Preservatives and acidulants

Monsanto exec: GMOs are not the Holy Grail. What they are is an important tool if used properly

08-Dec-2014 By Elaine Watson

Genetically engineered crops are not a magic bullet and some weeds have become resistant to the herbicide glyphosate (RoundUp) used with selected GM crops, said Monsanto’s chief technology officer Dr Robert Fraley in a debate on Wednesday. But that doesn’t...

'Quiet’ salt reduction is vital – but gourmet salt growth may stifle industry efforts

25-Nov-2014 By Nathan Gray

Salt replacer use is growing but low salt claims are not, as food companies favour a ‘quiet’ approach – but growth in gourmet table salts may threaten salt reduction efforts.

60-second interview: Mel Mann, Director of Flavor Innovation, Wixon

Sodium reduction: Has all the low-hanging fruit been plucked?

25-Nov-2014 By Elaine Watson

Food manufacturers are under increasing pressure to reduce sodium, but surveys suggest many shoppers are, well, not that bothered. So where does this leave firms plugging sodium reduction solutions? 

Sodium reduction

Will proposals to mandate potassium labeling on the Nutrition Facts panel give potassium-chloride based sodium replacers a shot in the arm?

25-Nov-2014 By Elaine Watson

Some food manufacturers still worry that using potassium chloride to replace salt in their recipes might compromise their clean label credentials. But the FDA’s recent proposal to include potassium as one of the nutrients that must be listed on the Nutrition...

Sodium reduction

AHA education campaign pressures food manufacturers to reduce sodium

25-Nov-2014 By Elizabeth Crawford

The American Heart Association says its recently launched consumer education campaign encouraging Americans to “break up with excess salt” seeks to “build an army of passionate and willing supporters” to pressure food manufacturers to reduce sodium in...

Sodium reduction

Advanced technology eases sodium reduction efforts

25-Nov-2014 By Elizabeth Crawford

Advances in technology can help firms more quickly and easily reduce sodium in breads and grain-based packaged foods – a previously repetitive and expensive trial and error process, according to Janice Johnson, food applications leader in salt at Cargill.

Are salt reduction efforts reflected in heart health?

17-Nov-2014 By Caroline SCOTT-THOMAS

Salt reduction efforts around the world are making progress – but how has lower salt consumption affected health?

Special edition: Sodium reduction

Is sodium reduction falling down the food policy agenda?

17-Nov-2014 By Elaine Watson

Four years ago sodium was public enemy #1. The Institute of Medicine (IOM) was calling for the FDA to modify the GRAS status of salt and slash the daily value for sodium to 1,500mg, and the food industry was on high alert. Today, sugar is the new bogeyman,...

Attorney: ‘I don’t think food is the next tobacco… Virtually all 'all-natural' cases face significant hurdles’

24-Sep-2014 By Elaine Watson

While new class action lawsuits over ‘all-natural’ claims on food labels are still filed in the ‘food court’ in California on a weekly basis, some recent orders from judges handling these cases present a glimmer of hope for beleaguered food & beverage...

CDC report flags high sodium consumption among kids; we’re at the mercy of the food industry, RD says

11-Sep-2014 By Maggie Hennessy

More than 90% of children aged six to 18 consume on average 3,279 mg of sodium a day—well above the government’s recommendation of 2,300 mg or less per day, according to the Centers of Disease Control and Prevention’s Morbidity and Mortality Weekly Report. 

Best practices in ingredient marketing

Anderson Partners: Ingredient suppliers have a brand story to tell, too

02-Sep-2014 By Maggie Hennessy

Ingredient suppliers are taking on expanded roles in the packaged food and beverage industry beyond just selling ingredients, from research and development to consulting. 

Food manufacturers divulge chemical use; shouldn’t be the last word, CSPI says

29-Aug-2014 By Maggie Hennessy

The Grocery Manufacturers Association (GMA) has decided to share its database on how food manufacturers use chemicals that are Generally Recognized As Safe (GRAS) with the US Food and Drug Administration, an initiative the trade group claims will “improve...

Kidney disease patients unable to discern phosphorus levels in foods, AND claims

Nutrition Facts overhaul a missed chance to label phosphorus: AND

28-Aug-2014 By Maggie Hennessy

The FDA’s proposed revamp of the Nutrition Facts panel misses a public health opportunity to mandate disclosure of phosphorus content on nutrition labels, despite the micronutrient’s association with adverse outcomes among kidney patients and growing...

Coke fails to disclose use of artificial flavoring and/or chemical preservatives, claims lawsuit

Judge allows class action lawsuit vs Coca-Cola over ‘artificial’ phosphoric acid to proceed, but admonishes money-grabbing plaintiffs

27-Aug-2014 By Elaine Watson

A class action lawsuit alleging that Coca-Cola misrepresents its flagship product as being free from added preservatives and artificial flavors, has been allowed to proceed by a judge in California.  

Whole Foods' labels are misleading, deceptive, unfair and fraudulent, alleges lawsuit

Whole Foods targeted in new lawsuit over 'all-natural' claims

25-Jul-2014 By Elaine Watson

Whole Foods Market has been targeted in another class action lawsuit alleging that products it labels as ‘all-natural’ are misbranded because they contain “artificial ingredients and flavorings, artificial coloring and chemical preservatives”. 

Reformulation by stealth: Just 2% of new launches in salty snacks make overt sodium reduction claims

17-Jul-2014 By Elaine Watson

The vast majority of sodium reduction activity in the US food industry is now being conducted by ‘stealth’ in order to avoid alienating shoppers, according to Tate & Lyle.

What’s the next coconut water? Find out at the FoodNavigator-USA Beverage Entrepreneurs Forum

20-Jun-2014 By Elaine Watson

Will Keurig Cold really turn the soft drinks market on its head? Can natural sweeteners pull diet soda out of its funk? And what’s the next coconut water? 

Industry to FDA: Think again before setting category-by-category sodium reduction targets

03-Jun-2014 By Elaine Watson

Two leading food industry associations have urged the Food and Drug Administration (FDA) not to set category-by-category limits for sodium amid rumors that the agency is planning to outline a new sodium reduction strategy this year.

Heinz is latest target in new wave of false advertising lawsuits over ‘all natural’ claims and GMOs

19-Mar-2014 By Elaine WATSON

Heinz has vowed to vigorously defend itself after becoming the latest food giant to be targeted in a false advertising lawsuit alleging it is misleading consumers by describing products made from GM crops as ‘all-natural’.

Judge gives initial thumbs up to $3.4m settlement over Trader Joe's ‘all-natural’ claims

11-Feb-2014 By Elaine WATSON

A federal judge has granted preliminary approval to a $3.4m settlement of a class action lawsuit accusing Trader Joe’s of falsely advertising certain products as ‘all natural’.

Is salt linked to obesity? Study links adolescent salt intake to obesity and inflammation

07-Feb-2014

High intakes of salt throughout adolescence may be associated with levels of obesity and inflammation, regardless of calories consumed, say researchers.

Consumers tolerate breads with as much as 30% less salt in university test

03-Jan-2014 By Hank Schultz

Bakers seeking to meet sodium reduction targets can take hope in new research conducted at Oregon State University that shows that consumers are willing to accept lower-salt breads and, if the reductions are small enough, may not even notice.

Leatherhead: ‘Natural preservatives are almost an oxymoron’

29-Nov-2013 By Caroline SCOTT-THOMAS

Preservatives have a poor reputation among consumers – but that doesn’t mean that natural options are completely off the menu, says Nicole Patterson-Lett, principal analyst at Leatherhead Food Research.

Coca-Cola targeted in third lawsuit over 'chemical preservative' and 'artificial flavor' phosphoric acid

13-Nov-2013 By Elaine WATSON

Coca-Cola has been targeted in another proposed class action lawsuit alleging that it misrepresents Coke as being free from added preservatives and artificial flavors, despite containing phosphoric acid, an 'artificial flavoring' and 'chemical...

It’s jerky Jim, but not as we know it… How KRAVE Jerky reinvented the meat snacks category

12-Nov-2013 By Elaine WATSON

Looking for a healthy snack that is low in fat and calories, high in protein and a bit more tantalizing for the taste buds than your average nutrition bar? Try jerky, says the entrepreneur behind one of the most successful recent entrants to the US food...

DSM shakes up still drinks in Mexico with sorbate, benzoate replacer

31-Oct-2013 By Ben BOUCKLEY

DSM Food Specialties has launched an all-natural preservation system for still beverages in Mexico and has high global hopes for an ingredient that significantly improves both shelf life and taste.

Future of natural food additives in colors, fat replacers: Packaged Facts

29-Oct-2013 By Maggie Hennessy

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. 

Unilever: ‘Now with x% less salt/sodium claims’ turn consumers off

21-Oct-2013 By Elaine WATSON

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.

Rosemary extract sees ‘substantial growth’ in shelf extension

18-Oct-2013 By Maggie Hennessy

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...

Safeway hit with false advertising lawsuit over using synthetic ingredients in ‘100% natural’ products

01-Oct-2013 By Elaine WATSON

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 beverage shows blood sugar management potential

03-Sep-2013 By Stephen DANIELLS

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.

Study: Normal salt intake does not vary with food supply

30-Aug-2013 By Caroline SCOTT-THOMAS

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...

Missed Natural & Clean Label Trends 2013? Listen again free, on-demand

08-Jul-2013 By Elaine WATSON

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...

DuPont unveils innovation center in Johnston, Iowa, focused on food and agriculture

28-Jun-2013 By Elaine WATSON

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...

Special edition: All-natural: How clean is your label?

Natural preservatives pack efficacy, marketing punch

21-Jun-2013 By Hank Schultz

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,...

Natural & Clean Label Trends 2013: Who's driving the agenda? From Simple Truth to Open Nature…

21-Jun-2013 By Elaine WATSON

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...

Pizza: The biggest single contributor of sodium to the American diet?

17-Jun-2013 By Elaine WATSON

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).

‘Illicit drugs’ and sodas cause similar dental damage: Study

31-May-2013 By Ben BOUCKLEY

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.

Natural & Clean Label Trends 2013: How clean is your label? And can GMOs ever belong in 'natural' products?

24-May-2013 By Elaine WATSON

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.

New data proves once again that voluntary approaches to sodium reduction are not working, says CSPI

13-May-2013 By Elaine WATSON

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.

Patent granted for Tate & Lyle’s SODA-LO sodium reduction product and manufacturing process

10-May-2013 By Elaine WATSON

A US patent covering Tate & Lyle’s Soda-Lo salt microspheres and the process to make them has been granted.

Sodium reduction - The road ahead

Is sodium reduction really necessary?

25-Apr-2013 By Hank Schultz

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...

Is population-wide salt reduction necessary?

23-Apr-2013 By Caroline SCOTT-THOMAS

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?

WASH: Stealthy reduction still best – but all food needs clearer salt labelling

23-Apr-2013 By Caroline SCOTT-THOMAS

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)...

Special edition: Sodium reduction - The road ahead

Sodium reduction: ‘Savory products across the board are struggling with sodium reduction’

23-Apr-2013 By Stephen DANIELLS

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.

Special edition: Sodium reduction - The road ahead

Food manufacturers might have cut out 'hundreds of tons' of salt, but US sodium intakes have continued to rise steadily, reveals new study

22-Apr-2013 By Elaine WATSON

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.

Stealth sodium reduction? Consumers are attracted to low sodium claims on foods, says new analysis

18-Apr-2013 By Stephen Daniells

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.

CSPI attorney on ‘natural’ lawsuits: ‘All that matters is what consumers think natural means. And consumers are entitled to be incorrect’

15-Apr-2013 By Elaine WATSON

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...

Why all food manufacturers - not just those in organics - should read new NOP draft guidance outlining what ‘natural’ means

10-Apr-2013 By Elaine WATSON

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.

Sensient: New yeast extracts can help cut sodium by 50%

14-Mar-2013 By Stephen Daniells

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.