Action on salt has called for legislation or taxation to be used to cut salt content in food and drink products, after a new study found a link between salt intake and people suffering and dying from strokes and heart disease.
The Government risks endangering public health gains if it continues to stall salt reduction programmes, warned new research from Queen Mary University of London.
The new Government must force the food industry to make further reductions in salt by introducing legislation or financial penalties, leading campaigners have claimed.
Some foods are still too salty, despite falling rates of salt consumption, according to Public Health England (PHE), after research from Consensus Action on Salt and Health (CASH) claimed to reveal “shocking and excessively high amounts of salt” in certain...
Food manufacturers are not doing enough to reduce high levels of salt in their product, claimed pressure group Consensus Action on Salt & Health (CASH).
A leading campaign group has called on the government to set up an independent agency responsible for nutrition, after it emerged that previously published National Diet and Nutrition Survey (NDNS) figures on salt had been adjusted.
Salt levels in butter, margarine, fats and spreads are “shockingly high and unnecessary”, warns the pressure group Consensus Action on Salt and Health (CASH).
All of Britain’s multiple retailers have failed to achieve the targets for salt reduction in their ham and other cured meat products under the government’s Public Health Responsibility Deal (PHRD).
Caterers will be the focus of the government’s new salt reduction strategy to be published during National Salt Awareness Week, which starts today (March 11), as part of the government’s Public Health Responsibility Deal Food Network.
Leatherhead Food Research (LFR) has confirmed salt reduction in food is reaching its limits, while rejecting claims that the Food and Drink Federation (FDF) and the British Retail Consortium (BRC) had misrepresented its views.
Bacon producers have warned that a last-minute change to the Food Information Regulation (FIR) could prove expensive for both manufacturers and consumers.
Sausage manufacturers have hit back after a report accused them of producing products with dangerously high salt levels, and say that the results are misleading, while 2012 reduction targets risk going too far.
More than 40 food and drink manufacturers in the US and Canada are experimenting with a new breed of microscopic salt crystals from UK-based firm Eminate enabling firms to slash sodium and retain their clean-labels.
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.
The food industry has significantly overplayed the technical role that salt plays in processed foods in order to avoid the "nuisance and expense" of reformulation work and fend off the health lobby, the chairman of salt reduction charity CASH...
The sharp rise in sales of salt over the past year is not a sign that consumers are increasingly compensating for the lack of salt in processed foods by adding more at the table, the Food Standards Agency (FSA) has insisted.
Small food manufacturers are not spending sufficient time analysing how reformulation programmes to reduce salt, fat and sugar are impacting the safety of their products, microbiologists at Campden BRI have warned.
Loaves with “astonishingly low levels of salt” could hit supermarket shelves early next year as the UK’s leading plant bakers launch the first products containing microscopic salt crystals from Nottingham-based firm Eminate, reports our sister title Food...
Competition is hotting up in the salt reduction stakes with a series of new products hitting the market claiming to help manufacturers replicate both...
Salt has been an essential ingredient in meat products for years, but pressure to meet the Food Standards Agency targets mean that manufacturers must...
Overuse of that most common of seasoning agent, salt, has led to government action forcing industry to slash levels in food. Susan Birks reports on alternative seasonings
