The National Diet and Nutrition Survey (NDNS), which is a rolling programme assessing trends for diet, nutrient intake, and nutritional status for the UK, has released its results for the period of 2008-2017.
A study from Oxford published in the Public Library of Science (PLOS) calculated how much meat products should cost in order to cover the resulting health system costs for 149 countries. The scientists’ assessment shows that in countries with high income levels, processed meat products would have to be taxed at 167%.
Prolgae, a Nordic-Indian startup company, is fighting malnutrition in the world by producing high quality, affordable spirulina.
In Singapore, a group of scientists has discovered a plant-based alternative to conventional artificial preservatives. The organic preservative is based on a natural substance found in fruit and vegetables. Tests have shown that the plant-based alternative keeps food fresh for longer and can also ward off pathogens. A research team of scientists from Nanyang Technological University (NTU) in Singapore, together with senior Professor William Chen, Director of the NTU Food Science & Technology programme, has discovered a new type of preservative of vegetable origin. They are known as flavonoids, possessing antimicrobial and antioxidant properties and found in almost all fruits and vegetables. As phytonutrients, they occur naturally in plants and are responsible for defending them against pathogens, herbivores and pests. Senior Professor Chen explained, “This …
With the increasing demand for plant-based meat alternatives, the market for vegan food colourants is also on the rise, as certain manufacturers attempt to make meat substitutes more appealing and “realistic”. Below we discuss various types of dye from different manufacturers.
Weis supermarkets have launched a campaign to inform customers about vegan products and healthy nutrition. This is intended to promote their vegan product range and introduce consumers to health information about a plant-based diet.
New research shows that there is a link between the consumption of grilled fish, chicken or beef and increased risk of hypertension. In particular, regular consumption of red meat can dramatically increase your risk of developing the disease.