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
India is one of the key markets poised for future growth. If the country continues to develop at its current rate, it will become the world’s 5th largest economy by 2025.
The Indian consumer segment is dominated by a large urban mass, including both graduates and blue collar workers, and the country has one of the youngest populations in the world. More than 50% of the consumer base is less than 30 years old, including 440 millennials and 390 million members of generation Z (born after 2000). An increasing number of these young people have higher disposable incomes than their older counterparts and a greater tendency to spend their money rather than save it.
Topics: organic, chocolate, dairy, Asia, India, consumer behaviour, retail and marketing, social media, fruit, vegetables, functional foods, labelling, fermented foods, rice, alcohol, food processing, food production
This post was originally published on the Future Food 2050 website. It has been reposted with permission.
New nutritional therapies are aimed at boosting the variety of microorganisms that live in your GI tract, says neuroendocrinologist Mark Heiman.
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.
Food is vital for life. It can be defined as any solid or liquid substance which, when processed by the body, provides it with the necessary materials to enable it to grow, to replace worn-out and damaged parts, and to function normally.
The human body is like a complex piece of machinery in that its is prone to faults and weakness if it is poorly maintained. This can happen if too little or too much food is eaten or if the daily food intake is unbalanced.