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European innovation hub CEO calls for stronger research in food
The head of the food arm of an EU network that boosts innovation and entrepreneurship across the bloc has called for stronger research in the food sector.
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Health & Nutrition
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Manipulative supermarkets could be the unlikely heroes of public health
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.
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English children consume more than a year’s worth of sugar in six months
The statistic was published by Public Health England and used to highlight its Change4Life campaign which promotes healthy choices for children.
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Getting to the bottom of phthalates in US dairy
With health advocates urging industry to finish the phase-out of phthalates in plastic and rubber for the sake of consumers, Patrick MacRoy examines the implications of a study suggesting that some phthalates found in dairy products may have their source in dairy-farm equipment.
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Salt levels in salads up 13 per cent in four years
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.
whitepaper
App Note: Mineral oil residues in Food Part 1- dry food (flour, noodles and rice)
Mineral oil (MO) residues in food raised public concern due to some elevated concentrations up to several thousand milligrams per kilogram food...
whitepaper
Analysis of pesticide residues in cannabis regulated by Oregon State using LC/MS/MS
With the legalisation of cannabis (marijuana) for medical and recreational applications ever increasing in more States in the US, the demand for clean and safe cannabis and related products has grown significantly...
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Mathematical models key to cutting salt and boosting flavour
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.
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UK poultry sector has slashed antibiotic use by 82 per cent
Whilst the UK is working to slow the use of antibiotics in food-producing animals, in some countries approximately 80 per cent of total consumption of medically important antibiotics is in the animal sector.
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Food Safety Week to focus on ‘people who protect your plate’
The Food Standards Agency has launched National Food Safety Week, with the focus this year being on the work of FSA staff and thousands of others across the food supply chain working behind-the-scenes to ensure that food is safe and what it says it is.
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WHO stops short of recommending sugar levies in new report
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.
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Organic food provides environmental benefits to plant-rich diets
A study of more than 34,000 people investigates the environmental impacts of both food choices and farm production systems.
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Cigarette pack-style graphic warnings could prompt healthier food choices
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.
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European hepatitis A outbreak likely to be caused by single food product
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.
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Sampling Veggie Steaks in the New Food kitchen
The Vivera Veggie Steak, made from wheat and soy, has enjoyed widespread press coverage this week on the back of news that 400 branches of Tesco have begun stocking it. But with the growth in the UK veggie ready-made sector meaning a flood of products to market, what's new about…
