All University of Oxford articles
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NewsReducing salt in breads and packaged foods could significantly reduce heart disease risk
New studies suggest modest sodium cuts in everyday bread, takeaway and packaged foods could prevent thousands of heart attacks, strokes and deaths in France and the UK.
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NewsResearchers find flaws in pork labelling schemes
Pork labelling schemes are “not helpful” when it comes to helping consumers making informed buying choices, according to researchers from various universities.
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ArticleStepping up to the plate: Dr Rhian Hayward
In this series, we speak to dynamic voices in the food industry, showcasing individuals who are embracing new responsibilities and unveiling their visions for the sector.