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Preservatives and acidulants

News headlines

Natural & Clean Label Trends 2013: Who's driving the agenda? From Simple Truth to Open Nature…

USDA certified organic on a food label means something concrete. ‘Natural’ or ‘clean label’ mean something rather more fluid. But while the stream of lawsuits over ‘natural’ claims suggests more clarity is needed - particularly on GMOs - some general rules seem to apply, say experts.

Special edition: All-natural: How clean is your label?

Natural preservatives pack efficacy, marketing punch

The term ‘natural’ has been used to mean so many things that it means less all the time, except as a starting point for class action lawsuits.  But tell consumers you’re getting rid of artificial preservatives and you’ve telling them something meaningful, experts say.

Pizza: The biggest single contributor of sodium to the American diet?

Pizza was the single biggest contributor of sodium to the diet of young Americans in the period 2003-2008 according to a new analysis of dietary intake data from the government’s National Health and Nutrition Examination Survey (NHANES).

‘Illicit drugs’ and sodas cause similar dental damage: Study

Consuming ‘illicit drugs’ such as crack cocaine and methamphetamines gives rise to similar kinds of dental damage than that caused by heavy soda consumption, a new US Academy of General Dentistry (AGD) study claims.

News in brief

Heart journal retracts Italian meta-analysis used in IOM sodium reduction report

A meta-analysis purported to show that low-sodium diets are harmful to patients with heart failure, and cited by the Institute of Medicine (IOM) in its recent report, has been retracted by its journal.

Natural & Clean Label Trends 2013: How clean is your label? And can GMOs ever belong in 'natural' products?

Recent data from Symphony Consulting (click here ), shows that while US retail sales of products making ‘natural’ claims still grew in 2012, the pace of that growth slowed noticeably compared with the 2009-11 period.

New data proves once again that voluntary approaches to sodium reduction are not working, says CSPI

A new analysis of sodium levels in 480 packaged and restaurant foods over the period 2005-2011 provides further evidence that voluntary approaches to sodium reduction have not delivered the across-the-board reductions required to meet government targets.

Patent granted for Tate & Lyle’s SODA-LO sodium reduction product and manufacturing process

A US patent covering Tate & Lyle’s Soda-Lo salt microspheres and the process to make them has been granted.

Sodium reduction - The road ahead

Is sodium reduction really necessary?

The stealthy approach to sodium reduction in foods—cutting levels bit by bit so that consumers don’t notice—has evolved to the point that some observers question whether it is necessary at all. Understandably, those in the business of selling sodium reduction solutions disagree, leading to an interesting debate on both sides of the issue.

Special edition: Sodium reduction - The road ahead

Sodium reduction: ‘Savory products across the board are struggling with sodium reduction’

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.

Is population-wide salt reduction necessary?

Despite decades of research and debate, there are still questions about the suitability of population-wide salt reduction. Can some people safely consume more salt than others?

WASH: Stealthy reduction still best – but all food needs clearer salt labelling

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) Clare Farrand.

Special edition: Sodium reduction - The road ahead

Food manufacturers might have cut out 'hundreds of tons' of salt, but US sodium intakes have continued to rise steadily, reveals new study

Food manufacturers have spent a small fortune reformulating everything from bread to soup to reduce sodium in recent years, but new data suggests that US intakes have nevertheless continued to rise steadily.

Stealth sodium reduction? Consumers are attracted to low sodium claims on foods, says new analysis

Advertising sodium reduction claims on food labels may increase a consumer’s purchasing intentions, says a new study from Canada that contradicts the industry strategy of ‘stealth’ sodium reduction.

CSPI attorney on ‘natural’ lawsuits: ‘All that matters is what consumers think natural means. And consumers are entitled to be incorrect’

We have heard from attorneys representing food and beverage manufacturers about what Judge Richard Seeborg’s decision to throw out a lawsuit vs AriZona Iced Tea could mean for other ‘all-natural’ cases. But what do lawyers representing consumers in such cases think?

Why all food manufacturers - not just those in organics - should read new NOP draft guidance outlining what ‘natural’ means

In the absence of a clear legal definition of ‘natural’, food marketers seeking to avoid legal challenges over it refer to a variety of sources for guidance.

Sensient: New yeast extracts can help cut sodium by 50%

A new range of yeast extracts can deliver up to a 50% sodium reduction without compromising the taste or functional integrity of the finished product, according to Sensient Bio-Ingredients.

Kemin hails ‘game-changing’ approval by USDA for new antimicrobial for the meat and poultry industry

Manufacturers of ready-to-eat meat and poultry products have a new weapon in their arsenal against Listeria monocytogenes as the USDA adds liquid sodium propionate to its list of approved antimicrobials.

Sweden’s Salinity brings all-natural mineral to US salt reduction market

A ‘unique’ mineral salt containing sodium chloride and potassium chloride is being launched in the US, offering to lower the sodium impact of any food product without sacrificing flavor or functionality.

Natural antifungals from sourdough have food potential: Researchers

Powerful antifungal compounds produced from linoleic acid found in bread flour are the key reason for sourdough bread’s mould resistant properties, and have potential to be used in a host of food and agricultural applications, say researchers.

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