Researchers have found shellac-based coating makes pulp materials suitable for food without using petroleum-based polymers or metals.
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Queen Mary University of London
Action on Salt claims the salt content of some plant-based foods is too high and is urging UK Government to mandate levels.
Action on Sugar is calling for food manufacturers to “act more responsibly” in the way they market yoghurts high in sugar, which are often aimed at children.
Following the Queen’s Speech, New Food’s Editor takes a deep dive into the possible consequences of the new, pending “junk food” advertising and calorie-labelling rules, which aim to tackle the UK obesity crisis.
Researchers from Queen Mary University claim salt reduction targets have prevented heart disease, but that the programme is stalling.
UK charity, Action on Sugar, makes plea for UK Government to bring about mandatory honest labelling regarding the sugar content of food.
Obesity is an independent and modifiable risk factor for more severe illness and death from COVID-19, say researchers from Queen Mary University of London.
Through a collaboration between the Wolfson Institute, Queen Mary University of London and Action on Salt, the analysis looked at the effect of salt reduction on blood pressure.
According to a new survey from Action on Sugar, popular ‘ready to drink’ pre-mixed spirits and cocktails sold in supermarkets are high in 'hidden' sugar and calories.
A new study has revealed that dietary salt promotes cognitive impairment through tau phosphorylation.
New data has found that honey can be up to 86% free sugars (i.e. any sugars added to food or drink derived from fruit juice, honeys or syrups) while maple syrup can be made of 88% free sugars.