Thursday, 11 February 2016

FRUIT LOGISTICA 2016 becomes capital of fresh produce trade for three days

FRUIT LOGISTICA 2016 becomes capital of fresh prod...

  From February 3 to 5, FRUIT LOGISTICA in Berlin is the place to be for everyone that wants to k...

Perupas shortlisted for Fruit Logistica Innovation Award

Perupas shortlisted for Fruit Logistica Innovation...

  WOW! Colourful Perupas made by Dutch company HZPC were selected by the international Fruit Logi...

Givaudan celebrates ten years of ethical sourcing

Givaudan celebrates ten years of ethical sourcing

  Givaudan is marking a milestone in its journey to sustainable natural ingredients with an event...

ChemChina to acquire Syngenta at a value of over US$ 43 billion

ChemChina to acquire Syngenta at a value of over US$ 43...

  Syngenta has announced that earlier this February ChemChina has offered to acquire the company at US...

Kiremko starts construction works at new facility

Kiremko starts construction works at new facility

  On February 1, the construction of the new Kiremko building started in a festive way in Montfoort, T...

Potato cultivation programme lifting people out of poverty in Africa

Potato cultivation programme lifting people out of pove...

  The Irish Potato Coalition is a programme set up by Vita, an Irish NGO, which works with communi...

Sensor-based systems for the potato industry exhibited at Fruit Logistica 2016

Sensor-based systems for the potato industry exhibited ...

  A new edition of the Fruit Logistica trade show is set to take place in Berlin, Germany, between Feb...

AHDB launches website to improve potato chips quality

AHDB launches website to improve potato chips quality

  With the frying trade accounting for 12% of the Great Britain potato crop, ensuring quality across t...

Snack manufacturer Ibersnacks assesses its weigher-bagger equipment

Snack manufacturer Ibersnacks assesses its weigher-bagg...

  Snack manufacturers with high production outputs to pack and large orders to fulfil are among the mo...

FAM and Stumabo launch NECST - Next Evolution in Centrifugal Slicing Technology

FAM and Stumabo laun...

  FAM Stumabo developed NECST TM, an ambitious R D proj...

Potato chips in Canada - All dressed up

Potato chips in Cana...

  If you want to try potato chips with ketchup, dill pick...

Pasteurization - It’s all about safety first

Pasteurization - It’...

  Improved shelf life for food products is essential – no...

Kiremko and Packo present new product pump

Kiremko and Packo pr...

    Dutch manufacturer Kiremko and Packo, designer and c...

Company introduces potato starch for clean label food coatings

Company introduces p...

    Eliane™ Bind 12 is a potato starch with unique propert...

Company launches new formulation of biofungicide

Company launches new...

  Marrone Bio Innovations, a U.S. provider of bio-based p...

Welsh potato growers get latest know-how on Potato Day

Welsh potato growers...

  Over 50 potato growers gathered at the County Showground ...

Chile considered robust market for American agricultural equipment

Chile considered rob...

  In the most recently released U.S. Department of Commer...

Dundee-China collaboration discovers potential ‘Achilles heel’ of potato blight

Dundee-China collabo...

  Scientists working in Scotland and China have uncovered...

SmartStor controller wins Certificate of Merit at Lamma 2016

SmartStor controller...

  Lamma 16, the first major farming event of the year too...

The UK Food and Drink Federation (FDF)and British Retail Consortium (BRC) have partnered with Leatherhead Food Research to fund and deliver a comprehensive report on salt reduction methods in food production.

UK food manufacturers and retailers already lead the rest of the world in reducing salt levels in food.

This research project, which will begin this month, will take stock of industry's reformulation achievements to date and help industry take its next steps.

FDF and BRC's partnership with Leatherhead Food Research, coupled with the institution's decision to co-fund the research, demonstrate a food chain-wide commitment to increase consumer choice and maximize its use of reformulation as a tool to improve public health, where possible.

The report, to be launched in mid-2012, will be a free resource and its findings are expected to support food manufacturers world-wide.

Terry Jones, Food and Drink Federation Communications Director, said: "While food manufacturers have already invested heavily and made great strides in salt reformulation, this partnership demonstrates our industry's keenness to find solutions to continue this good work.

"Leatherhead Food Research's salt reduction expertise made them the natural choice to work with on this project. We are pleased by their enthusiasm for the project and its objectives as shown by their decision to co-fund."

British Retail Consortium Food Director, Andrew Opie, said: "Our members have shown their commitment to give consumers healthier choices by consistently meeting salt targets.

"They are backing this up with funding for credible, independent research which will make a valuable contribution to our understanding of where further salt reduction is practicable."

Dr Paul Berryman, CEO of Leatherhead Food Research, said:
"We are delighted to be working with the FDF and BRC on this project. It is so important that we decided to co-fund the research.

"Salt reduction sounds easy, but it isn't. We are particularly worried about the effects on food safety and shelf life. Salt is a traditional preservative, so we will be checking for unintended consequences, like unwanted bacterial growth. Consumers must be happy with the taste too, or they will just add in table salt. It's a complex issue."

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