Since 2011, the Special K, Coco Pops and Krave maker has reduced the sugar and salt content - 18% and 23%, respectively - across all its cereals, while increasing fibre by 20%. Furthermore, its children’s cereals have also seen sugar drop by 36%, salt...
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...
With increasing demands for bakery manufacturers to find innovative ways to meet rigorous sustainability goals, plant-based ingredients are set to be an important part of the solution.
A new Oxford-led analysis reveals the average salt content of products sold at UK supermarkets has shown no change in the past five years. The categories with the highest salt content in 2020 were savoury snacks and bread.
The Israeli biodegradable plastic packaging specialist has unveiled an innovative compostable film – which acts as a laminate for the so-called ‘caustic’ properties of salty snacks – at London Packaging Week.
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...
Salt of the Earth has developed a clean label plant-based powder that slashes the salt content in snacks but maintains the desired savoury taste that consumers crave.
Ahead of its release today (May 20), the European Snacks Association (ESA) has welcomed the European Commission’s Farm to Fork Strategy (F2F), but has also cautioned the recommendations to set maximum levels of certain nutrients is not the best way forward.
Snack chat is BakeryandSnacks’ new online series profiling influential people working in the bakery and snacks industries. Our first guest is Sabastian Emig, director general of the European Snacks Association (ESA).
Nestlé has renewed its collaboration with US-based life sciences firm Chromocell to cut salt levels in its global portfolio, after investing nearly €12 million in 2012.
European salt trade body EUSalt admits the “battle is lost” to prevent mandatory EU-wide salt labelling on food products after Guideline Dietary Allowance (GDA) measures were approved as expected in a European Parliament vote this afternoon.
Enhancing food products with odours could compensate for the taste impact of reducing their salt content, according to a new study, thereby giving manufacturers another tool towards healthier formulation.
The salt content of vegetarian sausages and burgers can often be
the same as, or even higher than, their meaty equivalents,
according to a recent survey.
Manufacturers will have another opportunity to reduce salt in their
products thanks to a new dairy-based ingredient from New Zealand
co-op Fonterra, which claims to replace salt and maintain flavour.
Food retailers in the UK this week committed to a programme aimed
at reducing salt levels in their own label processed foods such as
soups, pizzas and ready meals.
