Sargento says it has invented a process for making cheese with 25 percent less sodium and minimal impact on taste and texture, without added ingredients.
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.
Food makers face increasing pressure to reduce sodium in their products, but it remains a major challenge to cut salt without affecting consumer taste perception. Could flavor companies have the answer?
Controlling the release of salt in foods may be one avenue to reduce salt but maintain flavour, and British researchers report that fat micro-crystals may just do what is necessary.
Excess salt can cause hypertension, heart disease, death. That’s the scientific consensus behind public health campaigns to reduce consumption of sodium chloride in the diet. But not everyone reads the science as conclusive, and when it comes to minerals...
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.
Millions of deaths could be prevented each year if individuals consumed 5g less salt per day, concludes a new meta-analysis that calls for top-down regulations in addition to self-regulation by industry.
Dutch scientists have developed a new technology to enable up to 25 per cent reduction of salt in food products without loss of taste or adding other additives.
Formulating breads with one quarter of current levels is possible without detrimentally affecting the rheological properties and the performance of the dough, says a new study from Ireland.
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.
New sodium reduction technology allows meat processors to cut the sodium content of their products by up to 50 per cent, according to its developer Nu-Tek.
Bell Flavors and Fragrances has introduced a new sodium-reducing flavor technology for use in meats, snacks, condiments and soups, which it claims mimics the flavor of salt without its negative health impacts.
FoodNavigator's Snack Size Science brings you the week's top science. This week Nestle gives us a glimpse of the future with its research into hydrogels to deliver flavour and nutrients to food, and salt is back in the headlines with Swiss worries...
A potassium lactate and sodium diacetate mix may reduce the sodium chloride content by 40 per cent, and significantly increase shelf-life, says a new study from Purac.
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.
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.
Ingredients and flavours supplier Synergy has developed a range of
natural bread aromas designed to capture artisan bakery qualities
in products with a reduced salt content.
Many UK biscuit and cake products have reached their salt-reduction
limit, thanks to bakers' efforts to cut salt components, according
to Barbara Gallani, manager of the Food and Drink Federation's
Biscuit, Cake, Chocolate...
Efforts to reduce salt in packaged foods involve more than just
salt replacers and flavour enhancers, as suppliers contribute to
overall efforts by tweaking processes to make lower sodium
ingredients.
The Food and Drug Administration is considering whether to remove
salt from the list of foods it categorizes as "generally recognized
as safe" (GRAS), but taking salt out of food is not as easy as it
might seem, ingredients...
The salt level in UK ready meals is 45 per cent lower than four
years ago, according to a new survey from the Consensus Action on
Salt and Health (CASH) highlighting the food industry's progress to
reduce levels.
The US Food and Drug Administration (FDA) may consider revising its
regulations on salt, and has set a public hearing to examine the
possible implications of tighter limits.
The use of potassium, magnesium and calcium salts in place of
sodium chloride could lead to breads with 33 per cent less salt
than normal, with changes in texture and mouthfeel, according to
new research from South Africa.
Some manufacturers are deliberately 'hoodwinking' consumers over
salt content, claims a new report from UK regulators that says more
action needs to be taken for salt reduction targets to be met by
2010.
The UK's Institute of Food Science & Technology has published
an updated information statement on salt and salt reduction - one
of the hottest topics in the food industry at the moment.
UK food formulators and manufacturers should be applauded for their
progress on salt reduction, say the findings of a survey from the
Consensus Action on Salt and Health (CASH).
US based ingredients company Savoury Systems International (SSI)
has expanded its range of salt replacers - helping bakers appeal to
the growing number of consumers seeking to cut salt from their
diet.
The Food Safety Authority of Ireland (FSAI) has announced that it
is on-course to meet salt reduction recommendations but stressed
that more research and investment is necessary if the ultimate
targets for 2010 are to be achieved.
