Preservatives and acidulants

Food industry must cut salt from meat alternatives, urges campaigner

16-Aug-2019 By Oliver Morrison

Savoury picnic foods, including vegetarian and vegan products, conceal ‘dangerous levels of salt’, according to Action on Salt.

Are ‘reduced sodium’ labels worth their salt? Study

07-Aug-2019 By Flora Southey

Researchers in Denmark are investigating whether consumers are willing to purchase salt-reduced food products, and why.

Children ‘exceed’ acceptable daily intake of phosphates, EFSA finds

13-Jun-2019 By Katy Askew

A new opinion published by the European Food Safety Authority (EFSA) has concluded that some population groups – particularly infants, children and adolescents – have too many phosphates in their diets. The opinion calls for a maximum level of phosphates...

Citrus peel boosts fiber and shelf life in bread: Study

12-Jun-2019 By Kristine Sherred

A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.

Cashing in on cashew nut waste: A natural alternative to nitrates?

23-May-2019 By Niamh Michail

Cashew nut shells are commonly discarded as a waste product but a high antioxidant content could mean they have potential to be used as meat preservatives, say Brazilian researchers.

Five health & wellness trends transforming packaged food strategies

28-Feb-2019 By Natasha Spencer

As health and wellness and snacking trends emerge as leading influences in the packaged food industry, we explore how food manufacturers and brands can appeal to consumer needs in this competitive landscape.

Ketchup for kids: Start-up markets tomato ketchup with no added sugar or salt

04-Feb-2019 By Flora Southey

UK start-up Wonderchup is targeting children and families with its clean label, healthy alternative to classic tomato ketchup. “We’ve had a lot of interest from people with health problems,” co-founder Elise Daly told FoodNavigator.

Kemin combats microbial spoilage in processed meat with clean label ingredient

30-Jan-2019 By Flora Southey

A ‘clean label’ food safety ingredient made from buffered vinegar and plant extracts has launched in Europe to extend the shelf-life and stabilise the colour of processed meats.

A ‘bran’ new natural preservative? Researchers see potential in grain antioxidant

11-Jan-2019 By Katy Askew

A natural antioxidant found in grain bran could act as a food preservative that also helps to reduce food waste by utilising what is currently a production side stream, researchers suggest.

‘Highly effective in preserving safety and shelf life’: Corbion invests in vinegar production

08-Jan-2019 By Katy Askew

Biobased food ingredient supplier Corbion has completed construction of in-house production capabilities to manufacture powdered vinegar. The company says this will enable food manufacturers to deliver clean label products with an ingredient that is “highly...

UK manufacturers achieve 'mixed picture' on salt reduction targets

19-Dec-2018 By Niamh Michail

Manufacturers and retailers have achieved “a mixed picture” on UK salt reduction targets, according to a government report, although there has been clear progress in cutting salt since targets were first set in 2006.

Start-up nation? A round-up of France's top food start-ups

14-Dec-2018 By Niamh Michail

From plant-based sweeteners to clean label additives; urban farming to healthy eating apps, we round up some of the most interesting start-ups to come out of France in recent years.

EFSA okays efficacy of lactic acid dips for pork cuts

13-Dec-2018 By Niamh Michail

Spraying and dipping pork carcasses and cuts with lactic and acetic acid does not pose safety concerns but only lactic acid dips for pork cuts beats water washes for pathogen-killing efficacy, European Food Safety Authority (EFSA) scientists concluded.

Eight reasons we need to stop focusing on nutrients – and what this means for processed food makers

31-Oct-2018 By Niamh Michail

The rise of nutritionalism – focusing on nutrient content rather than the whole food – has created a ‘nutritional cacophony’ that leaves people confused. Nutritionist Bernard Lavallée explains how manufacturers can create healthy processed foods.

From quinoa couscous to green banana chips: What we saw at SIAL

29-Oct-2018 By Niamh Michail

From quinoa couscous to green banana chips; organic ghee to 'raw' olive oil, FoodNavigator rounds up some of the most interesting products we saw at this year's SIAL in Paris.