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19 June 2018 | By George Smith (New Food)
Oxford researchers have found that 'interventions' in grocery stores – such as manipulating price or availability or suggesting swaps – have an impact on purchasing and could play a role in public health strategies to improve people’s diets.
18 June 2018 | By George Smith (New Food)
The statistic was published by Public Health England and used to highlight its Change4Life campaign which promotes healthy choices for children.
15 June 2018 | By George Smith (New Food)
Action on Salt has called for mandatory colour-coded nutrition labelling in restaurants and fast food outlets, after a survey revealed the lack of nutrition information on menus and at the point of sale.
14 June 2018 | By George Smith (New Food)
The debate over how cultured meat is labelled has raged since February when the U.S. Cattlemen's association submitted a petition to the USDA.
13 June 2018 | By New Food
In this issue: the upward march of the dairy processing industry, managing the risks of Clostridium botulinum in chilled food, and the importance of LIMS testing in food quality control and safety.
13 June 2018 | By Shimadzu
Mineral oil (MO) residues in food raised public concern due to some elevated concentrations up to several thousand milligrams per kilogram food...
8 June 2018 | By George Smith (New Food)
Mathematical models from the National Food Institute in Denmark have been used to develop the recipes for a new range of fish products that contain less salt and more taste.
4 June 2018 | By George Smith (New Food)
The WHO calls on Heads of State and Government to take ultimate responsibility for NCDs in the report, which was also published in the medical journal The Lancet.
25 May 2018 | By George Smith (New Food)
New research suggests graphic warnings on junk food packaging would prove an effective deterrent to consumers when deciding what to eat – and it appears the more graphic and negative the message the better.
25 May 2018 | By George Smith (New Food)
The outbreak this year is not related to two other food-borne outbreaks in EU countries in 2012–2014, which were associated with consumption of frozen strawberries and frozen mixed berries.
17 May 2018 | By George Smith (New Food)
Whilst the report did refer to the industry's work to slash salt, it did not address the latest targets, an oversight which has not gone unnoticed.
16 May 2018 | By George Smith (New Food)
The WHO and not-for-profit organisation Resolve to Save Lives have teamed up to build a scheme for governments to use to tackle industrially-produced trans fats.
15 May 2018 | By George Smith (New Food)
Food businesses can secure the funding by creating more nutritious and affordable gluten free food. This could include using novel ingredients, creating foods with improved nutrient profiles and desired flavour texture characteristics, and working with new methods of preservation.
14 May 2018 | By George Smith (New Food)
A report shows how top brands in the UK are working to make their products healthier through reformulation, portion control and offering alternatives.
3 May 2018 | By George Smith (New Food)
Five to eight per cent of UK children have a food allergy with up to one in 55 children having a peanut allergy, according to Food Standards Agency estimates.
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