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commercial lasagne produced with reduced salt levels and salt substitutes scored higher on consumer tests than the ‘normal’ salt version, says a new study from ireland. salt reductions of up to 29 per cent were achieved by irish scientists without affecting the overall taste and saltiness of the finished product, while formulation with salt substitutes like potassium chloride (kcl) could reduce salt levels even further “without compromising consumer acceptability, salty taste and sensory preference for the meal,” they said.

the notion of going green, buying organic, and sourcing free trade products is gathering momentum in australia and around the world, but research released in australia suggests the added expense remains a significant deterrent. business information analysts ibisworld decided to test the theory that sustainable grocery shopping was too expensive, revealing that, while the ‘organic’ food shopping basket was 70% more expensive, there are a host of cost-effective ‘green’ options.

the uk's food standards agency today published its saturated fat and energy intake reduction programme, in which it accepts that cutting back will pose technical challenges for food manufacturers, but it plans to work in partnership with industry and increase consumer awareness. saturated fat consists of triglycerides containing only saturated fatty acids - that is, fully saturated with hydrogen atoms.

the uk government has set in motion a review of food policy and strategies with the publication of an analytical study on current and emerging food trends. among the analysis, the report found that the british diet has shifted considerably in recent history. while the origin of food is becoming a more important factor, people have been eating more pre-prepared foods in the last ten years.

spanish food consumption increased by 1.9 per cent last year compared to 2001, according to the latest data from the country's ministry of agriculture (mapa) announced this week by agriculture minister, miguel arias cañete. the figures confirm the continuing increase in annual food consumption which began in 1997. the figures are based on food consumption and expenditure data from 6,000 households, 700 hotels and restaurants and 200 catering organisations.

consumers are prepared to pay more for foods that note health attributes on packs, and are becoming more aware and sophisticated in their attitudes to diet and food labelling, according to research from tate & lyle. the ingredient firm has repositioned elf in recent years towards healthy ingredients and food formulation. it has a number of platforms to help food manufacturers reduce the levels of less desired nutrients in food, like fat, sugar and salt (rebalance), boost nutritional content (enrich), and make cost-efficient foods (optimize).

creating different labels to reflect the changing origin of the ingredients used to cook ready meal products would be a logistical nightmare and would not be cost effective, claims the uk trade industry body, the food and drink federation (fdf). helen munday, fdf director of food safety and science, was responding to a call yesterday by the uk environment secretary hilary benn for clearer food labelling, particularly in relation to country of origin on meat products.

reducing saturated fat in foods brings challenges in the areas of taste and texture, says cargill, but the fsa's programme in the uk could stimulate development of solutions for specific products and production processes. last week the uk's food standards agency saturated fat and energy intake reduction programme, in which it to reduce intake from current average levels by people over the age of five years from 13.

the image of grains needs a fundamental makeover in order to encourage consumption globally, according to the r&d director of pasta firm barilla, who said the enduring perception of grains as 'empty' energy is the major hurdle that needs to be overcome. this perception, he said, has stayed with consumers since the days of the low-carb craze, and it is up to the grains industry to transform this image to one of 'relevant' and 'good' energy.