Criticism of processed foods is not new. However, until recently, the finger-pointing was placed squarely on a specific ingredient or nutrient: too much sugar, too much fat, not enough protein.
What has changed is a growing appreciation of the foods and beverages that people actually eat, rather than specific nutrients. This includes a greater interest in the nature and extent of manufacturing that goes into making processed foods and the potential impact of those multiple processing steps on hea…
Cargill explains how food scientists can cut sugar without compromising taste.
News and trends about the food system.
As consumers demand more sugar-reduced options, product developers are tapping into an expanding array of alternative sweeteners.
In this column, the author explores the history and use of aseptic processing for sterilization of food products, packaging, equipment, and filling areas.
Focusing on the intersection of human and planetary health, Alyson Greenhalgh-Ball is working to improve the food ecosystem.