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Are protein bars the new cake?
Protein supplements have become a cupboard staple, according to health brand, Myprotein, which has launched a series of low sugar, high fibre protein bars.
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Salt
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The Federation of Bakers on tackling the biggest challenges in bakery
Gordon Polson, Chief Executive of the Federation of Bakers, outlines the association’s responsibilities and how it is addressing some of the industry’s most prevalent issues.
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Salt intake should be “reduced even further than current recommendations”
Experts have highlighted problems with some salt studies and give their own definitive answer for safe levels of salt consumption.
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New survey finds high salt levels in savoury finger foods
A new survey by Action on Salt has found that one in four savoury picnic foods are dangerously high in salt.
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Levy called for all calorie-dense processed foods
Companies making processed foods with excessive calories should be taxed, says Action on Sugar and Action on Salt.
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Seminar to discuss HFSS reduction targets in the UK
A seminar to discuss the priorities for meeting high fat, sugar and salt (HFSS) reduction targets in the UK will take place in October.
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British Salt announces £7.2 million investment for its 50th anniversary year
British Salt has unveiled a number of projects in its 50th anniversary year, including a £7.2 million investment in a new, best-in-class energy efficient boiler plant.
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Huge public support for reductions in sugar and calories
A recent report has shown how the vast majority of the public support the government in tackling the high content of sugar and calories in foods...
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Issue 5, 2018
This issue looks at the listeriosis outbreak in South Africa and how such tragedies can be prevented in the future, the meat curing process, and ethical drinking.
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Three confectionary giants bitten by new junk food advertising rules
The complaints against the companies were submitted by campaign groups arguing they were publishing ads directed at children for products that were high in fat, salt or sugar.
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Manipulative supermarkets could be the unlikely heroes of public health
Oxford researchers have found that 'interventions' in grocery stores – such as manipulating price or availability or suggesting swaps – have an impact on purchasing and could play a role in public health strategies to improve people’s diets.
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Salt levels in salads up 13 per cent in four years
Action on Salt has called for mandatory colour-coded nutrition labelling in restaurants and fast food outlets, after a survey revealed the lack of nutrition information on menus and at the point of sale.
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Mathematical models key to cutting salt and boosting flavour
Mathematical models from the National Food Institute in Denmark have been used to develop the recipes for a new range of fish products that contain less salt and more taste.
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Cigarette pack-style graphic warnings could prompt healthier food choices
New research suggests graphic warnings on junk food packaging would prove an effective deterrent to consumers when deciding what to eat – and it appears the more graphic and negative the message the better.
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Where’s the salt? Healthy food campaign critiques food industry report
Whilst the report did refer to the industry's work to slash salt, it did not address the latest targets, an oversight which has not gone unnoticed.
