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.
Smaller salt crystals give a faster, more concentrated perception of saltiness in potato chips, offering a viable sodium reduction strategy, researchers say.
Israel-based company Salt of the Earth has introduced a reduced-sodium salt, coloured with fruit and vegetable extracts, intended to help children learn to reduce the amount of salt they add to foods.
Chloride intake may also be an independent risk factor for heart disease. But in this case the risks are lower, and may counterbalance those of sodium in salt, say researchers.
New data from Consensus Action on Salt and Health (CASH) has revealed 'shockingly high and unnecessary levels' of salt in butter, margarine, fats and spreads in the UK market.
There is a raft of options now available to food manufacturers looking to reduce salt - but how about mushrooms? Frozen mushroom giant Scelta Mushrooms has two ingredients for salt replacement, including one for (non-mushroom-flavoured) bread.
Salt content in foods should be clearly labelled to help consumers to choose low-salt options – but food makers should continue to embrace a ‘stealth health’ approach, according to international programme lead for World Action on Salt and Health (WASH)...
Special edition: Sodium reduction - The road ahead
Cost and the lack of a ‘silver bullet’ are still cited as an issue for reduced-sodium food, with savory products in general struggling with the challenge, but plenty of application-specific solutions abound, say industry players.
Excessive salt consumption accounts for an estimated 2.3 million deaths from heart attacks, strokes and other heart-related diseases globally, new data reports.
A European Food Safety Authority (EFSA) panel has backed the use of an active substance used as a liquid absorber in food packaging under certain conditions.
Engineered using a patent-pending process that re-crystallizes standard table salt to create microscopic free-flowing hollow ‘microspheres’, Soda-Lo can help firms slash sodium and retain their clean labels because it is still listed as ‘salt’ on pack,...
Using sea salt as a means of reducing sodium in food products is not viable since it contains the same sodium content as a Kosher salt, says a new study.
European food manufacturers are embracing ‘stealth health’ when it comes to salt reduction, according to International Programme Lead for World Action on Salt and Health (WASH) Clare Farrand.
Replacing salt with naturally brewed soy sauce could slash sodium levels in certain products by up to a third, whilst still retaining long term consumer liking, say researchers.
Adding salty smells to food products could help industry reduce sodium levels by up to 25% without affecting the overall taste profile, say researchers.
A scientific review has suggested that wider knowledge on the role of sodium chloride in baked goods is needed should industry wish to reduce levels successfully with little disruption to quality and taste.
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).
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.
The microscopic salt crystals at the center of a sodium reduction licensing deal between Tate & Lyle and UK-based firm Eminate are starting to attract significant interest Stateside, says the ingredients giant.
The German Federal Institute for Risk Assessment (BfR) has called for a reduction in the salt content in processed foods - as action against the risk of hypertension.
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.
Early dietary exposure to foods containing added salt shapes a greater preference for salty tastes throughout infancy and childhood, suggests a new study.
US ingredients firm Nu-Tek has conducted a study for its potassium chloride that it said showed its product can cut sodium in baked goods by around a third.
The addition of savoury smells to foods helps to mask the taste of sodium replacers such as potassium chloride, according new research from Unilever scientists.
New research finds substituting potassium and/or magnesium salts for regular salt in people with high, normal or mildly elevated blood pressure result in a significant reduction in their daily sodium intake as well as a lowering of their blood pressure.
New UK research has found supermarkets’ unlabelled in-store bakery bread is generally higher in salt than the supermarkets’ packaged bread, with differences of more than half a gram between similar products.
Research groups and universities throughout Europe have been invited to help UK food manufacturers cut the level of salt in baked goods, confectionary products and other foods.
Bacon producers have warned that a last-minute change to the Food Information Regulation (FIR) could prove expensive for both manufacturers and consumers.
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.
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.
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.
US firm DairiConcepts has launced a new EU-certified clean label sodium-reducing flavour enhancer as it targets “increasingly health conscious” consumers worldwide.
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.
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.
Less than half of bread products in Australian supermarkets have acceptable salt levels, according to a report published this week by Sydney based, The George Institute for Global Health, and it claims enforcement might be the answer.
A low salt substitute from plants could be used to reduce levels of sodium in food products by around 43 per cent, without affecting salty tastes, according to new a new study.
‘Salty’ is not an adequate adjective for Givaudan. It has developed a new sensory language for describing the complex taste effects of sodium in food and what is required to restore taste dimensions lost when salt levels are reduced.
Controlling the release of salt in foods may be one avenue to reduce salt but maintain flavour, and British researchers report that fat micro-crystals may just do what is necessary.
Excess salt can cause hypertension, heart disease, death. That’s the scientific consensus behind public health campaigns to reduce consumption of sodium chloride in the diet. But not everyone reads the science as conclusive, and when it comes to minerals...
