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bacon producers have warned that a last-minute change to the food information regulation (fir) could prove expensive for both manufacturers and consumers. new eu rules dictate that bacon that contains more than 5% water can no longer be sold as ‘bacon’, but must be described as ‘bacon with added water\'. but the british retail consortium (brc) has warned that very little uk bacon (within a £2bn market) contains less than 5% water, which it said performed important technical functions.

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.

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 .

purac has developed a new, high concentration and purity version of its purasal potassium lactate, which it says will help companies meat targets for sodium reduction in processed meat products. called purasal p plus, the ingredient will have its first industry airing at the iffa exhibition in frankfurt next month. it is suitable for use in a wide variety of meat products - such as cooked emulsified products, cooked single muscle products, fresh marinates, minced meat products and dry cured meats.

the uk food industry has given the european parliament\'s (ep\'s) final agreement on food labelling a mixed reception, with one consultant reckoning label changes cost £7,000 per product. passed by 606 votes to 46, the new food information regulation (fir) is expected to be published in the eu official journal in october. food firms will have three years thereafter to adopt the new rules.

how to win in the us food and drinks sector, the moves to cut salt in food and the work some multinationals are doing on sustainability are some of the issues discussed in the latest batch of reports from the just-food research store. food and beverage consumer trends in the us: winning strategies in a new decadethe recession has made consumers focus on value. industry players need to recognise how this and other factors like an aging population and the rise in non-nuclear family households will influence shopping behaviour.

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.

for many consumers, though, eating gluten-free foods is a necessity, not a choice. they are gluten-intolerant due to a medical or health condition such as celiac disease, gluten/wheat intolerance or sensitivity, adhd, autism and other conditions. and while many people know they have these conditions, there are also those who are undiagnosed. both segments are benefiting from the improved awareness of gluten-intolerance and the growing number of products serving this sector.

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.