Consuming beverages with sodium and carbohydrates reduces necessary fluid ingestion quantities for recovery and improves rehydration in male athletes, a new study has concluded.
A new Oxford-led analysis reveals the average salt content of products sold at UK supermarkets has shown no change in the past five years. The categories with the highest salt content in 2020 were savoury snacks and bread.
Knives and forks that send an electrical current to the tongue can enhance the saltiness and possibly the savouriness of low-sodium foods, scientists claim, and may help millions stick to a low-sodium diet without sacrificing taste.
US adults are advised to consume no more than 2,300mg of salt per day (the equivalent of 1 teaspoon), according to 2020-2025 Dietary Guidelines, an amount that is easy to surpass thanks to the high levels of sodium in many processed and packaged food,...
Researchers at Action on Salt are demanding a restriction on the use of what it calls misleading nutrition claims on HFSS products after its new data revealed seemingly ‘healthy’ snacks contain often higher salt levels than crisps and flavoured nuts.
Salt of the Earth says its Mediterranean Umami can help manufacturers improve the nutrient profiling calculation of their savoury snacks. Nutri-Score has been adopted by numerous European countries and companies like Nestlé and Danone.
Ingredients supplier Griffith Foods discusses its ‘Vegetable Based Never Fry Coating System’, winner of the innovation award in the food and beverage category at this year’s FiE 2019 event in Paris.
The publication of dietary reference values (DRVs) for sodium and chloride brings to a close ten years of work that began with a request by the European Commission to update values last set in the 1990s.
A series of trials to reduce the sodium content of plant-based, vegan and vegetarian meat alternatives has been completed successfully by Salt of the Earth.
New research showing that 98% of homes have packaged food that exceeds the recommended amount of sodium, despite drastic reductions in the last 15 years, should be a wake-up call for manufacturers to cut back on the mineral even more and for consumers...
There have been “significant reductions” in salt intake among the Irish population thanks to voluntary industry efforts, says the Food Safety Authority of Ireland (FSAI) - but intake is still more than double the recommended levels for men.
As a 16,000-strong four-nation survey finds only 0.5% meet guidelines at best, researchers say education and individual action is not enough to ensure compliance – industry reformulation for sodium is needed.
It is commonly believed that consumption of salty foods increases thirst, and could be a reason for increased consumption of sugary soft drinks and alcoholic beverages. But just how true is this notion?
Multiple exposures to lower salt foods could encourage consumers to prefer them, even when they are consuming a high salt diet, according to new research.
Processed meat is the second biggest contributor to salt in European diets, but many manufacturers are still uncertain about why they should adopt a salt reduction strategy, according to AkzoNobel business development manager Matthijs Bults.
Smaller salt crystals give a faster, more concentrated perception of saltiness in potato chips, offering a viable sodium reduction strategy, researchers say.
Industry efforts to reduce the amount of salt in foods are unlikely to work to reduce salt consumption to levels backed by public health advocates, according to new research that suggests salt intake is regulated by the body’s needs rather than by the...
Ingredients and strategies for reducing salt are much more complex than those available for reducing sugar, according to analyst insight from Euromonitor International.
There is a raft of options now available to food manufacturers looking to reduce salt - but how about mushrooms? Frozen mushroom giant Scelta Mushrooms has two ingredients for salt replacement, including one for (non-mushroom-flavoured) bread.
Advertising sodium reduction claims on food labels may increase a consumer’s purchasing intentions, says a new study from Canada that contradicts the industry strategy of ‘stealth’ sodium reduction.
Chr. Hansen has developed a salt-reducing concept that enables cheese manufacturers to cut sodium levels by up to 50% while maintaining similar taste and texture properties.
Replacing salt with naturally brewed soy sauce could slash sodium levels in certain products by up to a third, whilst still retaining long term consumer liking, say researchers.
Adding salty smells to food products could help industry reduce sodium levels by up to 25% without affecting the overall taste profile, say researchers.
Trade groups have hit back at critics of their view that the UK food industry is reaching the limits of salt reduction, following a report published today on the topic.
A prominent US researcher says that government pressure to cut sodium in cheese could have serious food safety, taste and labeling consequences, and questions the necessity of such a move given minimal evidence of positive health effects and muted consumer...
Leading members of the UK food industry have announced a partnership to fund and deliver a new comprehensive report on reformulation and sodium reduction methods.
A new salt replacement technique could help to reduce the levels of sodium in already desalted cod by up to 50%, with no effect on the sensory properties of the fish, report researchers.
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.
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.
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.
Learning from current salt reduction strategies may help to produce a better framework for developing future initiatives, according to a global review of current methods.
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 United States lists sodium on nutrition labels while salt is more common in the European Union. Salt and sodium are not the same, and a standardized term would only cause confusion.
New research suggests that reductions in the sodium content of dairy foods may be more noticeable in simpler products and require appropriate labelling to be acceptable to consumer taste buds.
Nutrionix has opened its first R&D centre for its salt replacement product Ksalt, which will allow it to work more closely with food manufacturers to develop lower salt formulations.
Certain sea salts with high salty flavour intensity or lower sodium content may be used to lower sodium levels in food formulations, according to new research.
Imitation cheese with 60 per cent less sodium may be just as accepted in terms of sensory and functional properties compared to full salt versions, according to new research.
Food companies in Australia have committed to significant reductions in salt levels in their products, mirroring similar efforts across the globe as public awareness and industry pressures rise.
Public policy to reduce salt intake has clear health benefits, despite claims that intake is physiologically determined and cannot be controlled by policy, says a UK expert.
