New research by campaign group Action on Salt has revealed the vast salt content within pizzas, with one in two pizzas containing at least the entirety of daily recommended salt levels. The group, which is made up of experts and based in Queen Mary University...
A new Oxford-led analysis reveals the average salt content of products sold at UK supermarkets has shown no change in the past five years. The categories with the highest salt content in 2020 were savoury snacks and bread.
The Israeli biodegradable plastic packaging specialist has unveiled an innovative compostable film – which acts as a laminate for the so-called ‘caustic’ properties of salty snacks – at London Packaging Week.
Almost three quarters (70%) of snacks included in meal deals sold on the high street are dangerously high in saturated fat, salt and sugar (HFSS), complains new research from Action on Salt, with some contributing to a third of an adult’s maximum daily...
British bakers have defended the salt levels in one of the nation’s favourite afternoon teatime treats after health campaigners took aim at what they called the unnecessary levels of salt found in some of the UK’s best-selling crumpets.
Action on Salt bemoans a ‘shocking truth’ about the salt content and ‘dismal lack of nutritional information available’ in 290 plant-based and vegan meals collected from a total of 45 restaurant, takeaway, fast food and coffee chains.
Salt is the forgotten killer, according to campaign group Action on Salt. It is calling on Public Health England to allocate ‘sufficient resources to immediately resuscitate’ the UK salt reduction programme.
Snack chat is BakeryandSnacks’ new online series profiling influential people working in the bakery and snacks industries. Our first guest is Sabastian Emig, director general of the European Snacks Association (ESA).
Consumers should look closely at "hidden" salt levels in processed food and choose nearly identical products that are healthier, says French consumer group QueChoisir after comparing 132 foods for salt content.
Dutch people are still “well above” recommended levels for salt as industry meets salt reduction targets for some foods but not others, according to a recent survey.
Nestlé has renewed its collaboration with US-based life sciences firm Chromocell to cut salt levels in its global portfolio, after investing nearly €12 million in 2012.
Healthy eating campaigners have slammed Nestlé, Kellogg and other food firms for including varying amounts of salt in the same products depending on where they are sold.
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).
European salt trade body EUSalt admits the “battle is lost” to prevent mandatory EU-wide salt labelling on food products after Guideline Dietary Allowance (GDA) measures were approved as expected in a European Parliament vote this afternoon.
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 food industry has been blasted by lobby group CASH (Consensus Action on Salt & Health) for the fifth time this year, this time for adding dangerously high levels of salt to barbecue foods.
Dutch research organisation TNO has embarked on a two-year collaboration with Vaessen-Shoemaker to explore ways to reducing salt content in composite meat products.
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.
Enhancing food products with odours could compensate for the taste impact of reducing their salt content, according to a new study, thereby giving manufacturers another tool towards healthier formulation.
The salt content of vegetarian sausages and burgers can often be
the same as, or even higher than, their meaty equivalents,
according to a recent survey.
The use of potassium, magnesium and calcium salts in place of
sodium chloride could lead to breads with 33 per cent less salt
than normal, with changes in texture and mouthfeel, according to
new research from South Africa.
Manufacturers will have another opportunity to reduce salt in their
products thanks to a new dairy-based ingredient from New Zealand
co-op Fonterra, which claims to replace salt and maintain flavour.
A new survey from the UK's Trading Standards Institute (TSI) says
that the fat and salt content of children's food vary widely, and
suggests that some kids' intake may be twice the recommended intake
of salt and fat,...
Food makers continue with their commitment to reduce salt levels in
processed foods, but more is work required, shows new survey from
the UK food agency.
Food retailers in the UK this week committed to a programme aimed
at reducing salt levels in their own label processed foods such as
soups, pizzas and ready meals.
