“Eat whatever you like, as long as you manage portion size and frequency.” That’s how I counseled my clients at the Manhattan fitness club where I started out doing nutrition counseling almost 25 years ago.
As a dietitian, my clients have included a wide variety of people—from New York financial service professionals to Medicaid recipients. Audiences can and do change, but my focus on healthy eating has remained the same: Each food decision is only one part of the whole da…
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.
Products formulated using pulses and beans, upcycled ingredients, and meat and dairy protein are among the trending alternative savory snack options.
Contributing Editor A. Elizabeth Sloan analyzes the opportunities for formulating foods with fruit and vegetable ingredients.
Participating in an IFT webinar, two toxicologists analyzed the impact of the California Food Safety Act, which prohibits the use of four common food additives.