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...
Is reduced sodium substitute worth its salt? Fresh research indicates the added potassium alternative ‘significantly reduces’ risk of stroke and death.
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.
Replacing sodium chloride (dietary/table salt) with lower sodium salt substitutes containing potassium chloride could prevent up to 450,000 deaths from cardiovascular disease (CVD) in China.
Campaign groups in the UK have called for the ban of cartoons and bright packaging on unhealthy breakfast products after a recent survey found cereals are “still shockingly high in sugar”.
Scottish health chiefs are set to ban cereals like Coco Pops, Sugar Puffs and Cheerios from school breakfasts in a countrywide bid to cut childhood obesity.
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.
Nestlé is preparing to adjust its global portfolio in a bid to help consumers eat significantly less salt – as well stay one step ahead of any forthcoming regulatory measures.
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.
Salt replacer use is growing but low salt claims are not, as food companies favour a ‘quiet’ approach – but growth in gourmet table salts may threaten salt reduction efforts.
Algae could be a valuable replacement to salt in bread but price and negative perception issues must be overcome, according to Pinar Hosafci, Euromonitor International food analyst.
Israel-based ingredients firm Salt of the Earth claims the sodium content in baked goods and cereals can be reduced by as much as 66% using its sea salt blend.
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.
Smaller salt crystals give a faster, more concentrated perception of saltiness in potato chips, offering a viable sodium reduction strategy, researchers say.
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.
Excessive salt consumption accounts for an estimated 2.3 million deaths from heart attacks, strokes and other heart-related diseases globally, new data reports.
A new range of yeast extracts can deliver up to a 50% sodium reduction without compromising the taste or functional integrity of the finished product, according to Sensient Bio-Ingredients.
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.
Trade groups have hit back at critics of their view that the UK food industry is reaching the limits of salt reduction, following a report published today on the topic.
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.
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.
Research groups and universities throughout Europe have been invited to help UK food manufacturers cut the level of salt in baked goods, confectionary products and other foods.
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...
Increased intake of salt may boost the risk of heart disease, while increased consumption of salted foods may increase the risk of cancer, says a new study from Japan.
Dutch scientists have developed a new technology to enable up to 25 per cent reduction of salt in food products without loss of taste or adding other additives.
Consumers should stick to the facts and look beyond the hype in terms of the salt and sugar content of cereals, claims Kellogg’s as UK cereal manufacturers are taken to task in a Channel 4 programme.
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.
Leading cereal manufacturers in the UK are meeting the Food Standards Agency (FSA) today to urge the body to pull a £3m (€3.44m) advertising campaign on salt consumption.
Formulating breads with one quarter of current levels is possible without detrimentally affecting the rheological properties and the performance of the dough, says a new study from Ireland.
The Food Standards Agency has unveiled updated salt reduction targets for the food industry up to 2012, trimming back levels once more in some 80 categories of foods.
Danish intakes of salt in Denmark are above current recommended levels, with processed foods the main source, according to new findings from Copenhagen.
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.
The food industry has again come under fire for the amount of salt used in products as a survey found that levels had stayed ‘essentially the same’ over the last three years.
