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new data on salt in of salt in processed meats in australia indicate that the majority of products on the market have higher than acceptable levels. researchers at the george institute looked at 552 processed meats, including bacon, sausages, deli meats, meat burgers and canned meats. it found around 10 per cent of product met international benchmarks, and only 5 per cent of sliced sandwich meats and 3 per cent of sausages.

beverages formulated with stevia are more favoured by consumers than similar products sweetened with sugar or other common high intensity sweeteners, says new research from croatia. cocoa beverages formulated with stevia produced “the most balanced attributes” when tested by a panel of 15 tasters, according to findings published in the journal of agricultural and food chemistry.

wild is rolling out a new tool for reducing sodium content in foods without impacting taste, which combines natural sea salt with its flavour modification technology. the german ingredients company launched salttrim in europe in late 2007, two years after its debut in the united states, to allow manufacturers to replace as much as 45 per cent of the sodium in foods with potassium chloride without the sensory properties being marred by the mineral’s metallic taste.

consumers who eat organic foods may not be getting additional nutrition benefits, according to a new study published in the american journal of clinical nutrition. researchers at the london school of hygiene and tropical health systematically reviewed 12 previously published studies to assess the strength of evidence that nutrition-related health benefits could be attributed to the consumption of foods produced under organic farming methods.

rep. john dingell (d-mich) has called for action on the senate’s food safety bill, which has seen no attempt to move it forward since it passed from committee with strong bipartisan support in november. dingell authored the food safety enhancement act that passed the house in july. the senate’s companion bill – the food safety modernization act – passed the health, education, labor and pensions (help) committee seven months ago but has stalled as congress concentrated on health care reform.

the benefits for nano-packaging, showing how it can overcome current food and drink industry challenges in terms of shelf life, distribution or sustainability, need to become more apparent in order to ensure widespread commercial implementation, says an industry insider. graham moore, a consultant with pira international, which tests packaging for industry, said that nano particles and composites as well as nano sensors for distribution chains tend to be the focus of r&d currently but input from food and drink makers is lacking and means take up is limited.

the r&d team at national starch food innovation (nsfi), looking at further uses for its emulsifier, q-naturale, said results showed that it is highly suited to clear beverages such as vitamin waters due to its compatibility with natural colours. manufacturers targeting the demand for fortified and flavoured waters have up until now been restricted to a limited number of flavours but in-house trials show that q-naturale can enable formulators to use oil based and natural flavours and actives to ensure transparency of beverages while retaining stability, said claudia fiannaca, business development manager, beverages and flavours, nsfi.

frost & sullivan\'s 2010 european food enzymes technology innovation award has gone to netherlands-based proteonic for its contribution to cost and energy reductions in food enzyme manufacturing. proteonic\'s unic expression enhancement technology focuses on enhancing the translation of messenger rna – known to be a key component of the cycle of protein production. application of the unic technology is said to enable production of proteins for the food industry at a lower price by increasing protein production.

the entry of cke into the vietnam market is part of a strategic plan to boost franchise development in international markets and grow its system as a whole. the 25-unit development deal is part of a development plan that cke restaurants has for asia.the company said that the restaurants in vietnam will be operated by mesa asia pacific trading services, a subsidiary of a holding company that specializes in consumer goods distribution, restaurant operations, media and real estate development.

brian williams, a restaurant industry veteran of 20 years, will serve as managing partner. mr williams said, “longhorn steakhouse has been looking to bring its tradition of western hospitality to manchester for some time and we are excited about the warm welcome we have received from the community.“we look forward to helping our guests relax and unwind in an inviting atmosphere while savoring a great steakhouse meal served with genuine western hospitality.