Call it what you will: An eating plan, a lifestyle, a diet, a philosophy, but few things garner such heated debate as how to lose weight. The truth is, whether you’re on a low-carb keto program, devoted to the Paleo lifestyle, all in to the Whole 30 or remain committed to low-fat eating, these plans have more in common than you think. What’s more, follow any one of them religiously, and you’ll likely notice results.
The quality of processed foods depends not only on the initial status of the raw materials but also on the changes occurring during processing and subsequent storage that may cause losses and decreased bioavailability.
A home kitchen mainstay, Joy of Cooking has been in print nonstop since 1936. Claiming to have been the victim of “shoddy” food science, the beloved cookbook brand Food and Brand Lab. “We have the dubious honour of being a victim of @BrianWansink and Collin R. Payne’s early work,” the culinary institution tweeted, kicking off the thread.
In China, counterfeit goods often “slip under the radar”. In August 2016, 319 pigs contaminated by prohibited drugs, including salbutamol and clenbuterol, were discovered in southeast China. Blockchain technology provides a solution in boosting consumer confidence, as it allows to verify the origin of the meat in seconds.
For many people, “eating better” is an intimidating and abstract concept. What counts as healthy? Is calorie counting necessary? Is all junk food off limits?
University of Otago researchers have broken new ground in the area of food allergies, with a study showing that personality traits impact people living with a food allergy published in the international open-access journal Frontiers in Psychology.
Registration is now open for IFT18: A Matter of Science + Food in Chicago, July 15-18 at McCormick Place. Hosted by the Institute of Food Technologists (IFT), IFT18 will convene food science and technology thought leaders and decision-makers from more than 90 countries representing the most prominent organizations in the global food sector.
Perfluoroalkyl substances (PFASs) have probably already infiltrated your home — and unlike most common chemicals, recent research from Harvard suggests that these substances could have a real and visible effect on your body.
Right now, it’s hard to know whether you’ve eaten something that contains E. coli, salmonella or other foodborne bacteria until you’re frantically looking for the closest bathroom. But a team of food scientists at the University of Massachusetts-Amherst have developed technology that could warn you about potentially contaminated food and keep you from taking a single forkful. And – best of all – preventing food poisoning could be as simple as buying a $30 smartphone accessory.
A “mistrust” of scientific advancement is “holding back” science-based innovation in the European food sector, European health and food safety commissioner Vytenis Andriukaitis warned yesterday (23 February).Speaking at an event organised by think tank Ambrosetti Club Europe, Andriukaitis said: “I firmly believe that public mistrust of science is actually holding us back in a number of key areas.”