The Kerry Health and Nutrition Institute (KHNI) has identified 10 key trends set to shape the food industry in 2023, with women’s health, affordable nutrition and sugar and salt reduction among some of the top areas for innovation.
Free from snack producer Fodilicious, broccoli crisps maker Growers Garden, and biscuit manufacturers Aldomak, Border Biscuits and Dean’s of Huntly are among the 13 Scottish businesses to be awarded funding from FDF Scotland’s Reformul8 Challenge Fund.
Early evidence suggesting South Africa’s mandatory salt reduction law has been effective in cutting salt from diets is putting pressure on the UK Government to follow suit.
The joint venture between Nestlé and General Mills is taking a ‘dual strategy’ approach to cereal renovation that is ‘both reductionist and increasing’, says Gharry Eccles, Vice President UK and Oceania of Cereal Partners Worldwide.
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Salt reduction offers an important opportunity to improve population health. So how are food manufacturers working to cut sodium from finished food products? Could more progress be made?
Public Health England has unveiled new voluntary salt reduction goals for industry at the same time as publishing a second progress report on salt reduction. The report reveals ‘little progress’ made from 2017 to 2018, says the British Nutrition Foundation.
A pioneering salt reduction scheme was derailed by the UK government leading to 6000 preventable deaths, says Consensus Action on Salt and Health (CASH).
Turkey lags behind Western Europe when it comes to salt reduction, but has an openness that makes it ripe for bakers to introduce innovative technologies, according to Leatherhead Food Research.
Frito-Lay’s limited edition Pepsi-flavored Cheetos in Japan aren’t anything ground-breaking, but the new taste profile could be used as a platform to reduce salt levels, an innovation expert says.
Is industry at the limit of what it can realistically achieve in lowering salt levels, or will a new wave of scientific developments and innovative technologies help to push the boundaries on how much salt we can take out of products?
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.
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.
Leading members of the UK food industry have announced a partnership to fund and deliver a new comprehensive report on reformulation and sodium reduction methods.
Commentary in The Lancet, along with a new analysis of the data, has slammed the recent Cochrane review that claimed salt reduction had no effect on strokes or heart attacks.
Salt-reduction targets have now been set for most leading Australian-manufactured brands of ready-to-eat cereals, bread and other baked goods in a bid to improve the diet and health of consumers, according to an industry, retailer and government partnership.
Pressure to ensure customer taste preferences are continually met for leading breakfast cereal brands is a hindrance to achieving minimal salt levels, and an sector wide push is required to achieve this objective, claims Kellogg.
Ongoing amendments to salt reduction targets across European markets like the UK are throwing up unknown challenges for bakers beyond just affecting taste, with fears over the possible wider impacts for product quality, according to industry leaders.
Efforts to reduce salt in packaged foods involve more than just
salt replacers and flavour enhancers, as suppliers contribute to
overall efforts by tweaking processes to make lower sodium
ingredients.
The UK's Institute of Food Science & Technology has published
an updated information statement on salt and salt reduction - one
of the hottest topics in the food industry at the moment.
