Westminster Food & Nutrition Forum

March 2010

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As the Food Standards Agency continued talks to secure the inclusion of nutritional information, including calorie content, on menus, this seminar addressed public access to information about the food we consume. What are the potential benefits and challenges to ensuring all food is offered with full information on salt, sugar and fat content? What progress has the food sector made in addressing concerns over levels of salt, sugar and fat - and what remains to be done?

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