Food scientists urged to enter the debate
Food scientists were urged to counter the uninformed calls from health lobby groups on politicians to introduce legal limits on the levels of fat, salt and sugar allowed in products at a sugar and sweeteners masterclass organised by the Food & Drink Innovation Network in May.
Ailbhe Fallon, a consultant who works with Ajinomoto, which supplies aspartame high intensity sweeteners, said it was time the industry explained more clearly to consumers and politicians the food science behind various product formulations.
“I don’t happen to think that very many doctors know a whole lot about food,” said Fallon. “Other scientists are doing some excellent work, however, as scientists we have tended to be working in silos. And while it is very encouraging to see a move away from individual nutrients to whole foods –because that is what we eat or drink – there are some parts of the science dialogue that are quite silent.”
There is relatively little dialogue between the food science and technology field and dietetics and nutrition, she added.
Speaking at the same event, professor of cardiovascular medicine at the Wolfson Institute of Preventive Medicine and chairman of AoS Graham McGregor said it was a scandal that the food industry is allowed to market products – high in fats, sugar and salt, and in large portion sizes – that are going to kill children.
McGregor is among the speakers at the Food Manufacture Group’s obesity webinar on July 3.
For more information or to register for the free one-hour online seminar, click here.