These are all the posts that have been tagged with shelf life.
Public Health England (PHE) last week published the first assessment of progress achieved on the government’s sugar reduction programme, which challenges the UK food industry – retailers, manufacturers, restaurants, cafés and pub chains – to slash 20 per cent of sugar from a range of products by 2020, with a five per cent reduction in the first year.
The World Health Organization (WHO) has released a step-by-step guide, REPLACE, for the elimination of industrially-produced trans-fatty acids from the global food supply.
Dr Mark Wareing discusses the use of preservatives in soft drinks.
Researchers at Queen’s University Belfast have found that nitrates used in the curing process for processed meats can produce chemicals that cause an increased risk of colorectal cancer.
Campden BRI has launched ten new research projects that will investigate the latest hot topics in food and drink.
Here is your weekly round-up of ingredients news. Next week’s round-up will focus on packaging news.
DuPont Nutrition & Health has announced the results of a consumer survey where consumers in four key European markets were asked about their attitudes to gluten-free bakery products.