With a pinch of salt: reducing salt in processed foods
30 March, 2012 by Alice RichardThe unholy trinity of bad-for-you food ingredients has traditionally consisted of MSG, trans fats and sugar. Recently, however, a fourth nutrition sin has been added to the mix: salt. As World Salt Awareness Week draws to a close, we look at some of the issues behind the movement and what industry players have been doing to reduce salt in processed food products.
New food labelling system needed to improve health, says Alliance
27 March, 2012Clear food labelling is key to improving Australian health, an alliance of leading health and consumer groups has argued.
Trans fats linked with irritability and aggression
21 March, 2012The old adage ‘you are what you eat’ may have received some extra credibility after scientists proved that trans fats can make you angry. Researchers at the University of California’s San Diego School of Medicine have demonstrated a link between consumption of dietary trans fatty acids (dTFAs) and aggression.
Seven’s show based on “oversimplified pseudo-science”, claims Bellamy’s Organic
14 March, 2012Tasmanian organic food producer Bellamy’s Organic has responded angrily to claims made about its products on the Channel Seven program Sunday Night, which aired on 11 March.
Vitamin D mushrooms to be released nationally following research findings
10 March, 2012Australian mushroom growers have been encouraged to accelerate the national release of vitamin D mushrooms following research that suggests pregnant women lacking vitamin D are twice as likely to have children with language difficulties.
UQ innovation: probiotic juice and omega-3 milk
05 March, 2012A $250,000 Commercialisation Australia grant is helping researchers from the University of Queensland (UQ) commercialise a food processing technique that will enable juice, milk and other dairy products to be fortified with probiotics and omega-3.
Shopping experience more important than price in fruit and vegetable intake
05 March, 2012A study by researchers at RTI International and George Washington university has shown that food shopping experience, rather than cost of produce, may impact how many serves of fruit and vegetables people eat.
Salt may be linked to gastric cancer risk
21 February, 2012Food processors could experience increased pressure to reduce salt in food products, following the publication of a study linking salt intake with gastric cancer.
IFT comments on sodium reduction in US
11 February, 2012The US Institute of Food Technologists (IFT) has submitted its thoughts on reducing sodium consumption in the United States to several official bodies: the US Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) Food Safety and Inspection Services (FSIS). The IFT offered scientific perspectives and practical insights on reducing sodium intake in the US.
Progel fortifying dairy and juice market
30 January, 2012Progel is developing technology to fortify milk and juice products with probiotics and omega-3.
Study sheds new light on human noroviruses
30 November, 2011New research carried out in the UK has found out more information on human noroviruses.
Study confirms safety of Australia’s food supply
30 November, 2011A study has confirmed the safety of Australia’s food supply.
IMCD opens food laboratory in Sweden
23 November, 2011A food and nutrition lab is being opened in Sweden by IMCD Nordic, part of the IMCD Group. It will be an extension of the activities carried out at the IMCD Food & Nutrition Technical Centre in Belgium.
nRVA monitors starch behaviour
11 November, 2011An Australian invention, which monitors the behaviour of starches as they are cooked, could revolutionise food manufacturing processes.
Pork CRC research programs are a success
09 November, 2011Three research programs delivered good results and played a role in innovation and new ideas for the Australian pork industry.
