Leading nutritionists have challenged controversial research linking cancer to consumption of ‘ultra-processed’ food, claiming one of its biggest weaknesses is failure to adequately define what the term means.
Focusing on advertising alone in the battle against obesity would act as a “sticking plaster”, a leading lawyer has claimed, following the publication of a new report from Cancer Research, which found teenagers who watch more than three hours of TV a...
The approach by some food and drink manufacturers to replace sugar with high-glycaemic alternatives is “borderline misleading” to consumers, the director of a global ingredients company has claimed.
A report that concluded using potassium-based salt replacers instead of sodium in food would have a positive impact on public health has been welcomed by lobby group Consensus Action on Salt and Health (CASH).
Food labelling legislation needs to change if public health messages about salt, sugar and calories are going to be truly understood by consumers at the retail aisle, a consultant in the field has claimed.
Food and drink manufacturers need to halt the “super-inflation” of portion sizes if the global obesity epidemic is to be addressed, a senior innovation director at confectionery giant Mars has claimed.
Despite a positive overall picture and a “fabulous response” from some leading brands to its 20% cross-category sugar reduction target for 2020, Public Health England (PHE) has suggested that some categories are making more progress than others.
People who are overweight and identified as being at higher risk of cardiovascular disease could soon have access to a smartphone app that provides them with advice about swapping to healthier foods, thanks to a collaborative research project involving...
Children’s snack consumption should be limited to two 100-calorie products a day, Public Health England (PHE) has urged parents, as it launches a new campaign to promote healthier eating.
Aspects of diet are often considered in isolation. However, this risks overlooking the likelihood that nutrients and other food components interact, either in the food matrix itself or when the food or meal has been consumed.
