Kirin has released a spoon that uses electricity to intensify the umami taste of food to address the issue of excessive salt intake among the Japanese population.
In the wake of the delay of the UK’s landmark HFSS guidance on volume and price, UK company LoSalt is calling for greater salt reduction regulations and education from the government.
The health watchdog has pointed a finger of blame at politicians for failing to reduce population salt intakes since 2014, the year the food industry was voluntarily encouraged to follow the Government’s previously successful salt reduction programme.
With snacking up during the COVID-19 pandemic, sodium reduction specialist Salt of the Earth has developed a new, clean-label sodium-reduction ingredient specifically designed for snack applications.
Food labelling, media campaigns and population-wide policies such as mandatory reformulation achieve more reductions in salt intake than individual methods such as dietary advice, a review finds.
New research has reversed ideas about the health impacts of a high salt intake diet, and may have implications for salt reduction campaigns throughout Europe - though public health campaigners have called the results "contrived".
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.
Low-salt diets may not be beneficial for everyone and may increase the risk of cardiovascular disease (CVD) and death as the results of a study appear to contradict currently accepted opinion.
Governments must to stop food manufacturers and distributors producing and selling unhealthy, cheap, salty junk food, warns World Health Organisation (WHO) advisor Professor Francesco Cappuccio.
There is a direct link between salt intake and obesity, says 1200-strong CASH study – but health experts say the findings should be taken with a pinch of salt.
It is commonly believed that consumption of salty foods increases thirst, and could be a reason for increased consumption of sugary soft drinks and alcoholic beverages. But just how true is this notion?
The UK’s salt reduction programme has been hugely successful – but it has challenges ahead, according to experts speaking at FoodNavigator’s Salt Reduction Forum last week.
Less than 10% of UK adults say they monitor salt intake ‘strictly’, with almost half revealing they do not monitor salt intake at all, according to new data.
Government and industry efforts to slash the level of salt in UK foods has led to a fall in population blood pressure and plummeting rates of heart attack and stroke deaths, according to new data.
Understanding and behaviours on salt consumption differ hugely from market to market across the globe – something manufacturers must take heed of when reducing levels, researchers warn.
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.
Reductions in salt intake, coupled with better labelling of salt levels in foods, could help to slash stomach cancer rates by 14%, according to new data compiled by the World Cancer Research Fund (WCRF).
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.
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.
Seventy per cent of eight-month-old babies have a salt intake higher than the recommended maximum level, due to being fed salty and processed foods, says new research.
In the second part of our focus on salt reduction, we look at startling new data from the US that suggests a modest nationwide reduction in salt intake could save about $24 billion in healthcare costs a year.
Young Swedish men are consuming twice as much salt as recommended, says a new study which increases pressure on the food industry to curb the salt content of its products.
A preference for fast food may enhance our preference for salt, says a new study from Korea with important implications for salt reduction targets around the world.
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.
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.
Danish intakes of salt in Denmark are above current recommended levels, with processed foods the main source, according to new findings from Copenhagen.
Reducing salt intake around the world by 15 per cent could prevent
almost nine million deaths between 2006 and 2015, says a new
meta-analysis covering 23 countries.
Scientists from Finland have claimed that comprehensive salt
reduction would be a potentially powerful means to combat obesity,
linked to lower consumption of high-energy beverages.
A new meta-analysis of clinical trials of the effect of salt
reduction in children reports that a modest reduction in intake
does have a significant effect on blood pressure.
Graham MacGregor, professor of cardiovascular medicine at St
George's University of London, tells FoodNavigator why the salt
content of food must be reduced.
The UK Institute of Food Science & Technology, through its
Public Affairs and Technical & Legislative Committees, has
authorised an updated information statement on salt that replaces
that of September 1999. Read below for...
