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major players in europe’s organic meat industry have expressed relief after the european commission (ec) chose not to ban the use of nitrates and nitrites for curing products. sodium nitrite (e250) and potassium nitrate (e252) are widely used in cured meats to prevent the growth of pathogens such as clostridium botulinum, the bacterium responsible for botulism, and add flavour and colour to products such as bacon.

a new study has added to previous evidence that certain odours can give consumers a positive taste impression of reduced sodium foods by drawing on consumers’ memory of foods perceived as being salty. the food industry is currently working to a mandate of reducing sodium chloride levels in packaged and prepared foods, as part of an effort to curb excessive consumption linked to increase risk of high blood pressure and stroke.

purple bamboo salts may improve the chemical and sensory properties of meat products - whilst reducing sodium content, according to researchers. the new study, published in meat science, suggests that meat batters formulated with bamboo salts have better physical, chemical, and sensory properties when compared to batters made with conventional, commercially available sodium chloride.

the use of potassium, magnesium and calcium salts in place of sodium chloride could lead to breads with 33 per cent less salt than normal, with changes in texture and mouthfeel, according to new research from south africa. use of the mineral salts was tested at both the lab and industrial scale, with the resulting breads found to be low in salt and acceptable to 122 consumers in terms of baking qualities, appearance, texture and taste, state the researcher in the international journal of food sciences and nutrition.

scientists at nizo food research have worked with vion food group and frieslandcampina to develop a natural method of reducing salt levels in cheese and meat products. the pyramid approach to reducing salt in cheese and meat the sodium minus project has been running since 2008 and has already enabled the participating food manufacturers to reduce salt levels. frieslandcampina has been able to introduce milner cheese with 40 per cent less salt and vion food group has cut out 800 tonnes of salt from its gammon and bacon products in the uk.

certain sea salts with high salty flavour intensity or lower sodium content may be used to lower sodium levels in food formulations, according to new research. the study, published in the journal of sensory studies, reveals distinct differences in salty taste intensity and sodium content between sea salts harvested in different locations. the researchers said that the results of the study may be of use when looking to produce new low salt products, or when reformulating exiting products with lower sodium content.

salt is one of the most basic and ubiquitous food seasonings. historically, salt has been an extraordinarily valuable food preservative for most cultures in the world. natural salt contains a vast array of essential minerals and continues to be incredibly valuable for our health. today, modern refineries have chemically altered most salt making it hazardous for human consumption.typical table salt is composed of 97.

a potassium lactate and sodium diacetate mix may reduce the sodium chloride content by 40 per cent, and significantly increase shelf-life, says a new study from purac. using the company’s purasal opti.form pd 4 formulation, containing potassium lactate and sodium diacetate, researchers from purac biochem, collaborating with scientists at ghent university, report that shelf-life could be prolonged by about 40 days, according to results published in the international journal of food science and technology .

seaweed may hold the key to reducing salt in foods without affecting the shelf life and taste of the product, according to a new project from the uk. researchers at sheffield hallam university, working in collaboration with seagreens, are exploring the potential of seaweed granules to replace salt (sodium chloride) in processed food. “this will change the food industry, undoubtedly,” dr andrew fairclough told foodnavigator.