Scientists work with food companies to try to improve the health impacts of foods, says Prof Peter Wilde
I am writing in response to your article as one of the scientists named in it (Scientists on panel defending ultra-processed foods linked to food firms, 28 September). I am a researcher at Quadram Institute Bioscience with almost 40 years’ research experience. My research focuses on the mechanisms by which food and its composition underpin health benefits or harms.
As a government-supported institute, we are encouraged to engage with industry to maximise the impact of our publicly funded research, to translate the findings towards benefiting the public. We work with food companies from time to time to try to help improve the health impacts of foods.
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