Sodium Reduction
For food manufacturers, food service providers and food retailers, sodium reduction a pressing issue for the entire industry.
Sodium Reduction Expert & Partner Spotlight: Detlef Reinhardt from Barentz Germany
Where would sodium reduction be without technical experts who spend hours, days and months supporting food producers? In this series we sit down for a...
Sodium Reduction Expert and Partner Spotlight: Dr Paul Sheldrake and Genna Freeman-Dennis from the Healy Group
Where would sodium reduction be without technical experts who spend hours, days and months supporting food producers? In this series we sit down for a...
Webinar: Improving Sodium Levels in Line with Australian & New Zealand Targets
As part of the Australian, New Zealand and World Health Organisations agendas to lower sodium levels in food we are cooperating with our partner Chemiplas...
Sodium Reduction Expert and Partner Spotlight: Mr Hank Dres from SPI Group, USA
Where would sodium reduction be without technical experts who spend hours, days and months supporting food producers?
In this series we sit down for a coffee...
The Snack Food Challenge: Building a Healthier Crunch
They’re crunchy, crispy, and craved by us all. Yes, it’s those starchy, savoury snacks that help us stave off hunger, stress, and even boredom, with...
A New Age of Healthier Processed Meats
Meat had a big role in the evolution of modern humans. Pre-historic climate change meant that our ancestors couldn’t forage in the forests for fruits...
The WHO Takes Decisive Action to Reduce Salt Intake
The World Health Organization have been recommending a daily intake of less than 5 grams of salt since 2012. Any more than this increases the...
Feeding the Public Sector: Procurement and Nutrition
It’s impossible to underestimate the effects of healthy school meals on students. According to The Atlantic, students who eat regular, healthy meals are less likely...
Live Webinar: Improve your Nutri-Score
LIVE WEBINAR: IMPROVE YOUR NUTRI-SCORE
April 22nd - 11:00 AM (CET)
As part of the current European agenda to improve the nutritional value of food we are...