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Developing recyclable, compostable and sustainable food packaging
Researchers have found shellac-based coating makes pulp materials suitable for food without using petroleum-based polymers or metals.
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Queen Mary University of London
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Plant-based foods “unnecessarily” high in salt, says Action on Salt
Action on Salt claims the salt content of some plant-based foods is too high and is urging UK Government to mandate levels.
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Sugary children’s yoghurts “misleading”, according to Action on Sugar
Action on Sugar is calling for food manufacturers to “act more responsibly” in the way they market yoghurts high in sugar, which are often aimed at children.
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How will UK Government’s new health Bill impact the food sector and consumer?
Following the Queen’s Speech, New Food’s Editor takes a deep dive into the possible consequences of the new, pending “junk food” advertising and calorie-labelling rules, which aim to tackle the UK obesity crisis.
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No time to let up in fight against salt say researchers
Researchers from Queen Mary University claim salt reduction targets have prevented heart disease, but that the programme is stalling.
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UK charity champions honest sugar labelling on foods
UK charity, Action on Sugar, makes plea for UK Government to bring about mandatory honest labelling regarding the sugar content of food.
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Food industry must share blame for obesity pandemic and severity of COVID-19 disease
Obesity is an independent and modifiable risk factor for more severe illness and death from COVID-19, say researchers from Queen Mary University of London.
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Analysis provides evidence for salt reduction as key public health strategy
Through a collaboration between the Wolfson Institute, Queen Mary University of London and Action on Salt, the analysis looked at the effect of salt reduction on blood pressure.
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Call made for ‘ready to drink’ alcoholic beverages to be reduced in sugar
According to a new survey from Action on Sugar, popular ‘ready to drink’ pre-mixed spirits and cocktails sold in supermarkets are high in 'hidden' sugar and calories.
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Study shows dietary habits promote Alzheimer’s and cognitive impairment
A new study has revealed that dietary salt promotes cognitive impairment through tau phosphorylation.
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‘Confusing’ labelling misleading consumers on honey and syrups
New data has found that honey can be up to 86% free sugars (i.e. any sugars added to food or drink derived from fruit juice, honeys or syrups) while maple syrup can be made of 88% free sugars.
