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Following the announcement of £19.2 million for a cross-government surveillance project to protect public health, the FSA’s Chief Scientific Advisor Professor Robin May explains why it is needed.
Urgency surrounding vaccination program finds household names offering incentives to the vaccinated.
New Food's Editor questions whether the new bans on HFSS products are unfair following the publication of the restrictions.
Action on Salt has issued a warning over the salt levels in so-called ‘healthy’ snacks and has urged the UK Government to name a successor to Public Health England to lead the salt reduction campaign.
The BMJ has weighed-in on self-regulation of the food industry, which it claims is failing to deliver on targets to make food more nutritious.
Workers at the factory in Dover will now be paid in full for any time off due to COVID-19, after the GMB Union reported 99 cases at the salad plant.
FSA and PHE issue advice over frozen raw breaded chicken, following almost 400 cases of Salmonellosis.
Food products have only seen a three percent reduction in sugar levels, according to a report from Public Health England (PHE).
UK charity, Action on Sugar, makes plea for UK Government to bring about mandatory honest labelling regarding the sugar content of food.
Following evidence that being overweight can increase the health risks from COVID-19, the British Government has published new voluntary calorie and salt reduction guidelines for the food industry and is encouraging businesses to implement them.
The report is the first in a set of three which aim to compare international food standards and decipher which systems control and record foodborne illnesses most effectively.
The British Government has published its new obesity strategy, but there has been a mix of responses and opinions from industry...
The reviews were commissioned in response to a recent surge in evidence which suggests that using vitamin D supplements as part of a daily diet could reduce the risk of Acute Respiratory Tract Infections (ARTIs) and COVID-19.
Sugar expert, Julian M Cooper, discusses the challenges that sugar reformulation presents to new developers, and outlines examples of attempts made on different products.
FDF’s Director of Membership and Commercial Engagement and incident lead on COVID-19 describes the impact coronavirus has had on food and beverage manufacturers and how FDF has been managing and offering support during the crisis.
