Thought for Food Blog

Shira Rossiter

Marketing Executive at IFIS Publishing.
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Recent Posts

Organic farming with gene editing: An oxymoron or a tool for sustainable agriculture?

Posted by Shira Rossiter

11-Oct-2018 16:04:59

This post was originally published on The Conversation, and is written by Rebecca Mackelprang, a Postdoctoral Scholar from the University of California, Berkeley.


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.

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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

How the Lowly Mushroom is Becoming a Nutritional Star

Posted by Shira Rossiter

26-Apr-2018 11:05:00

This post was originally published on The Conversation, and was written by Robert Beelman, Professor of Food Science at Pennsylvania State University.

 

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.

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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

If sugar is so bad for us, why is the sugar in fruit OK?

Posted by Shira Rossiter

20-Mar-2018 11:30:00

This post was originally published on The Conversation, and was written by Kacie Dickinson, an accredited practising dietitian and lecturer in Nutrition and Dietetics at Flinders University, alongside Jodi Bernstein, a PHD candidate in Nutritional Sciences, from the University of Toronto.

 

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.

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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

Super Taster vs. Non Taster: Does it Matter for Your Health?

Posted by Shira Rossiter

25-Jan-2018 13:47:53

A salty pretzel, a sweet ice cream cone, a sour, vinegary pickle: most of us relish the variety of flavours we experience when we eat, courtesy of our sense of taste. What many don't know, however, is that the experience of taste is highly amplified for some members of the population, known as "supertasters." This may sound amazing, but supertasters actually tend to avoid certain foods due to their increased sensitivity to strong flavours, including anything bitter and many healthy fruits and vegetables. On the other hand, individuals known as "non-tasters" have significantly decreased sensitivity to flavour, making it difficult for them to taste food at all. Unfortunately, this can cause problems, such as when they cannot detect when food has spoilt or is unsafe to eat. 

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Topics: health, healthy eating, food research, nutrition, obesity, cancer, salt, saturated fat, alcohol, spices, appetite and satiety, vegetables, fruit, flavour, sensory perception, food safety

Food Matters Live 2017

Posted by Shira Rossiter

29-Nov-2017 09:43:05

Food Matters Live is an annual event, based at the ExCeL London, which brings together the food and drink industry across retailers, foodservice providers, government, education and those working in nutrition. Needless to say, it’s a huge event which allows for a massive variety of those in the industry, across the globe, to collaborate, learn and inform. With five of the IFIS team attending across Tuesday and Wednesday, we got stuck into as many of the seminars and exhibitions as possible, to hear about the latest news and innovations in food. Here, we detail just a few of our highlights from the event.

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Topics: IFIS Publishing, UK, calcium, bacteria, cereals, conferences and events, dieting, food production, food quality, food research, health, healthy eating, labelling, local foods, novel foods, nutrition, supplements, sugar and substitutes, superfoods, retail and marketing

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