A University of California, Berkeley professor stands at the front of the room, delivering her invited talk about the potential of genetic engineering. Her audience, full of organic farming advocates, listens uneasily. She notices a man get up from his seat and move toward the front of the room. Confused, the speaker pauses mid-sentence as she watches him bend over, reach for the power cord, and unplug the projector. The room darkens and silence falls. So much for listening to the ideas of others.
Thought for Food Blog
Topics: organic, agriculture, genetics, genetic modification (GM), environment and sustainability, IFIS Publishing, bacteria, food production, food safety, functional foods, regulations and guidance, food research, nutrients, pesticides, food security
This is part one of our three part blog series, exploring the options, benefits, risks and popularity of meat alternatives in Europe. Keep an eye out for part two, coming soon!
What’s driving consumer demand for plant-based alternatives to meat?
The European market for meat alternatives is rapidly expanding, with the UK market alone reportedly worth £572m in 2017, a £33m increase from just two years earlier (http://bit.ly/2CKCrYN) and retail sales are predicted to continue growing to £658m by 2021.
Topics: meat, vegetables, plant-based diets, dieting, fermented foods, novel foods, food economics, food research, food production, food processing, consumer behaviour, animal welfare, environment and sustainability, health, healthy eating, sensory perception, protein, processed food, social media, appetite and satiety, soy, nutrition, nutrients
Our Regulations & Compliance Executive, Joanna Becker, attended the Michigan State University's Global Food Law Conference in June. The conference brought together thought leaders from across the food law world, providing a platform for sharing knowledge and information around current issues internationally.
Presentations spanned a variety of innovative topics, from GM crop technology used in Sub-Saharan Africa to reduce vitamin deficiencies, to meat-free alternatives such as “bleeding” plant-based burgers.
The food community is vast and global, so conferences such as this are invaluable, allowing professionals to network, discuss and share experiences and knowledge with each other and ultimately impact and influence legislation for the better.
Topics: food security, food safety, genetic modification (GM), food economics, vitamins and minerals, zinc, meat, novel foods, milk and milk substitutes, insect foods, supplements, caffeine, organic, labelling, pet food, nutrition, sugar and substitutes, animal welfare, Escalex
Mushrooms are often considered only for their culinary use because they are packed with flavor-enhancers and have gourmet appeal. That is probably why they are the second most popular pizza topping, next to pepperoni.
Topics: health, healthy eating, nutrition, dieting, food research, nutrients, cancer, flavour, cholesterol, gluten free, protein, fibre, immune system, superfoods, Asia, selenium, vitamins and minerals, antioxidants, amino acids, genetics, cognitive function, agriculture
This post was originally published on The Conversation, and was written by
We hear regularly from health organisations and experts that we should eat less sugar. But we’re also told we should eat more fruit.
All types of sugar will give us the same amount of calories, whether they are from fruit or soft drink. But the health risks of eating sugar are related to consuming too many “free sugars” in the diet, not from eating sugars that are naturally present in fruits or milk.
Topics: health, healthy eating, obesity, nutrition, dieting, food research, diabetes, sugar and substitutes, fruit, monosaccharides, confectionery, water, nutrients, fibre, cancer, cardiovascular health, dairy, appetite and satiety, vegetables