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the food industry has significantly overplayed the technical role that salt plays in processed foods in order to avoid the "nuisance and expense" of reformulation work and fend off the health lobby, the chairman of salt reduction charity cash (consensus action on salt and health) has claimed. speaking to foodmanufacture.co.uk following a speech by food standards agency (fsa) boss tim smith at a salt reduction forum in london, cash chairman professor graham macgregor said that the evidence presented by industry to challenge the fsa’s 2012 salt targets was “extremely poor”. he added: “there are no technical problems in meeting the [2012] targets. i just don’t accept what the industry says when it talks about how essential salt is as a preservative, for example. there are lots of other things that can perform a similar function.” he added: “i was told by the federation of bakers back in 1990 that it was impossible to make further reductions in plant bread for technical reasons, but when they were put under pressure, they did it. historically we have always been told that there are insuperable obstacles to salt reduction and then they go and manage to make these reductions after all. "we’ve been lied to again and again about this by the industry, and to be honest, i don't believe them anymore." big discrepancies in salt levels between similar products cash surveys also highlighted big discrepancies in salt content between equivalent products at different retailers and manufacturers, he added. for example, a 15g serving of tesco genuine american mustard contained 0.6g of salt, whereas the same amount of asda's squeezy american mustard contained just 0.36g of salt. "the fact that some manufacturers can keep the salt content right down in these foods highlights how unnecessary it is for the rest to have such a high salt content," said macgregor. "look at the range of salt concentrations in bacon. why can't the products with the highest levels get down to those with the lowest levels?" macgregor, who is professor of cardiovascular medicine at st. george's, university of london, accepted that it was easier to reduce salt in more premium products, where product developers could compensate for the loss of flavour or functionality by using more expensive ingredients (premium soups) or different processing methods (artisan breads), but said lives were at stake. "the bottom line is that it doesn’t make sense for the industry to produce unhealthy food; people will just die earlier, and dead people don’t eat. "for every 1g reduction in salt intake, more than 12,000 strokes and heart attack events will be prevented. surely this is worth it." fsa must keep its foot on pedal the fsa meanwhile, had to keep the pressure on the industry to reformulate, particularly in the catering sector, he said. "the fsa probably should have been much stricter with the catering sector, and i can see why some food manufacturers feel it’s unfair if they have cut salt in a pizza by half when the people supplying takeaway pizza haven’t reduced it at all. "but it’s very challenging because there are 1,000s of individual catering outlets out there, and while the big firms such as mcdonald’s are scrutinised very carefully it’s harder to reach the smaller outlets." he also stuck by an assertion in new guidance from the national institute for health and clinical excellence (nice) that firms making progressive reductions in salt could simply carry on indefinitely, provided they took gradual steps. "this salt perception issue, that there comes a point where you can’t reduce salt further without putting people off, is just not true. your taste buds simply adjust." technical and sensory hurdles while this was true up to a point, manufacturers contacted by foodmanufacture.co.uk this month following the publication of the nice guidance said they had quickly learned that they would eventually reach a cut-off point after which consumers did notice a real difference. food and drink federation (fdf) director of food safety and science barbara gallani said technical issues were also not to be underestimated: “technical challenges are not just presented by consumer acceptance of taste. "there are more substantial functions that salt provides in food manufacturing, for example, providing food structure and texture. as the fsa's consultation has shown, there were some quick wins at the very beginning of the process, but continuing salt reductions have become more challenging, meaning an inevitable slowing in pace." "microbiological safety of food can also be compromised if recipes are changed in a way that increases the water activity of foods."
Source :foodanddrinkeurope.com
Date :
6
July
2010
Category :
restaurants and Food industrie
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researchers in the united states have developed a chemical derived from sugar with the potential to replace bisphenol a (bpa) in a number of products, including the lining of food cans. the new jersey institute of technology (njit) said professor michael jaffe had received a us patent for an epoxy resin based on isosorbide diglycidyl ether that could make consumer products safer.
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bisphenol a (bpa) is living on borrowed time. and not just in the united states but now in europe too where mounting consumer hostility and scientific concern over its safety have combined to push the chemical towards the point of no return. just a few months ago, it seemed the storm of anxiety surrounding bpa was a north american phenomenon, with canada and a bevy of us states introducing bans on the substance used in polycarbonate bottles and epoxy food can linings.
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a raft of experts and charities have today urged the uk government to ban bisphenol a (bpa) in baby bottles because of “compelling scientific evidence” linking it to cancer and other chronic conditions. launching the campaign, breast cancer uk said the weight of research raised clear concerns about bpa. the call has been backed by a number of scientists and charities, including the nct (formerly national childbirth trust), the cancer prevention and education society and chem trust.
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there is no question that demand for healthy food is growing across most developed economies and a new survey has sought to find out just what consumers perceive to be healthy. the health and wellness boom, as it has been dubbed, has reportedly not been derailed by the global financial crisis, with opportunities still in high supply. according to the new international food information council (ific) functionalfoods/foods for health consumer trending survey, carried out in the us, eighty-nine per cent agree that certain foods have benefits that go beyond basic nutrition, and may reduce the risk of disease or other health concerns - a significant increase from just two years ago.
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while the recession bites in the uk, and consumers tighten their belts, food and drink retail sales were up 5.1 per cent, on a like-for-like basis from january 2008. according to a new report from the british retail consortium, non-food items are down on last year, but food has bucked the trend and recorded a year-on-year increase. joanne denney-finch, chief executive of market analyst igd, said: “food and drink is holding up well, suggesting an industry that is recession-resistant.
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the adoption of 44 new and amended food safety standards by the codex alimentarius commission signals the coming changes that member countries will make to their legislation over the next year. at a six-day meeting that ended last friday in rome, the international food safety body also established a comprehensive set of risk analysis principles to help governments establish their own standards, especially for food items that are not covered by codex.
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representatives from the uk organic sector have today urged the uk environment minister david miliband not to allow organic food to be contaminated by genetically modified organisms (gmos). a delegation representing 70 organic businesses urged miliband not to increase the current threshold for gm contamination of organic food from 0.1 per cent to 0.9 per cent.
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indian makers of fast moving consumer goods (fmcg) posted mixed results for the past quarter, but all face a similarly daunting future: nearly stagnant demand for many products, with any rise in profit coming primarily from cost cutting, according to a reuters report. the sector, which makes products for daily use such as soaps, shampoos, toothpaste and food items, is rife with discounting.to cope, companies like giant hindustan lever, india\'s largest company by market value, itc, the nation\'s largest cigarette maker, and nestle india are spending heavily on advertising to stimulate sales, putting further pressure on bottom lines.
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food manufacturers are being warned that they need to spend money on tracing where ingredients come from before the commercial release of genetically modified foods is allowed. dr lyn davies, a marketing specialist with agriquality new zealand, issued some strong warnings when she addressed food industry representatives at a gm summit in wellington. davies told representatives that a strict traceability systems for food items could be the key to ensuring there is always a market for new zealand food.
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Coca.Cola
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PEPSI
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Mcdonald
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Nestle
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Mars
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Baskin & Robins
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Nutrika
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Mumika
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Chika
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