New research by campaign group Action on Salt has revealed the vast salt content within pizzas, with one in two pizzas containing at least the entirety of daily recommended salt levels. The group, which is made up of experts and based in Queen Mary University...
The food industry in Thailand is calling for the development of a more all-rounded solution to reduce sodium consumption, including product reformulation and innovation, amid continuing talk of a salt tax.
Knives and forks that send an electrical current to the tongue can enhance the saltiness and possibly the savouriness of low-sodium foods, scientists claim, and may help millions stick to a low-sodium diet without sacrificing taste.
Almost three quarters (70%) of snacks included in meal deals sold on the high street are dangerously high in saturated fat, salt and sugar (HFSS), complains new research from Action on Salt, with some contributing to a third of an adult’s maximum daily...
Australian researchers have identified bread, cheese and processed meat products as key dietary contributors of salt requiring sodium reformulation in a new study, urging the government to widen its focus on reformulating these foods to achieve positive...
Sugar taxation has remained the most effective for of food taxation when it comes to reducing diet-related diseases as compared to taxes on salt, saturated fat and junk food, according to a recent New Zealand study.
Australia’s implementation of the revised Health Star Ratings (HSR) system is on track with a focus on sugar and sodium reduction via a new nutrient calculator, as well as plans for 70% of industry uptake, the Australian Department of Health has confirmed.
There have been “significant reductions” in salt intake among the Irish population thanks to voluntary industry efforts, says the Food Safety Authority of Ireland (FSAI) - but intake is still more than double the recommended levels for men.
The UK’s food industry is congratulating itself on the success of voluntary salt reduction after a government survey shows average salt intake has fallen, but the figures are being questioned by public health campaigners.
A professor of cardiovascular medicine has said industry must get their act together after his UK study found bread and cereal to collectively be the highest contributors to salt consumption among children.
There is a raft of options now available to food manufacturers looking to reduce salt - but how about mushrooms? Frozen mushroom giant Scelta Mushrooms has two ingredients for salt replacement, including one for (non-mushroom-flavoured) bread.
Engineered using a patent-pending process that re-crystallizes standard table salt to create microscopic free-flowing hollow ‘microspheres’, Soda-Lo can help firms slash sodium and retain their clean labels because it is still listed as ‘salt’ on pack,...
A scientific review has suggested that wider knowledge on the role of sodium chloride in baked goods is needed should industry wish to reduce levels successfully with little disruption to quality and taste.
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.
Less than half of bread products in Australian supermarkets have acceptable salt levels, according to a report published this week by Sydney based, The George Institute for Global Health, and it claims enforcement might be the answer.
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?
Loaves with “astonishingly low levels of salt” could hit supermarket shelves early next year as the UK’s leading plant bakers launch the first products containing microscopic salt crystals from Nottingham-based firm Eminate, reports our sister title Food...
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...
The UK’s Food Standards Agency is launching a new campaign to encourage people to check salt levels on food labels, as 77 per cent of people are not aware that bread and breakfast cereals are amongst the most laden products.
Industry continues to slice salt levels from formulations with Walkers crisps, part of PepsiCo, announcing they will cut salt levels across Walkers crisps, Baked and Sensations brands by 10 per cent in 2009.