CHICAGO As the debate over sodium levels in prepared and restaurant foods intensifies, a new study shows a gap between consumers' concerns about sodium and what they're actually eating. In its latest "National Eating Trends" report, market research firm The NPD Group found that while concern about sodium content has risen in recent years, consumption of low-sodium and sodium-free foods has declined. As the debate over sodium levels in prepared and restaurant foods intensifies, a new study ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
 

Questions about your account or how to access content? 

Contact: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Desiree Torres (813)-627-6792 Desiree.Torres@penton.com

Already registered? here.