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The European Commission has taken the first step towards a report on front-of-pack nutritional labelling that may ultimately see a more unified approach taken across the whole of Europe.
Researchers have called for microbial safety standards for the currently unregulated mould spores to prevent food spoilage.
A team researchers have concluded that a policy floated by America's Food & Drug Administration (FDA) to introduce a voluntary sodium reduction scheme could prevent nearly half a million cases of cardiovascular disease (CVD).
Mediterranean diets with a daily portion of soya foods could alleviate the financial burden on a country's healthcare system.
A food security organisation is looking for academics for a three-day workshop aimed at uncovering what influences food choice and how those factors can be used to encourage consumers to make healthier and more sustainable decisions.
As the deadline looms, Consensus Action on Salt and Health has encouraged Public Health England to 'get tough' on food manufacturers who fail to meet the 2017 Salt Reduction targets.
METTLER TOLEDO presents a new analytical method dedicated to the simplified, yet highly accurate determination of sodium...
17 January 2017 | By New Food
We asked David in an exclusive interview how he feels about the new role, how the sodium reduction plan will come into effect and his predictions for the future...
5 January 2017 | By New Food
Salt of the Earth, Ltd., has appointed David Hart as Business Unit Director. He will be responsible for global business of Mediterranean Umami, an all-natural sodium reduction solution...
Excess intake of fat is linked to obesity as well as the concurrent civilisation associated diseases that can also occur with being overweight. Dietary sodium has also been linked to hypertension in about 20% of the population, consequently increasing the risk of cardiovascular disease (CVD). Processed meat products are major…
5 December 2016 | By New Food
Salt of the Earth Ltd. expands production of its all-natural “Mediterranean Umami” clean-label sodium-reduction ingredient...
19 August 2016 | By Roy Manuell
Britain’s exit from the European Union has allowed for a new way to dissuade the public from purchasing products with excessive levels of sugar and salt...
6 July 2016 | By Victoria White, Digital Content Producer
Researchers conclude that brown algae could be used as a salt substitute and help to reduce the salt content of industrially processed foods...
6 July 2016 | By Victoria White, Digital Content Producer
Lycored is to showcase how food manufacturers can use ‘real food’ ingredients to reduce salt in products by more than 60% without comprising on quality...
5 July 2016 | By Victoria White, Digital Content Producer
Purchases of taxed foods declined beyond pre-tax trends following Mexico's 2014 tax on nonessential, energy-dense foods, according to a survey-based study...
