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Danone calls for a consistent definition of ‘healthy food’ amid government HFSS crackdown
Danone North Europe has called on the UK Government to establish a consistent definition of 'healthy food'. This comes as policymakers prepare to consult on broadening the scope of products classed as high in fat, salt and sugar (HFSS).
The dairy and nutrition business warns that changes to the UK’s nutrition classification system could create further uncertainty for shoppers. It also raises concerns that everyday foods like bran cereals could be reclassified from ‘healthy’ to ‘unhealthy’, despite their nutritional value.
The company has urged policymakers to work with industry, NGOs and health professionals.
Limited availability and higher cost of gluten-free foods continue in the United Kingdom
Coeliac disease requires strict lifelong adherence to a gluten-free diet. However, adherence is challenged by the limited availability and higher cost of gluten-free foods.
The demand for gluten-free foods has risen over recent years. This study aimed to assess the availability and cost of gluten-free food across diverse retail outlets and compare changes over 11 years.
It found that gluten-free food availability remained limited and more costly in the UK. Any impact of sustained limited availability and higher cost on adherence to a gluten-free diet should be addressed and interventions tested.
Training HCPs to deliver a group-based intervention for people living with severe obesity: lessons from the PROGROUP feasibility trial
Group-based interventions could enhance behaviour change in people living with obesity, particularly when patients develop meaningful social connections. Fostering these connections could help make behavioural changes more sustainable.
Training should support healthcare professionals to confidently facilitate group sessions in ways that promote shared social identity amongst members, while maintaining fidelity to the intervention structure. Flexibility in training delivery is also essential to accommodate practitioners' work schedules.
Four common food preservatives may be linked to cancer, finds new study
The analysis focused on 17 individual preservatives, including citric acid, lecithins, total sulfites, ascorbic acid, sodium nitrite, potassium sorbate, sodium erythorbate, sodium ascorbate, potassium metabisulfite and potassium nitrate.
Higher intake of several individual preservatives was linked to a greater risk of cancer, particularly among non-antioxidant preservatives. These included potassium sorbate, potassium metabisulfite, sodium nitrite, potassium nitrate and acetic acid.
Updated Nutrient Profiling Model (NPM 2018) published
The UK nutrient profiling model (NPM) is a tool that determines what are ‘less healthy’ foods and drinks by calculating the beneficial and less beneficial nutrients in these products and producing a score.
The NPM 2018 is an update of the NPM 2004 to 2005, which was reviewed and consulted on in 2018 in response to changes in dietary recommendations.
Despite being published in January 2026 for reference, NPM 2018 is not yet applied to policy. Its policy application will be consulted on in due course.
Researchers find reducing salt in everyday foods could prevent tens of thousands of heart attacks and strokes
A new study has found that if the UK food industry had met the government’s voluntary 2024 salt reduction targets, substantial improvements could have been made in cardiovascular health, leading to major savings for the NHS - all without the public having to change their eating habits.
The study examined how much salt people in the UK currently consume from packaged and takeaway foods, and estimated what would happen if all food categories covered by the government’s 2024 salt targets met those goals.
People eat more food but fewer calories on a wholefoods diet, finds new study
The research, led by scientists at the University of Bristol and co-authored by top US nutritional experts, revealed that people following an unprocessed diet ate more than 50% greater amounts of food than those eating just UPFs (ultra-processed food), yet still consumed on average 330 fewer calories from food daily.
The authors say the findings shed light on how humans make food choices and give further weight to the idea that we may have an inbuilt ‘nutritional intelligence’ to achieve a well-balanced diet, but this is impaired by today’s fast food culture.
Scientists promote the health benefits of bamboo after first-ever academic review
A comprehensive review found bamboo shoots can help control blood sugar, support heart and gut health, and reduce inflammation and oxidative stress. Laboratory and human studies also suggest bamboo may promote beneficial gut bacteria and reduce toxic compounds in cooked foods. However, bamboo must be pre-boiled to avoid natural toxins.
Bamboo is known as the fastest growing plant on the planet, with some species capable of growing up to 90cm in a single day. However, this is thought to be the first-ever academic review focused on bamboo as a food.