Sustainability Report: Potato Processor Lamb Weston / Meijer continues to innovate
January 22, 2017
Lamb Weston's European joint venture, Lamb Weston / Meijer has published its sustainability report for 2015-2016. Compared to the reference year 2008, energy consumption per tonne of product has reduced by more than 21% and potato utilisation has improved by 4.5%.
Is the classic potato chip/crisp losing its appeal?
June 11, 2013
They may not be the healthiest of foods but crisps are still the second most popular snack in the UK, research shows. But with crisps made from other vegetables and even fruit now on the market, is the classic potato crisp under threat?
Low/No/Reduced Sodium NPD claims decline despite salt concerns
September 03, 2012
Despite increased awareness about the risks of too much sodium in consumers’ diets and pledges from governments around the world to reduce salt levels in food, products with low/no/reduced sodium claims have seen some decline over the past years accord...
Reducing salt in crisps without affecting the taste
February 19, 2012
Food scientists have found a way of measuring how we register the saltiness of crisps which could lead to new ways of producing healthier crisps — without losing any of the taste. The research by scientists at The University of Nottingham could lead to...
Tate & Lyle signs exclusive agreement for novel salt reduction technology
October 31, 2011
Tate &Lyle announces that it has signed an exclusive, worldwide license agreement with Eminate Ltd, a wholly owned subsidiary of The University of Nottingham, UK, for its novel salt reduction technology. The product, currently known as ‘SODA-LO®’,...
Seabrook Crisps launches 'Goodbye Salt, Hello Flavour' range with 90 per cent less salt
January 12, 2011
Seabrook Crisps Ltd has invested £1.5m in developing four new flavours of crisp, each with 90 per cent less salt. The new product, called Goodbye salt, Hello flavour, will be available in Jacket potato with Mediterranean tomato &herbs;Jacket potat...