Preservatives and acidulants

Kalsec draws a bead on fish oil oxidation

Kalsec draws a bead on fish oil oxidation

By Hank Schultz

Dealing with oxidation-prone fish oil emulsions in sensitive dairy applications will be a little less problematic with a new system solution from Kalsec.

Kalsec rosemary extracts “allow for addition directly into the cereal and provide performance without contributing the bitter, off flavors associated with other natural antioxidants”, says Gary Augustine

Natural antioxidant offers shelf-life boost for extruded cereals

By Elaine WATSON

Rosemary extracts can deliver a significant reduction in the formation of hexanal - a marker for oxidation in foods - without the bitter off-flavors associated with other natural antioxidants, tests by natural extract specialist Kalsec have revealed. 

Plaintiff Kevin Anderson argues that Jamba Juice’s ‘all-natural’ smoothie kits deceive consumers because they contain “unnaturally processed, synthetic and/or non-natural ingredients” including ascorbic acid, citric acid, xanthan gum and steviol glycosides...

Jamba Juice all-natural lawsuit moves into new phase

By Elaine Watson

A California judge has granted in part a motion to dismiss a class action lawsuit filed against Jamba Juice over ‘all-natural’ claims, but has given the plaintiff the right to amend his complaint.

Step-wise sodium reduction for consumer acceptance

Researchers back step-wise sodium reduction for consumer acceptance

By Caroline Scott-Thomas

Reducing salt in processed foods through a series of unnoticed reductions could be an effective way to improve consumer acceptance of low-sodium foods, according to the authors of a new study published in the Journal of Sensory Studies, but how quickly...

Musselman: 'The good thing about KCl compared with other approaches is that it is cheap and it works'

Dispatches from the 6th Annual Food Technology & Innovation Forum, 2012, Chicago

Nu-Tek Salt: 90% of our customers are reducing sodium by stealth

By Elaine Watson

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.

Daily sodium intake over 1,500mg linked to higher stroke risk

Daily sodium intake over 1,500mg linked to higher stroke risk

By Caroline Scott-Thomas

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.

Bread contributes most sodium to US diets, finds CDC

Bread contributes most sodium to US diets, finds CDC

By Caroline Scott-Thomas

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).

High dietary salt intake could be linked with up to a 68% increased risk of gastric cancer, say researchers.

Dietary salt intake linked to gastric cancer risk

By Nathan Gray

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.

IFT urges government to take a cautious approach to sodium reduction

IFT urges government to take a cautious approach to sodium reduction

By Caroline Scott-Thomas

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.

Salt increases blood pressure by adrenalin, not volume expansion

Salt increases blood pressure by adrenalin, not volume expansion

By Caroline Scott-Thomas

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.

Probiotics and stevia extracts among new FCC proposed standards

Probiotics and stevia extracts among new FCC proposed standards

By Caroline Scott-Thomas

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.

Canada stalls on sodium reduction guidelines

Canada stalls on sodium reduction guidelines

By Caroline Scott-Thomas

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.

FDA warns Alexia Foods over ‘all natural’ label claim

FDA warns Alexia Foods over ‘all natural’ label claim

By Caroline Scott-Thomas

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.

Major review questions sodium reduction policy

Major review questions sodium reduction policy

By Caroline Scott-Thomas

Low sodium diets may reduce blood pressure – but could also increase other risk factors for heart disease, according to a review of 167 studies published in the journal Cochrane Library and the American Journal of Hypertension.

Honey compound shows promise as natural antimicrobial

Honey compound shows promise as natural antimicrobial

By Caroline Scott-Thomas

A compound in honey could be used as a natural antimicrobial ingredient to prevent foodborne illness and food spoilage, according to a new study published in Angewandte Chemie International Edition.

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