LycoRed has just released a natural tomato concentrate that it says can help limit the use of more costly ingredients in a wide range of foods, whilst still enhancing the flavour.
High sodium intake, especially when combined with a low potassium intake, is associated with an increased risk of cardiovascular disease and mortality, according to new research.
The long journey to European Union acceptance for the natural, intense sweetener, steviol glycoside, shortened significantly yesterday when the EU’s 27 member states backed its safety at a European Commission (EC) committee meeting.
Salt fortified with both iodine and iron may help to improve iron status in populations where fortification of other staple foods does not achieve the desired coverage, according to a new study.
PepsiCo UK admits it has not hit all its self-imposed targets to make products healthier, but says the economy and technical challenges are partly to blame.
Diet soft drinks ‘may be free of calories but not of consequences,’ according to new research from the University of Texas, USA, which questions the benefits of drinking low calorie soda.
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.
The modern consumer environment makes it too easy to consume too much, but by replacing calorie dense sugars with low calorie sweeteners, industry has a powerful tool in the fight against obesity, says Dr Tommy Visscher.
Savoury aromas may help to boost salt reduction strategies by masking the tastes of sodium replacers such as potassium chloride, according to a new study from Unilever scientists.
A voluntary approach to reformulation is crucial to reflect differences in tastes, habits and food preferences across Europe, claims Sylvie Chartron of the CIAA (Confederation of the food and drink industries of the EU).
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.
The addition of antioxidants to oils may control the formation of trans-fats during the processing and heating of edible oils, according to new research.
French supplier Roquette says recent positive health claim opinions from the European Food Safety Authority (EFSA) linking sugar replacers with dental health, are applicable to soluble fibres.
Intense and bulk sweetener suppliers are basking in the glow of positive sugar replacement health claim opinions issued by the European Food Safety Authority (EFSA) last week.
Tesco may have to reduce the shelf-life of some of its products to meet 2012 targets on salt reduction set by the Food Standards Agency (FSA), according to a nutritionist who works for the retail giant.
A new compound that blocks bitter tastes, may help to make reduced sugar foods and drinks more palatable for consumers by jamming metallic type bitter tastes, say flavour scientists from Givaudan.
Research carried out by World Action on Salt and Health (WASH) underlines the high and yet inconsistent salt levels in pizzas worldwide, even from the same brandowner.
Q: What do the car industry and reduced calorie beverages have in common? A: Tribology, or the science of interactive surfaces in relative motion, according to Cargill, which is using it to determine the textural characteristics to be rebuilt in reduced...
Consensus Action on Salt & Health (CASH), a leading UK health group which campaigns for reduced levels of salt in processed foods has welcomed the targets announced in the Public Health Responsibility Deal for food, published by health secretary Andrew...
A major stakeholder in the European Union Platform on Diet, Physical Activity and Health that has established 297 individual commitments to improve the health of Europeans in the six years of its existence, has highlighted its effectiveness.
Ten years after the first European Commission reports were handed in, with little in the way of demonstrable obesity-reduction results, the European Union Platform on Diet, Physical Activity and Health is taking “a flexible approach” over coming years...
With food manufacturers busy reformulating or developing products to cut ‘nasties’ such as salt and sugar, Leatherhead Food Research has warned that associated food safety issues should not be an afterthought.
Producing an easy to manufacture, commercially acceptable low salt cheese requires better knowledge of the effects of salt on processing techniques and drivers of consumer acceptance, according to a new review.
Major EU food manufacturers continue to offer low- or no fat products as a consumer option alongside goods higher in fat, while the trend towards healthier food launches along these lines has remained flat or even declined in some states.
Healthier products are not just about the low fat alternatives. Even if there are some gulps at the cost of reducing saturated fat across mainstream ranges, it is worthwhile when consumers cannot taste any difference, say manufacturers.
Fats play such an important functional role in foods that it is difficult to simply remove or replace them. But by understanding the specific functional roles of fats in a product, it may be possible to tailor solutions that match full fat products, say...
Dairy products have become a target for food policy makers eager to put their populations on a low-fat diet but there is some debate about how best to achieve this and whether it is really desirable.
The NutraSweet Company's sales of high intensity sweetener neotame grew by 20 per cent between 2009 and 2010 – and the same percentage is expected this year as sugar prices are expected to keep rising due to short supplies.
Consuming highly salty foods may begin to impair the functioning of blood vessels within 30 minutes, according to new research published in the American Journal of Clinical Nutrition.
Scientists at Nizo food research have worked with Vion Food group and FrieslandCampina to develop a natural method of reducing salt levels in cheese and meat products.
Children’s knowledge and consumption of fast food has a significant impact on their palate and preference for foods that are high in added sugars, salt and fats, according to new research.
New research suggests that reductions in the sodium content of dairy foods may be more noticeable in simpler products and require appropriate labelling to be acceptable to consumer taste buds.
Deep pan, stuffed crust or frozen supermarket pizzas – particularly budget options – may be a healthier alternative to thin-based or fresh varieties for health-conscious consumers, according to consumer watchdog Which?
The firm behind a new breed of microscopic salt crystals that is helping manufacturers slash sodium and retain their clean-labels has branched out into the retail market with the development of a consumer product called Solti.
US firm DairiConcepts has launced a new EU-certified clean label sodium-reducing flavour enhancer as it targets “increasingly health conscious” consumers worldwide.
Hochdorf Nutrifood has launched two low-fat meat applications using its lupin-seed based ingredient Lupidor, to cater for a “key weight management trend” in the EU.
Sources within the Danish food industry have criticised the country’s new blanket tax on saturated fats in foods, claiming it will harm productivity and could even worsen the population’s health.
Salty odours may improve the salty taste intensity and consumer acceptance of low salt foods by increasing the perception of salty flavours, according to new research from Unilever.
A new lupin seed-based protein isolate developed for use in low fat sauages could help cure the EU's obesity epidemic, according to researchers at Germany’s Fraunhofer Institute.
Certain sea salts with high salty flavour intensity or lower sodium content may be used to lower sodium levels in food formulations, according to new research.
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.
Imitation cheese with 60 per cent less sodium may be just as accepted in terms of sensory and functional properties compared to full salt versions, according to new research.