Preservatives and acidulants

Natural antifungals from sourdough have food potential: Researchers

22-Feb-2013 By Nathan Gray

Powerful antifungal compounds produced from linoleic acid found in bread flour are the key reason for sourdough bread’s mould resistant properties, and have potential to be used in a host of food and agricultural applications, say researchers.

Supply-demand imbalance escalating natural antioxidant market: F&S

10-Jan-2013 By Stephen Daniells

A demand-supply imbalance has escalated the prices of natural antioxidants as food preservatives, leading to a trend to blend antioxidants to satisfy consumer demand for natural, says a new report.

Monell gets $1million to tackle unanswered questions of salt taste perception

07-Jan-2013 By Stephen DANIELLS

A $1million gift to the Monell Chemical Senses Center is aiming to deepen our understanding of salt taste detection and perception, and help the food industry achieve success with reduced sodium products.

Food makers turn to natural antioxidant blends to manage price spikes

14-Dec-2012 By Caroline Scott-Thomas

Food manufacturers looking to extend shelf life with natural antioxidants have started using blended ingredients in an effort to deal with spiralling raw material costs, according to Frost & Sullivan.

General Mills on a quest for all-natural label-friendly yeast and mold inhibitors

12-Dec-2012 By Elaine WATSON

General Mills is seeking label friendly ingredients that prevent the growth of yeasts and molds in dry packaged fruit-based foods.

Sodium reduction trend to stay for another 10 years: Univar

21-Nov-2012 By Stephen Daniells

The trend for sodium reduction will remain strong for at least another 10 years, and the solutions need to be ‘natural’, says the director of food industry with Univar.

Soda-Lo: Tate & Lyle's novel solution to sodium reduction (clue: it's salt, only much, much smaller...)

16-Nov-2012 By Elaine WATSON

Engineered using a patent-pending process that re-crystallizes standard table salt to create microscopic free-flowing hollow ‘microspheres’, Soda-Lo can help firms slash sodium and retain their clean labels because it is still listed as ‘salt’ on pack,...

Kalsec draws a bead on fish oil oxidation

14-Nov-2012 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.

Commercial vegetable soups could have up to 50% less salt without changing liking

12-Nov-2012

Salt levels may be reduced by up to 48% in commercial vegetable soups without affecting consumer liking, says a new study from Ireland.

Soda-Lo salt ‘microspheres’ can slash sodium in bread, peanuts and microwave popcorn, says Tate & Lyle

29-Oct-2012 By Elaine WATSON

Tate & Lyle has developed several ‘ready-to-use recipes’ helping US firms slash sodium in bread, peanuts and microwave popcorn by using tiny salt ‘microspheres’ which deliver a disproportionately salty taste for their size by maximizing surface area...

Sea salt not a viable sodium reduction strategy: New data

18-Oct-2012 By Stephen Daniells

Using sea salt as a means of reducing sodium in food products is not viable since it contains the same sodium content as a Kosher salt, says a new study.

FNCE hot topic: Is phosphorus the new trans fat?

15-Oct-2012 By Elaine WATSON

Dietary exposure to high levels of phosphorus could be increasing the risk of cardiovascular disease, according to one kidney specialist.

Nestlé partners with Chromocell for salt reduction innovation

02-Oct-2012 By Caroline Scott-Thomas

Nestlé has entered a collaborative agreement with US-based life sciences firm Chromocell to develop ingredients for reduced-salt foods that correspond with consumer taste expectations, the company has said.

Sodium reduction: Scientists produce cheddar with ‘large reductions in sodium’

25-Sep-2012 By Stephen Daniells

Potassium chloride can successfully reduce the use of sodium chloride in cheddar cheese, with taste profiles similar to full-sodium versions, says a new study from the University of Minnesota.

Natural antioxidant offers shelf-life boost for extruded cereals

19-Sep-2012 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. 

Kraft seeks ingredient solution to lower water activity - without adding sodium or sugar

05-Sep-2012 By Elaine Watson

Kraft Foods is inviting potential partners to pitch ingredients that could help its product developers lower water activity in foods without adding sodium or sweetness.

Jamba Juice all-natural lawsuit moves into new phase

04-Sep-2012 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.

Soy for salt: Study reveals long term acceptance of soy sauce substitution

21-Aug-2012 By Nathan Gray

Replacing salt with naturally brewed soy sauce could slash sodium levels in certain products by up to a third, whilst still retaining long term consumer liking, say researchers.

Salty smells will aid industry sodium reduction efforts

06-Aug-2012 By Nathan Gray

Adding salty smells to food products could help industry reduce sodium levels by up to 25% without affecting the overall taste profile, say researchers.

What's the point of dietary guidelines if they don't reflect real-world diets?

24-Jul-2012 By Caroline Scott-Thomas

Last week, researchers published findings from dietary data collected from thousands of individuals over 40 years, saying that only nine people out of 20,000 ever met the joint guidelines for both sodium and potassium – and even then, only within diets...

More than 99.9% of Americans fail to meet both sodium and potassium recommendations: Study

19-Jul-2012 By Caroline Scott-Thomas

Reducing the sodium-potassium ratio in US diets to within recommended levels would require extraordinary efforts, according to a new study in the American Journal of Clinical Nutrition, as more than 99.9% of the population fails to meet guideline amounts...

Researchers back step-wise sodium reduction for consumer acceptance

10-Jul-2012 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...

New antimicrobial ingredient targets booming natural demand

02-Jul-2012 By Caroline Scott-Thomas

Grow Green Industries and PL Thomas showcased their new natural antimicrobial ingredient at IFT, intended to enhance food safety and increase shelf life across a wide range of applications.

IFT 2012: Day three in pictures. From high oleic soy to 'toxic' sugar...

29-Jun-2012 By Elaine Watson

Sleep deprived but indefatigable, the FoodNavigator-USA team powered through day three of the IFT show in Las Vegas, meeting experts on sugar metabolism, natural colors, high oleic cooking oils, immune health ingredients, sodium reduction solutions and...

Open innovation: Unilever throws down gauntlet to suppliers on sodium reduction

28-Jun-2012 By Elaine Watson

Unilever has already reduced salt in many of its products by 25% but is looking for potential partners to help it reduce sodium by a further 15-20% ”without compromising the taste of our products”.

Salt intake linked to blood vessel damage and high blood pressure

19-Jun-2012 By Nathan Gray

A high salt diet may lead to increased damage to blood vessels in addition to high blood pressure, the two of which may act independently and synergistically to increase the risk of heart disease, say researchers.

Health Canada issues sodium reduction targets for industry

15-Jun-2012 By Caroline Scott-Thomas

Health Canada has released a guidance document for industry with targets to help it reach voluntary sodium reduction goals by 2016.

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

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

15-May-2012 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.

Kemin debuts antimicrobial for ready-to-eat meat

09-May-2012

Kemin has launched a new propionic acid-based antimicrobial ingredient for ready-to-eat meat applications.

Multiple emulsions may unlock sodium reduction options

27-Apr-2012 By Stephen Daniells

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.

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

24-Apr-2012 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.

Microscopic hollow salty balls are gaining momentum in the US, says Tate & Lyle

16-Apr-2012 By Elaine Watson

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.

Mustard seed waste may offer natural preservative promise

28-Mar-2012 By Nathan Gray

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.

Risks of slashing sodium levels in cheese could outweigh benefits, US researcher

21-Mar-2012 By Ben Bouckley

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...

Kikkoman natural flavor enhancer may cut sodium levels in Frankfurters

01-Mar-2012 By Stephen Daniells

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.

DuPont launches natural chelator to preserve high-lipid foods

29-Feb-2012 By Stephen Daniells

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.

American Heart Association blasts industry sodium reduction skeptics

14-Feb-2012 By Elaine Watson

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.

‘Processed’ foods are often high in sodium – but what’s a processed food?

14-Feb-2012 By Caroline Scott-Thomas

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.

Tomato by-products provide sustainable source of bioactives: Study

13-Feb-2012 By Nathan Gray

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,...

Bread contributes most sodium to US diets, finds CDC

09-Feb-2012 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).

Dietary salt intake linked to gastric cancer risk

06-Feb-2012 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

02-Feb-2012 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

16-Jan-2012 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.

Global food preservatives market to grow at CAGR of 2.5% in next five years

12-Jan-2012 By Elaine Watson

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.

Probiotics and stevia extracts among new FCC proposed standards

05-Jan-2012 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

13-Dec-2011 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

05-Dec-2011 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.

Too little salt may also increase risk of heart problems, suggests study

23-Nov-2011 By Nathan Gray

Consumption of too much, and too little, salt may be linked to a higher risk of heart-related hospitalisations and deaths, according to a new study.

Major review questions sodium reduction policy

10-Nov-2011 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

03-Nov-2011 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.