Global rates of obesity continue to increase. Government policy makers and health-care professionals are desperate to do something. Anything. And NOVA, a crude but useful tool used by nutrition researchers to map chronic health conditions to degree of processing, is attracting attention.
There’s plenty to criticize about NOVA. Its four food classification groups are at best squishy, at worst downright arbitrary. And significant gaps of logic are emerging now that food scientists and nutrition res…
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A review of research related to the relationship between sugar consumption and type 2 diabetes.
Cargill's David VandenEinde discusses how growing consumer desire for more personalized health and nutrition products is pushing food companies to change how they do business.
Charlie Arnot, CEO of The Center for Food Integrity explains why transparency must be at the heart of effective science-based communication.
National Institutes of Health Senior Investigator Kevin Hall discussed the impact of ultra-processed foods on health and research needs in this area with Food Technology at IFT FIRST.