Welcome to the avisso column – an update on nutrition-related subjects that have an impact on public health; be it legislation, innovations in the food industry or trends on the high street. Anything that may shape or influence consumer eating habits will be discussed.
Public Health England not implementing controversial ‘calorie-cap’
Although Public Health England (“PHE”) are planning an initiative to address current levels of obesity in the UK, a spokesperson at PHE denied reports that they will introduce a series of caps on menu items in restaurants and supermarket ready meals, at 400 calories for breakfast meals and 600 calories for lunches and dinners.
The latest NHS figures show that 65% of men and 58% of women are currently overweight or obese.
Four in ten Brits are ‘uncomfortable’ about sending food back in restaurants
A new survey carried out by YouGov Omnibus finds that 39% of Brits feel uncomfortable sending back food when eating out. However, 90% and 92% of Brits would send the food back if it is undercooked or the wrong order, respectively. Only 10% of participants asked would send back food that is ‘presented poorly’ or where the portion size is considered too small.
Supermarkets to introduce age limits on sales of high-caffeine energy drinks
From 5 March 2018 Waitrose will no longer sell high-caffeine energy drinks containing more than 150mg per litre to under-16s. The John Lewis-owned company is the first high-street supermarket to implement such restrictions in the UK. Since this announcement, other supermarkets have announced similar initiative. The bans follow public concerns over high-caffeine drinks’ appeal to children.
‘Bleeding’ meatless burgers launching in the UK in 2018
Last year’s widespread coverage of US-based Impossible Foods and Beyond Meat’s so-called meat-free ‘bleeding burgers’ led to speculation about an impending arrival of these type of products in the UK. However, an entirely different contender appears to be launching into the UK foodservice market with a similar offering. Moving Mountains offer a plant-based burger said to smell, taste and even bleed like its meaty counterpart. The burger is now available at plant-based restaurants, Mildreds, in Dalston, London
The burgers consist of a combination of potato, mushroom, coconut oil, soy and wheat proteins as well as beetroot juice (for the bleeding effect). Picture from The Grocer online.
Dairy-free could become more popular than gluten-free among Millennials
Research by Adelie Foods suggests that, for the first time, the number of Millennials choosing a dairy-free lifestyle could be nearing that of those focusing on gluten-free foods. The survey found that, amongst 16-30-year-olds, 19% have purchased or consumed dairy substitutes in the six months before being surveyed, with 22% buying or eating gluten-free products.
New app to help Dutch consumers make healthier decisions
The Dutch government has backed the launch of a new mobile application that helps consumers compare brands in-store, aimed at encouraging consumers to make the healthier choice when shopping for food.
When scanned via a mobile device, the app registers the product and compares its nutritional profile to other brands and similar products.