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... consumer sceptical about the use of nanotechnology in food are more likely to look on it favourably if they percieve a "real benefit" to them, according to the uk's food standards agency ... commenting on the research fsa chief scientist andrew wadge said: "although consumers may be sceptical about the motives behind the introduction of nanotechnology in food, they are more likely to look more favourably on its use when they perceive a real benefit to them ... " while consumers may be open to the possibility of the use of nanotechnology in food, the soil association said that there are still "significant uncertainties surrounding the health and environmental risks posed by some nanoparticles"

... in an update issued yesterday (6 january), the uk's food standards agency said: "the mixing of the eggs will have diluted the levels of dioxins and they are not thought to be a risk to health ... " the european commission said it is "closely monitoring the situation with the german authorities" and information related to the contamination incident will be "immediately transmitted through the rapid alert system for food and feed (rasff)"

... the cost-saving move will fulfil a pre-election pledge by health secretary andrew lansley to strip the food standards agency of its responsibilities for nutrition and diet advice ... but it is likely to fuel criticism that lansley is bowing to the food industry, which has opposed the agency's "traffic light" approach to food labelling ... the agency, which employs 2,000 staff and spends 135 million pounds ($204 ... 8 million) a year, is also in charge of safety and hygiene in the food chain and these duties will be devolved to the department for environment, food and rural affairs (defra) ... the food standards agency was founded by the ousted labour government in 2000 in the aftermath of the bse crisis that rocked britain's beef industry and damaged the public's confidence in food safety ... lansley has been critical of the agency's promotion of traffic light food labelling to tackle rising levels of obesity, saying its approach was counter-productive ... the opposition labour party says lansley is caving into pressure from the food industry that opposes the red-amber-green labels showing the relative amounts of salt, sugar and fats ... last month the european parliament rejected the mandatory use of traffic light food labelling while insisting that nutritional content should be clearly shown

... the results, published in the journal of foodservice, show the potential for food formulators to meet the stringent demands of national initiatives to reduce the salt content of their products ... progress in countries like the uk, ireland and the usa, over 80 per cent of salt intake comes from processed food, and people therefore do not realize they are consuming it ... surveys have shown that food manufacturers, particularly in the uk, have been successful at reducing the salt content of ready meals, previously highlighted as a significant source of the population’s salt intake ... the pressure has been mounting on food manufacturers to reduce the salt content of their foods and the uk's food standards agency (fsa) recommendation of six grams of salt per day for the general population is understood to be more a realistic target for the next five years than the ideal healthy limit ... low-salt lasagne researchers led by michelle mitchell from the prepared foods department at ashtown food research centre, teagasc, obtained commercially-produced lasagne with standard salt levels of 1

... however, total removal of salt led to significant deterioration of the dough and bread quality, write researchers from university college cork in this month’s food research international ... 3 per cent,” wrote the researchers, led by professor elke arendt from the department of food and nutritional sciences ... the pressure has been mounting on food manufacturers to reduce the salt content of their foods and the uk's food standards agency (fsa) recommendation of six grams of salt per day for the general population is understood to be more a realistic target for the next five years than the ideal healthy limit ... source: food research international august 2009, volume 42, issue 7, pages 885-891 “fundamental studies on the reduction of salt on dough and bread characteristics” authors: e

... incidents of listeria in the uk have doubled over the past decade as research reveals elderly people are more likely to expose themselves to the bacteria by eating food beyond its “use by” date ... the uk's food standards agency (fsa) said eating food that has passed its “use by” date increases the risk of exposure to the potentially deadly bacteria listeria ... the warning from the food safety watchdog came as it announced the number of cases of listeria had doubled in the past nine years - with much of the rise among those over 60 years old ... the fsa said one in three of the people who get food poisoning caused by the bug die as a result ... a study revealed less than half of this age group recognise “use by” dates as an important indicator of whether food is safe or not, and so they could be putting themselves at risk of serious illness ... the agency said it was particularly concerned that 40 percent of elderly people said they would eat dairy products up to three days past their “use by” date ... food safety campaign the fsa has launched a campaign specifically targeted at older people as part of its annual food safety week ... issues such as following storage instructions on food labels, ensuring fridge temperatures are between 0°c and 5°c, as well abiding by “use by” dates are all key themes ... fsa chief scientist dr andrew wadge said: “the rise in listeria food poisoning among older people is worrying ... ” government overhaul the anxiety over the following of “use by” dates comes just days after environment minister hiliary benn proposed a shake-up of the uk’s food label dating system ... consumer confusion over the meaning of the various categories is one cause of more than half a million tonnes - worth ₤10bn - of edible food being needlessly dumped every year, he said

... writing in the journal food chemistry , scientists from the national institute of agronomical research (inra) report that salty perception was not influenced by the texture of the cheese, but variations in the fat content did affect sensory aspects of the product ... the pressure has been mounting on food manufacturers to reduce the salt content of their foods and the uk's food standards agency (fsa) recommendation of six grams of salt per day for the general population is understood to be more a realistic target than the ideal healthy limit recommended by who/fao ... cheese is often cited as one of the main sources of salt in the diet, and the french researchers sought to understand how best to reduce salt content in food without altering flavour perception ... source: food chemistry volume 116, issue 1, pages 167-175 "reducing salt and fat content: impact of composition, texture and cognitive interactions on the perception of flavoured model cheeses" authors: a

... writing in the journal food chemistry , scientists from the national institute of agronomical research (inra) report that salty perception was not influenced by the texture of the cheese, but variations in the fat content did affect sensory aspects of the product ... the pressure has been mounting on food manufacturers to reduce the salt content of their foods and the uk's food standards agency (fsa) recommendation of six grams of salt per day for the general population is understood to be more a realistic target than the ideal healthy limit recommended by who/fao ... cheese is often cited as one of the main sources of salt in the diet, and the french researchers sought to understand how best to reduce salt content in food without altering flavour perception ... source: food chemistry volume 116, issue 1, pages 167-175 "reducing salt and fat content: impact of composition, texture and cognitive interactions on the perception of flavoured model cheeses" authors: a

... writing in the journal food chemistry , scientists from the national institute of agronomical research (inra) report that salty perception was not influenced by the texture of the cheese, but variations in the fat content did affect sensory aspects of the product ... the pressure has been mounting on food manufacturers to reduce the salt content of their foods and the uk's food standards agency (fsa) recommendation of six grams of salt per day for the general population is understood to be more a realistic target than the ideal healthy limit recommended by who/fao ... cheese is often cited as one of the main sources of salt in the diet, and the french researchers sought to understand how best to reduce salt content in food without altering flavour perception ... source: food chemistry volume 116, issue 1, pages 167-175 "reducing salt and fat content: impact of composition, texture and cognitive interactions on the perception of flavoured model cheeses" authors: a

... the research may go someway to explaining why people add extra salt to food, or seek out salt-rich foods, despite warnings from numerous scientists and health professionals convinced that high salt intake is responsible for increasing blood pressure (hypertension), a major risk factor for cardiovascular disease (cvd) ... , food becomes bland and unappetizing) despite the recognized health benefits of doing so,” wrote the researchers ... the pressure has been mounting on food manufacturers to reduce the salt content of their foods and the uk's food standards agency (fsa) recommendation of six grams of salt per day for the general population is understood to be more a realistic target than the ideal healthy limit recommended by who/fao ... , food becomes bland and unappetizing) despite the recognized health benefits of doing so,” they added ... industry moves moves by national agencies and food manufacturers to reduce the salt content of their products have been increasing, with the uk widely seen as leading the way ... however, cash’s jarrett told foodnavigator that the organisation’s stance has always been for food manufacturers to reduce the salt content of their foods, rather than produce low salt alternatives as an alternative ... “for a long time the food industry argued that, for instance, low salt baked beans were on the market, so there was no need to remove any salt from standard baked beans,” she said