Healthy Foods

Menu labeling rules: A quick guide, plus industry reaction

Professor: 'Congratulations to the FDA for putting public health first'

Menu labeling rules: A quick guide, plus industry reaction

By Elaine Watson

The FDA released its much-anticipated final rules on calorie information on menus and vending machines today as part of the Affordable Care Act.

Sodium reduction: has all the low-hanging fruit been plucked?

60-second interview: Mel Mann, Director of Flavor Innovation, Wixon

Sodium reduction: Has all the low-hanging fruit been plucked?

By Elaine Watson

Food manufacturers are under increasing pressure to reduce sodium, but surveys suggest many shoppers are, well, not that bothered. So where does this leave firms plugging sodium reduction solutions? 

Brett Carver, Regents Professor at Oklahoma State University. Source: Whole Grains Council

Oldways Whole Grains: Breaking Barriers

5 myths about wheat and whole grains dispelled

By Elizabeth Crawford

The ideas that wheat is genetically modified, bred to have more gluten, is addictive and causes inflammation are “myths” that the Whole Grains Council wants to bust.

Salt substitutes help reduce blood pressure

Sodium reduction

Salt substitutes help reduce blood pressure

By Elizabeth Crawford

Efforts to reduce consumer blood pressure and risk of hypertension by replacing normal salt with blends of potassium chloride, magnesium sulfate and less sodium chloride are working, but may be more effective in countries where the majority of salt comes...

Is the high-protein craze backed by sound science?

Does the high-protein craze make sense from a nutritional perspective?

By Elaine Watson

Protein is hot - and big brands are piling more of it into everything from breakfast cereal to ice cream. Yet the Dietary Guidelines for Americans say “inadequate protein intake in the US is rare”. So does this trend make sense from a nutritional perspective?

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