Salt reduction
EuSalt: Why salt restrictions are not necessary
Robert Speiser, director of EuSalt, tells FoodNavigator why he strongly disputes the need for salt intake restriction guidelines.
Archives for May 25, 2006
Britvic's profits slump as consumers shun sugar
Soft drinks firm Britvic has issued a profit warning following a 32 per cent drop in first-half profit, as demand for sugary carbonates declines sharply.
Unpasteurized OJ a possible vehicle for salmonella
Orange juice and other foods traditionally not associated with foodborne disease outbreaks could still be a source of disease, according to scientists.
BASF expands crop biotech capabilities
BASF's acquisition of CropDesign, a Belgian biotech company, will help establish the German chemical giant as a leader in the development of important crop traits in corn, soy bean and rape seed.
National Starch pinpoints projects for health innovation
Cleaner labels, health claims and satiety are amongst the projects in the pipeline at ingredients giant National Starch Food Innovation, which will be looking for food firms to partner with in its quest to bring new products to market.
Organic meat market rockets, but supply lags behind
Exceptionally high growth rates in the organic meat market in recent years are attracting new entrants into the industry, but supply still remains short of burgeoning consumer demand, says a report published this week.
Vietnam: the new China
Until recently China was the favourite destination for foreign retailers, but the country has slipped to fifth place as market saturation has made trading more difficult. Meanwhile the stakes have been raised in Vietnam thanks to partial market...
Salt reduction
The politics and the science of salt reduction
The decision by Unilever to slash the salt content of its ubiquitous Pot Noodle snack underlines the current trend in the UK - but is this trend based on sound science or just political pressure?
Salt reduction
MacGregor: Why salt reduction is vital
Graham MacGregor, professor of cardiovascular medicine at St George's University of London, tells FoodNavigator why the salt content of food must be reduced.