The government’s ‘Eatwell Plate’ has come under criticism for containing more than 100% of the recommended daily allowance of sugar in just one meal, by Paleo Britain.
A backlash against sugar and sugary foods has driven consumers towards ‘natural’ alternatives, but they can be just as bad for health, experts have warned.
Four threats, including antimicrobial resistance, and two opportunities will be some of the biggest influences on UK food safety in the years ahead, delegates heard at the Food Manufacture Group’s safety conference this week.
The food industry must engage with frozen food firm Iglo Group’s latest programme to tackle obesity, food waste and unsustainable production, according the firm’s boss Elio Leoni Sceti.
Tougher measures to tackle obesity have been proposed in a report published by 2020health and funded by AB Sugar, including a ban on daytime TV adverts for unhealthy products targeting kids.
Soft drinks manufacturers have responded to demands from Public Health England (PHE) to strip sugar out of their products, in a bid to battle childhood tooth decay.
Reformulation is not the sole solution to obesity, as health-conscious consumers could be increasing their calorie consumption by choosing low-sugar or low-fat products, according to research from AB Sugar.
Scottish consumers drink more alcohol, eat fewer fruits and vegetables and drink more sugary drinks than the rest of the UK, according to Scotland’s National Diet and Nutrition Survey (NDNS) results.
Home-cooked meals may not be the healthiest or cheapest option for consumers, as food businesses continue to respond to health and price concerns by adapting their recipes, according to new research.
British Sugar owner AB Sugar is fighting back against anti-sugar campaigners with the launch of a campaign informing people about sugar’s role in a healthy balanced diet.
Determined food businesses working to lower fat content could benefit from a new strain of rapeseed that produces oil with lower than usual levels of saturated fat.
Bakeries are being forced to shrink the size of their sweet products, as weight-conscious consumers demand better quality desserts with less sugar and fewer calories.
