Reducing Fat and Sodium - Articles and news items

Nonessential, energy-dense food consumption declines after Mexico’s tax

Industry news  •  5 July 2016  •  Victoria White, Digital Content Producer

Purchases of taxed foods declined beyond pre-tax trends following Mexico’s 2014 tax on nonessential, energy-dense foods, according to a survey-based study…

Fat systems that lower saturated fat in baked goods

Industry news  •  4 May 2016  •  Victoria White, Digital Content Producer

Cargill scientists have created fat systems that lower saturated fat by as much as 40% in shortenings, without compromising finished product attributes…

Using limonene to enhance low-fat chocolate

Industry news  •  3 May 2016  •  Victoria White, Digital Content Producer

Researchers at KU Leuven have shed light on how adding limonene could improve the texture in lower-fat versions of chocolate and its ability to melt…

Mars to label some products ‘occasional’ in health initiative

Industry news  •  15 April 2016  •  Victoria White, Digital Content Producer

As part of Mars’ Health and Wellbeing Ambition, the company will add nutritional adding guidance on products that should only be consumed once per week…

Innovate UK launches competition to make food healthier

Industry news  •  6 October 2015  •  Victoria White

The competition will fund up to £10 million in projects aimed at reducing sugar, salt and fat and increasing dietary fibre in food and drink…

New public consultation on food advertising to children

Industry news  •  30 September 2015  •  Victoria White

CAP’s decision to carry out a public consultation responds, in part, to changes in children’s media habits and evolving advertising techniques…

Sodium reduction in ready meals

Issue 6 2013  •  2 January 2014  •  Martin G. Wilkinson, Department of Life Sciences, University of Limerick

Daily salt intake, mainly in the form of sodium chloride, is obtained from either discretionary (salt cellar) or nondiscretionary sources (processed ready meals, snack foods, restaurants and takeaways). Consumers are now obtaining the vast majority, around 75 per cent, of their sodium intake from non-discretionary sources such as ready meals, many of which may be high in salt . It has been reported that consumption of ready meals may contribute up to 70 – 80 per cent of an excess dietary salt intake. Consequently, health and regulatory agencies have become concerned with the high intake of sodium from frozen or chilled ready meal products. The principal public health issue associated with an excess daily salt intake (about 10 – 12 grams) is the increase in blood pressure (≥ 140mmHg systolic or ≥ 90 mmHg diastolic) leading to hypertension and cardiovascular disease (CVD)…

Reducing fat and sodium in cheese

Issue 3 2013  •  19 June 2013  •  Professor Donald J. McMahon, Western Dairy, Utah State University

Health regulators seek to reduce dietary fat intake and sodium intake by stipulating that cheeses should be made with lower fat and lower salt contents. However, both fat and salt contribute to cheese flavour, and fat especially impacts cheese appearance, texture and melting. Cheese is adversely affected by fat and salt reductions, and such cheeses have not been well accepted by consumers.


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