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

Gut Feelings: The gut-brain axis and mental health

Posted by Chris Cattini

01-Sep-2017 12:12:02

Our second brain

We have a second brain in our guts. Known as the enteric nervous system, it consists of a mesh-like network of around 100 million neurons lining the entire gastrointestinal tract. These neurons include a range of cell types operating via a complex system of circuitry largely independent of the central nervous system.

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Topics: zinc, sleep, fish, cereals, seafood, bacteria, fruit, vegetables, eggs, fibre, soy, meat, dairy, immune system, amino acids, neuroscience, fatty acids, nuts, tryptophan, gut health, cognitive function, mental health, central nervous system, fermented foods, supplements

Health Check: can chopping your vegetables boost their nutrients?

Posted by Josh Newport

12-Jun-2017 07:00:00

This post was originally published on The Conversation.

We all know eating vegetables is a good way to improve health. And for many years the focus has been on just eating more vegetables, be it fresh, frozen or tinned. But what if there was a quicker and easier way to get more benefit from our vegetables? Can the way we prepare vegetables boost their nutrition? Does tearing or chopping your lettuce makes any difference? And if we chop, does it matter what type of knife we use?

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Topics: nutrition, nutrients, vegetables, enzymes, vitamins and minerals, food research, health, polyphenols

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