The United Arab Emirates (UAE) government has announced implementation guidelines for its National Nutrition Strategy 2022 – 2030, eyeing the ‘virtual elimination’ of trans fats in the local food supply as well as a 30% reduction in consumers’ average...
US adults are advised to consume no more than 2,300mg of salt per day (the equivalent of 1 teaspoon), according to 2020-2025 Dietary Guidelines, an amount that is easy to surpass thanks to the high levels of sodium in many processed and packaged food,...
Early evidence suggesting South Africa’s mandatory salt reduction law has been effective in cutting salt from diets is putting pressure on the UK Government to follow suit.
Israeli-based Salt of the Earth has applied its Mediterranean Umami Bold flavouring to lentil bites, presenting an opportunity to ‘overcome lentils’ natural blandness’.
The joint venture between Nestlé and General Mills is taking a ‘dual strategy’ approach to cereal renovation that is ‘both reductionist and increasing’, says Gharry Eccles, Vice President UK and Oceania of Cereal Partners Worldwide.
Ajinomoto has launched a nutrition strategy that the company believes will enable it to leverage its unique expertise in amino acids to deliver solutions that meet its two global strategic priorities: salt reduction and optimal protein intake for the...
The beans and ketchup manufacturer employs two key strategies to cut salt in its core products, Kathy La Macchia, Head of Nutrition, Consumer Science and Culinary at Kraft Heinz EMEA tells FoodNavigator, “and we’ve had some huge successes”.
Voluntary salt reduction strategies are commonplace across EU Member States, but are they doing enough? FoodNavigator asks the European Snacks Association’s Sebastian Emig and Action on Salt’s Sonia Pombo whether it’s time mandatory measures were enforced...
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Salt reduction offers an important opportunity to improve population health. So how are food manufacturers working to cut sodium from finished food products? Could more progress be made?
Public Health England has unveiled new voluntary salt reduction goals for industry at the same time as publishing a second progress report on salt reduction. The report reveals ‘little progress’ made from 2017 to 2018, says the British Nutrition Foundation.
Implementing ‘positive nutrition’ policies – to increase the amount of whole grains, fruit, nuts and seeds, and vegetables in our diet – could help the UK combat childhood obesity, argue experts.
Campaigners are calling out food manufacturers producing ‘incredibly salty bacon’, after a survey revealed some bacon products contain significantly more salt than competitor brands.
Griffith Foods, a family owned ingredients supplier, was founded in 1919. But the ambitious company is not resting on its 100-year history. It is looking to the future with a plan to double the size of its European business and triple its bottom line...
UK firm Seaweed & Co's wild harvested knotted kelp (Ascophyllum) beats spirulina for iodine, potassium, calcium and magnesium, and can reduce salt in packaged foods or replace artificial smoke flavours, it says.
Danish researchers are deploying predictive software tools based on mathematical algorithms to reformulate food for a “more natural taste and higher food safety”.
Mandatory salt reduction is the most effective way to reduce health inequalities and could save up to 4,500 lives in England each year, say scientists.
A pioneering salt reduction scheme was derailed by the UK government leading to 6000 preventable deaths, says Consensus Action on Salt and Health (CASH).
The World Health Organisation has outlined potential strategies to reduce premature deaths from non-communicable diseases (NCDs), including junk food taxes and cutting salt intakes.
Salt reduction remains a key challenge for many in the food industry. Join our team of salt reduction and policy experts on Wednesday, October 15th to discuss where current efforts can be improved, and what the future holds.
Multiple exposures to lower salt foods could encourage consumers to prefer them, even when they are consuming a high salt diet, according to new research.
Turkey lags behind Western Europe when it comes to salt reduction, but has an openness that makes it ripe for bakers to introduce innovative technologies, according to Leatherhead Food Research.
Mushroom salt reduction, award-winning algal flour and musical taste buds, Leatherhead takes us through the top three new products at this year’s Food Ingredients Europe (FiE).
Processed meat is the second biggest contributor to salt in European diets, but many manufacturers are still uncertain about why they should adopt a salt reduction strategy, according to AkzoNobel business development manager Matthijs Bults.
Salt reduction campaign group Consensus Action on Salt and Health (CASH) has been slammed by ham producers for potentially putting people’s lives at risk by calling for immediate further reductions in the salt content of ham and other cured meat products...
Ingredients and strategies for reducing salt are much more complex than those available for reducing sugar, according to analyst insight from Euromonitor International.
Industry’s assertion that there are still technical barriers to salt reduction is often just an excuse to avoid further reformulation, claims the chairman of CASH (Consensus Action on Salt and Health) Graham MacGregor.
Is industry at the limit of what it can realistically achieve in lowering salt levels, or will a new wave of scientific developments and innovative technologies help to push the boundaries on how much salt we can take out of products?
The World Health Organisation (WHO) has released a new report outlining European salt reduction strategies – and while most countries are following EU guidelines, there are still big differences between policies.
Food companies should be cautious about when and how they talk about salt reduction, according to Euromonitor International's global head of health and wellness research Ewa Hudson.
Trade groups have hit back at critics of their view that the UK food industry is reaching the limits of salt reduction, following a report published today on the topic.
Swiss ingredients firm Jungbunzlauer has launched an expanded range of ingredients and solutions to help industry tackle the challenges of salt reduction in processed foods.
Formulating foods using multiple emulsions may provide a way to produce reduced sodium foods and beverages without impacting on the perception of ‘saltiness’, says a new study.
Voluntary industry reductions in salt content, in addition to tobacco style taxes on products containing salt, could help to cut cardiovascular deaths by three in developing countries that represent more than half of the world’s population, suggest researchers.
Leading members of the UK food industry have announced a partnership to fund and deliver a new comprehensive report on reformulation and sodium reduction methods.
The South African food processing industry is set to face regulatory action in a government bid to meet a 2020 target of salt reduction to less than 5g per day by per person.
Commentary in The Lancet, along with a new analysis of the data, has slammed the recent Cochrane review that claimed salt reduction had no effect on strokes or heart attacks.
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.
Learning from current salt reduction strategies may help to produce a better framework for developing future initiatives, according to a global review of current methods.
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...
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.
