With the prospect of fibre recommendations rising to 30g a day for adults from 24g a day, how can diets be adjusted to bring average intakes up from the current 18g a day?
Judging from the press coverage it received, it would be easy to get the impression that the recommendations to halve the total daily energy intake derived from free sugars in people's diets from 10% to 5% a day was the only thing of any significance in the 'Carbohydrates and Health' report published last month by the Scientific Advisory Committee on Nutrition (SACN).
The reporting of the US Department of Agriculture’s (USDA’s) decision to join the rest of the world in recognising that dietary cholesterol does not have a big impact on blood cholesterol did nothing to stem the confusion about sat fats and heart health.
Greece is a risk to political and monetary union in Europe. A Greek exit would be regarded as a failure of all EU Members States and highlight a critical weakness in the core philosophy of a European Union. It would be disastrous for Greece and its people.
Supermarkets appear to be treating their suppliers a little better over the past year, according to a survey conducted by the Groceries Code Adjudicator (GCA) Christine Tacon.
Recent media coverage about historical iodine levels in organic milk (according to Dairy UK, feed is now supplemented) was a reminder that milk and dairy foods provide about 40% of dietary iodine, another major source is seafood.
High levels of campylobacter in fresh supermarket chicken or a UK exit from the EU after a referendum: it's difficult to say which should be of more immediate concern to the nation’s food sector.
In just over a day’s time it will all be over (we hope). The nation will have spoken, and with it will be an end to all the political posturing we have endured over the past month or so. No more claim and counter claim from political parties vying for our attention and, more importantly, our votes.
One in five teenage girls and young women aged 16–24 years in the UK are deficient in the B vitamin folate, according to the latest figures from the government’s National Diet and Nutrition Survey (NDNS).
Sir,I am writing with reference to your article (‘Industry resists inspection charges’ , Food Manufacture, April 2015, p37) on the proposal to impose further costs on the food chain by requiring the industry to accept charges for hygiene inspection.
Though still unacceptably high, childhood obesity rates appear to be plateauing, suggesting that the focus on nutrition in schools and other settings is finally starting to pay off. But are we missing a trick?
Sir,The call for tougher food waste regulations comes as a great welcome (see article 'Boost product life to cut 250,000t of food waste' ).
Suppliers aren’t feeling the pinch of the big four’s price cutting, which is their only line of defence against discounters Aldi and Lidl.
Could 2015 be the year when online food and drink shopping really takes off? While online sales have been growing rapidly, it’s been from a relatively low base.
Benefits of regular fibre intake were stressed by the Scientific Advisory Committee on Nutrition’s call to boost intakes to 30g/day from current intakes of 18g/day.
The majority of parents claim to be concerned about their children’s sugar intake.
Suppliers to the retail sector can expect seismic changes in their relationships with customers over the year ahead as the multiples attempt to fight back against the rise of the limited range discounters.
November’s Rome Declaration on Nutrition committed to worldwide eradication of hunger and prevention of malnutrition in all its forms.
News that the voluntary Public Health Responsibility Deal (PHRD) had failed to reach agreement among brand owners on the promotion of foods high in fat, sugar and salt (HFSS), has seen renewed calls for tougher regulation of the food and drink industry.
The Royal Society of Public Health’s call for calorie labelling of alcoholic drinks is a timely reminder that drinks contribute to energy intake.
We are becoming a more risk-averse society. But when it comes to food and drink, some consumers – influenced by their personal beliefs and experiences – see things quite differently.
Recent popular press headlines announced that organic fruits and vegetables are healthier as they contain more antioxidants.
Given that campylobacter contamination affects around 60% of fresh chickens on sale and causes around 280,000 cases of food poisoning each year, you’d think everyone in the food supply chain would want to do anything they could to reduce infection levels.
Sir,Ask anyone whether they’d prefer food made from ‘natural’ or ‘artificial’ ingredients and the results will always favour the natural option (see article 'Demand for naturally-sweet rises ', Food Manufacture, October 2014, p21).
The words fresh and vegetables often seem joined at the hip, but is fresh always best?