The addition of savoury smells to foods helps to mask the taste of sodium replacers such as potassium chloride, according new research from Unilever scientists.
Manipulating the amount of fat in children’s foods could help to reduce energy consumption without reducing taste preferences or liking, according to new research.
New research finds substituting potassium and/or magnesium salts for regular salt in people with high, normal or mildly elevated blood pressure result in a significant reduction in their daily sodium intake as well as a lowering of their blood pressure.
Belgian chocolate firm Cavalier has confirmed that it is planning to launch the UK's first chocolate range containing stevia from January next year, while other launches across the EU will also follow initial listings in Belgium from November.
Solbar claims the latest addition to its textured vegetable protein range can copy almost any red meat, poultry, fish or sea food for vegetarian applications or can be used to add texture and cost benefits to actual meat products.
Although the content of trans-fat in is generally declining, substantial variations are still present in certain product categories, according to new research from Germany.
New UK research has found supermarkets’ unlabelled in-store bakery bread is generally higher in salt than the supermarkets’ packaged bread, with differences of more than half a gram between similar products.
The equation for energy balance and its relationship to body weight may not be as simple as ‘calories in versus calories out’, according to a Lancet paper in the journal’s special series on obesity.
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.
Consumers are willing to pay for healthier foods with modified fat contents, especially when they believe they are at risk from illness, according to new research.
UK children’s food advocates, critical of marketing tactics by soft drink makers, are calling for further restrictions on TV advertising in a bid to curb what they claim are the industry’s misleading messages to children and parents.
Ice cream formulated with an emulsion containing unsaturated oil showed no differences in melting properties as ice cream made with saturated fat, says a new study offering solutions for ‘healthy’ ice cream.
A diet that combines cholesterol-lowering foods may results in greater decreases in low density lipoprotein (LDL) cholesterol levels than a low-saturated fat diet, according to new research.
Lowering dietary salt intake has the potential to save millions of lives globally by substantially reducing levels of heart disease and strokes, according to new research.
Commentary in The Lancet, along with a new analysis of the data, has slammed the recent Cochrane review that claimed salt reduction had no effect on strokes or heart attacks.
LycoRed has just released a natural tomato concentrate that it says can help limit the use of more costly ingredients in a wide range of foods, whilst still enhancing the flavour.
High sodium intake, especially when combined with a low potassium intake, is associated with an increased risk of cardiovascular disease and mortality, according to new research.
The long journey to European Union acceptance for the natural, intense sweetener, steviol glycoside, shortened significantly yesterday when the EU’s 27 member states backed its safety at a European Commission (EC) committee meeting.
Salt fortified with both iodine and iron may help to improve iron status in populations where fortification of other staple foods does not achieve the desired coverage, according to a new study.
PepsiCo UK admits it has not hit all its self-imposed targets to make products healthier, but says the economy and technical challenges are partly to blame.
Diet soft drinks ‘may be free of calories but not of consequences,’ according to new research from the University of Texas, USA, which questions the benefits of drinking low calorie soda.
Despite the “considerable efforts” of industry to reduce salt content in food products, a new study suggests it is having zero impact on people’s salt intake.
The modern consumer environment makes it too easy to consume too much, but by replacing calorie dense sugars with low calorie sweeteners, industry has a powerful tool in the fight against obesity, says Dr Tommy Visscher.
Savoury aromas may help to boost salt reduction strategies by masking the tastes of sodium replacers such as potassium chloride, according to a new study from Unilever scientists.
A voluntary approach to reformulation is crucial to reflect differences in tastes, habits and food preferences across Europe, claims Sylvie Chartron of the CIAA (Confederation of the food and drink industries of the EU).
Beta-glucan could be used to partially replace salt while retaining taste and texture in high pressure processing of chicken breast meat, according to a new study in Food Chemistry.
The addition of antioxidants to oils may control the formation of trans-fats during the processing and heating of edible oils, according to new research.
French supplier Roquette says recent positive health claim opinions from the European Food Safety Authority (EFSA) linking sugar replacers with dental health, are applicable to soluble fibres.
Intense and bulk sweetener suppliers are basking in the glow of positive sugar replacement health claim opinions issued by the European Food Safety Authority (EFSA) last week.
Tesco may have to reduce the shelf-life of some of its products to meet 2012 targets on salt reduction set by the Food Standards Agency (FSA), according to a nutritionist who works for the retail giant.
A new compound that blocks bitter tastes, may help to make reduced sugar foods and drinks more palatable for consumers by jamming metallic type bitter tastes, say flavour scientists from Givaudan.
Research carried out by World Action on Salt and Health (WASH) underlines the high and yet inconsistent salt levels in pizzas worldwide, even from the same brandowner.
Q: What do the car industry and reduced calorie beverages have in common? A: Tribology, or the science of interactive surfaces in relative motion, according to Cargill, which is using it to determine the textural characteristics to be rebuilt in reduced...
Consensus Action on Salt & Health (CASH), a leading UK health group which campaigns for reduced levels of salt in processed foods has welcomed the targets announced in the Public Health Responsibility Deal for food, published by health secretary Andrew...
A major stakeholder in the European Union Platform on Diet, Physical Activity and Health that has established 297 individual commitments to improve the health of Europeans in the six years of its existence, has highlighted its effectiveness.
Ten years after the first European Commission reports were handed in, with little in the way of demonstrable obesity-reduction results, the European Union Platform on Diet, Physical Activity and Health is taking “a flexible approach” over coming years...
With food manufacturers busy reformulating or developing products to cut ‘nasties’ such as salt and sugar, Leatherhead Food Research has warned that associated food safety issues should not be an afterthought.
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.
Major EU food manufacturers continue to offer low- or no fat products as a consumer option alongside goods higher in fat, while the trend towards healthier food launches along these lines has remained flat or even declined in some states.
Healthier products are not just about the low fat alternatives. Even if there are some gulps at the cost of reducing saturated fat across mainstream ranges, it is worthwhile when consumers cannot taste any difference, say manufacturers.
Fats play such an important functional role in foods that it is difficult to simply remove or replace them. But by understanding the specific functional roles of fats in a product, it may be possible to tailor solutions that match full fat products, say...
