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exposure to bisphenol a from canned food poses no health risk to the general population, health canada has said after conducting a survey into levels of the chemical in 78 products. however, the agency also pointed out that its results were “exploratory and should not be used to indicate the distribution of bpa in canned food products”. it added that its overall aim was to “ limit human exposure to bpa to the greatest extent possible” by working with the food packaging sector to find out how the chemical migrates into food o food.

today’s busy lifestyles leave little time to prepare meals from fresh ingredients, resulting in the popularity of ready prepared meals. however, these meals contain relatively high levels of salt and health agencies throughout the world are recommending a reduction in non-discretionary sodium from salt- and sodium-containing additives used in the manufacture of these meals. “sodium, or salt, is essential for life processes and is quite simply something we cannot live without! however, a substantial body of evidence now exists to suggest that high dietary sodium intake is a key factor in the rise in blood pressure with age in industrialised countries such as ireland,” explains dr nigel brunton, teagasc food research ashtown.

ready meals continue to lead the european market for frozen and chilled foods, although the category will likely undergo a wave of reformulation as manufacturers attempt to improve the health profile of their products. a recent report by leatherhead food research (lfr) says sales in the sector reached €15.36bn last year, and are expected to reach €16.87bn by 2013. the frozen and chilled foods category includes ready meals, pizza, coated foods and savoury bakery products.

emerging opportunities in the indian ready-to-eat foods market - a recent consumer insight report published by datamonitor, predicts that the rte foods market in india which was mainly driven by the export demand until recently, has matured to a stage where there is a tremendous potential for growth over the next few years. in 2009, indian rte foods market was estimated to be around $33.5m, registering a cagr of approximately 15% over the last five years.

while recent years have seen food snobs protest about their usage in modern day recipes, new research from mintel finds hot canned meat is well and truly back on the menu, as britain rediscovers the joys of this store cupboard staple.sales of hot canned meats* are steaming. in the last two years alone, sales have grown by a hearty 12%, compared to cold canned meats which grew just 4%. continued promotional activity has helped hot canned meats to grow its share of the canned meat market at the expense of cold meats by attracting new users.

indian ready meals and accompaniments sold in uk supermarkets contain “ frankly outrageous ” levels of salt, according to the british heart foundation (bhf). commenting on the results of a survey on salt levels in curries and other indian products published today by lobby group cash (consensus action on salt and health), bhf policy manager mubeen bhutta said: “the level of salt in some of these curries is frankly outrageous, but it’s often tucked away behind unhelpful food labels where it¹s difficult to spot.

canned tuna is currently the biggest selling seafood item in australia. as supermarkets sell more and more of this profitable product, tuna stocks are in a critical condition. greenpeace is now putting pressure on supermarkets and consumers to take responsibility for this problem. supermarkets play a key role in the overfishing crisis by selling us overfished tuna. greenpeace’s canned tuna guide exposes the supermarkets selling us overfished species or using destructive fishing techniques.

replacing modified starch with hydrocolloids like xanthan gum can enhance the textural and stability of white sauces used in ready meals, says a new study from belgium. three hydrocolloids - guar gum, xanthan gum and carboxymethylcellulose – were used to formulate white sauces for ready-to-eat meals, with all three ingredients producing sauces that were indistinguishable from a sauce made with modified starch.

leading industry bodies have put together free guidance to help food businesses determine the shelf-life of ready-to-eat (rte) foods. the shelf-life guidance, issued by the uk chilled food association and the british retail consortium, has been designed to help all businesses calculate an accurate safe time period that certain foods can be kept before they are eaten.