UK researchers suggest whole grain foods with a fiber:carb ratio of less than 10:1 have the lowest fat, sugar and salt content, which could set in motion a new whole grain labelling system to help consumers chose healthier options.
The migration of chemicals from packaging into foods has been an
on-going trouble spot for packaging experts, however a new study by
the UK Food Standards Agency suggests that the problem is now being
kept at bay.
The UK Food Standards Agency has made recommendations to the
European Commission pushing for new measures to prevent very high
levels of unnecessary water being added to chicken and an end to
'ripping the consumer off'.