With increasing demands for bakery manufacturers to find innovative ways to meet rigorous sustainability goals, plant-based ingredients are set to be an important part of the solution.
Nestlé has renewed its collaboration with US-based life sciences firm Chromocell to cut salt levels in its global portfolio, after investing nearly €12 million in 2012.
Reducing the salt content of low-fat cheese has a greater impact on the flavour than similar reductions from high fat cheese, suggests new research from France.
Enhancing food products with odours could compensate for the taste impact of reducing their salt content, according to a new study, thereby giving manufacturers another tool towards healthier formulation.
The salt content of vegetarian sausages and burgers can often be
the same as, or even higher than, their meaty equivalents,
according to a recent survey.
The use of potassium, magnesium and calcium salts in place of
sodium chloride could lead to breads with 33 per cent less salt
than normal, with changes in texture and mouthfeel, according to
new research from South Africa.
Manufacturers will have another opportunity to reduce salt in their
products thanks to a new dairy-based ingredient from New Zealand
co-op Fonterra, which claims to replace salt and maintain flavour.
A new survey from the UK's Trading Standards Institute (TSI) says
that the fat and salt content of children's food vary widely, and
suggests that some kids' intake may be twice the recommended intake
of salt and fat,...