It is well known in the food industry that over the past several years there has been a marked shift in consumer demand for plant-based foods, not only a preference for simply fruit and vegetables, but also a demand for plant-based meats.
Introduction GC×GC combines an unmatched separation power with the capacity to generate highly ordered, structure- related patterns that help classification based on the analytes distribution in the 2D space. These features make GC×GC an excellent technique for the exhaustive characterization of complex samples such as those encountered in the food industry. The high level of […]
Startup provides industry-first seachable database of food ingredients and novel surplus exchange to reduce food waste.
Italian study analyses combined health impact of the Nutri-Score front-of-pack labelling system and the degree of food processing according to NOVA
Researchers argue that a delay by the UK Government to restrict promotions on foods High in Fat, Sugar and Salt (HFSS) this October is a “step back” in combating rising obesity levels, according to a new perspective in Obesity, The Obesity Society’s (TOS) flagship journal.
Proposed mandatory front-of-pack nutrition labelling legislation in the EU will be detrimental to the sport nutrition industry. Dr Adam Carey, Chairperson of the European Specialist Sports Nutrition Alliance, looks at the regulatory options and discusses reasons why the sport nutrition industry should be exempt from the proposed food labelling laws.
Globally, consumers demand greater transparency and a closer connection to the food and beverages they consume. Beyond nutrition facts, they want to know about their food source, how it was processed and transported, and animal welfare. A host of environmental, health and ethical factors drive this need for increased supply chain visibility.
A new assessment [1] of over 60 scenarios based on current low-emission practices shows that realizing net-zero food systems will require widescale adoption of new technologies in the next two decades and changes in meat and dairy consumption. A more diverse set of practices and innovative research, including diet shifts and new-horizon technologies, will be […]
Malnutrition is a key challenge not only in African countries. As an international study led by Veronika Somoza now shows, egg powder is a food with great potential to improve the nutritional situation of children in deprived areas. Compared to pasteurized whole egg, the powder contains lower amounts of essential fatty acids, but still provides […]
Ingredion, a leading global ingredient solutions provider, has revealed the results of its most comprehensive environmental life cycle assessment of stevia, a natural sweetener and sugar substitute derived from the leaves of the plant species Stevia rebaudiana. The global study was conducted to better understand the sustainability of stevia across its product life cycle compared […]
March 2024
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