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... labels on packaged food across europe will have to give energy, fat, saturated fat, carbohydrate, sugar, protein and salt levels in a tabular form, expressed on a per 100g or 100ml basis

... labels will have to spell out a food's energy content as well as fat, saturated fat, carbohydrate, sugar, protein and salt levels, in a way that makes them easy for consumers to read

... in a company report he highlighted salt levels in walkers crisps (which have fallen by an average of 11 ... 7% since 2008) as an example, and claimed that sugar levels in pepsi were being cut ahead of target

... the food standards agency in scotland (fsas) has published research indicating no significant change in the amount of salt consumed by people in scotland since 2006 ... eating too much salt is a significant risk factor in developing high blood pressure ... the results of this survey are similar to a previous survey carried out in scotland in 2006, which suggests no significant change to salt intakes ... seventy-five per cent of the salt we eat is already in every day foods such as bread, meat products and cereals, and convenience foods like pizza, ready meals, savoury snacks and cakes and pastries, so work carried out by the food industry to reformulate their products to reduce the salt content is very important ... in 2006 the food standards agency introduced voluntary salt reductions for industry across 85 categories of food, for achievement by 2010 ... the revised targets reflect the progress made by industry and were set at levels intended to make a further real impact on consumers’ intakes ... bread is a major source of salt in the diet and to assist craft bakers to reduce the salt content of bread, the fsa, in collaboration with stakeholders have produced a new online calculator to help bakers to reduce the amount of salt in bread (see link below) ... to date, the food industry in scotland has made real efforts to reduce the salt levels in many products ... for example: macphie of glenbervie use 100 tonnes per year less salt which equates to an 18% reductionbaxters have reduced the average salt content of their soup by approximately 50% since 2001, equating to 190 tonnes of salt per yearnairns have made a 56% reduction in the salt content of their oatcakes since 2003 the scottish government are also committed to improving the scottish diet through product reformulation and is collaborating with key partners in scotland, including the fsa, to support industry to reduce salt, fat and sugar in their products ... in addition, scottish enterprise is funding a food and health innovation service for scotland that will provide advice to companies on how to reduce salt, fat and sugar

... calcium di-glutamate (cdg) could be used make soups with reduced salt levels more palatable, claims new research ... writing in the journal food quality and preference, the authors said that their results indicated that cdg could partly replace sodium chloride “at constant levels of liking and pleasantness ... it is therefore important for industry to compensate for the sensory effects of salt as they reformulate lower sodium products ... “the current study used a basic chicken broth and added differing levels of nacl and cdg, thus our results help to generalize previous findings,” they argue

... 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 ... the research, published in journal of food science, reports that a combination of potassium chloride based salt replacer and savoury aromas could compensate for a 30 per cent reduction in sodium without significantly changing flavour profiles ... it is proposed as one element in a wider toolbox for reducing salt in food products ... “this study shows that it is possible to compensate salt reduction in instant bouillons by higher levels of savoury aroma,” said the unilever scientists, led by dr max batenburg of unilever r&d vlaardingen ... “the extra aroma was also found to ameliorate the off-flavour of potassium-based salt replacers, and combinations of extra aroma and salt replacers could replace significant amounts of sodium chloride while keeping the original flavour profile intact,” they said ... batenburg and his colleagues said that with the food industry under high pressure to significantly reduce the salt levels in their products, the new findings could help formulators to reach reduction targets without affecting product quality ... salt reduction according to the world health organisation, the current sodium chloride daily intake in western countries ranges between 9 and 12 grams per day (and has been reported to be as high as 16 grams per day in the usa) ... “approximately 75% of the salt consumed is derived from processed foods, and hence, the food industry is urged by national authorities and intergovernmental bodies to reduce the sodium levels in their products,” said the authors ... it is therefore important for industry to compensate for the sensory effects of salt as they reformulate lower sodium products

... the george institute for global health has called on the government to take tougher action on reformulating products to reduce salt, in an effort to reduce hypertension (or high blood pressure) - a condition caused mostly by salt, which kills large numbers of australians each year through strokes, heart attacks and heart failure ... the uk, us and canada are far ahead of australia in salt reduction, having set targets for 80 food categories, compared to australia’s 9 ... the uk has already posted a reduction in national salt intake, saving thousands of lives each year ... new research, to be published in the journal of hypertension, shows 32 countries now have national programs to reduce population salt intake ... central to the success of these programs is the establishment of targets for the maximum amount of salt in different foods ... “there is a huge body of evidence showing that salt is the main cause of high blood pressure which kills thousands of people each year - mostly through premature strokes, heart attacks and heart failure ... the new research shows how countries around the world are responding to this evidence by implementing national salt reduction programs ... “some food companies in australia have been reducing salt levels, but the government urgently needs to take tougher action to ensure faster progress ... that’s why the george institute announced 85 new salt targets for foods to give industry the direction they’ve been asking for ... we’ll be working closely with companies to help them reduce salt in line with these interim targets in support of ongoing food and health dialogue discussions ... salty diets increase the risk of developing high blood pressure and reducing population salt intakes is a very cost effective strategy for reducing blood pressure levels, with huge benefits for public health

... salty odours used to boost the flavour perception of reduced salt foods may only work if salt levels are low, and show little potential in high-salt food, according to new research ... the study, published in food quality and preference, suggests that the ability of odour-induced saltiness enhancement (oise) to enhance perceptions depends on the salt concentration in foods, noting that once sodium levels pass a threshold then aroma enhancement has very little effect ... however, when salt concentration increased and led the panellists to report a high salty intensity, no benefit was from oise was observed ... “although oise remains a relevant way to maintain saltiness in low-salt food, it is important to consider that the strategy could be useless if the saltiness of the food product is too high,” said the author, led by thierry thomas-danguin ... the researchers said that this effect “must be taken into account when using oise as a compensation strategy in low-salt food ... ” “in that case, one possibility could be to combine different compensation strategies, such as the use of salt substitutes or flavour enhancers in addition to the use of saltiness-inducing aromas,” they added ... salt reduction in recent years, health concerns related to salt have led to a industry investing heavily in salt reduction strategies ... however, decreasing the salt content in food products can have major consequences on food processing, due to sodium’s multiple functions in foods – including preservation and water and fat binding ... beyond these technical challenges, thomas-danguin and his colleagues also noted that salt reduction has “a major impact on food acceptance because low-salt food usually exhibits altered sensory characteristics ... ” “this is a major issue in terms of nutritional recommendations associated with low-salt food development … indeed, it is useless to develop processed food with a reduced salt level that conforms to recommendations but will not be eaten by consumers because of a taste barrier,” they said

... according to federalimentare, which represents 18 different producer associations, major improvements have already been implemented in levels of salt, sugar and trans-fatty acids ... ” she added: “in 2009, the aiipa (bakery) association undertook to reduce salt levels in industrially-produced bread by 10% by the end of 2011, and the results already speak for themselves ... in a statement, health minister ferruccio fazio said: “the platform will broaden out those initiatives on the reduction of salt, fats and sugar that we have already launched through agreements with the food industry ... ” other successes to date include cuts in salt levels of between 10% and 15% introduced by the meat industry over the last 15 years

... scientists at nizo food research have worked with vion food group and frieslandcampina to develop a natural method of reducing salt levels in cheese and meat products ... the pyramid approach to reducing salt in cheese and meat the sodium minus project has been running since 2008 and has already enabled the participating food manufacturers to reduce salt levels ... frieslandcampina has been able to introduce milner cheese with 40 per cent less salt and vion food group has cut out 800 tonnes of salt from its gammon and bacon products in the uk ... pyramid approach project manager janny van gijssel of nizo told this publication that the team has created a pyramid like approach to salt reduction ... this begins at the base with salt replacers, and then with masking agents in the middle and flavour enhancers and top notes topping off the pyramid ... mark kats, business development manager dairy at nizo, said this was a top priority for the food industry when considering options for salt reduction ... key challenges reducing the salt content in cheese and meat is not a straightforward process because salt plays a key role in flavour and aroma development as well as preservation and texture