The 2010 Dietary Guidelines for Americans Committee has released its preliminary recommendations, saying that America’s obesity epidemic has been influential in developing the draft report.
Consumers on both sides of the Atlantic are confused about how much sodium they should be consuming each day, two surveys of US and UK consumers have indicated.
Health Canada’s Sodium Working Group intends to set voluntary sodium reduction targets for industry in an effort to reduce consumption levels over the next decade, the government agency has said.
Low-sodium foods may be more difficult for some people to like than others due to genetic influences, according to a new study published in the journal Physiology and Behavior.
About one in 30 Canadian children and adolescents have high blood pressure or are at risk of developing it, according to a new study from Statistics Canada.
Frying potato rings rather than straight strips produces fries with less oil, lower levels of acrylamide, less salt, and better taste, says a new study from the US.
Salt-free soy sauce may be attained by fermenting soybeans with Aspergillus oryzae, and the resulting product may even be able to reduce blood pressure, says a new Japanese study.
The salt and sugar content of foods may be reduced by using air bubbles as an “inert filler” in liquid products, according to new research from Unilever R&D Vlaardingen.
The president of the Institute of Food Technologists (IFT) has rejected US proposals for a mandatory reduction in salt levels in processed foods on the grounds that they are not based on scientific evidence.
The anti-microbial and antioxidant activity of compounds derived from onions may slow spoilage of foods by inhibiting the growth of bacteria, says a new study from Spain.
Careful control of protein levels in a food gel could allow for lower-sugar foods to be formulated without affecting the sweetness of the food, says new research from The Netherlands.
Food giant Kraft Foods has announced it will reduce the sodium content of its entire North American portfolio by an average of 10 percent over the next two years.
In the second part of our focus on salt reduction, we look at startling new data from the US that suggests a modest nationwide reduction in salt intake could save about $24 billion in healthcare costs a year.
Australian researchers have produced a new database detailing the sodium contents of hundreds of processed foods, which may help for future research on sodium consumption and reduction in foods.
A carnosic acid-rich extract from rosemary may extend the shelf-life of sunflower oil, and perform better than synthetic preservatives, says a new study.
Commercial lasagne produced with reduced salt levels and salt substitutes scored higher on consumer tests than the ‘normal’ salt version, says a new study from Ireland.
Increased intake of salt may boost the risk of heart disease, while increased consumption of salted foods may increase the risk of cancer, says a new study from Japan.
Young Swedish men are consuming twice as much salt as recommended, says a new study which increases pressure on the food industry to curb the salt content of its products.
Market research organization Mintel has predicted that sodium reduction in packaged foods will become a clear trend in 2010 as food manufacturers and health organizations take the lead.
A new sea salt with 66 percent less sodium than common table salt and high potassium content is being offered to food manufacturers, after six years of development work involving salts from the Mediterranean region.
Intakes of nitrates and nitrites from processed meats, fruit and vegetables do not increase the incidence of brain tumours, says a new study from Imperial College London and Harvard.
The American Meat Institute has urged a New Jersey court to dismiss a lawsuit from vegan advocacy group Cancer Project that claims hotdogs should carry a cancer warning label.
Cargill has introduced a new product to its line of salt reduction ingredients, as manufacturers strive to formulate good tasting products with a lighter salt content.
Adding soy sauce to certain foods may enhance perception of saltiness and enable food manufacturers to cut salt content without affecting taste, according to new research from Japan.
Kalsec has expanded its natural antioxidant range with what it claims is a near-tasteless and odorless rosemary extract designed to target new applications including edible and frying oils, baked goods and snacks.
As the Institute of Medicine (IOM) considers a strategy to reduce salt in the American diet, the food industry is under pressure to cut products’ salt content. Campbell is the latest company to announce new low sodium products, in its soup line.
The percentage of food and beverage products making ‘natural’ claims is growing in strength in the US, according to the Mintel Global New Products Database (GNPD).
The market for sodium-reduced foods is on the rise thanks to efforts by the industry to provide consumers with new product introductions and line extensions, according to a GMA paper.
A survey to compare the amount of salt in a product to the amount manufacturers claim they contain on the label showed that the majority of foods passed the test.
The food industry has again come under fire for the amount of salt used in products as a survey found that levels had stayed ‘essentially the same’ over the last three years.
Redpoint Bio Corporation says it has filed for patents for a new low-sodium salt substitute it has developed and is now looking for a company to license the technology and the know-how.
The prospect of antidumping measures for citric acid looms in the US after an investigation found Chinese companies selling products below market value. But one industry player says the duties would have a limited impact.
Taste Advantage LLC has launched a new range of natural blockers which it claims can overcome the burn, bitterness and lump in the throat it says are associated with using certain preservatives.
Canadian meat processor, Maple Leaf Foods, said it plans to use a recently approved preservative that stops the growth of listeria for its meat products, following a listeria-related outbreak attributed to one of its plants and linked to 20 deaths, according...
Studies reporting stevia’s photo-stability in beverages, Splenda’s effect on gut bacteria, and seaweed’s potential as a salt replacer, dominated September’s headlines.
Advanced Food Systems has introduced a new range of stock bases which it said have been formulated to meet demands for reduced levels of fat and salt as well as costs.
Ocean’s Flavor has introduced a new taste-friendly salt which it claims has up to 70 percent less sodium than table salt to address the quest by food manufacturers to reduce sodium chloride in their products.
Caravan Ingredients is the latest company to announce price increases due to rising raw material costs, which in some cases have surged by as much as 300 percent in a matter of months.
Swiss ingredients firm Jungbunzlauer is to invest €50m in
increasing capacity of its plants in Europe and improving the
efficiency of its production lines.
Antioxidant and fibre-rich waste from wine making could offer a
cheap and healthy alternative to synthetic antioxidants to prolong
the shelf life of fish meat, suggests a study from Spain.
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