The growth of fungal growth on food may be cut by over 60% by treating food with a citrus essential oil vapour, according to new findings from Britain.
Instead of protecting certain nutrients from moisture, anti-caking agents in ingredient blends may in-fact accelerate the breakdown of beneficial compounds like vitamin C, say researchers.
Further evidence that government healthy eating guidelines would benefit from a reality check was unveiled at the American Dietetic Association (ADA) annual conference in San Diego this week, where delegates were told that targets for potassium and sodium...
Surprising numbers of Americans feel satisfied that they are already doing everything they can to eat a healthy diet, despite overwhelming evidence to the contrary, according to the results of two consumer surveys unveiled at the American Dietetic Association...
Objections to using natural preservatives based on efficacy are being taken ‘off the table’, says Danisco following the launch of its new natural anti-fungal blend.
The Campbell Soup Company is launching 35 new products this fall with bolder flavors and new ingredient combinations, as the company addresses a 9% slump in soup sales.
The World Health Organisation (WHO) has identified trans fats and salt intake amongst its list of low-cost interventions to counter the rise of diseases like cancer, heart disease, diabetes and lung disease.
Consumers are capable of noticing small reductions in salt in dairy foods, and gaining acceptance of reformulated dairy products like cheese may be advanced to advertising the benefits of sodium reduction.
A new naturally-occurring preservative that could be added to food during processing has the potential to kill deadly pathogens and extend shelf life, said the US scientists behind the discovery.
Frutarom USA has received organic certification from certification body Secal Israel for its Origanox ingredient, designed to combat lipid oxidation in foods – allowing it to market the ingredient in the United States and around the world.
Campbell Soup Company’s CEO-elect Denise Morrison said in an investor meeting on Tuesday that the company would add salt back into its soup formulations in an effort to lift lukewarm sales.
Understanding the sensorial aspects of salt with sensory science will help food manufacturers achieve success with reduced sodium foods, says a scientist from the Monell Chemical Senses Center.
Food manufacturers continue to seek ways to cut sodium without sacrificing flavor - and ingredients companies continue to find innovative solutions. Caroline Scott-Thomas tracked down some interesting offerings at IFT.
A high-profile scientific paper questioning whether cutting salt reduces cardiovascular disease risk does not mean that industry-led sodium reduction initiatives are a waste of time, the American Heart Association (AHA) has insisted.
Morton Salt has said it will serve as North American distributor for K+S Group’s potassium chloride ingredient Kalisel, expanding its range of sodium reduction ingredients.
When it comes to potassium bicarbonate, size matters, according to UK firm Kudos Blends, which has come up with a highly innovative solution to sodium reduction for cakes, pancakes and biscuits.
The food industry and NASA share mutual goals in producing higher quality, more nutritious foods, and lessons learned on both sides could ultimately help feed astronauts on missions to Mars and beyond, says a scientist working on NASA's advanced...
The food industry is equipped to achieve realistic sodium reduction goals, but formulators must think about sodium not salt to have a greater likelihood of success, says Cargill’s salt application leader.
Continued pressure on manufacturers to oust synthetic anti-oxidants and anti-microbials from food labels has helped drive double-digit growth in natural preservatives for Danisco in the US, bosses have revealed.
Learning from current salt reduction strategies may help to produce a better framework for developing future initiatives, according to a global review of current methods.
Beta-glucan could be used to partially replace salt while retaining taste and texture in high pressure processing of chicken breast meat, according to a new study in Food Chemistry.
The relentless drive to rid chilled foods of ‘unnatural’ ingredients could present a serious challenge to food safety if manufacturers do not do their microbiological homework, the Refrigerated Foods Association (RFA) has warned.
Most Americans erroneously think sea salt is lower in sodium than regular salt and nearly half think table salt is the primary sodium source in American diets, according to an American Heart Association survey.
Lessons learned improving the quality and nutritional content of food for astronauts could open up opportunities for the food industry back here on earth, says Dr Michele Perchonok, manager of NASA's shuttle food system and advanced food technology...
A federal judge has ruled that a case against the Campbell Soup Company can proceed, in which four New Jersey women claim that the company’s ‘less sodium’ claim on tomato soup is misleading.
Let’s hear it for compromise. It’s not often that a middle-ground solution is championed, but the National Salt Reduction Initiative is gaining support precisely because it has not strong-armed anyone into action.
Another seven major food companies have joined the National Salt Reduction Initiative, which aims to cut salt in processed and restaurant food across the United States by 25 percent in five years.
Innovations and advances by NASA food scientists are helping keep the American astronauts nourished during long space missions, but challenges remain if man is to boldly go where he has never been before.
In order to cut sodium from American diets food manufacturers must work in unison to reduce sodium in their products – and their efforts have gained momentum, according to major industry players.
Health Canada has disbanded its Sodium Working Group, which was charged with tracking food makers’ sodium reduction efforts over the next five years and bringing sodium intake to recommended levels.
Danisco has revised its natural preservative range of cultured dextrose and cultured milk fermentates to ensure they are gluten free, as its customers increasingly demand gluten free options, the company said.
Reductions of up to 50 per cent sodium content in food may be achievable with only minor decrease in liking and no effect on consumption of the food, according to new research.
Levels of fat and sugar could be lowered in foods for children without having an impact on palatability, however salt reduction should be “considered cautiously”, according to new research.
DSM Special Products and DSM IP Assets look set to be sold to equity investor Sun Capital as the European Commission has given competition approval with no strings attached.
Pulp from the noni fruit could help extend shelf life of fresh meats by preventing discoloration – although taste could be a barrier, according to research from the University of Arkansas.
Natural Soda has said it will incrementally increase production of sodium bicarbonate from 125,000 to 250,000 tons a year after the Bureau of Land Management approved its mining plan in Rifle, Colorado.
Salt is a major contributor to the taste intensities of foods, and large reductions in salt levels can severely affect taste and consumer preference. But does low salt always mean lower taste?
Another six companies have joined the National Salt Reduction Initiative, boosting the New York City-led program intended to cut salt in packaged and restaurant foods across the United States by 25 percent in five years.
Sodium reduction, providing smaller portion sizes, and better portion labeling are key areas for food industry action in light of the upcoming Dietary Guidelines for Americans, according to the advisory committee chair.
More companies are due to join the National Salt Reduction Initiative (NSRI) and data analyzing its efficacy will be released next year, according to an ADA conference presentation in Boston.
Reducing salt in teenagers’ diets could significantly reduce their risk of cardiovascular disease in adulthood, according to research presented at the American Heart Association’s Scientific Sessions this weekend.
Nestle Prepared Foods Company is one of many food manufacturers to announce a bold sodium reduction strategy, recently pledging to slash sodium in its products by ten percent by 2015. The company's manager of marketing communications told FoodNavigator-USA...
Imposing mandatory sodium limits for processed foods could be 20 times as effective as voluntary reduction measures, suggests a new study published in the journal Heart.
The American citric acid industry has asked the US Department of Commerce to investigate possible circumvention of antidumping and countervailing duties in place for citric acid imported from China.
Blood pressure responses to high and low salt intakes may share similar genetic control mechanisms, according to a new study published in the Journal of Human Hypertension.
Rising obesity rates may be a more important factor for hypertension than rising sodium consumption, claim the authors of a new study that suggests US sodium intake has remained relatively constant over the past 50 years.
Restricting salt intake could increase risk of iodine deficiency, particularly among women, according to a new study published in the American Journal of Hypertension.
Redpoint Bio Corporation says it has developed a new method using rodents to detect natural salt enhancers, which may speed the introduction of alternative sodium reduction ingredients.
The Food and Drug Administration (FDA) has issued draft guidance on acidified and fermented foods, such as pickles, relishes and olives, to provide recommendations on manufacturing and quality control.
Sugar does more than provide sweetness. It is a foundational ingredient, contributing to texture, color, and mouthfeel while also providing the necessary...
