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.
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.
A US patent covering Tate & Lyle’s Soda-Lo salt microspheres and the process to make them has been granted.
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.
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.
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?
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.
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.
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.
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?
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.
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.
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.
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.
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.
A demand-supply imbalance has escalated the prices of natural antioxidants as food preservatives, leading to a trend to blend antioxidants to satisfy consumer demand for natural, says a new report.
A $1million gift to the Monell Chemical Senses Center is aiming to deepen our understanding of salt taste detection and perception, and help the food industry achieve success with reduced sodium products.
Food manufacturers looking to extend shelf life with natural antioxidants have started using blended ingredients in an effort to deal with spiralling raw material costs, according to Frost & Sullivan.
General Mills is seeking label friendly ingredients that prevent the growth of yeasts and molds in dry packaged fruit-based foods.
The trend for sodium reduction will remain strong for at least another 10 years, and the solutions need to be ‘natural’, says the director of food industry with Univar.