Thought for Food Blog

The Rising Popularity of Meat Alternatives in Europe - Part 1

Posted by Sophie Edgington

07-Sep-2018 17:04:04

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. 

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Topics: processed food, animal welfare, nutrition, social media, protein, sensory perception, healthy eating, nutrients, vegetables, soy, meat, food processing, food production, environment and sustainability, food research, food economics, dieting, health, consumer behaviour, appetite and satiety, plant-based diets, novel foods, fermented foods

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: cancer, nutrition, healthy eating, monosaccharides, diabetes, nutrients, fruit, vegetables, obesity, fibre, dairy, cardiovascular health, water, sugar and substitutes, food research, confectionery, dieting, health, appetite and satiety

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

Dieting: is it Really Worth the Sacrifice?

Posted by Chris Cattini

04-Feb-2016 14:22:21

Christmas is a distant memory. For some of us, the annual mission undertaken by chocolate, mince pies, brandy butter and yule log to convert themselves into excess body fat has been a success. Once again we find ourselves in post-yuletide gloom, with weight to lose and fitness to gain.

We all know that New Year resolutions are made to be broken. As the fireworks break out and we blow up what is definitely our last supersized bag of crisps of the season with a salty bang, it’s all too easy to go online and sign up to membership of the local gym. It’s also not that difficult to declare that alcohol will not touch our lips for the foreseeable future and filling up our supermarket trolleys with healthy stuff, including items disregarded in the approach to Christmas (and possibly at most other times of the year too), such as celery and low fat cottage cheese, requires little in the way of moral fibre when we’re still feeling bloated and slightly nauseous due to our recent excesses.

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Topics: omega-3, cancer, protein, cholesterol, diabetes, nutrients, obesity, cardiovascular health, carbohydrates, dieting, appetite and satiety, metabolism

Is Stevia a Trend or the Answer?

Posted by Chris Cattini

15-Apr-2015 13:46:00

Stevia is the name given to extracts from leaves of the plant Stevia rebaudiana used as sweeteners or sugar substitutes. The two main compounds responsible for the sweetness of stevia are stevioside and rebaudioside A, both of which are derivatives of the diterpene, steviol.

  • Stevioside is 250-300 times sweeter than sugar, but possesses a bitter aftertaste. 
  • Rebaudioside A is 350-450 times sweeter than sugar and is less bitter than stevioside, making it a popular option for use in sweetener preparations.
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Topics: diabetes, bacteria, obesity, additives, sugar and substitutes, functional foods, confectionery, analytical techniques, hormones, appetite and satiety, supplements

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