FSA reveals results of nanotech research

The Food Standards Agency (FSA) has published a report of consumers’ views on the use of nanotechnology in food and food packaging. The focus group research, which asked participants about their views on nanotechnology in late 2010 and early 2011, was carried out as part of the FSA’s programme of work on nanotechnology. The main […]

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Spotlight on food labelling plans

Food labels should include mandatory nutritional information, including on artificial trans fats and the country of provenance, Environment Committee MEPs said this week. The committee amended draft EU legislation to ensure that labels are ‘legible, do not mislead, and provide the information that consumers need to make choices’. The draft legislation, voted at the second […]

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Scientists’ discovery could lead to satiety breakthrough

Scientists at the Institute of Food Research say they have discovered an unexpected synergy that helps break down fat ¬– a breakthrough that they believe could lead to ways to slow down fat digestion, and ultimately to create food structures that induce satiety. “Much of the fat in processed foods is eaten in the form […]

FSA’s ‘traffic light label’ rethink

The Food Standards Agency has unveiled plans for new front-of-pack (FOP) nutrition labelling which it says will ‘help consumers make healthier choices when they buy food’. In March 2006 the FSA recommended a set of principles for FOP labelling that would help consumers understand the levels of fat, saturated fat, salt and sugars in food […]

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Kellogg’s bows to FSA pressure

Kellogg’s has announced that it will cut the salt content of its Corn Flakes, Rice Krispies and other brands by up to a third following pressure from health watchdogs. The company has previously delayed the reduction of salt levels, claiming customers enjoy the taste it offers. However, it has now bowed to pressure from the […]

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Salt targets not likely to be met before 2024′

Millions of deaths could be prevented each year if individuals consumed 5g less salt per day. That’s the finding of a new review of research studies, which also calls for top-down regulations in addition to self-regulation by industry. Eating less salt reduces the risk of stroke by almost a quarter and the chances of heart […]


Burnt sugar flavour breakthrough

Specialist food colouring company DD Williamson has developed a breakthrough natural acid-stable burnt sugar flavour which, it says, responds to demand for clean-label flavours. Applications include beverages and sauces, with the non-GM product offering stability in phosphoric acid, citric acid, alcohol (60%) and salt (15%). “Class one (plain) caramel colours and burnt sugars are not […]

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Salt shocker

Over three quarters of people (77%) are not aware that bread and breakfast cereals are among the top salt-contributing foods in our diet, according to a new Food Standards Agency survey. The top three salt-contributing foods are bread, followed by meat products, then breakfast cereals. When asked to pick the top three from a list […]

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Low-salt bread ‘technically feasible’

Formulating breads with one-quarter of current levels of salt is possible without adverse effect on the rheological properties and the performance of the dough, according to a new study. However, total removal of salt led to significant deterioration of the dough and bread quality, say the researchers from University College Cork. “Omission of salt resulted […]

Ethical concerns’ over varying salt levels in global brands

New research shows that people in some countries are being fed over twice as much salt in popular global brands as their counterparts elsewhere in the world. World Action on Salt and Health (WASH) has surveyed over 260 food products available around the world from food manufacturers such as KFC, McDonalds, Kellogg’s, Nestle, Burger King […]


New UK salt reduction targets

The Food Standards Agency has unveiled revised salt reduction targets for the food industry, affecting 80 food categories. By 2012, the FSA is hoping to have reduced salt intake to 6g a day for adults (2.4g sodium), from around 9.5g in 2000/1. The current consumption estimate is at 8.6g, indicating that progress has been made […]

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