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?
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...
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.
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...
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.
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...
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
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
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
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.