A recent study shows an increase of sugar in UK confectionary between 1992 and 2017

A cross-sectional study was carried out to compare the sugar and energy content of chocolate confectionary in the UK between 1992 and 2017

20/08/2019   by Niall Grieve  

IBEC report indicates reduction in salt, sugar and saturated fat in food products sold in Ireland

A report released by IBEC indicates that food reformulation by 15 major food companies has resulted in reductions in salt, sugar, and saturated fat in food products sold in Ireland.

25/02/2019   by Deirdre Brennan  

Northern Ireland consumer perceptions of reformulation of food

A report released by Food Standards Agency (FSA) investigated Northern Ireland consumers’ perceptions of product reformulation and portion size reduction Findings show that consumers are open to reduced-sugar and reduced-fat alternatives as long as the new products match old ones in terms of taste, value and the perceived healthiness or allergy risks posed by replacement ingredients.

15/11/2018   by Joanna Gallagher  

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