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The campaign groups claimed that some food companies, including big brands, have been capitalising on the government’s ‘stay home’ message by heavily promoting unhealthy food, sometimes to the "most vulnerable members of society."
Soil salinity is increasing across the globe, which not only reduces water uptake for crops but can often create a nutrient imbalance that decreases plant growth and yield.
Mhairi Brown, Policy and Public Affairs Coordinator for Action on Salt and Action on Sugar, outlines Action on Salt's response to Public Health England's proposed (and fifth wave) 2023 salt reduction targets.
Action on Salt has welcomed the UK governments renewed commitment to salt reduction, but has proposed the targets could go further to better protect public health.
The food scientists used turkey breast meat as a protein model to investigate whether limiting the sodium diffusion rates could reduce overall sodium while maintaining a quality of saltiness that consumers accept.
During Salt Awareness Week, Action on Salt has revealed the ‘reality’ of many ‘healthy sounding’ plant-based and vegan meals in the UK, suggesting that high salt content often hides behind 'healthy labels.'
Has consumers’ love for salt been a personal choice or one that industry has forced upon them? Action on Salt's Sonia Pombo explores.
The scientists found that reduced salt created a stickier dough, which has implications in large-scale processing when dough sticks to machinery, but this could be mitigated with stronger wheat cultivars, higher water contents and shorter mixing times.
A controlled study of more than 400 participants has supported reducing salt intake as an important public health strategy to decrease incidence of hypertension.
The survey reportedly found that 86 percent of the tested bacon products contained salt levels equal to or greater than levels found in seawater.
Action on Salt has responded to the National Food Strategy, stating that in order for lives to be saved, government must enforce a salt reduction programme immediately.
A new study has revealed that dietary salt promotes cognitive impairment through tau phosphorylation.
Dr Ahmed Abbas Mohamed, Director of Research & Development at WET Group, outlines how innovative technology can enable soft drinks manufacturers to create no (or reduced) sugar, no artificial sweeteners, appetising and cost effective products.
Diseases such as diabetes, cancer, obesity, Alzheimer’s and coronary disease are said to account for the single-largest burden on the UK economy.
Action on Salt has discovered that a range of sauces and marinades contain high levels of salt, some up to 10 times the salt concentration of sea water.
