The burgeoning plant-based burger and milk markets are directly—and unfairly—impacted by the NOVA food classification system, says noted soy researcher Mark Messina, director of nutrition science and research with the Soy Nutrition Institute Global. That is because NOVA evaluates foods not on the basis of nutrient content but instead on the degree to which they are processed. And that means that some soy-based offerings with strong nutritional profiles are categorized in the same way…
Creating an effective road map to advance your food traceability program is key to overcoming data, process, and stakeholder challenges.
This column covers the latest functional beverage trends, including hydration, sugar reduction, fiber fortification, and mental health.
Contributing Editor A. Elizabeth Sloan analyzes the opportunities for formulating foods with fruit and vegetable ingredients.
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