Manufacturers should use potassium-based salt replacers as a short-term solution to cut sodium levels in food, says UK campaign group Consensus Action on Salt (CASH).
Potassium chloride can instantly cut sodium by 50% without affecting taste, and with the UK's government advisory committee now saying the benefits outweigh the risks, US supplier NuTek Salt has cause to celebrate. "The situation was overblown...
New research showing that 98% of homes have packaged food that exceeds the recommended amount of sodium, despite drastic reductions in the last 15 years, should be a wake-up call for manufacturers to cut back on the mineral even more and for consumers...
Understanding the biological mechanisms responsible for detecting the salty taste will help create solutions to combat the health problems caused by overconsumption of salt, a study has determined.
The UK’s Department of Health should establish clear guidelines on potassium-based salt replacers and back down from its current recommendation for a complete ban, according to CASH (Consensus Action on Salt and Health) chair Graham MacGregor.
Salt replacer use is growing but low salt claims are not, as food companies favour a ‘quiet’ approach – but growth in gourmet table salts may threaten salt reduction efforts.
Salt companies must look towards new product innovation and away from commodification if they expect to export at a profit, according to Israeli company Salt of the Earth.
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.
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.
Food and snack manufacturers should be looking at innovative solutions that involve using less salt to do more, rather than simply using salt replacement products, according to Wayne Morley of Leatherhead Food Research.
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,...
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.
A new salt replacement technique could help to reduce the levels of sodium in already desalted cod by up to 50%, with no effect on the sensory properties of the fish, report researchers.
Rock and sea salts, often marketed ‘natural’ or gourmet products may cost a premium but are just as damaging to consumer health as regular table salt, according to findings of new research.
Bacon producers have warned that a last-minute change to the Food Information Regulation (FIR) could prove expensive for both manufacturers and consumers.
Many consumers still mistakenly believe that sea salt contains less sodium than table salt, although its primary allure remains its all-natural, unprocessed image, according to one leading supplier.
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.
Germany’s K+S Kali has unveiled its new brand of food grade potassium chloride called KaliSel, which is billed as a cost-effective salt replacer in food.
The firm behind a new breed of microscopic salt crystals that is helping manufacturers slash sodium and retain their clean-labels has branched out into the retail market with the development of a consumer product called Solti.
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.
Salt plays an important role in governing the structure and textures of lipid emulsions, due to electrostatic interactions between sodium chloride and lipid particles, according to new research.
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.
Wild is rolling out a new tool for reducing sodium content in foods without impacting taste, which combines natural sea salt with its flavour modification technology.
The salt and sugar content of foods may be reduced by using air bubbles as an “inert filler” in liquid products, according to new research from Unilever R&D Vlaardingen.
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...
A low-salt, low-fat gluten ingredient is being developed in Australia, with the potential to offer formulators a product with a lighter colour and enhanced texture.
FoodNavigator's Snack Size Science brings you the week's top science. This week Nestle gives us a glimpse of the future with its research into hydrogels to deliver flavour and nutrients to food, and salt is back in the headlines with Swiss worries...
Two Indian scientists tell FoodNavigator how they managed to
achieve round salt granules, and what this breakthrough could mean
for the future of food development.
The New Jersey based food technology company Prime Favorites, has
started marketing a product to remove the bitter taste of potassium
chloride in foods.
Finnish chemical firm Kemira that supplies the all-rounder food
additive calcium chloride to the food industry will sell this slice
of the business to leading US player Tetra Technologies.
The Salt Sub-group of Scientific Advisory Committee on Nutrition
(SACN) met in January 2002 to begin a review of COMA's 1994
recommendation that salt intake should not exceed 6 g/day, reports
Reading Scientific Services.
