08-Apr-2016 By Jim Cornall
Globally, salt is seen as one of the most significant risk factors for high blood pressure and reducing salt intake has become a priority.
24-Jul-2013 By Caroline SCOTT-THOMAS
Few European companies are telling consumers that they are reducing salt in foods – but the market for ingredients to replace salt is booming.
01-Sep-2011 By Mike Stones
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.
Better knowledge needed for salt reduction in cheese, says review
23-Feb-2011 By Nathan Gray
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.
Reducing salt in imitation cheese: Study
15-Dec-2010 By Nathan Gray
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.
11-Aug-2010 By Elaine Watson
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 targets cheesemaking process to reduce sodium
28-Jul-2010 By Caroline Scott-Thomas
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.
No bitter battle over salt science
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...
New bread aromas enhance taste in salt reduced products
24-Jun-2008 By Laura Crowley
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.
Salt reduction reaches limit for biscuits and cakes
28-May-2008 By Linda Rano
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...
Reduced sodium ingredients contribute to salt effort
27-May-2008 By Jess Halliday
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
New trade group focuses on salt reduction
19-Feb-2008 By staff reporter
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.
Sweet foods contain hidden salt risks
29-Jan-2008 By Laura Crowley
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
Unilever continues to reduce salt
03-Sep-2007 By Karen Willmer
Unilever has developed more salt-reduced products for its UK
noodle range without affecting taste, the company announced
DSM delights bakers and cheese makers at IFT
31-Jul-2007 By Stephen Daniells in Chicago
DSM Food Specialities is using IFT Food Expo 2007 in Chicago to
introduce its taste enhancement ingredients to the US.
Bakery industry warned about salt content
05-Jul-2007 By Karen Willmer
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.
UK leads world in salt reduction, claims FDF
19-Mar-2007 By Anthony Fletcher
The UK food industry is leading the world in salt reduction, claims
the country's Food and Drink Federation (FDF).
Baking sector responds to salt criticism
06-Mar-2007 By Anthony Fletcher
The UK's Federation of Bakers has responded to criticism that the
sector has not done enough to meet food standard targets on salt
Kraft cuts salt in Dairylea
09-Feb-2007 By staff reporter
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.
IFST publishes salt information statement
06-Feb-2007 By staff reporter
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 bakers praised for salt reduction
01-Feb-2007 By Catherine Boal
Bakers have made significant progress in curbing salt content,
according to a survey of well-known supermarket and bakery bread
Salt Awareness Week: has progress been made?
31-Jan-2007 By staff reporter
Salt Awareness Week has reignited debate in the UK over how much
success the food industry has had in reducing salt in processed
CASH survey shows progress in UK salt reduction
29-Jan-2007 By Stephen Daniells
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).
Yeast extract cuts salt but keeps flavour
16-Jan-2007 By staff reporter
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
Limagrain promotes salt-free snack pellet breakthrough
17-Nov-2006 By Anthony Fletcher in Frankfurt
French firm Limagrain Cereales Ingredients was at the HIE show in
Frankfurt to promote its patented method of making salt-free snacks
UK firm launches 'cost-effective' salt replacer
Alexander Flavours has developed an ingredient that it claims could
help food makers reduce the salt content of their products by up to
50 per cent.
Danisco launches 'novel flavour' salt replacer
17-Oct-2006 By Anthony Fletcher
Danisco has launched a novel flavour that it claims can reduce the
salt in processed foods by 25 to 35 per cent, while retaining the
Dairylea: the cheese with more salt than the sea
28-Jul-2006 By Chris Mercer
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.
Salt debate leaves bitter taste
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.
Blue cheese dodges FSA salt slashing plan
24-Mar-2006 By staff reporter
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.
Food industry gives cautious welcome to salt targets
22-Mar-2006 By Anthony Fletcher
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.
Selako salt replacer targets health-conscious consumers
15-Nov-2005 By Anthony Fletcher
Salt reduction in finished products can be achieved without
affecting shelf life or the manufacturing process, according to a
Dairy UK attacks FSA salt slashing targets
28-Oct-2005 By Chris Mercer
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.
FSA targets salt reduction in prepared foods
The UK's food standards agency wants to set UK targets for levels
of salt in a wide range of foods following growing concern over
Ungerer rolls out new flavour enhancer as salt alternative for formulations
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...
Salt retention linked to distance from equator?
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...
Irish salt slashing campaign focuses on bread
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.
Bakers unite behind salt-slashing campaign
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
Salty sandwiches should carry a warning...
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...
Cut the salt, says UK Government
The UK's department of health has warned that food manufacturers
have been too slow in cutting high levels of salt in their