British Nutrition Foundation

Professor Christine Williams: ‘Many young people coming into research today are actually put off’

Food scientist industry link attacks unfair: professor

By Rick Pendrous

Nutrition scientists must not be “pilloried” for working with industry on research projects that could lead to advances in public health and a reduction in obesity, a leading academic in the field has argued.

The benefits of bio-fortification of crops cannot be ignored, says Sainsbury’s Brand boss Judith Batchelar

‘Bio-fortification’ of crops can meet global nutrition demand

By Rick Pendrous

The food supply chain will need to adopt advanced technologies – such as “bio-fortification of crops” – if the world is to meet the huge nutritional challenges it faces in the years ahead, says Judith Batchelar, director of Sainsbury’s Brand, who is responsible...

Williams: ‘Regrettably, some of the stories in the media do little to reduce public confusion about what constitutes a healthy diet’

British Nutrition Foundation targets myths in media

By Rick Pendrous

The widespread misunderstanding among huge swathes of the public about nutrition science has led the British Nutrition Foundation (BNF) to embark on a programme of work to make this complex subject better understood and dispel many of the myths that are...

Judy Buttriss, director general, British Nutrition Foundation

Fibre frontiers

By Judy Buttriss

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.

A woman's diet before and during pregnancy is crucial to her baby's health

Maternal diets dictate health of their children

By Rick Pendrous

Women’s diets before and during pregnancy can have a profound effect on the health of their offspring in later life, a leading public health nutritional scientist has revealed.

Thumbs up for satiety: researchers at the University of Birmingham have developed a way of prolonging satiety

Satiety latest: researchers develop new gelling agent

By Laurence Gibbons

Researchers at the University of Birmingham have developed a way of prolonging satiety, reducing people’s desire to snack and potentially helping to beat the UK's obesity epidemic.

Carb shock

Carb shock

Consumers who have a craving for carbohydrates do not necessarily have a nutrient-deficient diet, according to preliminary results from a new US...

Changeovers

Changeovers

Eddie Isherwood has joined Peter Hunt's Bakery Foods in the newly-created position of supply chain manager. He joins from Airbus, where he was a...

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