Preservatives and acidulants

Secret salt: CASH slams salt levels in ‘healthy’ salads

30-Jul-2014 By Nathan Gray

Huge amounts of salt continue to be added to many restaurant, café and supermarket salads in the UK, according to a new survey by Consensus Action on Salt & Health (CASH).

We have to do more to reduce waste as an industry, warns Leatherhead expert

23-Apr-2014 By Nathan Gray

Food manufacturers should leave no stone unturned as they search for ways to decrease waste and increase the value of manufacturing waste streams, says Steve Osborn of Leatherhead Food Research.

Can industry-backed academic inventions spur increased innovation?

23-Apr-2014 By Nathan Gray

Industry-sponsored academic research leads to innovative patents and licenses, and may not skew science towards inventions that are less accessible and less useful to others, according to a new analysis.

High salt intake linked to premature cellular aging

25-Mar-2014 By Nathan Gray

Overweight or obese teenagers who consume lots of salty foods show signs of faster cellular aging, according to new research.

Rejected nano labelling law goes back to square one

13-Mar-2014 By Caroline SCOTT-THOMAS

The question of how to define and label nano-scale ingredients will return to the drawing board, after the European Parliament rejected the Commission’s proposed regulation on Wednesday.

2017 packaged food and foodservice salt targets issued

07-Mar-2014 By Rod Addy

Updated salt targets for packaged foodstuffs are too soft on meat and cheese, a leading expert claims, as the Department of Health (DH) posts foodservice targets for the first time.

Study identifies ‘quick and simple’ test for salt levels in food

06-Mar-2014 By Sarah Hills

A ‘novel method’ for measuring salt content in food is said to be more robust and easy to use than current techniques, according to a new study.

Frutarom introduces tea-based extract to extend shelf life

28-Feb-2014

Frutarom Savory Solutions has added a new plant extract to its Origanox range for extending the shelf life of fried foods, extruded snacks and baked goods.

Is the food industry falling out of love with ‘natural’ claims? Not according to the data, says Mintel

21-Feb-2014 By Elaine WATSON

When PepsiCo replaced the word ‘Simply Natural’ with ‘Simply’ on some Frito-Lay lines recently, some commentators wondered if this signaled the beginning of the end of the industry’s love affair with all-natural claims. However, new data suggests otherwise.

Is salt linked to obesity? Study links adolescent salt intake to obesity and inflammation

07-Feb-2014

High intakes of salt throughout adolescence may be associated with levels of obesity and inflammation, regardless of calories consumed, say researchers.

Food additives among top food safety concerns

04-Feb-2014 By Caroline SCOTT-THOMAS

Just as many UK consumers are concerned about food additives as about food poisoning, according to the latest Public Attitudes Tracker survey from the UK’s Food Standards Agency (FSA).

FoodNavigator predicts top five industry drivers in 2014

06-Jan-2014 By Caroline Scott-Thomas and Nathan Gray

As the New Year dawns, FoodNavigator predicts the top five drivers of the European food industry in the year ahead.

FoodNavigator 2014: What’s on our editorial calendar?

03-Jan-2014

From the newest developments in sweeteners, fats and oils and flavours, to the latest trends in gluten-free formulation and plant-based diets, FoodNavigator's special editions calendar for 2014 spans the hottest topics for the European food and drink...

Festive video insights: Mintel experts offer up highlights and predictions

23-Dec-2013 By Nathan Gray

With 2013 fast drawing to a close and 2014 just around the corner, we took the chance to catch up with analysts and experts at Mintel to ask them what their highlights from this year have been ... and a few predictions for what might be in store in the...

Most stocks and gravies miss salt targets

19-Dec-2013 By Caroline SCOTT-THOMAS

Stock cubes and gravies contain ‘high and unnecessary’ amounts of hidden salt, according to an analysis from Consensus Action on Salt and Health (CASH).

Leatherhead: ‘Natural preservatives are almost an oxymoron’

29-Nov-2013 By Caroline SCOTT-THOMAS

Preservatives have a poor reputation among consumers – but that doesn’t mean that natural options are completely off the menu, says Nicole Patterson-Lett, principal analyst at Leatherhead Food Research.

Maximise sweetener and acid profiles to aid natural flavours success, says expert

26-Nov-2013 By Nathan Gray

Manufacturers should look to re-address the basic levels of sweeteners and acids in their products in order to increase the success of natural flavour formulations, according to flavour and formulation expert Lindsey Bagley.

Naturex and Galactic to co-develop natural preservation systems

15-Nov-2013 By Caroline SCOTT-THOMAS

Naturex and Galactic have partnered on a research project to develop a range of natural preservation systems for anti-microbial and antioxidant protection.

EFSA calls for phosphates data to assess heart risk

14-Nov-2013 By Caroline SCOTT-THOMAS

The European Food Safety Authority (EFSA) has said it will call for data from industry on the levels of phosphates found in food, in an effort to understand whether they pose a risk to heart health.

Galactic opens sales office in Italy

14-Nov-2013

Lactic acid and lactates specialist Galactic has opened a sales office in Milan, Italy, in an effort to provide a more localised service to its Italian customers.

Need for salt reduction ‘not always obvious’ to processed meat industry

13-Nov-2013 By Caroline SCOTT-THOMAS

Processed meat is the second biggest contributor to salt in European diets, but many manufacturers are still uncertain about why they should adopt a salt reduction strategy, according to AkzoNobel business development manager Matthijs Bults.

Natural ingredients are getting better - but it's still a developing area

07-Nov-2013 By Caroline SCOTT-THOMAS

Switching to natural ingredients often requires companies to go back to the formulation drawing board, but there have been some big improvements, according to head of food innovation at Leatherhead Food Research, Dr Wayne Morley.

Can pizza make a healthy meal?

06-Nov-2013 By Caroline SCOTT-THOMAS

Pizza has a poor nutritional image – but it could be reformulated to meet dietary guidelines without losing its taste appeal, according to a team of Scottish researchers.

Nestlé pledges to speed salt reduction

05-Nov-2013 By Caroline SCOTT-THOMAS

Nestlé has said it plans to accelerate its salt reduction strategy to meet World Health Organisation (WHO) guidelines on salt consumption by 2025.

Natural ingredients top challenges in Döhler's open innovation platform

18-Sep-2013 By Caroline SCOTT-THOMAS

Döhler has launched an open innovation platform, including funding and equity options for those with truly innovative ideas who may be lacking the cash to bring them to life.

Salt of the Earth targets kids with coloured low sodium salt

17-Sep-2013 By Caroline SCOTT-THOMAS

Israel-based company Salt of the Earth has introduced a reduced-sodium salt, coloured with fruit and vegetable extracts, intended to help children learn to reduce the amount of salt they add to foods.

A salt conundrum? Researchers suggest 'yin and yang' effect of sodium and chloride

10-Sep-2013 By Nathan Gray

Chloride intake may also be an independent risk factor for heart disease. But in this case the risks are lower, and may counterbalance those of sodium in salt, say researchers.

Fermented sugar preservative responds to clean label demands, says Corbion Purac

05-Sep-2013

Corbion Purac has introduced a clean label preservative that can be listed as ‘fermented sugar’ on ingredient panels.

Study: Normal salt intake does not vary with food supply

30-Aug-2013 By Caroline SCOTT-THOMAS

Industry efforts to reduce the amount of salt in foods are unlikely to work to reduce salt consumption to levels backed by public health advocates, according to new research that suggests salt intake is regulated by the body’s needs rather than by the...

Cheating the taste buds: The flavour challenge of salt, sugar and fat reduction

26-Aug-2013 By Caroline SCOTT-THOMAS

Sugar, salt and fat reduction have topped the research agenda for most large food companies for years – but when it comes to replicating the flavour of these crucial ingredients, it’s still early days.

Accessing FoodNavigator on the move? Check out our new app

19-Aug-2013

FoodNavigator’s new app for Android and iPhone is now available (and free) to download, allowing you to keep up with the latest food and beverage industry developments, even when you’re not connected to the internet.

Hidden toxins? Researchers warn of potential hidden harm in pregnancy diets

09-Aug-2013 By Nathan Gray

Pregnant women regularly consume foods and drinks that contain toxins believed to pose a potential risk to developing babies, say researchers.

Salt reduction in ham threatens consumers’ lives: PTF

01-Aug-2013 By Rick Pendrous

Salt reduction campaign group Consensus Action on Salt and Health (CASH) has been slammed by ham producers for potentially putting people’s lives at risk by calling for immediate further reductions in the salt content of ham and other cured meat products...

Many ingredients, many strategies: The ‘complex nature’ of salt reduction

25-Jul-2013 By Caroline SCOTT-THOMAS

Ingredients and strategies for reducing salt are much more complex than those available for reducing sugar, according to analyst insight from Euromonitor International.

Food companies might not shout about it – but salt reduction is on the rise

24-Jul-2013 By Caroline SCOTT-THOMAS

Few European companies are telling consumers that they are reducing salt in foods – but the market for ingredients to replace salt is booming.

Missed Natural & Clean Label Trends 2013? Listen again free, on-demand

08-Jul-2013 By Elaine WATSON

Is it a safer bet to say 'Made with natural ingredients' than 'All-natural' on pack? Are consumers in the UK and the US looking for different cues on a label to determine if something is natural or wholesome? And did you know that...

Significant salt reduction won’t affect safety in broths and ready meals, say researchers

28-Jun-2013 By Caroline SCOTT-THOMAS

Significant salt reduction is possible in most broths and ready meals without affecting microbial safety, according to a new study published in the Journal of Food Safety.

Special edition: All-natural: How clean is your label?

Natural preservatives pack efficacy, marketing punch

21-Jun-2013 By Hank Schultz

The term ‘natural’ has been used to mean so many things that it means less all the time, except as a starting point for class action lawsuits. But tell consumers you’re getting rid of artificial preservatives and you’ve telling them something meaningful,...

Big Interview

Food ingredients industry is well-placed to improve sustainability, says DSM

21-Jun-2013 By Caroline SCOTT-THOMAS

The food ingredients industry has an opportunity – and an obligation – to improve sustainability in the food supply chain, according to president of DSM Food Specialties Hans Christian Ambjerg.

Cleaner than clean: When natural is not enough

17-Jun-2013 By Caroline SCOTT-THOMAS

It’s boom time for makers of natural ingredients, from colours to flavours to hydrocolloids…or is it? Despite widespread demand for all things natural, some ‘natural’ ingredients still aren’t acceptable to consumers – so when does ‘clean label’ need to...

Industry uses technical barriers to salt reduction as ‘an excuse’, says CASH

13-Jun-2013 By Caroline SCOTT-THOMAS

Industry’s assertion that there are still technical barriers to salt reduction is often just an excuse to avoid further reformulation, claims the chairman of CASH (Consensus Action on Salt and Health) Graham MacGregor.

Natural & Clean Label Trends 2013

Where do your products sit in the clean label hierarchy?

07-Jun-2013 By Elaine WATSON

If it sounds like a ‘chemical’, or isn’t in the kitchen cupboard, shoppers may regard it with suspicion. But which ingredients are 'acceptable' to today's consumers, which are to be avoided, and who decides?

New EU approved additives list comes in to force tomorrow

31-May-2013 By Nathan Gray

The new list of approved additives for food and drink products will come in to force across the European Union (EU) from June 1st.

Don’t ‘replace’ salt – just use it better, says formulation expert

29-May-2013 By Nathan Gray

Food and snack manufacturers should be looking at innovative solutions that involve using less salt to do more, rather than simply using salt replacement products, according to Wayne Morley of Leatherhead Food Research.

Omega-3 sausages: German researchers develop method to tackle oxidation

21-May-2013 By Caroline SCOTT-THOMAS

Fraunhofer researchers in Germany have come up with a new method of adding omega-3 fatty acids to sausages, to allow German consumers to continue eating their favourite foods, but with the main nutritional benefit of fish.

Is population-wide salt reduction necessary?

23-Apr-2013 By Caroline SCOTT-THOMAS

Despite decades of research and debate, there are still questions about the suitability of population-wide salt reduction. Can some people safely consume more salt than others?

WASH: Stealthy reduction still best – but all food needs clearer salt labelling

23-Apr-2013 By Caroline SCOTT-THOMAS

Salt content in foods should be clearly labelled to help consumers to choose low-salt options – but food makers should continue to embrace a ‘stealth health’ approach, according to international programme lead for World Action on Salt and Health (WASH)...

Special edition: Sodium reduction - The road ahead

Sodium reduction: ‘Savory products across the board are struggling with sodium reduction’

23-Apr-2013 By Stephen DANIELLS

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.

Special edition: Sodium reduction - The road ahead

Food manufacturers might have cut out 'hundreds of tons' of salt, but US sodium intakes have continued to rise steadily, reveals new study

22-Apr-2013 By Elaine WATSON

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.