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Figures from Public Health England's (PHE's) latest National Diet and Nutrition Survey (NDNS) collected from 2014 to 2016 reveal that the average UK diet still consists of too much sugar and too little fruit, veg and fibre.
The Food Industry Intelligence Network (FIIN) helps to beat food fraud by sharing information more effectively, says its co-chair Helen Sisson in this video interview filmed at New Food’s Food Fraud 2018 conference.
Robust fisheries regulations must be adopted and implemented effectively after leaving the European Union say a coalition of 17 supermarkets, processors and industry groups as the Government prepares new fisheries legislation.
Brexit will mean “a bumpy ride” for food business, which must succeed in global markets and fully engage their staff, said Lord Mark Price, keynote speaker at last Thursday’s conference organised by the public health and safely organisation, NSF.
A new survey by World Action on Salt and Health (WASH), based at Queen Mary University of London, has revealed the levels of salt content in bread.
Brexit could be a lot tougher on the food and drink industry than expected according to a new report on rules of origin.
The US Department of Agriculture (USDA) has awarded grants worth a total of US$2.6 million to support the initial development of 27 agriculture and food production university projects.
Organic, free-range, high animal welfare standards, and no hormones or antibiotics; a recent study shows that an appetite for these farm-level production practices is evident amongst a growing segment of Irish meat eaters.
The penalties for food and drink fraud are “absolutely not sufficient” to match the nature and seriousness of the crime, says Professor Chris Elliott, in this exclusive video interview, filmed at New Food’s Food Fraud Conference in London earlier this month.
Separating vegetarian dishes on a menu can, in fact, reduce the proportion of people who choose a vegetarian option.
Rising food costs and environmental concerns prompt Brits to consider this new food source.
Alcohol industry have submitted proposals that will help it self-regulate the provision nutritional information about its products to consumers, but the question of where this information is presented has ruffled some feathers.
Two academics have called the Food Standards Agency's programme of change into question, saying it is a "bad policy being rushed through when Ministers and Parliament are not paying attention".
Inken Reuser, Offer Advisor at ExxonMobil, explains how high performance synthetic lubricants combined with the right services can help operators optimise the performance of their processing equipment.
Responding to consumer concerns about food quality and food fraud, the European Commission has launched a "Knowledge Centre", operated by the Joint Research Centre.
