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21 October 2015 | By Kate Douetil
Food ingredients Europe & Natural ingredients will present innovative solutions to reduce salt and sugar levels, in both the food and beverage industry...
6 October 2015 | By Victoria White
The competition will fund up to £10 million in projects aimed at reducing sugar, salt and fat and increasing dietary fibre in food and drink...
30 September 2015 | By Victoria White
CAP’s decision to carry out a public consultation responds, in part, to changes in children’s media habits and evolving advertising techniques...
24 September 2015 | By Victoria White
Researchers taught adults to flavour their food with spices and herbs instead of salt and found that, by the end of the study, they were able to reduce sodium intake by an average of 956.8 mg/day...
10 August 2015 | By Nick Jackson, Digital Manager
Salt of the Earth Ltd. has announced a successful trial of its sodium reduction ingredient, Umami Essence, in canned tuna...
16 July 2015 | By Victoria White
Two studies have shown that Tate & Lyle’s Soda-Lo ® Salt Microspheres could potentially decrease daily sodium intake by up to 9 percent...
2 June 2015 | By Victoria White
Nestlé USA has pledged to improve the ingredient quality and nutritional profile of some of its most popular frozen pizza and snack brands in the US...
23 April 2015 | By New Food magazine
In this Healthy Snacks supplement, Kellogg's Leonnard Ojwang discusses the development of healthy, nourishing snack foods, plus a look at how popping physics can help to reduce salt in snacks...
9 April 2015 | By Victoria White
New research suggests that only 0.3% of Americans and 0.1% of Brits achieve the WHO's recommended dietary goals for sodium and potassium...
20 October 2014 | By Food ingredients Global
Hi Europe 2014 is the leading platform to source salt reduction solutions...
2 January 2014 | By Martin G. Wilkinson, Department of Life Sciences, University of Limerick
Daily salt intake, mainly in the form of sodium chloride, is obtained from either discretionary (salt cellar) or nondiscretionary sources (processed ready meals, snack foods, restaurants and takeaways). Consumers are now obtaining the vast majority, around 75 per cent, of their sodium intake from non-discretionary sources such as ready meals,…
16 September 2013 | By
Innovative sodium reduction and fibre ingredients showcased at the 20th International Congress of Nutrition...
19 June 2013 | By Professor Donald J. McMahon, Western Dairy, Utah State University
Health regulators seek to reduce dietary fat intake and sodium intake by stipulating that cheeses should be made with lower fat and lower salt contents. However, both fat and salt contribute to cheese flavour, and fat especially impacts cheese appearance, texture and melting. Cheese is adversely affected by fat and…
In this supplement: Pork quality and carcass chilling; Preventing another horsemeat scandal; Enhancing the perceived saltiness of meat products with juiciness...
28 February 2013 | By Jane Parker, Flavour Centre, Reading University
The flavour of processed foods has changed significantly over the last 50 years. Think back to the days of the early stock cubes or the original powdered desserts which bore only a passing resemblance to the real flavour. Since then, the food industry has been involved in a continuous programme…
