Special edition: Salt reduction
Sea salt rises on wave of premium tasting
In the fourth part of our series on salt reduction, we look at the rise of sea salt-flavoured products, predominantly in the snack-food area.
Archives for January 29, 2010
Food sector can help pull economies from recession
The food industry’s relative immunity to the effects of recession, and the strong links throughout the supply chain, mean it can play a part in reinvigorating the whole economy, say agricultural economists from Greece.
Kellogg calls for industry wide engagement on salt reduction
Pressure to ensure customer taste preferences are continually met for leading breakfast cereal brands is a hindrance to achieving minimal salt levels, and an sector wide push is required to achieve this objective, claims Kellogg.
Lycopene's use levels as a food colour up for review - EC
Current authorised maximum use levels of lycopene as a food colour are up for review with its use in fortified foods a critical factor, claims the European Commission following the publication of the revised exposure estimates for the cartenoid by EFSA.
Chicken major source of campylobacteriosis in EU
Chicken meat could account for almost a third of all human cases of campylobacteriosis in the EU said the European Food Safety Authority (EFSA).