UK charity, Action on Sugar, makes plea for UK Government to bring about mandatory honest labelling regarding the sugar content of food.
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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 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.
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.
Mhairi Brown, Policy and Public Affairs Coordinator for Action on Salt and Action on Sugar, outlines Action on Salt's response to Public Health England's proposed (and fifth wave) 2023 salt reduction targets.
The Board has stressed its commitment to supporting food businesses to keep consumers safe, and to develop a greater understanding of food allergens through further research, which would make a significant improvement to people’s lives in this area.
In her parting report, the CMO has called for action against junk food, including a ban on eating and drinking on public transport, in a bid to tackle obesity.
Findings suggest a consumer shift towards zero or lower sugar products, with sugar purchased from soft drinks decreasing in all socio-economic groups.
Researchers have analysed C. perfringens foodborne and non-foodborne outbreaks using whole genome sequencing.
Action on Salt has discovered that a range of sauces and marinades contain high levels of salt, some up to 10 times the salt concentration of sea water.