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From emergency response to standard protocol
Daniele Sohier, Senior Manager of Global Scientific Affairs at Thermo Fisher Scientific, explains how the food testing sector united around science to develop SARS-CoV-2 solutions.
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Health & Nutrition
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Use pandemic to repair broken EU and UK food system, says new report
A new report has urged the EU food industry to use the pandemic to repair what it has called a broken food system, with food waste and nutrition being high on the agenda.
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The NSLP and ‘food apartheid’ in San Francisco
The US National School Lunch Program (NSLP) has come under criticism over the years, with some suggesting its structure has unsavoury foundations.
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The pros and cons of popular vegan proteins
As the essential building blocks of life, protein is a crucial element of our diets. Here, Gene Bruno explores the available protein options to satisfy vegan appetites.
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Making natural protein easy
Addressing the change in consumer demand, this article outlines why natural protein is the easy solution that meets our need to combine health, nutrition, convenience and sustainability in a single bite.
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New food solutions for cancer patients: a consumer-centred approach
The Oncofood project revealed some expectations of cancer patients regarding new food solutions.
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British Nutrition Foundation to launch Healthy Eating Week
The BNF is launching a new event to encourage people from all ages to improve their health and wellbeing by focussing on five key themes.
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Magnit joins other retailers in healthy eating initiative
Russian supermarket Magnit is teaming up with other retailers to promote healthy and sustainable lifestyles, including increasing the availability of food low in sugar, salt, and fat.
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Green Salt – a healthy salt alternative?
Chris Lin, co-founder of Green Salt LLC, explains why their eponymous product could prove to be an essential seasoning of the future – for both our taste buds and health.
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Sugar reduction is key for a healthy future
Reducing our sugar intake is important for a healthier society and planet, according to Coralie Garcia-Perrin. Here, she explains why.
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Ingredients In-depth Focus – April 2021
Our latest Ingredients In-depth Focus discusses food innovations and sustainable clean label products, including the promising substitution of colouring foods over colour additives.
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Could solar-dried papaya relieve malnutrition in Ethiopia?
A new project is hoping to make better use of the papaya harvest to relieve malnutrition in Ethiopia by creating more low-cost food options.
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Plant-based seafood on the menu at fast food chain
Germany-based fast food retailer Nordsee has begun the sale of plant-based versions of some of its most popular dishes.
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Orthorexia: Why our relationship with food is so important
Registered nutritionist, Sophie Bertrand, shines a light on a less well-known eating disorder – Orthorexia – and explains why the messaging around nutrition can be unhelpful at best, and damaging at worst.
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Researchers create “Double Pyramid” to encourage better eating
Researchers have developed a new way to rank foods which aid both diet and sustainability goals, taking into account all seven world regions.
