PepsiCo’s Frito-Lay North America business unit has launched two Lightly Salted varieties of chips for the US market. Fritos Lightly Salted corn chips and Ruffles Lightly Salted potato chips join Lay’s Lightly Salted potato chips, containing around 50% less sodium per one ounce serving than their original counterparts, the firm said yesterday. “The number one request from consumers is for lower sodium versions of snacks,” said Ann Mukherjee, chief marketing officer, Frito-Lay... ...Read more »

The International Dairy Federation (IDF) has awarded Fonterra the Best New Cheese Award for its reduced-salt Cheddar at the IDF Innovation Awards last week in Salzburg, Austria. The awards, with over 170 entrants from 29 countries, are designed to reward innovation in the global dairy industry. The new Savoury Cheddar has 40% less salt, with a shelf life equivalent to standard Cheddar and without the freezing requirement of traditional low-salt cheese. Fonterra’s Chief Technology Officer Dr Jeremy... ...Read more »

PepsiCo yesterday (22 March) set out its plans to reduce the amount of salt, saturated fat and added sugar in its products. The US food giant, which owns brands including Lay’s crisps and Quaker cereals, said it would cut the amount of salt in its “key global food brands in key markets” by 25% by 2015. The company plans to reduce the average saturated fat per food serving by 15% and cut the average added sugar in its key drinks brands by 25% by 2020. “We believe that a healthier... ...Read more »

Kraft Foods announced its intention to reduce the salt content of its North American products by an average of 10% over the next two years. “We are reducing sodium because it’s good for consumers, and, if done properly, it’s good for business,” said Rhonda Jordan, President, Health & Wellness, Kraft Foods. “A growing number of consumers are concerned about their sodium intake and we want to help them translate their intentions into actions.” Kraft has been... ...Read more »

New research has discovered that there remains significant potential for sodium reduction in Australian processed food products, as food manufacturers report progress in their attempts to reduce salt content. A definitive baseline assessment of current sodium concentrations in foods is the key to targeting reformulation strategies and monitoring progress, the report – A Systematic Survey of the Sodium Contents of Processed Foods – advised. An analysis of 7221 products in 10 food groups... ...Read more »

Flavour is supreme and some health conscious consumers that turn to lower sodium foods may have difficulty enjoying the healthier versions of their favorite foods. However, Japanese researchers suggest that dried bonito flakes made from fish may accentuate the salty taste of products, according to a study in the Journal of Food Science, published by the Institute of Food Technologists.The World Health Organization has strongly recommended an average salt intake of less than 5g per day, but many consumers... ...Read more »