Prof Sarah Berry

speaker

966 appearances 5 recordings 1 series first heard Jun 2026 last heard 2d ago

Prof Sarah Berry’s voice in public audio — every appearance, attributed to the second.

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Recordings per month over the last 12 months — 5 in all, peaking in Sep 2026 with 2.

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ZOE Science & Nutrition · Inside Tim Spector’s weekly food shop - 6 grocery rules to lower your blood pressure, cholesterol, and heart disease risk | Prof Tim Spector & Prof Sarah Berry · 24 Sep 2026 podcast

But I do think that we're being a little bit down on labels.

If you use them in the right way.

You can in most instances make a reasonable call on the healthiest version, not necessarily the front of pack labelling that we've talked about.

But if you were to look, for example, at two crisps and you were to look at something like kettle crisps or kettle chips versus

Monster Munch, great example.

Nutritionally.

they would be quite similar.

So if you looked at the back of the pack, you would first get their nutritional profiles.

So by this we mean calories, fat, fibre, protein, salt, sugar.

But if you were then to look at the ingredient list, so that's slightly different to the nutrients, for the kettle crisps, chips, so very simple uh chips and crisps, you would just see that they're potatoes, sunflower rapeseed oil, and salt.

And yet if you were to look at monster munches, I don't know off the top of my head, but I would imagine there's all sorts of reconstituted starches you might know.

And so in that case the label can be useful and can be helpful for people.

So what that means is that the majority of our food is now processed, the majority of our food has added ingredients, some of which are healthy, many of which are unhealthy for us.

You won't know that necessarily from the front of pack.

So it's a case of taking off the aisle, turning it around, and looking at the back of pack label.

On the back of pack label, you have two different labels.

You have the nutrient profiles, so it tells us like calories, sugar, fat, protein, fiber, and so forth.

Slightly different in the UK and the US, but broadly speaking, similar.

Then you have the ingredient list, and that lists the ingredients that have gone into the food, with the biggest ingredients being at the top and the smallest ones at the bottom.

So what you often find is the ingredients that are produced.

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