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.
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.
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?
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.
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.
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?
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
05-Nov-2012 - Nisin, a common food preservative, could slow or stop the development of certain types of cancer, according to new research.