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?
Tesco’s bombshell announcement last month that it had overinflated its profits by a staggering £250M for the first six months of the year has really put the proverbial cat among the pigeons.
Professor Mike Lean of Glasgow University described as “absolute nonsense” Christopher Snowdon’s report from the Institute of Economic Affairs ‘The Fat Lie’, which claimed that a lack of exercise, rather than overeating, was behind obesity.
Nutrition is not a precise science. Most studies on the effects of human dietary intake have to take account of potentially confounding factors, since it is rarely possible to control what people eat in extended studies as it might with lab rats.
The Scientific Advisory Committee on Nutrition’s (SACN’s) report on carbohydrates and Public Health England’s subsequent plans for sugar reduction caused a stir last month.
The Food Standards Agency (FSA) Board’s decision on raw drinking milk controls (July 23 2014) was based on a risk averse approach in not accepting the recommendation of the FSA officials to modernise the rules so that consumers would be able to buy unpasteurised milk online and from vending machines. The decision was made despite the fact that sales would remain under the control of the farmers and subject to the much stricter controls than those for milk to be pasteurised.
Although the UK’s cardiovascular disease (CVD) rates have been falling, a substantial increase is predicted at a global level.
News that supermarket chain Sainsbury had entered into a £25M joint venture (jv) with Dansk Supermarked to establish 15 Netto stores across the UK was further evidence that the major multiples recognised they needed to do more to address the inexorable rise of hard discounters Aldi and Lidl.
It’s time for food scientists to raise their heads above the parapet and make the case for science and technology in feeding the world. The huge challenges facing us and the need to help the public navigate the miasma of dodgy food messages they are constantly bombarded with, means it would be irresponsible not to.
Food promotion has been described by the Department of Health (DH) as the final priority area for the Public Health Responsibility Deal Food Network. Bluntly, it is all about how manufacturers and retailers can be persuaded not to promote their products to consumers. But, obviously, that is not how it is described by the DH.
From September, all children in England aged five to 14 will be taught about healthy eating, cooking and the provenance of food. We at the British Nutrition Foundation (BNF) are doing our bit to help teachers prepare.
Now that common sense has been confirmed by a consumer survey that traffic light labelling is confusing and misleading, maybe the Department of Health (DH) should sit up, take stock and review its strategy on healthy eating
The latest scandal within the foodservice sector, with a Which? survey of takeaway lamb curries and kebabs identifying the presence of other cheaper species including beef, chicken and turkey, just goes to show that food fraud didn't end with last year’s horsemeat contamination incidents - despite all the adverse publicity they received.
A recent paper fuelled speculation that the current ‘five-a-day’ message was in need of an uplift to ‘eat at least seven-a-day’.
From December 2014, under new EU labelling rules, allergens will have to be highlighted in the ingredients lists on food labels rather than in a separate box, which is common practice in the UK, but will no longer be permitted. For example, under the new regulations where cheese is an ingredient, this must be followed by the word ‘milk’, in bold.
Morrisons’ appalling results and the associated announcement last month by the retailer’s boss Dalton Philips that he planned to sell off a large slice of its estate to raise funds towards the £1bn earmarked for price cuts sent shivers throughout the whole food supply chain.
As the global population continues to rise, identifying means to feed current and future generations sustainably becomes ever more pressing.
Ranjit Boparan’s 2 Sisters Food Group (2SFG) was voted one of the most admired food firms at the start of the year in a report from corporate reputation experts at Birmingham City University.