Omega-3 sausages: German researchers develop method to tackle oxidation
21-May-2013 - Fraunhofer researchers in Germany have come up with a new method of adding omega-3 fatty acids to sausages, to allow German consumers to continue eating their favourite foods, but with the main nutritional benefit of fish.
Sodium reduction: ‘Savory products across the board are struggling with sodium reduction’
23-Apr-2013 - Cost and the lack of a ‘silver bullet’ are still cited as an issue for reduced-sodium food, with savory products in general struggling with the challenge, but plenty of application-specific solutions abound, say industry players.
Is population-wide salt reduction necessary?
23-Apr-2013 - Despite decades of research and debate, there are still questions about the suitability of population-wide salt reduction. Can some people safely consume more salt than others?
WASH: Stealthy reduction still best – but all food needs clearer salt labelling
23-Apr-2013 - Salt content in foods should be clearly labelled to help consumers to choose low-salt options – but food makers should continue to embrace a ‘stealth health’ approach, according to international programme lead for World Action on Salt and Health (WASH) Clare Farrand.
Food manufacturers might have cut out 'hundreds of tons' of salt, but US sodium intakes have continued to rise steadily, reveals new study
22-Apr-2013 - Food manufacturers have spent a small fortune reformulating everything from bread to soup to reduce sodium in recent years, but new data suggests that US intakes have nevertheless continued to rise steadily.
What’s next for salt reduction policy?
19-Apr-2013 - European salt reduction initiatives have come a long way over the past few years – but what’s working, and what are the next steps?
Stealth sodium reduction? Consumers are attracted to low sodium claims on foods, says new analysis
18-Apr-2013 - Advertising sodium reduction claims on food labels may increase a consumer’s purchasing intentions, says a new study from Canada that contradicts the industry strategy of ‘stealth’ sodium reduction.
Givaudan and AkzoNobel partner on salt reduction
12-Apr-2013 - AkzoNobel Salt Specialties has partnered with Givaudan to produce a one-to-one salt replacer for up to 40% salt reduction in processed meat.
WHO outlines variety of salt reduction strategies across Europe
12-Apr-2013 - The World Health Organisation (WHO) has released a new report outlining European salt reduction strategies – and while most countries are following EU guidelines, there are still big differences between policies.
Less salt and more potassium urged to cut heart disease and stroke risk
05-Apr-2013 - Food manufacturers should be encouraged not only to cut salt, but also to increase potassium levels in foods, according to new studies published in the British Medical Journal.
Galactic targets improved food security with expanded natural preservative range
05-Apr-2013 - Lactic acid and lactates specialist Galactic has expanded its range of ingredients for food preservation with an eye on companies looking for innovative natural ways to improve food security, the company has said.
Phosphate study prompts EC request for safety reassessment
04-Apr-2013 - The European Commission has asked the European Food Safety Authority (EFSA) to reassess the safety of phosphates as food additives, after researchers suggested excessive phosphate consumption could be damaging to health.
EFSA draws up priority list for food additive re-evaluation
02-Apr-2013 - The European Food Safety Authority (EFSA) has called on food and drink manufacturers for information on the use of food additives, prioritising data on 15 colours and antioxidants for the end of July.
UK government to introduce new salt reduction targets for industry
12-Mar-2013 - The UK government has announced that it will roll out new voluntary food industry targets for salt reduction, aimed at cutting average salt consumption by a quarter.
Natural antifungals from sourdough have food potential: Researchers
22-Feb-2013 - Powerful antifungal compounds produced from linoleic acid found in bread flour are the key reason for sourdough bread’s mould resistant properties, and have potential to be used in a host of food and agricultural applications, say researchers.
Food makers turn to natural antioxidant blends to manage price spikes
14-Dec-2012 - Food manufacturers looking to extend shelf life with natural antioxidants have started using blended ingredients in an effort to deal with spiralling raw material costs, according to Frost & Sullivan.
Stealth health or loud and proud: When should food companies mention salt reduction?
21-Nov-2012 - Food companies should be cautious about when and how they talk about salt reduction, according to Euromonitor International's global head of health and wellness research Ewa Hudson.
Health claims, functional foods and healthy reduction: Reflecting on day one at HIE
14-Nov-2012 - Is there hope for probiotic health claims after all? What are the opportunities in functional foods? And how should companies appeal to consumers with reduced sugar and reduced salt products? The FoodNavigator and NutraIngredients team reflects on highlights from day one at HIE in Frankfurt.
Commercial vegetable soups could have up to 50% less salt without changing liking
12-Nov-2012 - Salt levels may be reduced by up to 48% in commercial vegetable soups without affecting consumer liking, says a new study from Ireland.
Food preservative may have anti-cancer properties: Study
05-Nov-2012 - Nisin, a common food preservative, could slow or stop the development of certain types of cancer, according to new research.