A new agreement, aiming to reduce New Zealanders’ salt intake, was signed by the New Zealand Food Safety Authority and the Heart Foundation yesterday. The Memorandum of Understandin formalises the relationship between the two closely-linked organisations, allowing the two organisations to share information and avoid duplicating work. “Our organisations are both dedicated to improving the safety and suitability of the food supply, and this agreement provides the framework for working together... ...Read more »

The Federal Government’s commitment to spend $900,000 over three years to make foods healthier in Australia has been applauded by the Australian Food and Grocery Council (AFGC) today. In this week’s Budget, the Government committed new funding to the Food and Health Dialogue to develop a rationale for food reformulation – which includes reducing salt, fat and increasing fibre in foods for all Australians. Under the Dialogue, leading food manufacturers are working to improve the... ...Read more »

The industry saw a raft of quarterly results this week from Unilever, Safeway Inc, Kellogg, Chiquita and Premier Foods plc, among others. Unilever CEO Paul Polman adopted a typically cautious tone, despite an acceleration in sales and volumes, while Safeway CEO Steve Burd remained more upbeat on profits despite a tumble. Sodium reduction once again appeared on the menu as the CSPI hit out at US companies that have not yet joined the New York initiative to cut salt, while Kraft and Heinz both pledged... ...Read more »

One of the world’s leading flavours and fragrances firms has developed new technology that they believe will assist food manufacturers address the issue of high salt levels in processed foods. Givaudan has reportedly developed an extensive portfolio of ingredients to help enhance salt perception in low sodium applications. The range will be able to be applied to products from soups and sauces, to snacks and meat as well as for cereals and bakery goods. “Givaudan understands that high... ...Read more »