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80 per cent of consumers are unable to identify the types and proportions of foods needed for a healthy balanced diet, according to a new survey, food and you conducted by the uk food standards agency (fsa). based on more than 3,000 face-to-face interviews with randomly-selected adults across the uk between march and august 2010, the survey also revealed that less than one-in-10 (9 per cent) correctly identified the maximum adult daily intake of salt was 6g.

go green, eat green, drink green, be green, and live green. this is the anthem of a new generation of conscientious people who desire to live healthy and in harmony with nature. living green means living closer to nature and the abundance it provides. the term \'green\' in relation to food encompasses nature\'s most abundant superfoods. green foods exist in the form of plant vegetation, sea vegetables and fresh water algae.

a recent report by the french agency for food safety (afssa) has suggested that organic foods are more nutritious just a month after a uk report argued there was currently little evidence to indicate that organic food had additional health benefits compared to conventionally produced food. shane heaton, nutritionist for the biological farmers of australia, said the french research was a thorough and critical evaluation of the nutritional quality of organic food, and has found organic foods have higher levels of minerals and antioxidants as well as a number of other benefits.

the american diet is anything but balanced. the mass consumption of meat, grains and processed foods causes the body to become overly acidic, which strips it of minerals. over the long haul, those who do not balance their diet with alkaline foods (fruits and veggies, primarily) become prone to weak bones, joints and muscles, heart disease, diabetes, kidney disease, and a host of other health problems.

“ if you don’t plan to plant a garden in lake wobegon in the spring, it means you plan to be planted yourself.” it’s an affirmation of life and fresh food from novelist garrison keillor that found favour on both sides of the atlantic recently and one that carries potent messages for food manufactures and retailers. last week michelle obama, aided by local school children, dug up a patch of the south lawn to create the first vegetable garden at the white house since eleanor roosevelt’s victory garden, planted in the second world war.

a week long pre-treatment of organic produce with low levels of oxygen can extend shelf life dramatically, according to new research. the technique could replace current methods, allowing processors to maintain the quality of the organic produce supplies over a longer period. the technique could also help reduce losses eventually helping to cut the high cost of organic fruit and vegetables supplies.

french supplier euringus is introducing a new organic pea fibre to its ingredient range, which it expects will help food makers meet demand for fibre-enriched products in europe in the light of consumer campaigns. general manager thomas guillermou told foodnavigator.com that the aim of the company, founded in 2003, is to be a one-stop-shop for organic and functional ingredients.

warranted or not, it comes as no surprise to learn that there is growing concern among uk consumers over food safety. according to new research from mintel, 41 per cent of adults were concerned about the safety of food in 1997, while in 2002 this figure has risen to 44 per cent of consumers. the report revealed that there is a considerable difference in attitude between men and women with over half of women (51 per cent) worried about food safety, compared to just 36 per cent of men.

people are becoming more aware of healthy eating and the meaning behind food labels, according to a recent consumer survey from the uk food standards agency. each year the agency commissions a consumer attitudes to food survey to investigate the views of more than 3000 people across the uk. in the latest survey, the agency\'s second, the results show consumers are most concerned about issues such as food poisoning, bse and pesticides.