Dutch consumers favour British traffic light model for food information
16 April 2018 | By George Smith (New Food)
The traffic light system was favoured over the French and Scandinavian schemes.
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Health & Nutrition
Research finds FDA voluntary salt reduction scheme could save lives and money
13 April 2018 | By George Smith (New Food)
A team researchers have concluded that a policy floated by America's Food & Drug Administration (FDA) to introduce a voluntary sodium reduction scheme could prevent nearly half a million cases of cardiovascular disease (CVD).
European Commission moves to boost transparency in food safety studies
13 April 2018 | By George Smith (New Food)
The announcement comes in response to a request brought forward in a European Citizens' Initiative concerning glyphosate.
Food packaging could affect body’s nutrient absorption
11 April 2018 | By George Smith (New Food)
Food packaging could be negatively affecting the way in which the digestive tract operates, according to new research by faculty and students at Binghamton University in New York.
New European acrylamide legislation comes into effect
11 April 2018 | By George Smith (New Food)
Rules that require food manufacturers to both identify sources of a common, potentially carcinogenic byproduct of the cooking process in their wares and show how they are working on cutting it down have come into force.
How Food Standards Scotland is helping tackle the nation’s sugar habit
9 April 2018 | By Heather Kelman | Food Standards Scotland
Two weeks on from its first ever conference, Heather Kelman of Food Standards Scotland (FSS) writes about the state of sugar consumption in the country, what has been done to tackle it and what role the FSS will play.
Sugar tax lands in the United Kingdom to a mixed reception
6 April 2018 | By George Smith (New Food)
According to one politician, British teenagers consume nearly a bathtub of sugary drinks every year, or 234 cans using slightly more rational units. But will ramping up the cost of high-sugar drinks put fizz in the fight against childhood obesity, or will it fall flat?
Consumers willing to pay a premium on unhealthy foods they crave
3 April 2018 | By George Smith (New Food)
Neuroscientists have found that consumers are willing to pay disproportionately more for higher portion sizes of craved food items.
Food waste: The biggest loss could be what you choose to eat
28 March 2018 | By George Smith (New Food)
New analysis from the Weizmann Institute using the concept of opportunity costs suggests hundreds of millions more could eat from the same resources if we switched to plant-based diets.
“Breakthrough” as Nestlé alters the structure of sugar to make healthier chocolate
28 March 2018 | By George Smith (New Food)
The Swiss confectioner has said that its innovative sugar reduction technique, which claims to deliver the same sweetness level with less sugar, was inspired by candy floss.
Canada–US Free Trade Agreement increased calorie intake in Canada
27 March 2018 | By George Smith (New Food)
A new study indicates changes in the Canadian diet corresponded with increased US exports and investment in the Canadian food and beverage sector.
Acrylamide legislation: what’s it about and how does the food industry need to react
26 March 2018 | By Ashton Baylis | Product Manager | testo
New legislation concerning the chemical acrylamide in food will come into force in April. But what is the panic about and how can the food industry cut the levels of a natural byproduct of the cooking process. Ashton Baylis, Product Manager with testing and measurement equipment manufacturer testo, tells us…
WHO reaches out to 16 African nations over listeriosis outbreak
23 March 2018 | By George Smith (New Food)
The World Health Organization(WHO) has said it will support 16 African nations after the listeriosis outbreak that started in South Africa in 2017 started threatening other countries on the continent.
Report warns of cancer risk from chemicals used in processed meat
22 March 2018 | By George Smith (New Food)
Researchers at Queen’s University Belfast have found that nitrates used in the curing process for processed meats can produce chemicals that cause an increased risk of colorectal cancer.
PHA survey: still too much sugar, too little fibre in UK diets
20 March 2018 | By Anna Lambert (New Food)
Figures from Public Health England's (PHE's) latest National Diet and Nutrition Survey (NDNS) collected from 2014 to 2016 reveal that the average UK diet still consists of too much sugar and too little fruit, veg and fibre.
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