On your radar > Salt, fat and sugar reduction
Salt, fat and sugar reduction
Less salt, less fat – great aspirations, but it’s more work to make a product that still tastes good. Although the industry has been making strides towards achieving reformulation targets, the big technical question remains: How low can you go?
ConAgra Foods snaps up Kangaroo Brands’ private label pita chips business
22-May-2012 - ConAgra Foods' buying spree has continued with the acquisition of Wisconsin-based Kangaroo Brands’ private label pita chips business - its fourth deal in the 2012 fiscal year.
PepsiCo targeted in new class action lawsuit over ‘improper’ nutrient content claims
04-Apr-2012 - PepsiCo is facing another class action lawsuit in California – this time accusing it of making a nutrient content claim (0 grams trans fat) on Frito-Lay snacks, without adhering to the legal conditions of use for such claims.
Alternating taste intensities could help cut sugar and salt levels: NIZO
08-Mar-2012 - 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 NIZO.
Senomyx CEO hints at PepsiCo interest in enhancer to cut HFCS
02-Mar-2012 - Flavour ingredients house Senomyx has hinted at PepsiCo’s interest in its work on developing an enhancer to reduce high fructose corn syrup (HFCS) levels in beverages and foods by up to 33%.
Trans fats linked to stroke incidence: Study
02-Mar-2012 - Older women whose diets include a substantial amount of trans-fats are more likely than their counterparts to suffer an ischemic stroke, a new study suggests.
Sonneveld responds to Dutch salt cap on bread
24-Feb-2012 - Increasing aromas and using oxidised enzymes can help bread manufacturers reduce salt as a Dutch cap on salt content looms, according to ingredients firm Sonneveld.
Natural mouthfeel is key for reduced-calorie formulations: Givaudan
22-Feb-2012 - Swiss flavor giant Givaudan has launched a new programme aimed at developing reduced-calorie products that do not compromise on taste or mouthfeel.
Nu-Tek claims 30% sodium reduction for bakery salt offering
21-Nov-2011 - US ingredients firm Nu-Tek has conducted a study for its potassium chloride that it said showed its product can cut sodium in baked goods by around a third.
‘Cost-saving’ dairy bulking agent for chocolate and bakery to go global
04-Nov-2011 - Arla Foods Ingredients has announced that a dairy bulking agent for chocolate and bakery formulation that it said offers cost savings on sweet whey powder (SWP) is set for global roll-out in 2012.
Caravan targets donut frying oil for unhealthy fat reduction
02-Nov-2011 - Caravan Ingredients has added a new application for its Trancendim range of diglycerides to reduce saturated fat content and eliminate trans fat in donut frying oil.
Tate & Lyle signs agreement for salt reduction technology
31-Oct-2011 - Tate & Lyle has announced an exclusive, worldwide license agreement with Eminate Ltd for its novel salt reduction technology Soda-Lo.
Hungarian ‘chips tax’ wrecks Intersnack investment
23-Sep-2011 - Hungarian snacks firm Chio Magyarország – owned by German giant Intersnack – has slammed the country’s new ‘chips tax’ for ruining its chance of winning funding for new popcorn and snacks lines.
‘Substantial variations’ in the use of trans-fats still exist, says research
05-Sep-2011 - Although the content of trans-fat in is generally declining, substantial variations are still present in certain product categories, according to new research from Germany.
CASH recognises bread industry efforts on salt reduction
02-Sep-2011 - New UK research has found supermarkets’ unlabelled in-store bakery bread is generally higher in salt than the supermarkets’ packaged bread, with differences of more than half a gram between similar products.
Analysts predict 6-7% sucralose growth for Tate & Lyle
29-Jul-2011 - UK analysts are forecasting 6-7% growth in sucralose for Tate & Lyle Splenda version of the sweetener which leads the segment globally.
GLG granted Stevia patent in China
20-Jul-2011 - A fully owned subsidiary of GLG Life Tech Corp has been granted a patent in China for its stevia extraction process.
Commission flags up November for EU-wide approval of stevia
27-Jun-2011 - November 2011 should see steviol glycosides get regulatory backing for use in food in drink products in the European market, according to a European Commission (EC) representative.
Think sodium not salt to achieve success in product reformulation: Cargill
20-Jun-2011 - The food industry is equipped to achieve realistic sodium reduction goals, but formulators must think about sodium not salt to have a greater likelihood of success, says Cargill’s salt application leader.
EFSA sweetens industry with positive sugar replacement health claim opinions
13-Apr-2011 - Intense and bulk sweetener suppliers are basking in the glow of positive sugar replacement health claim opinions issued by the European Food Safety Authority (EFSA) last week.
New trans-free bakery shortenings to cut saturated fat
24-Mar-2011 - Loders Croklaan has introduced two new shortenings to its SansTrans range to replace trans fat in bakery products, while also reducing saturated fat content and cost in use, the company claims.
K+S Kali launches potassium chloride brand
17-Feb-2011 - Germany’s K+S Kali has unveiled its new brand of food grade potassium chloride called KaliSel, which is billed as a cost-effective salt replacer in food.
Kids are just as happy with low-sugar cereals, suggests study
15-Dec-2010 - Children like and will eat low-sugar cereals if given a range of choices and may compensate for any lack of sweetness by eating more fruit instead, suggests new research published in Pediatrics.
Bread enzyme gives softness, better sliceability and longer shelf life, says DSM
07-Dec-2010 - An extension of the Panamore enzyme blend product range improves the freshness of breads and is particularly suited to low sugar and low fat recipes, claims developer DSM Food Specialties.
Bran fibre shows sugar-reducing, gut health boosting potential in cookies
26-Nov-2010 - Replacing sugar with wheat bran fibres in sugar snap cookies may allow up to 30 per cent sucrose replacement, and potentially offer gut health boosts, says a new study from Belgium.
Kiwi derived fat replacer claimed to add fibre to baked goods
11-Aug-2010 - A new fat replacer derived from kiwifruit can remove up to 90 per cent of fats in pastry and its active vitamin C and E and dietary fibre components add functionality, claims its New Zealand based developer.
Spotlight
  General Mills looks to tap cereal and snacks potential in BRIC countries and beyondGeneral Mills sees great potential for its snacks and cereals segments outside North America as population growth... |
 Kellogg’s revamps brand, but significantly?Global cereal giant, Kellogg’s is investing in a ‘significant’ revamp of its 106-year-old brand in a bid... |
 CSM puts bakery supplies arm on the block to reposition as bio-ingredients firmIngredients supplier CSM has announced plans to sell its bakery supplies businesses and reposition itself as a... |
  Industry insider on challenges of gluten-free bakeryBakeryAndSnacks.com asks a gluten free specialist how long it will take to achieve the elusive gluten-free bread that... |
 US in-store bakeries continuing ascent – reportThe US market for in-store bakeries is rising year-on-year with no decrease forecast, according to a report... |