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.
Thought for Food Blog
Topics: labelling, food quality, nutrition, cereals, healthy eating, superfoods, bacteria, retail and marketing, calcium, food production, sugar and substitutes, food research, UK, dieting, conferences and events, health, local foods, novel foods, supplements, IFIS Publishing
This post was originally published on The Conversation, and was written by Rosemary Stanton, a Nutritionist and Visiting Fellow from the School of Medicinal Sciences at the University of New South Wales.
Coconuts have been a valued food in tropical areas for thousands of years, traditionally enjoyed as coconut water from the centre of the coconut, coconut flesh, or coconut “milk” (made by steeping the flesh in hot water).
Solid white coconut oil (I’ll use this popular term, although technically it’s a fat not an oil) is now the darling of celebrities and bloggers, paleo enthusiasts and sellers of so-called superfoods. Claims for its supposed medical value reverberate around the internet, but how well do they stand up to scientific scrutiny?
Topics: nutrition, saturated fat, healthy eating, cholesterol, diabetes, superfoods, bacteria, obesity, fibre, cardiovascular health, toxins, fatty acids, food research, dieting, health, bone health, metabolism
This post was originally published on The Conversation.
Imagine you’re in the aisle of your favorite grocery store, bombarded with hundreds of the latest and greatest products on the market. After grabbing a box of your favorite pasta off the shelf, you notice a new organic version of the spaghetti sauce you usually buy. Strikingly, you notice that the price is at almost a 50 percent premium compared to what your usual sauce costs.
Here we go again, you think: You have to empty your wallet to buy the “healthy” stuff.
First, a brief refresher… Cholesterol is a type of fat. It’s found in all the cells in the body and forms part of their outer layer. Cholesterol is also an essential part of many important hormones including oestrogen, progesterone and testosterone.
There are two main types of cholesterol:
- Low-density lipoprotein (LDL) cholesterol; also known as ‘bad’ cholesterol. High levels of LDL cholesterol can lead to atherosclerosis – a process in which fatty deposits build-up on the walls of the arteries. This can reduce or block the blood flow in the arteries, leading to heart disease and stroke.
- High-density lipoprotein (HDL) cholesterol; also known as ‘good’ cholesterol. It carries excess cholesterol out of the blood to the liver, where it’s processed and removed from the body.
Cereals such as wheat, rice and corn are an important part of the human diet worldwide. They are the most widely grown of all crops and are consumed frequently, either on their own or in products such as breakfast cereals, bread and pasta.
Yet more and more people are beginning to turn to alternative cereals, such as millet, sorghum and ancient wheat varieties, and pseudocereals, such as quinoa, amaranth and buckwheat, to supplement their diet. The increased interest in these products, commonly referred to as "ancient grains", is thought to be related to increasing consumer demand for healthier products and a growing awareness of the beneficial properties of whole grains.