As US consumers have fallen out of love with artificial additives and long, unpronounceable ingredient lists, the food additive industry is undergoing a considerable shift, according to a study by Packaged Facts.
Regardless of what they tell you in surveys, many consumers react negatively to ‘low salt/sodium’ messaging on pack, underscoring the need for a stealthy approach to sodium reduction, says Unilever.
As manufacturers and consumers alike continue to call for clean-label preservatives, natural options like rosemary extract are gaining traction in the market as a safe, effective alternative to synthetic shelf life extenders like BHA, BHT and the antioxidant TBHQ, though the cost of switching is a “whole company-type of decision,” according to nutritional ingredient supplier Kemin.
Safeway has been hit with a proposed class action lawsuit alleging it misled consumers by describing its Open Nature Multi-Grain and Homestyle waffles as ‘100% natural’ because they contained the chemical additive sodium acid pyrophosphate (SAPP).
Vinegar (acetic acid) should be ‘purposefully’ integrated into more food matrices, say the researchers behind a new study which reports the potential blood sugar management potential of a vinegar beverage.
Industry efforts to reduce the amount of salt in foods are unlikely to work to reduce salt consumption to levels backed by public health advocates, according to new research that suggests salt intake is regulated by the body’s needs rather than by the food supply.
Is it a safer bet to say 'Made with natural ingredients' than 'All-natural' on pack? Are consumers in the UK and the US looking for different cues on a label to determine if something is natural or wholesome? And did you know that 17% of global new food and beverage launches are now positioned as natural, additive-/preservative-free, or both?
DuPont has opened an innovation center in Johnston, Iowa, where its scientists can collaborate with customers and other partners on everything from addressing global food security and next generation high-oleic soybean varieties to the latest applications for probiotics, gums, enzymes and natural antioxidants.
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.
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 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).
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.
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.
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.
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