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.
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.
Lactic acid and lactates specialist Galactic has expanded its range of ingredients for food preservation with an eye on companies looking for innovative natural ways to improve food security, the company has said.
The European Commission has asked the European Food Safety Authority (EFSA) to reassess the safety of phosphates as food additives, after researchers suggested excessive phosphate consumption could be damaging to health.
The European Food Safety Authority (EFSA) has called on food and drink manufacturers for information on the use of food additives, prioritising data on 15 colours and antioxidants for the end of July.
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.
Powerful antifungal compounds produced from linoleic acid found in bread flour are the key reason for sourdough bread’s mould resistant properties, and have potential to be used in a host of food and agricultural applications, say researchers.
Food manufacturers looking to extend shelf life with natural antioxidants have started using blended ingredients in an effort to deal with spiralling raw material costs, according to Frost & Sullivan.
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.
Is there hope for probiotic health claims after all? What are the opportunities in functional foods? And how should companies appeal to consumers with reduced sugar and reduced salt products? The FoodNavigator and NutraIngredients team reflects on highlights...
Using sea salt as a means of reducing sodium in food products is not viable since it contains the same sodium content as a Kosher salt, says a new study.
European food manufacturers are embracing ‘stealth health’ when it comes to salt reduction, according to International Programme Lead for World Action on Salt and Health (WASH) Clare Farrand.
Europe is the most active region in the world for low salt product innovation – with the Netherlands leading the pack – although food manufacturers globally are using the claim less often on new products, according to market research organisation Mintel.
James Blunt, senior vice president, product management at Tate & Lyle Speciality Food Ingredients (SFI), which develops healthy and technical solutions for food and drink, talks to FoodNavigator about what his job entails.
A high salt diet may lead to increased damage to blood vessels in addition to high blood pressure, the two of which may act independently and synergistically to increase the risk of heart disease, say researchers.
DuPont Nutrition & Health has followed the launch of natural metal chelator Guardian Chelox L in the US with a version containing rosemary extract, an antioxidant, tailored to European markets.
Dutch food additives firm Siveele will benefit from considerable investment in the business from Chinese manufacturer Pangbo Biological Engineering, with preservatives being one focus for future development.
A new method to extract compounds from 'low value' mustard seed waste could provide industry with a new source for natural food preservatives, according to a team of Canadian researchers.
Unilever is looking for new ideas to help it reduce the sodium levels in its food products by a further 15 to 20% without compromising taste - just one ‘want’ on its newly launched open innovation platform.
Industrial by-products from tomato processing contain a significant amount of bioactive compounds that could be used to provide natural and sustainable source of antioxidants for functional food formulation, or to act as preservative ingredients in foods,...
A new study investigating a link between high salt intake and risk of gastric cancers could add to increasing pressure for industry-wide sodium reduction, researchers have said.
Microbiological food safety, allergen risk, and novel technologies are among the top areas of priority for the UK Food Standards Agency (FSA) in the forthcoming year.
With 2011 sales jumping 12.3%, the world’s biggest botanical extracts specialist says it will acquire 4-5 companies in 2012, with negotiations advancing with an Asian target.
The global food preservative market is set to grow at a compound annual growth rate (CAGR) of 2.5% in the next five years, according to a new report from Markets and Markets.
Instead of protecting certain nutrients from moisture, anti-caking agents in ingredient blends may in-fact accelerate the breakdown of beneficial compounds like vitamin C, say researchers.
Indian spice and ingredients supplier Synthite Industries has launched a new natural antioxidant ingredient specifically designed for increasing the stability of mayonnaise products.
Lowering dietary salt intake has the potential to save millions of lives globally by substantially reducing levels of heart disease and strokes, according to new research.
Commentary in The Lancet, along with a new analysis of the data, has slammed the recent Cochrane review that claimed salt reduction had no effect on strokes or heart attacks.
Despite the “considerable efforts” of industry to reduce salt content in food products, a new study suggests it is having zero impact on people’s salt intake.
Beta-glucan could be used to partially replace salt while retaining taste and texture in high pressure processing of chicken breast meat, according to a new study in Food Chemistry.
Rosemary extracts can now be used as antioxidants in organic food in the EU provided they are from organically-grown rosemary and ethanol is used for the extraction, following an amendment to the annex of the 2008 organic regulation.
Kemin has debuted a clean-label version of its Fortium rosemary extract in the cereals market, with initial tests showing product integrity after three months compared to controls.
Interest in seaweed granules as a salt replacer has soared in the last year, according to the producer, as the first results of a UK government-funded study indicate high consumer acceptability of various bread in which it replaced 50 or 100 per cent...
Vitiva will establish a German subsidiary office from May that it says reflects strong interest within the EU's largest market for its rosemary-based anti-rancidity management ingredients.
Low salt diets can help diabetics quickly cut blood pressure and reduce the risk of developing kidney disease, according to a new study from the Cochrane Collaboration Renal Group.
Reductions of up to 50 per cent sodium content in food may be achievable with only minor decrease in liking and no effect on consumption of the food, according to new research.
DSM Special Products and DSM IP Assets look set to be sold to equity investor Sun Capital as the European Commission has given competition approval with no strings attached.
Galactic has developed a new powder form of lactic acid for use in bakery products and mixes, which can avoid the need for liquid lactic acid to be added to the dough.
Rosemary extracts have received recognition as safe and effective antioxidants for food preservation, according to new directives published in the European Commission’s official journal.
Nano-capsules that can modulate the release of the incorporated substances may have applications in the formulation of functional foods, as well as relevance in food preservation and storage, according to new research.
Slovenia-based Vitiva has extended its SyneROX portfolio for meat applications in a bid to be recognised as more than just a supplier of natural rosemary extracts.
Our collaborative global team of expert citrus flavorists combines technology and experience to make ADM the full-service partner you need to shape your...