Category: News

03 Mar 2021

Staff Update: Dr Polly Huang

Please join us in congratulating Dr Polly Huang who has recently been awarded her PhD! Polly works on the China Salt Substitute and Stroke Study (SSaSS), a randomized controlled trial looking at the effect of using reduced sodium added potassium on the risk of stroke. Polly also works as a data analyst in the Food […]

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03 Mar 2021

Limited potential impact of Australia’s reformulation targets on sodium purchases

Research by Coyle et al (2020) from the George Institute for Global Health has sparked media attention as it found very limited potential impact on reducing sodium intake of the Australian population from the voluntary sodium reformulation programme, the Healthy Food Partnership, with just 50mg daily reduction per person if there was 100% compliance with […]

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28 Jan 2021

Kraft Heinz on Reducing Salt in their Processed Food Products

Kraft Heinz has been incrementally reducing salt and sugar in their processed food products, to minimise the taste difference perceived by consumers in lower salt/sugar products, but the company faces pressure from nutritionists to move more quickly. In a recent report, the company promised to achieve 85% compliance with Kraft Heinz Global Nutrition Targets by […]

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28 Jan 2021

WHO Launch of Action framework for developing and implementing public food procurement and service policies for a healthy diet

Around the world, millions of meals and snacks are served and sold to the public every day through institutions like schools, government offices, health care facilities, military bases, and correctional facilities. This presents an opportunity to improve the diets of the population by ensuring all food served and sold in these settings meet nutritional standards.  […]

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28 Jan 2021

Health Canada Voluntary Sodium Reduction Targets for Processed Foods 2020-2025

On 18th December 2020, Health Canada published their Voluntary Sodium Reduction Targets for Processed Foods 2020-2025. These targets build on the 2012 targets, set until the end of 2016, that aimed to achieve a reduction in sodium intake to 2300 mg/day. The updated targets are based on a 15 to 20% reduction from the 2017 measured […]

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10 Nov 2020

A three-part blog series on Australia’s new food reformulation targets

The George Institute’s PhD candidates, Emalie Rosewarne and Daisy Coyle have published a three-part blog series on Australia’s new food reformulation targets. Topics explored include: how the reformulation program could be better-aligned with international best-practice, how the reformulation targets need to be improved to have a meaningful impact, and the steps the Government needs to […]

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09 Nov 2020

The UK has new salt targets to be met by 2024

In September 2020, Public Health England published the 5th set of voluntary salt reduction targets for the UK, to be achieved by 2024. The salt targets cover 84 specific food categories, 8 more than the 2017 targets. Where there was scope for further reductions, the new targets are progressively lower than previous ones. For the […]

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09 Nov 2020

World Children’s Day Webinar by UNICEF and WHO: 20 November 2020

To mark World Children’s Day on the 20th of November, UNICEF and WHO are hosting a webinar titled “Towards a healthy weight for all children – maintaining momentum in challenging times”. This webinar will focus on the global efforts to prevent childhood overweight and obesity with discussion on the opportunities and challenges to promote early […]

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09 Nov 2020

Food, COVID-19 and Sensible Policy: Time to #FixFood

To celebrate World Food Day on the 16th of October, The George Institute hosted a discussion with Professor Dariush Mozaffarian of the Tufts Friedman School of Nutrition Science and Policy. Prof Mozaffarian provided a background on the burden of disease due to poor diets, the steps that can be taken to fix diets and food […]

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