Salt

Fat that got the cream

Fat that got the cream

By Rick Pendrous

Reformulating foods to reduce levels of fat, salt and sugar is key to reducing the UK’s spiralling
obesity epidemic. But it’s
no mean feat.

Results in bread have been particularly impressive

Hollow salty balls from Blighty impress the Yanks

By Elaine Watson

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.

CASH: Food industry

CASH: Food industry "lied again and again" on salt

By Elaine Watson

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...

Sid the Slug campaign

FSA: Salt sales might be up, but consumption is down

By Elaine Watson

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.

Salt in the spotlight

Salt in the spotlight

Will your products comply with the salt regulations due to take effect in 2010?I was once very sceptical about the link between sodium intake and...

Firms rush to substitute salt

Firms rush to substitute salt

By Hayley Brown

Ingredient suppliers are launching sodium chloride replacement solutions in a bid to boost profits, as fresh anxieties over salt levels spread...

Worth its salt?

Worth its salt?

Is the holy grail of salt replacement now finally within reach? Michelle Knott talks to the companies at the cutting edge of research to find out

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