varied, and include the following:<\/p>\n<ul>\n<li>Just removing or reducing sodium.<\/li>\n<li>Replacing part or all of their sodium with alternate salts, such as sea salt or potassium chloride.<\/li>\n<li>Reducing the salt in tandem with the use of flavor\/taste enhancers to reduce the off flavors that may result from sodium reduction.<\/li>\n<li>Gradually reducing the salt content over time to slowly wean the consumer from the flavor.<\/li>\n<\/ul>\n<h2>Options for Formulators<\/h2>\n<p><a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/search?k=%22Sodium+Chloride%22&amp;st=31\" target=\"_blank\" rel=\"noopener\">Sodium chloride<\/a>, or salt, is approximately 39% sodium. A partial or direct replacement of salt with an alternative such as <a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/search?k=%22potassium+chloride%22&amp;st=31\" target=\"_blank\" rel=\"noopener\">potassium chloride<\/a> or sea salt can produce a reduction in sodium with comparable flavor.<\/p>\n<figure id=\"attachment_149\" class=\"thumbnail wp-caption alignright\" style=\"width: 150px\"><a href=\"http:\/\/www.ulprospector.com\/en\/na\/NewsArticles\/Salt_Replacement_Resources_NA.pdf\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-149\" src=\"https:\/\/ulprospector.ul.com\/media\/2013\/09\/SaltRepDocThumb.jpg\" alt=\"Salt Replacement Resources (North America)\" width=\"150\" height=\"194\" \/><\/a><figcaption class=\"caption wp-caption-text\">Click Here for More Salt Replacement Resources (North America)<\/figcaption><\/figure>\n<p>Sea salts have other minerals present that reduce the level of sodium and some can be used as a one-to-one replacement in existing systems. <a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Suppliers\/Oceans-Flavor-Sea-Salts?st=31\" target=\"_blank\" rel=\"noopener\">Ocean&#8217;s Flavor Sea Salts<\/a> offers a natural sea salt that can provide a clean label with sodium content reduction. <a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Detail\/2356\/216148?st=31&amp;uid=##UserId##\" target=\"_blank\" rel=\"noopener\">Himalyan Sea Salt<\/a> from Jedwards International, Inc. has other mineral salts to help reduce the level of sodium present. <a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Detail\/3419\/189613?st=31&amp;uid=##UserId##\" target=\"_blank\" rel=\"noopener\">LomaSalt\u00ae<\/a> is a product line by Dr. Paul Lohmann\u00ae, and can be used across a wide spectrum of applications, from a topping to a salt replacement used in meats, cheeses and breads.<\/p>\n<p>Some ingredient suppliers blend potassium chloride with salt or sea salt, which works for providing the salty flavor but masks the bitter notes of the potassium chloride if used by itself. <a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Detail\/2362\/208464?st=31&amp;uid=##UserId##\" target=\"_blank\" rel=\"noopener\">Salona\u2122<\/a> is a product from ICL Performance Products that can be used as a 1:1 replacement of sodium chloride and potassium chloride. <a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Detail\/6049\/210029\/LOSALT?st=31\" target=\"_blank\" rel=\"noopener\">Losalt<\/a> from Agropur Ingredients is also an option that allows you to make claims of up to 66% less sodium. Both products are applicable for a wide range of food categories. <a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Suppliers\/Oceans-Flavor-Sea-Salts?st=31\" target=\"_blank\" rel=\"noopener\">Ocean&#8217;s Flavor Sea Salts<\/a> blends sea salts with potassium chloride to produce a product with up to 57% less sodium than regular salt.<\/p>\n<figure id=\"attachment_149\" class=\"thumbnail wp-caption alignright\" style=\"width: 150px\"><a href=\"http:\/\/www.ulprospector.com\/en\/na\/NewsArticles\/Salt_Reduction_Resources_EU.pdf\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-149\" src=\"https:\/\/ulprospector.ul.com\/media\/2013\/09\/SaltRepDocThumb.jpg\" alt=\"Click Here for More Salt Replacement Resources (Europe)\" width=\"150\" height=\"194\" \/><\/a><figcaption class=\"caption wp-caption-text\">Click Here for More Salt Replacement Resources (Europe)<\/figcaption><\/figure>\n<p>Also, keep in mind that there are flavor enhancers that may aid in producing a comparable salty taste while reducing the sodium present in the product. Kikkoman\u00ae offers savory flavor enhancers that increase the umami flavor and will help reduce salt in most any entr\u00e9e.<\/p>\n<p>One manufacturer \u2013 Tate &amp; Lyle \u2013 offers Soda Lo\u2122, a novel salt replacement system that reshapes the salt crystal to a hollow sphere to maximize the surface area, which is effective in reducing salt levels up to 50% across many industries, including baked goods, dairy products and processed foods, including soups.<\/p>\n<p>Jungbunzlauer has blended sodium replacers with salt and nitrite as an effective curing salt replacer called Sub4salt\u00ae cure, making it an excellent choice for those in the meat industry to consider. Not only do they offer this unique solution for meats, but have products that will work in many applications, including bakery and snack foods.<\/p>\n<h2>More Sodium Reduction Tactics<\/h2>\n<p>In addition to these product solutions, consider some other alternatives regarding your current salt levels in your product development line.<\/p>\n<p>Look at the granulation of the salt \u2013 remember that a smaller size granule of salt can dissolve faster and produce a more intense salt taste, possibly reducing the amount needed for a formulation.<\/p>\n<p>All functional ingredients should be reviewed in your product for sodium, as salt is not the solitary source \u2013 sodium combinations used in food processing as additives are extensive. Changes in these ingredients will not only affect your sodium content, but primary attributes of your products as well, such as texture, color, shape and flavor. They should not be ruled out when targeting areas for sodium reduction. Look at alternate leavening agents in baked goods, incorporating umami-rich ingredients in entrees to improve the perceived sodium present in the product, and smaller particle size salts for quick impact on savory snacks.<\/p>\n<p>No matter what approach your company takes with salt reduction, please keep in mind that reducing sodium has potential food safety implications that must be managed in tandem with the flavor and texture issues one would expect. Be aware of the microbiological risks that could occur in products like meats, dressings and sauces, and prepare to manage your water activity, pH and acidity when reducing salt.<\/p>\n<h2>Salt Replacement Products in UL Prospector (North America):<\/h2>\n<p><a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Detail\/3256\/93176?st=31&amp;uid=##UserId##\" target=\"_blank\" rel=\"noopener\">OF-99SSN<\/a> by Ocean&#8217;s Flavor Sea Salt<br \/>\n<a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Suppliers\/Oceans-Flavor-Sea-Salts?st=31\" target=\"_blank\" rel=\"noopener\">All Ocean&#8217;s Flavor Sea Salts&#8230;<\/a><br \/>\n<a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Detail\/2356\/216148?st=31&amp;uid=##UserId##\" target=\"_blank\" rel=\"noopener\">Himalayan Edible Sea Salt &#8211; Pink &#8211; Fine Grain<\/a> by Jedwards International, Inc.<br \/>\n<a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Detail\/3419\/189613?st=31&amp;uid=##UserId##\" target=\"_blank\" rel=\"noopener\">LomaSalt\u00ae<\/a> by Dr. Paul Lohmann GmbH KG<br \/>\n<a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Detail\/2362\/208464?st=31&amp;uid=##UserId##\" target=\"_blank\" rel=\"noopener\">Salona\u2122<\/a> by ICL Performance Products<br \/>\n<a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Detail\/6049\/210029\/LOSALT?st=31\" target=\"_blank\" rel=\"noopener\">LOSALT<\/a> by Agropur Ingredients (formerly Main Street Ingredients)<br \/>\n<a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Detail\/2436\/192564?st=31&amp;uid=##UserId##\" target=\"_blank\" rel=\"noopener\">KIKKOMAN\u00ae Natural Flavor Enhancer NFE-PY<\/a><br \/>\n<a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Detail\/2436\/112826?st=31&amp;uid=##UserId##\" target=\"_blank\" rel=\"noopener\">NFE-S NATURAL FLAVOR ENHANCER (05452)<\/a> by Kikkoman\u00ae<br \/>\n<a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Detail\/2340\/224473?st=31&amp;uid=##UserId##\" target=\"_blank\" rel=\"noopener\">SODA-LO\u2122 Salt Microspheres<\/a> by Tate &amp; Lyle<br \/>\n<a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Detail\/1104\/226189?st=31&amp;uid=##UserId##\" target=\"_blank\" rel=\"noopener\">Sub4salt\u00ae cure<\/a> by Jungbunzlauer<br \/>\n<a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Detail\/1104\/62654?st=31&amp;uid=##UserId##\" target=\"_blank\" rel=\"noopener\">Sub4Salt\u00ae (Salt Replacement)<\/a> by Jungbunzlauer<br \/>\n<a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/search?k=%22sodium+reduction%22&amp;st=31\" target=\"_blank\" rel=\"noopener\">More salt replacement products&#8230;<\/a><\/p>\n<h2>Salt Replacement Products in UL Prospector (Europe):<\/h2>\n<p><a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Detail\/4591\/93176?st=31&amp;uid=##UserId##\" target=\"_blank\" rel=\"noopener\">OF-99SSN<\/a> by Ocean&#8217;s Flavor Sea Salt<br \/>\n<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Suppliers\/Oceans-Flavor-Sea-Salts?st=31\" target=\"_blank\" rel=\"noopener\">All Ocean&#8217;s Flavor Sea Salts&#8230;<\/a><br \/>\n<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Detail\/4851\/134122?st=31&amp;uid=##UserId##\" target=\"_blank\" rel=\"noopener\">Red Sea salt M 25 (Item No.: 10370) <\/a>by A+S BioTec<br \/>\n<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Detail\/3418\/189613?st=31&amp;uid=##UserId##\" target=\"_blank\" rel=\"noopener\">LomaSalt\u00ae<\/a> by Dr. Paul Lohmann GmbH KG<br \/>\n<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Detail\/6069\/207264?st=31&amp;uid=##UserId##\" target=\"_blank\" rel=\"noopener\">Reduced Sodium Salt Product Code: 16210<\/a> by Nu-Tek Salt<br \/>\n<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Detail\/6069\/207320?st=31&amp;uid=##UserId##\" target=\"_blank\" rel=\"noopener\">Reduced Sodium Sea Salt 50 Product Code: 17710<\/a> by Nu-Tek Salt<br \/>\n<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Detail\/6069\/207318?st=31&amp;uid=##UserId##\" target=\"_blank\" rel=\"noopener\">Reduced Sodium Salt Product Code: 16710<\/a> by Nu-Tek Salt<br \/>\n<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Detail\/5574\/220005?st=31&amp;uid=##UserId##\" target=\"_blank\" rel=\"noopener\">SODA-LO\u2122 Salt Microspheres<\/a> by Tate &amp; Lyle<br \/>\n<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Detail\/5052\/226189?st=31&amp;uid=##UserId##\" target=\"_blank\" rel=\"noopener\">Sub4salt\u00ae cure<\/a> by Jungbunzlauer<br \/>\n<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Detail\/5052\/62654?st=31&amp;uid=##UserId##\" target=\"_blank\" rel=\"noopener\">Sub4Salt\u00ae (Salt Replacement)<\/a> by Jungbunzlauer<br \/>\n<a style=\"color: #fff;\" href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/search?k=%22sodium+reduction%22&amp;st=12\" target=\"_blank\" rel=\"noopener\">More salt replacement products&#8230;<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Make sure to scroll to the bottom of the article for a list of salt replacement products in Prospector. Public &amp; Private Health Directives The directive to reduce sodium is coming from within companies, as well as from public sources. &hellip; <a href=\"https:\/\/ulprospector.ul.com\/55\/fbn-the-sodium-reduction-challenge\/\">Continued<\/a><\/p>\n","protected":false},"author":4,"featured_media":151,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"episode_type":"","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[2],"tags":[],"ppma_author":[1254],"class_list":{"0":"post-55","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-beverage-nutrition","8":"entry"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The Sodium Reduction Challenge - Prospector Knowledge Center<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ulprospector.ul.com\/55\/fbn-the-sodium-reduction-challenge\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Sodium Reduction Challenge - Prospector Knowledge Center\" \/>\n<meta property=\"og:description\" content=\"Make sure to scroll to the bottom of the article for a list of salt replacement products in Prospector. Public &amp; Private Health Directives The directive to reduce sodium is coming from within companies, as well as from public sources. &hellip; Continued\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ulprospector.ul.com\/55\/fbn-the-sodium-reduction-challenge\/\" \/>\n<meta property=\"og:site_name\" content=\"Prospector Knowledge Center\" \/>\n<meta property=\"article:published_time\" content=\"2013-09-17T00:02:07+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-04-01T21:27:54+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2013\/09\/SaltImage.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"495\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jill Frank\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jill Frank\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/55\\\/fbn-the-sodium-reduction-challenge\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/55\\\/fbn-the-sodium-reduction-challenge\\\/\"},\"author\":{\"name\":\"Jill Frank\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/#\\\/schema\\\/person\\\/09967ef4992af8cbbfc9a5be2d3fffa0\"},\"headline\":\"The Sodium Reduction Challenge\",\"datePublished\":\"2013-09-17T00:02:07+00:00\",\"dateModified\":\"2021-04-01T21:27:54+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/55\\\/fbn-the-sodium-reduction-challenge\\\/\"},\"wordCount\":978,\"image\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/55\\\/fbn-the-sodium-reduction-challenge\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/ulprospector.ul.com\\\/wp-content\\\/uploads\\\/2013\\\/09\\\/SaltImage.jpg\",\"articleSection\":[\"Food, Beverage &amp; 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Jill serves as a consultant to all departments and monitors food industry trends and regulatory changes around the world. Her articles on these topics provide timely and relevant information for Prospector's\u00a0food industry members. In addition, Jill has played an integral role in optimizing and reorganizing the categorization of food ingredients within the Prospector\u00a0search engine. Her efforts help to provide an enhanced user experience that is customized to meet the needs of R&amp;D professionals in the food, beverage and nutrition industry. Prior to joining Prospector, Jill was a Bakery Applications Specialist for Dupont Nutrition &amp; Health, formerly Danisco USA, where she worked with the company\u2019s sales team and with the global development team to analyze and develop new products, custom solutions and sales literature. She has worked as a consultant for nutrition products, and has acted as a Manager and Director of Research and Development at companies in the bakery and nutrition fields. Jill held multiple titles with Gerber Products Company from 1995 \u2013 2004. During her tenure, she managed and developed formulas relating to bakery, cereal and dry blended products. Jill worked to create, improve and reformulate products, mindful of ingredient origins, nutritional value and consumer acceptability. Jill holds a B.S. in Bakery Science and Management from Kansas State University. She is a Certified Food Scientist, and is the President\u00a0of her local chapter of the Institute of Food Technologists. Jill is also an accomplished seamstress, textile designer and costume maker. She lives in Spring Hill, Kansas with her husband and daughter.\",\"sameAs\":[\"https:\\\/\\\/ulprospector.ul.com\"],\"url\":\"https:\\\/\\\/ulprospector.ul.com\\\/author\\\/jill-frank\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"The Sodium Reduction Challenge - Prospector Knowledge Center","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/ulprospector.ul.com\/55\/fbn-the-sodium-reduction-challenge\/","og_locale":"en_US","og_type":"article","og_title":"The Sodium Reduction Challenge - Prospector Knowledge Center","og_description":"Make sure to scroll to the bottom of the article for a list of salt replacement products in Prospector. Public &amp; Private Health Directives The directive to reduce sodium is coming from within companies, as well as from public sources. &hellip; Continued","og_url":"https:\/\/ulprospector.ul.com\/55\/fbn-the-sodium-reduction-challenge\/","og_site_name":"Prospector Knowledge Center","article_published_time":"2013-09-17T00:02:07+00:00","article_modified_time":"2021-04-01T21:27:54+00:00","og_image":[{"width":800,"height":495,"url":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2013\/09\/SaltImage.jpg","type":"image\/jpeg"}],"author":"Jill Frank","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Jill Frank","Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/ulprospector.ul.com\/55\/fbn-the-sodium-reduction-challenge\/#article","isPartOf":{"@id":"https:\/\/ulprospector.ul.com\/55\/fbn-the-sodium-reduction-challenge\/"},"author":{"name":"Jill Frank","@id":"https:\/\/ulprospector.ul.com\/#\/schema\/person\/09967ef4992af8cbbfc9a5be2d3fffa0"},"headline":"The Sodium Reduction Challenge","datePublished":"2013-09-17T00:02:07+00:00","dateModified":"2021-04-01T21:27:54+00:00","mainEntityOfPage":{"@id":"https:\/\/ulprospector.ul.com\/55\/fbn-the-sodium-reduction-challenge\/"},"wordCount":978,"image":{"@id":"https:\/\/ulprospector.ul.com\/55\/fbn-the-sodium-reduction-challenge\/#primaryimage"},"thumbnailUrl":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2013\/09\/SaltImage.jpg","articleSection":["Food, Beverage &amp; Nutrition"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/ulprospector.ul.com\/55\/fbn-the-sodium-reduction-challenge\/","url":"https:\/\/ulprospector.ul.com\/55\/fbn-the-sodium-reduction-challenge\/","name":"The Sodium Reduction Challenge - Prospector Knowledge Center","isPartOf":{"@id":"https:\/\/ulprospector.ul.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/ulprospector.ul.com\/55\/fbn-the-sodium-reduction-challenge\/#primaryimage"},"image":{"@id":"https:\/\/ulprospector.ul.com\/55\/fbn-the-sodium-reduction-challenge\/#primaryimage"},"thumbnailUrl":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2013\/09\/SaltImage.jpg","datePublished":"2013-09-17T00:02:07+00:00","dateModified":"2021-04-01T21:27:54+00:00","author":{"@id":"https:\/\/ulprospector.ul.com\/#\/schema\/person\/09967ef4992af8cbbfc9a5be2d3fffa0"},"breadcrumb":{"@id":"https:\/\/ulprospector.ul.com\/55\/fbn-the-sodium-reduction-challenge\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/ulprospector.ul.com\/55\/fbn-the-sodium-reduction-challenge\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/ulprospector.ul.com\/55\/fbn-the-sodium-reduction-challenge\/#primaryimage","url":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2013\/09\/SaltImage.jpg","contentUrl":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2013\/09\/SaltImage.jpg","width":800,"height":495},{"@type":"BreadcrumbList","@id":"https:\/\/ulprospector.ul.com\/55\/fbn-the-sodium-reduction-challenge\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/ulprospector.ul.com\/"},{"@type":"ListItem","position":2,"name":"The Sodium Reduction Challenge"}]},{"@type":"WebSite","@id":"https:\/\/ulprospector.ul.com\/#website","url":"https:\/\/ulprospector.ul.com\/","name":"Prospector Knowledge Center","description":"Welcome to the blog for UL Prospector, the most comprehensive raw material search engine for product developers.","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/ulprospector.ul.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/ulprospector.ul.com\/#\/schema\/person\/09967ef4992af8cbbfc9a5be2d3fffa0","name":"Jill Frank","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2013\/09\/Jill-Frank1.jpg4aeedf61fc0629bfdd596113c2df2aed","url":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2013\/09\/Jill-Frank1.jpg","contentUrl":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2013\/09\/Jill-Frank1.jpg","caption":"Jill Frank"},"description":"Jill Frank has been a food industry expert for Prospector\u00a0since January of 2013. Jill serves as a consultant to all departments and monitors food industry trends and regulatory changes around the world. Her articles on these topics provide timely and relevant information for Prospector's\u00a0food industry members. In addition, Jill has played an integral role in optimizing and reorganizing the categorization of food ingredients within the Prospector\u00a0search engine. Her efforts help to provide an enhanced user experience that is customized to meet the needs of R&amp;D professionals in the food, beverage and nutrition industry. Prior to joining Prospector, Jill was a Bakery Applications Specialist for Dupont Nutrition &amp; Health, formerly Danisco USA, where she worked with the company\u2019s sales team and with the global development team to analyze and develop new products, custom solutions and sales literature. She has worked as a consultant for nutrition products, and has acted as a Manager and Director of Research and Development at companies in the bakery and nutrition fields. Jill held multiple titles with Gerber Products Company from 1995 \u2013 2004. During her tenure, she managed and developed formulas relating to bakery, cereal and dry blended products. Jill worked to create, improve and reformulate products, mindful of ingredient origins, nutritional value and consumer acceptability. Jill holds a B.S. in Bakery Science and Management from Kansas State University. She is a Certified Food Scientist, and is the President\u00a0of her local chapter of the Institute of Food Technologists. Jill is also an accomplished seamstress, textile designer and costume maker. 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