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Mathematical models key to cutting salt and boosting flavour
Mathematical models from the National Food Institute in Denmark have been used to develop the recipes for a new range of fish products that contain less salt and more taste.
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Cigarette pack-style graphic warnings could prompt healthier food choices
New research suggests graphic warnings on junk food packaging would prove an effective deterrent to consumers when deciding what to eat – and it appears the more graphic and negative the message the better.
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Where’s the salt? Healthy food campaign critiques food industry report
Whilst the report did refer to the industry's work to slash salt, it did not address the latest targets, an oversight which has not gone unnoticed.
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First EU joint meeting on front-of-pack nutritional labelling
The European Commission has taken the first step towards a report on front-of-pack nutritional labelling that may ultimately see a more unified approach taken across the whole of Europe.
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Mould contamination in sea salts could potentially spoil food
Researchers have called for microbial safety standards for the currently unregulated mould spores to prevent food spoilage.
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Research finds FDA voluntary salt reduction scheme could save lives and money
A team researchers have concluded that a policy floated by America's Food & Drug Administration (FDA) to introduce a voluntary sodium reduction scheme could prevent nearly half a million cases of cardiovascular disease (CVD).
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Plant-based diets could save a country billions of euros
Mediterranean diets with a daily portion of soya foods could alleviate the financial burden on a country's healthcare system.
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Post-doctoral researchers needed for food choice policy lab
A food security organisation is looking for academics for a three-day workshop aimed at uncovering what influences food choice and how those factors can be used to encourage consumers to make healthier and more sustainable decisions.
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Campaign group urge action as survey shows best-selling pesto is still saltier than seawater
As the deadline looms, Consensus Action on Salt and Health has encouraged Public Health England to 'get tough' on food manufacturers who fail to meet the 2017 Salt Reduction targets.
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Product review: Simple and direct sodium determination
METTLER TOLEDO presents a new analytical method dedicated to the simplified, yet highly accurate determination of sodium...
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Exclusive interview with new Business Unit Director of Salt of the Earth, David Hart
17 January 2017 | By New Food
We asked David in an exclusive interview how he feels about the new role, how the sodium reduction plan will come into effect and his predictions for the future...
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David Hart appointed as Business Unit Director of Salt of the Earth
5 January 2017 | By New Food
Salt of the Earth, Ltd., has appointed David Hart as Business Unit Director. He will be responsible for global business of Mediterranean Umami, an all-natural sodium reduction solution...
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Sensory optimised salt and fat reduction in processed meats: technological approaches for creating novel product formulations
Excess intake of fat is linked to obesity as well as the concurrent civilisation associated diseases that can also occur with being overweight. Dietary sodium has also been linked to hypertension in about 20% of the population, consequently increasing the risk of cardiovascular disease (CVD). Processed meat products are major…
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Salt reduction trend drives company to invest US$1m
5 December 2016 | By New Food
Salt of the Earth Ltd. expands production of its all-natural “Mediterranean Umami” clean-label sodium-reduction ingredient...
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Brexit permits new dissuasive sugar and salt packaging labelling
19 August 2016 | By Roy Manuell
Britain’s exit from the European Union has allowed for a new way to dissuade the public from purchasing products with excessive levels of sugar and salt...
