News & Analysis on Food & Beverage Development & Technology
Special edition: Sodium reduction - The road ahead
Cost and the lack of a ‘silver bullet’ are still cited as an issue for reduced-sodium food, with savory products in general struggling with the challenge, but plenty of application-specific solutions abound, say industry players.
Fruits are starting to feature in a growing number of food and beverage launches, from craft ciders to tart cherry juice, says a new report.
Salt content in foods should be clearly labelled to help consumers to choose low-salt options – but food makers should continue to embrace a ‘stealth health’ approach, according to international programme lead for World Action on Salt and Health (WASH)...
Despite decades of research and debate, there are still questions about the suitability of population-wide salt reduction. Can some people safely consume more salt than others?
Some of the world’s biggest agriculture firms have united with food industry and scientific partners to form a steering committee, intended to share initiatives for achieving a sustainable global food and water supply chain.
AquaBounty Technologies - which is hoping to become the first company to introduce a genetically engineered (GE) animal to the human food supply - says it has secured the necessary funds to “begin the initial commercialization program” should the FDA...