Health and Vitality

Chefs need mental health support, survey finds

More than eight in 10 people (81%) working in professional kitchens have experienced poor mental health during their careers, with 74% having called in sick due to stress. The survey of 102 chefs, conducted by Nestlé Professional, found that staff shortages (58%), lack of time (43%), limited budgets (42%) and limited access to daylight (41%)…
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Will small firms be exempt from calorie labelling rules?

Businesses with fewer than 250 staff will be exempt from new rules to list calories on menus. “It isn’t about telling people what to eat, it’s about helping them make their own choices,” a government source told The Sun. “There’s a sensible balance to be struck. We can achieve it without unnecessarily impacting small business.”…
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Dishing up data on digital marketing

Online marketing of unhealthy products needs to be tightened up, according to the World Health Organisation, but the UK food industry doesn’t agree. Children in Europe are still “regularly exposed to digital marketing of many unhealthy products”, including foods high in fat, salt and sugar [HFSS] and alcoholic drinks. That was the conclusion of WHO’s…
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Government warned off “dangerous” allergen regulations

Better communication between businesses and customers is the most effective way to tackle allergen-related issues, said UKHospitality in its response to the government’s consultation on new regulations. Some of the options under consideration are “potentially dangerous” and impractical, the organisation warned. Defra has proposed an overhaul of food allergen information laws. This followed the tragic…
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Tackling salt consumption outside the home

In an editorial for The BMJ published this month, and reproduced here in full, Dr Martin Caraher Professor of Food and Health Policy at City University, and Footprint Associate Editor Nick Hughes argue that tougher policies are required to make fast food healthier Salt has traditionally been used in food for preservation and to enhance…
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Salt: tougher targets are on the way

The first salt reduction targets set for the out of home sector were “generous”, according to Public Health England. Should businesses prepare for lower limits and even regulation? Work on the salt content of food began in 2004. Since then voluntary reduction targets have been set four times, in 2006, 2009, 2011 and 2014. The…
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Meat-free messaging boosts Greggs’ sales

The publicity surrounding its new vegan-friendly sausage rolls helped Greggs register an “exceptional sales performance” in the first part of the year. In the seven weeks to February 16th, total sales increased 14.1%, whilst like-for-like sales. The period covers the Veganuary campaign, during which a record 250,000 worldwide are reported to have tried eschewing livestock…
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Government must tackle sugar supply, say experts

Actions to control the supply of sugar through agriculture and trade policy are needed to reduce sugar consumption in the UK, according to a new briefing from the Food Research Collaboration. Total sugar consumption in the UK is currently three times the government recommendation. Government policies – including the tax on sugar-sweetened drinks and the…
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Carlsberg finds cheer in alcohol-free sales

Carlsberg has committed to put “a lot of money” into its alcohol-free beers following impressive growth in the category, particularly in Western Europe. “The alcohol-free brews category offers excellent margin opportunities and is growing across Western Europe and also in Eastern Europe,” the brewer noted in its annual report, published this month. “We believe it…
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Dairy firm exposes milk “knowledge gap”

Four in five people across Northern Europe do not know about the essential nutrients they have in their diet, whilst 40% feel they lack at least some of the essential nutrients they need. The new research, commissioned by Arla Foods, uncovered a knowledge gap when it comes to understanding about food. For example, almost half…
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