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... seventy per cent of eight-month-old babies have a salt intake higher than the recommended maximum level, due to being fed salty and processed foods, says new research ... seventy per cent of eight-month-old babies consume too much salt in the uk ... the researchers, led by dr pauline emmett, said that their findings show that salt intakes need to be substantially reduced in children of this age group ... “infants need foods specifically prepared for them without added salt, so it is important to adapt the family diet,” said emmett and her colleagues, adding that manufacturers have “a responsibility to reduce the salt content of food products ... ” “given that three-quarters of salt in the diet comes from processed adult foods, successful salt-reduction strategies can only be achieved with the co-operation of the food industry,” they said ... salt risks emmett and her colleagues said that high levels of salt can cause damage to developing kidneys, whilst adding that giving children a taste for salty foods can establish poor eating practices that continue into adulthood, resulting in health problems, such as cardiovascular disease, later in life ... study details the researchers found that the majority of infants were first introduced to solids between three and four months of age, with the mean salt intake for the highest group at 8 months more than double the maximum recommendation for that age group (400mg sodium per day up to 12 months)

... european salt trade body eusalt admits the “battle is lost” to prevent mandatory eu-wide salt labelling on food products after guideline dietary allowance (gda) measures were approved as expected in a european parliament vote this afternoon ... salt or sodium? the eu is backing salt labelling the group’s managing director wouter lox told foodnavigator its opposition to the proposal was based on avoiding consumer confusion over salt and sodium-containing products – with sodium-containing products to be forced to label themselves as containing salt where none may have been added ... “the ballet has been lost but we must continue to lobby for change,” lox said, noting its proposal for dual sodium-salt labelling was tabled at a european commission committee meeting but rejected by the european council as the group failed to enlist the support of consumer groups and regulators ... in fact, substituting the mention of sodium (as it actually is) by the salt content will lead to absurd labelling ... dairy products such as milk and yoghurt will now have to indicate that they contain salt (when they might actually contain sodium, but no sodium chloride, i ... salt) ... ” lox said the labelling measure erroneously focused consumer attention on particular nutrients and their replacement, something he said had failed in countries like scotland where salt reduction had not lowered despite a similar initiative

... despite the “considerable efforts” of industry to reduce salt content in food products, a new study suggests it is having zero impact on people’s salt intake ... the food standards agency in scotland (fsas) has published research indicating that there has been no significant change in the amount of salt consumed by people in scotland since 2006 ... yet it was in 2006 that the food standards agency introduced voluntary salt reductions for industry across 85 categories of food, with a target of 2010 ... it then went on to set tougher revised goals for 2012, reducing again the target average or maximum amount of salt for particular foods ... now attention seems to be shifting from food products to consumers eating out as the fsas said: “given the considerable efforts by industry to reduce the salt content of manufactured food products for home consumption, it is also necessary to address the salt content of foods eaten outside the home ... ” she added that the fsas was working with caterers and extending its salt reduction drive, with further consumer engagement

... the food standards agency in scotland (fsas) has published research indicating no significant change in the amount of salt consumed by people in scotland since 2006 ... eating too much salt is a significant risk factor in developing high blood pressure ... the results of this survey are similar to a previous survey carried out in scotland in 2006, which suggests no significant change to salt intakes ... seventy-five per cent of the salt we eat is already in every day foods such as bread, meat products and cereals, and convenience foods like pizza, ready meals, savoury snacks and cakes and pastries, so work carried out by the food industry to reformulate their products to reduce the salt content is very important ... in 2006 the food standards agency introduced voluntary salt reductions for industry across 85 categories of food, for achievement by 2010 ... bread is a major source of salt in the diet and to assist craft bakers to reduce the salt content of bread, the fsa, in collaboration with stakeholders have produced a new online calculator to help bakers to reduce the amount of salt in bread (see link below) ... to date, the food industry in scotland has made real efforts to reduce the salt levels in many products ... for example: macphie of glenbervie use 100 tonnes per year less salt which equates to an 18% reductionbaxters have reduced the average salt content of their soup by approximately 50% since 2001, equating to 190 tonnes of salt per yearnairns have made a 56% reduction in the salt content of their oatcakes since 2003 the scottish government are also committed to improving the scottish diet through product reformulation and is collaborating with key partners in scotland, including the fsa, to support industry to reduce salt, fat and sugar in their products ... in addition, scottish enterprise is funding a food and health innovation service for scotland that will provide advice to companies on how to reduce salt, fat and sugar ... given the considerable efforts by industry to reduce the salt content of manufactured food products for home consumption, it is also necessary to address the salt content of foods eaten outside the home

... learning from current salt reduction strategies may help to produce a better framework for developing future initiatives, according to a global review of current methods ... the new review, published in the journal of hypertension , identifies key characteristics from a number of salt reduction initiatives, including the need for industry involvement and central organisation ... they noted that that the uk “provides a good example of how voluntary programmes can function,” whilst claiming that good examples of ‘effective legislation’ are those for bread in portugal, “and the requirement for high salt warnings on salty foods in finland ... ” salt reduction excessive intake of dietary sodium is strongly linked to hypertension, a risk factor for the development of cardiovascular disease and stroke ... in recent years, these health concerns have led to a industry investing heavily in salt reduction strategies ... “it is now widely accepted that reducing salt consumption will lead to lower blood pressure levels resulting in significant health benefits, and centrally implemented national salt reduction strategies are projected to be highly cost-effective in the prevention of non-communicable diseases,” said webster and her colleagues ... they said that as evidence of the impact and cost-effectiveness of salt reduction schemes grows, “it is increasingly important that policy makers have guidance about optimal programme design ... ” the new research provides an overview of salt reduction initiatives from around the world, describing the core characteristics of each strategy to develop a framework for future initiatives ... global overview the authors identified 32 salt reduction initiatives globally, 19 in europe, six in the americas and seven in the western pacific region ... there were no salt reduction strategies identified in africa

... salty odours used to boost the flavour perception of reduced salt foods may only work if salt levels are low, and show little potential in high-salt food, according to new research ... the study, published in food quality and preference, suggests that the ability of odour-induced saltiness enhancement (oise) to enhance perceptions depends on the salt concentration in foods, noting that once sodium levels pass a threshold then aroma enhancement has very little effect ... however, when salt concentration increased and led the panellists to report a high salty intensity, no benefit was from oise was observed ... “although oise remains a relevant way to maintain saltiness in low-salt food, it is important to consider that the strategy could be useless if the saltiness of the food product is too high,” said the author, led by thierry thomas-danguin ... the researchers said that this effect “must be taken into account when using oise as a compensation strategy in low-salt food ... ” “in that case, one possibility could be to combine different compensation strategies, such as the use of salt substitutes or flavour enhancers in addition to the use of saltiness-inducing aromas,” they added ... salt reduction in recent years, health concerns related to salt have led to a industry investing heavily in salt reduction strategies ... however, decreasing the salt content in food products can have major consequences on food processing, due to sodium’s multiple functions in foods – including preservation and water and fat binding ... beyond these technical challenges, thomas-danguin and his colleagues also noted that salt reduction has “a major impact on food acceptance because low-salt food usually exhibits altered sensory characteristics ... ” “this is a major issue in terms of nutritional recommendations associated with low-salt food development … indeed, it is useless to develop processed food with a reduced salt level that conforms to recommendations but will not be eaten by consumers because of a taste barrier,” they said

... the united states lists sodium on nutrition labels while salt is more common in the european union ... salt and sodium are not the same, and a standardized term would only cause confusion ... the united states delegation to next week’s codex committee on food labeling meeting has said it will push for sodium, rather than salt, to become the international labeling standard ... part of the dispute centers on the fact that the nutrient is sodium, not salt, and sodium is also present in other food ingredients, including common leavening agents such as bicarbonate of soda and baking powder ... sodium may be well understood by american consumers, but if food makers switched to labeling sodium rather than salt in the eu, even the most health-conscious europeans would be unable to name their recommended maximum daily intake, and that is surely counterproductive ... the uk’s ‘eat no more than 6g a day’ (about 2,400mg sodium) salt campaign, along with action from food manufacturers, has seen great success – average daily salt consumption there is 8 ... for those aiming to reduce their salt intake, european governments could spend time and money reeducating the public that, actually, the nutrient is sodium, but this seems a huge waste of resources to simply assuage a taste for pedantry ... in a letter detailing its position on nutrition labeling, the eu’s codex delegation said it supports the declaration of sodium expressed as salt on nutrition labels, but added that if no consensus can be reached, the decision should be left to individual countries ... currently, the eu allows for labeling of sodium in a (voluntary) nutrition information panel, while front-of-pack labeling tends to focus on salt content as a proportion of daily intake ... the codex committee on food labeling should be applauded for finding international common ground on many issues – but when it comes to salt vs

... ezzati said national measures like reducing salt content in prepared foods or banning transfats could make a big dent in lowering blood pressure and cholesterol rates

... 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 ... pyramid approach project manager janny van gijssel of nizo told this publication that the team has created a pyramid like approach to salt reduction ... this begins at the base with salt replacers, and then with masking agents in the middle and flavour enhancers and top notes topping off the pyramid ... mark kats, business development manager dairy at nizo, said this was a top priority for the food industry when considering options for salt reduction ... key challenges reducing the salt content in cheese and meat is not a straightforward process because salt plays a key role in flavour and aroma development as well as preservation and texture

... salty odours may improve the salty taste intensity and consumer acceptance of low salt foods by increasing the perception of salty flavours, according to new research from unilever ... the study, published in international dairy journal and led by génica lawrence from the university of burgundy, france, suggested that odour-induced saltiness enhancement (oise) could increase the salt flavour and taste intensity in food products, thus meaning that actual salt levels can be reduced without impacting taste or consumer preference ... “alone or in combination with other strategies developed to compensate salt reduction, oise could be a very interesting strategy to enhance salt perception in food with reduced salt content,” said the researchers ... “our results showed that salt-associated odours (e ... g, comté cheese and sardine) can enhance saltiness in complex solid-food matrices containing a low amount of salt,” they added ... salt reduction excess dietary sodium intake has been linked to the development of hypertension, cardiovascular disease and other health problems ... because of this, reducing the sodium content in food products has become a major issue for the processed-food sector ... the authors noted that extensive research on low-salt food has been necessary, since sodium chloride has a number of technical functions in foods – including preservation, water and fat binding and an important role in flavour enhancement ... lawrence and colleagues said one of the main consequences of decreasing salt content is the alteration of sensory characteristics, which can often be associated with a decrease in consumer acceptance ... they said that one recently proposed reduction strategy uses tasteless odorants to compensate for salt reduction through odour-taste (or ‘smell taste’) interactions ... previous studies have shown that salt-associated odours can enhance saltiness in solutions containing a low level of sodium chloride