PepsiCo is reducing the sodium content in Lay’s Classic Potato Chips by 15% but aims to maintain – and even ramp up – the taste by using natural seasonings, potato varieties and playing around with the shapes and sizes of salt crystals to optimise flavour...
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.
The Reformul8 Challenge Fund (RCF) – part of Food and Drink Federation (FDF) Scotland’s Reformulation for Health programme – is designed to support local SMMEs with the financial costs of making their products healthier.
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.
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.
After a year of tinkering around, the breakfast cereal giant’s food developers have successfully reduced the sodium content in its Special K cereal range by around 20% – without dramatically changing its iconic flavour profile.
While many consumers may be aware of the drawbacks of a high sodium diet, fewer are actively reducing their sodium intake and believe it is the responsibility of food manufacturers to provide products that are both flavorful and low in sodium, presenting...
The UK Government has introduced new rules for high fat, sugar and salt (HFSS) products that – when implemented in October next year – will affect the advertising of HFSS brands, volume promotions and the display of HFSS products instore.
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...
Obesity Action Scotland (OAS) has called for a ban on the ‘incessant’ marketing of snacks high in fat, sugar or salt (HFSS) like cakes, biscuits, confectionery and savoury snacks as lockdown has sent the nation’s weight gain soaring.
Salt of the Earth says its Mediterranean Umami can help manufacturers improve the nutrient profiling calculation of their savoury snacks. Nutri-Score has been adopted by numerous European countries and companies like Nestlé and Danone.
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.
Bakers seeking to meet sodium reduction targets can take hope in new research conducted at Oregon State University that shows that consumers are willing to accept lower-salt breads and, if the reductions are small enough, may not even notice.
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.
Bread bakers should be prepared to face further reductions in salt levels when new limits are set by the Department of Health (DH) later this year – despite hitting their 2012 targets and reducing levels by 40% over the past decade.
A new analysis of sodium levels in 480 packaged and restaurant foods over the period 2005-2011 provides further evidence that voluntary approaches to sodium reduction have not delivered the across-the-board reductions required to meet government targets.
Reducing sodium is expensive and difficult, and many bakers are beginning to wonder whether it is worth investing millions into reformulating products that consumers do not want to buy, according to the Association of Bakers (ABA).
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.
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.
Reviewing current science on salt and its effects on health, UK
scientists say that while there is no proven evidence to support
intake restriction guidelines in the general population, no-one
would be disadvantaged by reducing their...