A Taste of Wellness for Savoury and Snacks
Givaudan
15-May-2012 - Nine out of 10 customers using potassium-chloride-based salt replacers from Nu-Tek Salt are now reducing sodium by stealth to avoid antagonizing shoppers, says the Minnesota-based firm.
09-May-2012 - Kemin has launched a new propionic acid-based antimicrobial ingredient for ready-to-eat meat applications.
27-Apr-2012 - Formulating foods using multiple emulsions may provide a way to produce reduced sodium foods and beverages without impacting on the perception of ‘saltiness’, says a new study.
24-Apr-2012 - Sodium intake above the American Heart Association’s recommended 1,500mg daily limit may increase stroke risk, with risk becoming progressively greater with higher sodium consumption, suggests new research published in Stroke.
16-Apr-2012 - The microscopic salt crystals at the center of a sodium reduction licensing deal between Tate & Lyle and UK-based firm Eminate are starting to attract significant interest Stateside, says the ingredients giant.
28-Mar-2012 - A new method to extract compounds from 'low value' mustard seed waste could provide industry with a new source for natural food preservatives, according to a team of Canadian researchers.
21-Mar-2012 - A prominent US researcher says that government pressure to cut sodium in cheese could have serious food safety, taste and labeling consequences, and questions the necessity of such a move given minimal evidence of positive health effects and muted consumer demand.
01-Mar-2012 - A modified form of soy sauce may act as a natural flavor enhancer in frankfurters and help food formulators reduce sodium levels by 20% without affecting taste, says a new study from Kikkoman.
29-Feb-2012 - DuPont Nutrition & Health has launched a blend of plant extracts to protect against oxidation in high-lipid foods and offer a natural alternative to the industry’s traditional synthetic chelator, EDTA.
14-Feb-2012 - Suggestions by the Salt Association and other industry associations that sodium reductions could hurt rather than improve health are “not supported by science”, the American Heart Association (AHA) has insisted.
14-Feb-2012 - About 75% of the sodium in our diets comes from processed foods. It’s a regularly cited figure – but what exactly is a ‘processed’ food? Consumers might be surprised.
13-Feb-2012 - Industrial by-products from tomato processing contain a significant amount of bioactive compounds that could be used to provide natural and sustainable source of antioxidants for functional food formulation, or to act as preservative ingredients in foods, say researchers.
09-Feb-2012 - Nine out of ten Americans eat too much sodium, and bread and rolls are the biggest problem, rather than salty snacks, according to the latest Vital Signs report from the Centers for Disease Control and Prevention (CDC).
06-Feb-2012 - A new study investigating a link between high salt intake and risk of gastric cancers could add to increasing pressure for industry-wide sodium reduction, researchers have said.
02-Feb-2012 - The Institute of Food Technologists (IFT) has submitted comments to government agencies suggesting that actions to reduce sodium should not go “too far, too fast”, and has raised concerns about consumer acceptance and the safety of reduced sodium foods.
16-Jan-2012 - It has long been thought that excessive salt consumption raises blood pressure by increasing blood volume, but researchers at the Boston University School of Medicine have conducted a research review that suggests another mechanism may be at work.
12-Jan-2012 - The global food preservative market is set to grow at a compound annual growth rate (CAGR) of 2.5% in the next five years, according to a new report from Markets and Markets.
05-Jan-2012 - US Pharmacopeia has drafted new ingredient quality standards for inclusion in the Food Chemicals Codex (FCC), for probiotics, steviol glycosides, benzoates, infant formula and flavoring ingredients, and is seeking industry comments.
13-Dec-2011 - Canada continues to stall on sodium reduction guidelines for industry, after a document detailing voluntary targets was conspicuously absent from a two-day healthcare summit with provincial and territorial ministers in Halifax late last month.
05-Dec-2011 - The Food and Drug Administration (FDA) has issued a warning letter to Alexia Foods for labeling a product ‘all-natural’, although it contains disodium dihydrogen pyrophosphate, which the agency says is a synthetic preservative.