meat

Can you quantify the value of extra shelf-life days in food? As a consumer, it can allow for more time in a busy life to eat foods before they end up as unintended waste. This time can be about saving money and protecting health. For the industry, it can be about longer and more resilient… Read more »

Vitamin B12 is a water-soluble vitamin, also known as cobalamin, this cannot be made in the body and needs to be ingested through food, supplements, or medication. It is essential for red blood cell formulation, keeping your nerve and brain function healthy, production of DNA, and maintaining cell metabolism. Vitamin B12 is absorbed by the… Read more »

Food protection and sustainability go hand-in-hand, and audacious innovation is key to minimizing food waste. Watch the full recording of this expert-led webinar to learn more.

Author(s): Nathan Pratt, PhD, RD

Plant-based foods are no longer getting a free pass on nutrition and emerging studies show that we must take care to include beneficial nutrients beyond protein. Avoid common nutrition pitfalls when formulating plant-based foods with tips on nutrient content, protein quality, and more.

In our recent article, we described the “Quality Calorie concept” from the British Nutrition Foundation, which is an approach to looking beyond total calories to improve total nutrient density of the diet. Many of the approaches described in the Quality Calorie concept can be adapted by the food and beverage industry to make a substantial… Read more »

Do vegans have healthier eating and health behaviors than omnivores? A recent study in the journal Appetite found that health behaviors don’t differ much between them. People who choose to be vegans (not consume any animal products) could choose to do so for reasons ranging from ethical to health-related. However, there isn’t much research to… Read more »

The association between eating red meat and risk of developing colon cancer has been of great interest over recent years. In a recent systematic review, researchers tried to establish if there is a plausible link based on experimental data. A key finding of the review was that red meat intake may not have a causative… Read more »