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...
Big interview: Karl Kramer, president, innovation and commercial development, Tate & Lyle
What’s in Tate & Lyle’s innovation pipeline? That’s top secret, says Karl Kramer, “but we are working on some completely new, completely novel ingredients and exciting technologies. We’re not interested in me-too products.”
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...
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...
Cargill has introduced a new system for up to 50% sodium reduction in a wide range of products, tailored to provide 1:1 salt replacement in three specific application areas.
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...
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”.
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.
Natural colors that remain vibrant in acidic beverages, ingredients that improve blood glucose control, technology to improve the flavor of robusta coffee, ingredients that provide sustained energy and new approaches to tackling fat bloom in chocolate…
Just weeks after USDA published a high-profile study posing the question ‘Are Healthy Foods Really More Expensive?’, researchers in Seattle, Baltimore and the UK have responded with a new study providing the answer: ‘Yes’.
High pressure processing (HPP) is emerging as a powerful weapon in the fight to reduce sodium, enabling formulators to eliminate or cut sodium-containing preservatives in prepared foods and clean up product labels, claims one expert.
While consumer concerns about fats appear to have waned somewhat, the percentage of Americans blaming sugars for their expanding waistlines has almost doubled since last year, according to new research.
Innova has developed a new low-sodium hydrolyzed vegetable protein (HVP), which it claims solves a riddle that has plagued food scientists for decades – how to create a low-sodium HVP without relying on potassium chloride.
Dispatches from the 6th Annual Food Technology & Innovation Forum, 2012, Chicago
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.
Dispatches from the 6th Annual Food Technology & Innovation Forum, 2012, Chicago
If you didn’t make it to Chicago for the Food Technology and Innovation Forum last week – or were too busy speed-dating with suppliers in the exhibition hall to attend the conference - we’ve rounded up some of the best bits…
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.
Horphag Research has parted company with the executives it brought in to run its new functional foods and beverages division Horphag Research Nutrition (HRN) and discontinued Salty-R, the first product to emerge from it.
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.
If the government plans to set sodium reduction targets for food categories it should take into account progress already made by ‘proactive’ firms or risk unfairly penalizing companies that have taken the initiative, Subway has warned.
ConAgra Foods has made its third acquisition in six months after striking a deal to buy Odom's Tennessee Pride, a leading producer of frozen and refrigerated breakfast sandwiches and sausages, for an undisclosed sum.
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.
Once the preserve of sweaty men pumping iron, protein has emerged from an image overhaul as the ingredient of choice for food developers targeting consumers of all ages and both genders keen to battle the bulge and stay strong, according to one trends...
A controversial government proposal designed to curb the marketing of junk food to kids is not high up the Federal Trade Commission’s (FTC’s) priority list, it has emerged.
It's expensive, risky, and difficult, but manufacturers have made huge progress on sodium reduction in recent years. But how much further can they go, and where is the ROI if consumers are at best indifferent to their efforts, or at worst downright...
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...
The development of foods that contain alternating levels of taste intensity in the mouth could lead to reductions in sugar and salt levels, while retaining the same perception as with the original foodstuffs, say researchers from Dutch research group...
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.
Attempts to link ‘all-natural’ clean-labeling policies with the healthy eating agenda have been so successful that research now shows shoppers equate ‘healthy’ with ‘natural’ or ‘minimally processed’ foods.
Experts in helping firms navigate the GRAS (generally recognized as safe) process say the American Heart Association (AHA) made some valid points in its recent attack on GRAS, but argue the system is actually working pretty well.
“Post-holiday pressure” is to blame for lackluster sales figures across most packaged food categories in January according to Campbell Soup boss Denise Morrison.
While cheese makers remain committed to salt reduction, demand for low-sodium cheese remains pretty lackluster, according to the National Dairy Council (NDC).
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.
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.
If consumers are not demanding lower-sodium products, and the government does not mandate reductions, the food industry has “no incentive to be at the forefront of change”, according to one legal expert.
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).
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.
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.
Reducing sodium is expensive and difficult, and many bakers are beginning to wonder whether it is worth investing millions into reformulating products that consumers do not want to buy, according to the Association of Bakers (ABA).
Almost four out of 10 product development projects for US food manufacturers developed by McCormick & Co last year were on “flavor solutions that feature all-natural ingredients, reduced sodium, lower calorie and other healthy attributes”, its chief...
Further evidence that government healthy eating guidelines are more ‘aspirational’ than achievable has been uncovered by researchers testing how easy it is to meet low sodium targets and get the rest of the nutrients we need.
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.
Forget goji berries and noni juice. Tart cherries, blueberries and other more familiar fruits are likely to trump their exotic cousins in 2012 as shoppers tire of Orac-tastic superfruits, according to trend watcher Hartman Group.
Early dietary exposure to foods containing added salt shapes a greater preference for salty tastes throughout infancy and childhood, suggests a new study.
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.
