New survey gives snapshot of UK diet
A national survey into UK eating habits has indicated that people are eating less saturated fat and sugar than they were a decade ago, but more work is needed before intake targets are reached.
Archives for February 10, 2010
Desserts no longer qualify for Heart Check mark
The American Heart Association (AHA) has decided to remove the entire desserts category from its list of products that could qualify for its Heart Check front of pack labeling scheme.
Beverage industry backs Mrs. Obama’s anti-obesity drive
The US beverage industry has been quick to show its support for Michelle Obama’s new ‘Let’s Move’ campaign, by announcing new calorie-labeling initiatives.
China forced to relaunch food safety crackdown
China is launching a new national food safety drive following a wave of recent damaging revelations over melamine-tainted milk products in the country.
Unhealthy foods blocked from UK product placement plan
The UK government has confirmed plans to allow product placement in television programmes, but foods high in fat, sugar and salt (HFSS), and alcohol are excluded.
Cargill to video meat safety practices
Cargill is piloting the use of video monitoring at its US beef plants in order to reduce the risk of E.coli and salmonella contamination.
Fury over Kraft u-turn on Cadbury plant closure
Kraft Foods’s reneging on a decision to keep a Cadbury factory near Bristol in the UK open will result in the loss of 400 jobs and has drawn criticism from politicians and unions alike.
French censured over bisphenol A stance
The French Food Safety Agency’s (AFSSA) opinion on bisphenol A is confused and it has been sidetracked by conflicting results from animal studies, said a non-governmental organisation (NGO).
Quinoa and buckwheat top nutrition tables for gluten-free
The polyphenol content of quinoa and buckwheat flours may enhance the nutritional profile of gluten-free formulations, and may be a better option than amaranth, says a new study.
Liquid crystal advance could boost food shelf life
A breakthrough in the manipulation of liquid crystals could result in food packaging that extends product shelf-life, according to new research from the United States.