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givaudan flavours' new proprietary salt reduction system aims to help food makers develop lower salt alternatives without sacrificing flavour. the firm's tasteessentials innovation is designed to tap into the growing demand for salt-reduced products, and help manufacturers convince consumers that salt-reduced food can taste just as good. "applying scientific expertise in both biotechnology and botanical isolates, givaudan has developed the capability to significantly improve the taste profile of foods that are reduced in sodium," said hugo felix, head of givaudan's global savoury business unit.

eat'n park hospitality group's company-wide shift to trans fat-free cooking oil reflects growing unease within the food service sector that it could be the next target of the health crusaders. the switch has been completed in all 79 eat'n park restaurant locations across pennsylvania, ohio and west virginia, as well as among the eat'n park hospitality group's parkhurst dining services and cura hospitality business units.