Salt Institute: Scrap ‘arbitrary’ and ‘capricious’ sodium targets now

04-Oct-2011 - ‘Arbitrary’ and ‘capricious’ government sodium targets should be scrapped, immediately, along with “all legislative or regulatory actions based on them” unless officials can produce hard evidence that they are based on sound scientific evidence, the Salt Institute has argued.

AHA revises Heart Check program criteria to include healthy fats

29-Sep-2011 - The American Heart Association (AHA) has revised its Heart Check Food Certification Program to allow the certification of more foods with healthier monounsaturated and polyunsaturated fats, such as fish and nuts, the association has said.

Dispatches from the ADA 2011 conference

IFIC: We need to change the conversation on sodium reduction

28-Sep-2011 - The fact that most Americans still don’t know how much sodium they should eat, are unaware of how much they actually eat, or simply aren’t bothered either way, suggests communication strategies need an overhaul if the sodium reduction message is to get across, says the International Food Information Council (IFIC).

Dispatches from the ADA Conference 2011

Potassium and sodium targets are incompatible, warns academic

27-Sep-2011 - Further evidence that government healthy eating guidelines would benefit from a reality check was unveiled at the American Dietetic Association (ADA) annual conference in San Diego this week, where delegates were told that targets for potassium and sodium were “incompatible”.

Dispatches from ADA Conference 2011

Are we eating too much sodium? Who cares, say 59% of Americans

27-Sep-2011 - Surprising numbers of Americans feel satisfied that they are already doing everything they can to eat a healthy diet, despite overwhelming evidence to the contrary, according to the results of two consumer surveys unveiled at the American Dietetic Association (ADA) conference today.

Campbell Soup’s innovation focus takes form with 35 new product launches

20-Sep-2011 - The Campbell Soup Company is launching 35 new products this fall with bolder flavors and new ingredient combinations, as the company addresses a 9% slump in soup sales.

McCormick’s Hispanic sales rocket as firm launches mission to ‘save the world from boring food’

15-Sep-2011 - Seasonings and spices giant McCormick has seen sales of its Hispanic products in the US surge by 50% since 2005 as it has stepped up marketing and innovation efforts.

Campbell settles lawsuit over low sodium label claims

13-Sep-2011 - The Campbell Soup Company has settled a lawsuit for $1.05m, in which four New Jersey women claimed that the company’s ‘less sodium’ claim on tomato soup was misleading.

Salt intake linked to cognitive decline: Study

25-Aug-2011 - A high-salt diet coupled with low physical activity could be detrimental to cognitive health in older adults, according to new research.

Salt alternatives, advertising may aid reduced sodium dairy acceptance

18-Aug-2011 - Consumers are capable of noticing small reductions in salt in dairy foods, and gaining acceptance of reformulated dairy products like cheese may be advanced to advertising the benefits of sodium reduction.

Reformulation poll results: Lower salt and fat not always a selling point

09-Aug-2011 - Cutting salt and fat might be the right thing to do, but shouting about your reformulation efforts on pack is not always going to help you shift more product, according to the results of our latest FoodNavigator-USA poll.

Lancet paper blasts Cochrane salt study

01-Aug-2011 - Commentary in The Lancet, along with a new analysis of the data, has slammed the recent Cochrane review that claimed salt reduction had no effect on strokes or heart attacks.

Stealth reformulation poll: Tell us what you think

22-Jul-2011 - As Campbell Soup’s incumbent boss Denise Morrison argued in a recent presentation to analysts, sodium reduction is important to some consumers, but it is not a killer USP.

Campbell Soup: Proposal on kids marketing sets ‘virtually unachievable’ standards

22-Jul-2011 - Government proposals designed to protect children from junk food marketing are “based on nutrition standards that are virtually unachievable”, according to a group of Campbell Soup employees.

News in brief

Campbell Soup: We are still committed to reducing sodium

21-Jul-2011 - Campbell Soup has reiterated its commitment to sodium reduction following its high-profile move to add some salt back into its Select Harvest soup range.

Shoppers mistakenly believe sea salt contains less sodium

21-Jul-2011 - Many consumers still mistakenly believe that sea salt contains less sodium than table salt, although its primary allure remains its all-natural, unprocessed image, according to one leading supplier.

Mirror, mirror on the wall, who’s the most caloric of them all?

20-Jul-2011 - Calorie labeling, healthier options and reformulation work notwithstanding, some of America’s biggest restaurant chains are still selling products so eye-wateringly caloric that diners eating just one course are getting all the calories they need for the entire day.

Higher prices are changing food shopping behavior, Deloitte

20-Jul-2011 - Almost two thirds (62 percent) of shoppers claim that their food buying behavior has changed as a result of higher food prices, according to a new survey.

Sodium: Campbell u-turn a cautionary tale, say branding experts

19-Jul-2011 - While Campbell Soup’s reduced sodium u-turn pales into insignificance when compared with the New Coke debacle, it should serve as a cautionary tale for all food manufacturers embarking on reformulation work, according to marketing experts.

Comment

The uncomfortable truth about Campbell's salt u-turn

18-Jul-2011 - It’s enraged dieticians and delighted the Salt Institute. But Campbell Soup’s high-profile u-turn on sodium raises some difficult questions about reformulation for all stakeholders.

Campbell’s to add back sodium to combat soup sales slump

13-Jul-2011 - Campbell Soup Company’s CEO-elect Denise Morrison said in an investor meeting on Tuesday that the company would add salt back into its soup formulations in an effort to lift lukewarm sales.

Salt’s sensory aspects to drive successful low-sodium food: Scientist

12-Jul-2011 - Understanding the sensorial aspects of salt with sensory science will help food manufacturers achieve success with reduced sodium foods, says a scientist from the Monell Chemical Senses Center.

High salt diet increases risk of CVD, death: Study

12-Jul-2011 - High sodium intake, especially when combined with a low potassium intake, is associated with an increased risk of cardiovascular disease and mortality, according to new research.

Industry innovation on show: Sodium reduction at IFT

11-Jul-2011 - Food manufacturers continue to seek ways to cut sodium without sacrificing flavor - and ingredients companies continue to find innovative solutions. Caroline Scott-Thomas tracked down some interesting offerings at IFT.