Thought for Food Blog

Edible Insects – The Food of the Future?

Posted by Naomi McGrath

10-May-2017 08:30:00

The eating of insects, or entomophagy, is not a new concept. In fact, insects have been eaten around the world since prehistoric times.

 

A history of insect consumption

Stable carbon isotope analysis of the bones and dental enamel of australopithecines, for example, has shown that they were significantly enriched in isotope 13C, suggesting that the diet of these people was largely composed of animals feeding on grasses, including insects. Termites are reported to have been included into the Plio-Pleistocene hominin diet, and an analysis of fossils from caves in the USA and Mexico showed that coprolites from caves in Mexico contained ants, beetle larvae, lice, ticks and mites, providing further evidence for entomophagy in human history. 

Read More

Topics: zinc, texture, food safety, food security, nutrition, protein, allergies and allergens, pesticides, cholesterol, nutrients, magnesium, amino acids, fatty acids, calcium, enzymes, vitamins and minerals, environment and sustainability, Asia, Africa, consumer behaviour, insect foods, novel foods

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.

Read More

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

Taking the Fat Out of Processed Foods

Posted by Chris Cattini

14-Jan-2015 15:37:00

Since the discovery that dietary saturated fats increase plasma cholesterol levels, low fat foods have been an important area of research, mainly because a link was assumed between plasma cholesterol levels and cardiovascular disease risk.

Recent studies have suggested that the connection between saturated fat intake and cardiovascular health is more tenuous than was previously thought. Despite this, advisory bodies, such as the British Heart Foundation, still recommend that people should avoid saturated fats as much as possible and eat small amounts of polyunsaturated fatty acids and monounsaturated fats.

Read More

Topics: acrylamide, processed food, saturated fat, cereals, sensory perception, cholesterol, fibre, dairy, cardiovascular health, additives, fatty acids, sugar and substitutes, consumer behaviour

Burn Fat!

Posted by Dave Howard

22-Apr-2014 15:29:00

Changing your diet can be difficult and frustrating. Especially if you're not sure which foods will provide the greatest boost to get your metabolism going.

If you want to achieve a certain measure of weight loss and keep it off for good, then it's important to put certain controls into play. Without an active plan to change your lifestyle, the goals you set forth just won't be attainable. For anyone trying to lose weight, regardless of the goal that is set, it always starts with food.


Read More

Topics: processed food, antioxidants, nutrition, protein, healthy eating, cholesterol, diabetes, fruit, vegetables, obesity, soy, cardiovascular health, immune system, fatty acids, nuts, legumes, calcium, vitamins and minerals

Saturated Fat, How Much is Too Much?

Posted by Jenny Arthur

29-Jan-2014 14:25:00

IFIS is proud to introduce a new guest blogger, Jenny Arthur BA (Hons) MSc RNutr, Nutrition and Marketing Consultant.

Jenny is a member of the Nutrition Society, Association of Nutrition, Association for the Study of Obesity, Nutritionists in Industry, SENSE Professional Nutrition Consultants. She is an experienced and well respected Nutritionist and Marketer with over 20 years’ experience, working with some of the UK’s leading food retailers and manufacturers to help make their food healthier. Jenny provides all businesses, both large and small, with independent advice based on the latest scientific evidence.

Visit her website for information on nutrition and market trends, nutrition and health strategy, product and recipe development, and consumer communications.

Read More

Topics: saturated fat, healthy eating, cholesterol, nutrients, obesity, meat, cardiovascular health, fatty acids, retail and marketing

What do you want to read about?

We are open to suggestions!

If there is a topic that you would like to see covered in a future Thought for Food blog post, then please email us with your idea and we will be sure to look into it.

Subscribe via Email

Posts by Topic

Further Topics