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.
Producing an easy to manufacture, commercially acceptable low salt cheese requires better knowledge of the effects of salt on processing techniques and drivers of consumer acceptance, according to a new review.
Imitation cheese with 60 per cent less sodium may be just as accepted in terms of sensory and functional properties compared to full salt versions, according to new research.
The firm behind a new breed of microscopic salt crystals that can help manufacturers slash sodium and retain their clean label status is conducting its first trials on cheese.
Sargento says it has invented a process for making cheese with 25 percent less sodium and minimal impact on taste and texture, without added ingredients.
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...
Ingredients and flavours supplier Synergy has developed a range of
natural bread aromas designed to capture artisan bakery qualities
in products with a reduced salt content.
Many UK biscuit and cake products have reached their salt-reduction
limit, thanks to bakers' efforts to cut salt components, according
to Barbara Gallani, manager of the Food and Drink Federation's
Biscuit, Cake, Chocolate...
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 Food and Drink Federation (FDF) is focusing on achieving
salt and sodium reduction and cutting saturated fats in the bakery
and snacks sector with the formation of a new group.
An industry body yesterday said consumers are unaware of the high
salt content on some sweet products such as popcorn, cereals and
hot chocolate, sparking calls for reformulation and improved
labelling.
Many of the UK's sandwiches contain the same amount of salt as
seven bags of crisps, according to a study by Consensus
Action on Salt and Health (CASH) published today.
Kraft Foods said it had cut salt by nine per cent in its Dairylea
Lunchables kids product, meeting pressure from the UK government
and campaign groups.
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.
UK food formulators and manufacturers should be applauded for their
progress on salt reduction, say the findings of a survey from the
Consensus Action on Salt and Health (CASH).
US based ingredients company Savoury Systems International (SSI)
has expanded its range of salt replacers - helping bakers appeal to
the growing number of consumers seeking to cut salt from their
diet.
Some children's cheese brands contain more salt per 100g than the
Atlantic Ocean, says a UK campaigns group study, piling more
pressure on manufacturers to slash the salt.
The current debate about the levels at which the UK's food
regulator has set its salt reduction targets misses the point about
how healthier eating habits can be achieved.
Wrangling between the UK dairy industry and the country's food
watchdog is set to continue over salt slashing targets, after both
failed to reach an agreement to cut salt in blue cheese.
Newly published salt reduction targets have been cautiously
welcomed by the UK food industry as being 'more realistic than the
2005 proposals', though health campaigners are furious.
Government salt slashing plans for a range of dairy products are
too severe, says industry body Dairy UK, attempting to broker a
deal as the UK food watchdog turns up the heat.
Condemned for contributing to the worsening health problems in the
population, food makers are under orders to slash salt levels in
their processed food formulations but replacing this cheap flavour
enhancer is a challenge for food...
As governments challenge the high consumption of salt in their
citizens' diets, US researchers shed light on a controversial
30-year-old theory that the high rate of hypertension in certain
ethnic groups is caused, in part, by...
Bread has been highlighted as the biggest single source of excess
salt intake in Ireland, according to the country's Food Safety
Authority, which is now stepping up the pressure on Irish bakers to
act, reports Chris Mercer.
UK bakers have joined their food industry colleagues in backing a
new campaign to slash salt levels in food products and consumer
diets, but warned against taking things too far, writes Chris
Mercer.
Food makers are criticised again for the high salt content in food
products as campaign group CASH (Consensus Action on Salt and
Health) publishes new survey saying sandwiches on sale at retail
outlets are so salty they should carry...
