Sodium is an essential nutient, but health experts are sounding a warning that many of us consume too much. Whether we realise it, or whether it's 'hidden' in packaged and processed foods, we'd do well to take stock of our salt intake. This special edition marks Salt Awareness Week 2010.
According to new government research Scottish people consume more fizzy drinks and sweets and eat less fruit and vegetables when compared to the UK average.
PerkinElmer has developed a lightning-fast trans fat analysis test in response to the recent global crackdown on trans fat in food.
A scientific review has suggested that wider knowledge on the role of sodium chloride in baked goods is needed should industry wish to reduce levels successfully with little disruption to quality and taste.
Arla Foods Ingredients has announced that a dairy bulking agent for chocolate and bakery formulation that it said offers cost savings on sweet whey powder (SWP) is set for global roll-out in 2012.
A new salt enhancer claimed to help food manufacturers slash salt by 25- 35% without breaking the bank or compromising their clean-labels will be unveiled at the SupplySide West show in Las Vegas next week.
Hungarian snacks firm Chio Magyarország – owned by German giant Intersnack – has slammed the country’s new ‘chips tax’ for ruining its chance of winning funding for new popcorn and snacks lines.
LycoRed has just released a natural tomato concentrate that it says can help limit the use of more costly ingredients in a wide range of foods, whilst still enhancing the flavour.
Calcium di-glutamate (CDG) could be used make soups with reduced salt levels more palatable, claims new research.
Consensus Action on Salt & Health (CASH), a leading UK health group which campaigns for reduced levels of salt in processed foods has welcomed the targets announced in the Public Health Responsibility Deal for food, published by health secretary Andrew Lansley this morning.
With food manufacturers busy reformulating or developing products to cut ‘nasties’ such as salt and sugar, Leatherhead Food Research has warned that associated food safety issues should not be an afterthought.
Deep pan, stuffed crust or frozen supermarket pizzas – particularly budget options – may be a healthier alternative to thin-based or fresh varieties for health-conscious consumers, according to consumer watchdog Which?
Blood pressure responses to high and low salt intakes may share similar genetic control mechanisms, according to a new study published in the Journal of Human Hypertension.
A salt strategy to involve collaboration with food manufacturers is underway in Italy, as evidence mounts that men are consuming levels above current recommendations.
Danisco is starting a new four-year research project to investigate potential uses of enzymes produced by spiders, snakes and carnivorous plants as processing aids for food and other industrial uses.
Excess salt can cause hypertension, heart disease, death. That’s the scientific consensus behind public health campaigns to reduce consumption of sodium chloride in the diet. But not everyone reads the science as conclusive, and when it comes to minerals that are essential to human life, the voice of caution must not be drowned out.
Pressure to ensure customer taste preferences are continually met for leading breakfast cereal brands is a hindrance to achieving minimal salt levels, and an sector wide push is required to achieve this objective, claims Kellogg.
In the fourth part of our series on salt reduction, we look at the rise of sea salt-flavoured products, predominantly in the snack-food area.
In the second part of our focus on salt reduction, we look at startling new data from the US that suggests a modest nationwide reduction in salt intake could save about $24 billion in healthcare costs a year.
In the first part of our series on salt reduction, FoodNavigator looks at the potential health benefits of salt reduction beyond heart health.