Dr Ahmed Abbas Mohamed, Director of Research & Development at WET Group, outlines how innovative technology can enable soft drinks manufacturers to create no (or reduced) sugar, no artificial sweeteners, appetising and cost effective products.
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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.
Gordon Polson, Chief Executive of the Federation of Bakers, outlines the association’s responsibilities and how it is addressing some of the industry’s most prevalent issues.
Experts have highlighted problems with some salt studies and give their own definitive answer for safe levels of salt consumption.
A new survey by Action on Salt has found that one in four savoury picnic foods are dangerously high in salt.
A seminar to discuss the priorities for meeting high fat, sugar and salt (HFSS) reduction targets in the UK will take place in October.
British Salt has unveiled a number of projects in its 50th anniversary year, including a £7.2 million investment in a new, best-in-class energy efficient boiler plant.
A recent report has shown how the vast majority of the public support the government in tackling the high content of sugar and calories in foods...
The complaints against the companies were submitted by campaign groups arguing they were publishing ads directed at children for products that were high in fat, salt or sugar.
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.
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.