29 Oct Modifying bread texture a new way to reduce its salt content
Bread baked to a fluffier texture tastes saltier than more dense counterparts of the dietary staple, a new study shows. This discovery might prove useful for lowering the salt content in bread — the highest source of sodium in many national diets.
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19 Sep Healthier food, by stealth
Under government, consumer, media, foodie, retailer, and nutritionist pressures, food manufacturers are responding to remake their products with less added sodium and sugar. But they are doing it quietly. In fact, the industry’s name for the strategy is stealth reduction. Here's...
05 Sep How adding iodine to salt boosted America’s IQ
Iodised salt is so commonplace in the world today that we mostly never give the additive a second thought. But new research finds that humble iodine has played a substantial role in cognitive improvements seen across the American population in the 20th century....
15 Aug Nu-Tek’s low-salt ingredient revolution gets ‘consumerised’
Americans can now buy 'Salt for Life', a table-top version of much-publicised Nu-Tek Salt, a range of salt replacement ingredients that contain 70% less sodium than traditional salt. Unlike salt replacers of the past, Nu-Tek’s salt actually tastes like the real...
04 Oct Open season on salt: What the science on hypertension really shows
The latest news reports on a study about salt intake among American children are enough to scare any parent. The take-home message from these stories is clear: kids need to cut down on salt or they will suffer serious health consequences. It's a compelling argument....
13 Sep Mintel: Products with low/no/reduced sodium claims on decline
The number of products touting low/no/reduced sodium claims have declined over the past few years, despite the increased awareness about risks of over-consumption, says Mintel....
16 Aug Salt: Essential for life, deadly at high doses, and confusing to neuroscientists
Salt reduction is grabbing major headlines this year. The topic is fraught with scientific controversy, but one aspect of the debate that's apparently not getting due attention is a true understanding of how humans detect saltiness. Salt has not yielded so easily to the techniques...
21 Jun Unilever: consumers don’t easily accept less salt
Most South Africans do not believe tasty food can be made with less salt, and few realise cutting their intake may fend off a heart attack or stroke, according to new research by food giant Unilever. Getting to grips with consumer...
31 May Salt taken from ‘human tears’ is no crying matter
A London store is flogging a new range of gourmet salts, extracted from human tears...
20 Apr What’s in your Whopper? Salt in fast food varies greatly between countries
All French fries are not created equal. It turns out that sodium levels in the same fast food items can vary significantly between countries, according to a recent study — and can you guess which country’s Big Mac is especially salty?
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07 Dec Leatherhead’s notable food industry trends for 2012
Consumer concerns about health and wellness, coupled with a continued uncertain economic future, will set the stage for ongoing food and beverage trends to be stretched to their full potential in 2012 as both industry and consumers tighten their belts on spending and investments, according...
07 Dec Leatherhead’s notable food industry trends for 2012
Consumer concerns about health and wellness, coupled with a continued uncertain economic future, will set the stage for ongoing food and beverage trends to be stretched to their full potential in 2012 as both industry and consumers tighten their belts on spending and investments, according...
17 Nov ‘‘Posh’ salt health claims should be taken with a grain of salt!
So-called "gourmet" rock and sea salt are no different from ordinary table salt, despite manufacturers' claims that the products are "natural" and "contain minerals", a new study suggests.
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20 Oct Salt Institute: Scrap ‘arbitrary’ and ‘capricious’ sodium targets now
"Arbitrary" and "capricious" government sodium targets should be scrapped, immediately, along with “all legislative or regulatory actions based on them" unless officials can produce hard evidence that they are based on sound scientific evidence, the Salt Institute has argued....
21 Jul US: Food-bev industry adopts new rules for foods advertised to kids
Seventeen of the nation’s largest food and beverage companies unveiled an agreement that outlines uniform nutrition criteria for foods advertised to children that will further strengthen voluntary efforts to change child-directed food advertising....
07 Jul New study finds no connection between salt and heart disease
Another new study is questioning the oft-repeated connection between the consumption of too much salt and the development of cardiovascular disease. The meta-analysis, just published online in the American Journal of Hypertension, examined the results of seven clinical...