Cost and the lack of a ‘silver bullet’ are still cited as an issue for reduced-sodium food, with savory products in general struggling with the challenge, but plenty of application-specific solutions abound, say industry players.
Dutch researchers have developed an at-home system for consumer testing of new food products, claiming it could be a more reliable way of predicting product success.
Special edition: Sodium reduction - The road ahead
Food manufacturers have spent a small fortune reformulating everything from bread to soup to reduce sodium in recent years, but new data suggests that US intakes have nevertheless continued to rise steadily.
Advertising sodium reduction claims on food labels may increase a consumer’s purchasing intentions, says a new study from Canada that contradicts the industry strategy of ‘stealth’ sodium reduction.
The World Health Organisation (WHO) has released a new report outlining European salt reduction strategies – and while most countries are following EU guidelines, there are still big differences between policies.
Policies aimed at reducing intake of trans fat are working to reduce consumption and are likely to have an effect on public health, the World Health Organisation (WHO) has said in a new systematic review.
High intakes of red meat repeatedly have been linked to heart disease, but new research suggests that along with saturated fat and certain preservatives, l-carnitine is another red meat constituent that may contribute to cardiovascular risk.
Our approach to food is ripe for reinvention – and the food industry is just at the beginning of what it can achieve through innovation, according to Microsoft mogul and co-founder of the Bill & Melinda Gates Foundation, Bill Gates.
Food manufacturers should be encouraged not only to cut salt, but also to increase potassium levels in foods, according to new studies published in the British Medical Journal.
Better use of multiple emulsion systems could help industry to develop better functional foods by reducing levels of fat, sugar and salt whilst also providing ways to incorporate bioactive compounds, researchers say.
Further research on artificial trans fat and heart health is not necessary, claim the authors of a new review – but there is a need for more research in several other areas related to trans fat.
9TH INNOBEV GLOBAL BEVERAGES CONGRESS ADDRESSES KEY ISSUES
Health, the environment and consumer choice are the three main issues facing today’s soft drinks industry, according to InnoBev Global Beverages Congress 2013 organizer Zenith International.
The trade association representing margarine and vegetable fats makers in the EU has tightened its Code of Conduct for the third time since 1995, in an effort to reduce trans fat levels in foods and fats at retail.
Foods produced with olive oil or olive oil aromas in place of other oils or fats could help consumers feel fuller for longer, according to new research.
Reducing fat and sugar brings major textural challenges – and for food and drink makers it is always a matter of compromise, according to head of food innovation at Leatherhead Food Research Dr Wayne Morley.
Nestlé has published a raft of sustainability and nutrition commitments it aims to meet by 2020 or earlier, including sourcing 100% certified sustainable palm oil, cutting greenhouse gas emissions and improving nutrition labelling.
Natural Taste Consulting (NTC) has developed a new natural fat enhancer that works by stimulating fat taste receptors, replicating the taste and aroma of fat.
NO EVIDENCE OF 'SIGNIFICANT' CHILD GI INTOLERANCE IN OTHER JURISDICTIONS: CARGILL
Cargill has failed in its second attempt to secure EU approval for use of bulk sweetener erythritol in soft drinks, after EFSA published a negative opinion relating to its introduction on child safety grounds.
The UK government has announced that it will roll out new voluntary food industry targets for salt reduction, aimed at cutting average salt consumption by a quarter.
Soaring intakes of sugar-sweetened drinks are associated with increased calorie consumption of other foods such as sweets and pizza in children, warn researchers.
Tucking in to lots of junk food during pregnancy might help to ease those pregnancy pangs, but consumption of an unhealthy diet can pre-program unborn children’s preference for junk food in later life, warn researchers.
Chr. Hansen has developed a salt-reducing concept that enables cheese manufacturers to cut sodium levels by up to 50% while maintaining similar taste and texture properties.
uk drinks firm upset by 'inaccurate' daily mail article
AG Barr tells BeverageDaily.com it is 'very concerned' by an inaccurate article in UK national newspaper the Daily Mail, claiming it prefers profit to consumer health by hiding sugar values on cans of IRN-BRU Regular.
The UK government should consider taxing unhealthy foods and sugary drinks in an effort to improve children’s health and combat diet-related illness, according to a new report from food and farming campaign group Sustain.
From food ingredients that reduce the blood glucose response to food intake, to natural high-potency sweeteners, digestive health and weight management ingredients, and plant-based ingredients that can mask bitter flavors…
PepsiCo is significantly ahead of Coke in terms of the share of its UK cola sales in low or no calorie versions, the latest figures sent to BeverageDaily.com suggest.
Limiting the intake of omega-6 polyunsaturated fats plus boosting the intake of omega-3 fatty acids during pregnancy could lead to a healthier baby with less fat and more muscle, say researchers.
Coca-Cola Enterprises (CCE) CEO John Brock has taken a sideswipe at detractors of soft drink ingredients who he claims base negative comments on ‘bad science or no science’.
Taxes on soft drinks and foods high in saturated fat and subsidies for fruits and vegetables could improve diets and overall health, according to a new review from New Zealand researchers.
Coca-Cola has reformulated Glacéau vitaminwater for the British market by revamping packaging and reformulating its eight-strong range with a stevia-based sweetener that cuts sugar levels by 30% and cuts the calorie count by 30 per bottle.
Campaign group Consensus Action on Salt and Health (CASH) has issued an apology and retracted a recent press statement that wrongfully labelled cheese as the third “biggest contributor of salt in the diet.”
Functional food and drink products should utilise non-nutritive artificial sweeteners as a means to help consumers aid weight management and reduce the risk of diabetes, say scientists.
Cargill is exploring opportunities in the energy sector after an ‘exciting’ study suggested that its novel carbohydrate Xtend sucromalt reduced and delayed mental fatigue in adults when formulated within a beverage.
NIZO researchers claim to have found a way to reduce the salt content of sausages and other processed meat by at least 15% while retaining the same saltiness perception – by making them juicier.
Belgian supplier Beneo’s dessert thinktank is showing off some product concepts using sugar-free, ‘tooth-friendly’ isomalt and an already launched oligofructose-stevia blends for functional fibre candy.
Consumers have high expectations of chocolate in terms of taste and mouthfeel – so how easy is it to tinker with chocolate formulations to create an indulgent product that also appeals to the health conscious consumer?
Consensus Action on Salt and Health (CASH) has called on the UK Department of Health to set lower salt content targets for cheese manufacturers, after a study discovered some cheese products contain more salt than crisps or seawater.
The CEO of beverage development and innovation company MyDrink Beverages tells BeverageDaily.com why his firm's new non-alcoholic beverage concepts for 2013 could take the market by storm...
Tate & Lyle tells BeverageDaily.com that its new stevia ingredient, Tasteva, can be used to halve sucrose levels in cola drinks without a bitter aftertaste, and does not use masking agents.
Food companies should be cautious about when and how they talk about salt reduction, according to Euromonitor International's global head of health and wellness research Ewa Hudson.
A proposed 300% increase on French palm oil imports could lead to increased consumption of harmful trans fats and ignores the primary sources of saturated fat in the French diet, says the Malaysian Palm Oil Council (MPOC).
'Snackified' traditional foods are among the latest snack trends on show at SIAL in Paris this week, where better-for-you snacks have made a strong appearance.
