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lower blood cholesterol, saturated fats

Report confirms less saturated fat will lower blood cholesterol

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.
allergy sufferers at risk, megan lee

Over 50% of allergy sufferers at risk in UK

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.
foodbourne illness

USDA: Protecting Americans from foodborne illness

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
farming industry

Government announce new measures to support the farming industry

A £10 million Collaboration Fund has been set up to help farmers and growers compete against bigger corporations in the food supply chain 
food policy

Member of the EESC Workers’ Group (Group II) European Economic and Social Committee

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...
animal health

The global challenge of antibiotic resistance

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...
Healthy Minor Cereals Project

From research to consumer: Demands for healthy, nutritious and innovative food

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...
tackling antimicrobial resistance

The EU’s ‘One Health’ on tackling antimicrobial resistance

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 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, practices...
food waste

Co-op becomes first supermarket to tackle food waste issue in UK

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,...
risks to eating crispy roast potatoes and browned toast

Government scientists warn of risks of eating crispy roast potatoes and browned toast

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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