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Promotions on food and drinks high in fat, sugar and salt (HFSS) in retailers will be restricted from October 2022, UK government announces.
The European Commission has officially launched the EU Code of Conduct on Responsible Food Business and Marketing Practices, under its Farm to Fork Strategy.
Winy Vasquez, Faculty of Forestry, University of British Columbia, with Terry Sunderland, shed light on conservation and the right to food.
James Sopwith, group strategic account director at adi Group, discusses engineering’s part in supporting a smarter, healthier and altogether more sustainable food manufacturing operation.
The future development of a truly sustainable food system relies heavily on the diversification of protein sources, highlights Dr Emanuele Zannini, Project Coordinator of the EU funded Smart Protein Project.
David Green, Executive Director at U.S. Sustainability Alliance and a commentator and advisor on food and agriculture for GreenOrange, argues that gene-edited crops are not GMOs 2.0.
Mhairi Brown, Policy and Public Affairs Manager, Action on Salt, agues that thousands of people will suffer unnecessary strokes and heart attacks if ministers fail to take decisive measures in forcing the food industry to comply with salt reduction programmes.
Barry M. Popkin, The Global Food Research Program, shares the global experience with food industry self-regulation and reflects on how healthy eating promises are rarely met.
At Mile High Labs, we share a collective vision for global standards of CBD quality and compliance: Let’s discuss the Novel Food application process for the UK.
Professor Amandine Garde highlights the growing recognition of unhealthy food marketing as a major children’s rights issue, and what can and should be done to address it.
A report published by Scientific Advisory Committee on Nutrition on the role of saturated fats and health concludes there's no need to change current advice to help lower blood cholesterol.
As research finds more than half (58%) of allergy sufferers have had their lives put at risk by restaurant or takeaway staff, law firm Slater and Gordon are calling on businesses to have better allergen control.
Acting Deputy Under Secretary for Food Safety at the United States Department of Agriculture (USDA), Carmen Rottenberg explains how the Food Safety and Inspection Service protects Americans from foodborne illness
A £10 million Collaboration Fund has been set up to help farmers and growers compete against bigger corporations in the food supply chain
National Officer of European and International Affairs Nahrung-Genuss-Gaststätten (the Food, Beverages and Catering Union in Germany) Never before in the history of Europe have food safety and quality been as high as they are today. More food is being produced in Europe than ever before and it has never been...
Roxane Feller, AnimalhealthEurope Secretary-General provides a fascinating insight into the global challenge of antibiotic resistance Antibiotics have had very positive effects on animal health over the years. Our pets are living much longer than they were decades ago and livestock are raised much more efficiently through our ability to control...
In this in-depth feature, we find out how the multidisciplinary HealthyMinorCereals project responds to consumers’ increasing demands for healthy, nutritious and innovative food A spokesperson from the HealthyMinorCereals reveals their thoughts on the demands of today’s consumers for food that is healthy, nutritious, innovative and produced sustainably. This in-depth article...
European Commissioner for Health and Food Safety Vytenis Andriukaitis outlines the EU’s ‘One Health’ approach to tackling antimicrobial resistance Many of us know that the misuse of antibiotics in people leads to antimicrobial resistance (AMR) – a growing challenge already responsible for 25,000 deaths in the EU every year. However,...
East England Co-op becomes first major supermarket to sell food past its best before date in a bid to battle the food waste crisis Co-op has become the first major retailer to sell food past its 'best before' date to tackle food waste in the UK. According to the food safety standards,...
New guidance published by the Food Standards Agency (FSA) warns of the potential risks of eating crispy roast potatoes and browned toast The guidance, which was launched today, warns that certain foods that are roasted, fried or grilled for too long contain a chemical called acrylamide. The chemical is a natural...
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