Thought for Food Blog

Food Trends in India

Posted by Chris Cattini

02-Mar-2017 11:21:53

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.

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Topics: rice, labelling, organic, social media, fruit, vegetables, chocolate, alcohol, dairy, food processing, retail and marketing, food production, functional foods, Asia, consumer behaviour, India, fermented foods

Heavy Metals in the Food Chain: Could They Be Harming Your Health?

Posted by Naomi McGrath

14-Nov-2014 15:59:00

Heavy metals are natural components of the earth’s crust; however, certain activities of mankind, such as mining and smelting, have led to them becoming concentrated in the environment, in some areas reaching potentially harmful levels. Other sources such as vehicle emissions, industrial waste and fertilizers also contribute to the accumulation of heavy metals in the soil, atmosphere and surface water.

Heavy metals can be severely detrimental to the human body, having toxic and carcinogenic effects and causing the oxidative deterioration of biological macromolecules. The various metals have been implicated in the development of many diseases, including Alzheimer’s disease, diabetes and several forms of cancer.

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Topics: omega-3, rice, fish, copper, cancer, arsenic, cereals, seafood, diabetes, vegetables, pregnancy, agriculture, toxins, regulations and guidance, contaminants, water, cognitive function, central nervous system

Three Years After the Fukushima Disaster, Japan Still Faces Concerns Over Food Safety

Posted by Dave Howard

07-Mar-2014 15:51:00

In Japan, people call it 3-11 - shorthand for the tsunami and nuclear accident that happened three years ago. The disaster left behind devastation that may well never be completely cleaned up. Tens of thousands of people still can't go home, people are still missing, and people are still afraid of radioactive contamination.

Japan's government insists the food supply is safe, however some people have made big changes in their eating habits.

Fish is still popular in Japanese restaurants but uncertainty about seafood is widespread among the Japanese. Some people even use private testing services.

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Topics: rice, food safety, fish, seafood, regulations and guidance, contaminants

Food for Africa

Posted by Dave Howard

21-Jun-2013 15:10:00

Africa is home to many of the world's most hungry and impoverished citizens. Although the developed world speaks of the need for a 'second green revolution', it is widely recognised that the first green revolution of the 20th century bypassed Africa almost entirely.

The high-yielding varieties of wheat, maize, and rice of the green revolution were not successfully introduced to African agriculture, mainly because they require large inputs of fertiliser and pesticides to realise their high-yield potential, and most African nations have lacked the infrastructure necessary to grow these varieties on a large scale.

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Topics: rice, food security, pesticides, wheat, agriculture, environment and sustainability

Cereals: Importance and Composition

Posted by Dave Howard

21-Jun-2012 11:44:00

Cereals are grasses and members of the monocotyledon, or monocot, family – one of two major groups of angiosperms (flowering plants) that are traditionally recognised, the other being dicotyledons, or dicots.

They are cultivated for the edible components of their grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, germ, and bran. Cereal grains are grown in greater quantities and arguably provide more food energy worldwide than any other type of crop; they are therefore vital staple produce. The chemical composition of the cereals varies widely and depends on the environmental conditions, soil, variety and fertiliser.

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Topics: rice, cereals, protein, monosaccharides, grains, wheat, agriculture, amino acids, legumes, vitamins and minerals, carbohydrates

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