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Effect of voluntary Health Star Rating labels on healthier food purchasing in New Zealand
This study investigated the effects of Front-of-Pack labelling (FoPL) on the quantity of foods and different nutrients purchased. To read more click here. -
Congratulations Professor Tony Blakely
Congratulations to Professor Tony Blakely, DIET Programme Co-Director, whose paper was awarded the runner-up best paper prize in the Economic Record journal”. To read this publication please click here. -
Congratulations Professor Boyd Swinburn
Congratulations to Professor Boyd Swinburn, DIET Programme Co-Director on his recent prestigious awards including WPT James Award of Public Health Research and International award from the World Obesity Federation.
In addition Professor Swinburn is also the Gluckman Medal Recipient for 2022 from the University of Auckland which recognises his outstanding research contributions.
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The sodium content of pre-packaged sauces in New Zealand
The Salt content of some pre-packaged sauces in NZ is exceptionally high. Six out of ten sauces sold in NZ don’t meet voluntary salt targets. To read more click here.
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The Ugly Truth about Salty Snacks and Stroke
New research reveals 50 percent of snack foods are not meeting voluntary salt targets. Manufacturers and Government must step up. To read more click here.