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…
In this column the author addresses the importance of building food safety into R&D.
In the first article in a two-part series, the author explores how traditional and biomass fermentation processes have and continue to evolve through the advancement of science to provide traditional and unique proteins and ingredients.
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.