Millions of deaths could be prevented each year if individuals consumed 5g less salt per day, concludes a new meta-analysis that calls for top-down regulations in addition to self-regulation by industry.
Dutch scientists have developed a new technology to enable up to 25 per cent reduction of salt in food products without loss of taste or adding other additives.
High intake of processed meat may increase the risk of developing type-2 diabetes by 40 per cent, according to a new meta-analysis from Norway and the US.
Many Australian consumers are aware of the risk of high blood pressure due to excess salt intake, but a new study indicates that many have trouble interpreting labelling info that lists sodium, rather than salt.
Public policy to reduce salt intake has clear health benefits, despite claims that intake is physiologically determined and cannot be controlled by policy, says a UK expert.
EFSA has found no grounds to justify a re-evaluation of preservative ethyl lauroyl arginate following the presentation of new information on toxicology – even though its ADI is lower than those set by other authorities.
The UK’s Food Standards Agency is launching a new campaign to encourage people to check salt levels on food labels, as 77 per cent of people are not aware that bread and breakfast cereals are amongst the most laden products.
A survey of UK supermarkets’ own-brand gluten-free, wheat-free and dairy-free foods has found more than half had higher salt levels than standard versions, raising concern for the intake levels of coeliacs and others who avoid certain foods.
Intakes of nitrates and nitrites from processed meats, fruit and vegetables do not increase the incidence of brain tumours, says a new study from Imperial College London and Harvard.
Continued high dietary intakes of salt may make people resistant to blood pressure-lowering drugs, says a new study that provides “additional support of efforts to reduce salt content in foods”.
A study from China sheds new light on a coconut oil extract’s potential as a food preservative, but high fat or low starch content may reduce its action.
Formulating breads with one quarter of current levels is possible without detrimentally affecting the rheological properties and the performance of the dough, says a new study from Ireland.
Slovenian firm Vitiva has received US organic certification for its rosemary extract lines AquaRox and Inolens, which are used in foods, supplements and cosmetics products for their antioxidant and antimicrobial properties.
Maintaining cocoa’s heart healthy compounds in a finished product depends on the presence of other ingredients, particularly leavening agents, says new research from the Hershey Company.
A proprietary citric acid-based antioxidant may extend the lifespan of frying oils, and have carry over benefits to the finished product by boosting shelf-life, says a new study.
Adding soy sauce to certain foods may enhance perception of saltiness and enable food manufacturers to cut salt content without affecting taste, according to new research from Japan.
TasteTech has introduced a new 90 per cent version of its controlled release encapsulated sorbic acid to inhibit mould on bread, as industry seeks more ways to reduce formulation costs without impairing quality.
Slovenian extracts firm Vitiva is gearing up for the launch of a new rosemary extract for clear, hot filled beverages next month, which it says has a neutral taste and colour.
Using chitosan, an emerging ingredient extracted from fungi cell walls, may act as an anti-microbial ingredient for orange juice, and remove the need for pasteurization, says a new study.
FSANZ says the majority of Australian adults are not exceeding its recommended maximum daily salt intake, following media reports that claim some Australians could be consuming 40g of salt a day – almost seven times the recommended max.
The Food Standards Agency has unveiled updated salt reduction targets for the food industry up to 2012, trimming back levels once more in some 80 categories of foods.
Danish intakes of salt in Denmark are above current recommended levels, with processed foods the main source, according to new findings from Copenhagen.
DSM is launching a new liquid solution for preserving sausages and cheeses, which is said to allow for even surface coverage and overcome the dust and stickiness problems associated with powder-based products.
Unilever has announced plans to cut the salt content across its global range of 22,000 products with an eye on achieving the five grams daily maximum salt intake recommended by the World Health Organization.
Naturex has divided its business into three distinct business units so as to develop products that are targeted to the main markets it serves, and has unveiled a new corporate image.
Reducing the salt content of low-fat cheese has a greater impact on the flavour than similar reductions from high fat cheese, suggests new research from France.
Kemin is introducing a new blend of rosemary and green tea extracts in Europe and Asia, which it says work together to neutralise each others’ distinctive flavours and can help retain an appealing colour and flavour of meat products.
A snack firm has become the first to use Vitiva’s Inolens 4 rosemary extract in a pork scratchings product to make frying oil last longer, and to enable longer shelf life.
The use of salt replacers in the diet, as a means of reducing sodium intake, may improve blood pressure and artery health, says a new study from China.
Vitiva is leveraging the trend in natural, fresh ready-meals in marketing its Vivox rosemary-derived preservative, claiming tests suggest it can prevent rancid flavours in meat-based ready meals.
The Commission is not prohibiting any bread and has no intention to regulate the salt level in bread, says EU spokesperson in a bid to stem reports that German bread is under attack from 'Brussels'.
An extract from the edible mushroom Flammulina velutipes may prolong the shelf-life of tuna meat, while also stabilising the colour of the meat, suggests new research from Japan.
Extracts from paprika, annatto and marigold, rich in antioxidant carotenoids, could significantly reduce the spoilage due to oxygen of model oil-in-water emulsions, says new research from Greece.
The increase in food prices around the globe will ease later rather than sooner, as benefits of falling commodity prices take time to trickle through the chain.
Patients with kidney disease may be at danger from a ‘hidden threat’ of phosphorous additives found in processed and fast foods, says a new study from the US.
FoodNavigator's Snack Size Science brings you the week's top science. This week Nestle gives us a glimpse of the future with its research into hydrogels to deliver flavour and nutrients to food, and salt is back in the headlines with Swiss worries...
A salt strategy to involve collaboration with food manufacturers is underway in Switzerland, as evidence mounts the Swiss population is consuming levels above current recommendations.
A potassium lactate and sodium diacetate mix may reduce the sodium chloride content by 40 per cent, and significantly increase shelf-life, says a new study from Purac.
The average UK household bought buying 1.3 per cent less salt in food products in September 2008 than two years before, according to new data from TNS Worldpanel, data seen as testament to reformulation efforts.
Our collaborative global team of expert citrus flavorists combines technology and experience to make ADM the full-service partner you need to shape your...
