With the population expected to reach 9.8 billion by 2050, there has been much debate about how to feed this global population without overstepping the planetary boundaries and accelerating global warming. It is well understood that drastic change is needed to our current food systems and transitioning human consumption patterns [1] have been identified as a… Read more »
Enzymes are used in food processing as a natural way to improve nutrition and texture. Learn about their importance in plant-based foods, infant formula, and more.
In this on-demand webinar, our experts will answer questions about the current landscape of plant-based foods, what the future may bring, and technical hurdles to overcome to get there.
Learn how dietary fiber can improve the texture, functionality, and nutrition of plant-based meat alternative and meat products.
Plant-based meat alternatives have different nutrient profiles, go through different processing conditions, and contain different ingredients than meat. As a result, they have different challenges when it comes to food safety and shelf life.
Plant-based meat alternatives often have challenges with off-tastes like bitter, earthy, beany, astringent, and green. Understanding the chemistry and source of off-notes can help mask them efficiently without negatively impacting the nutrition.
Plant proteins are seen as key to the future of the planet, but they may have some limitations for active ageing. This article reviews actionable strategies such as processing, protein blending, or targeting leucine content that can improve the ability of plant proteins to promote active ageing.
Addressing sustainable nutrition is top-of-mind globally, but optimising for nutrition and sustainability can impact taste of foods and beverages. Learn about the role of taste science in tackling challenges that come with sustainable nutrition initiatives like sugar reduction and plant-based eating.
How do alternative protein sources like plants, insects, or cultured meat resonate with consumers? Learn about drivers of acceptance and ways to remove barriers in this summary of a recent study.
2020 brought a lot of surprises for the areas of food, health, and nutrition. It changed the topics people wanted to learn about, foods people shopped for, prepared, and ate, and how each of us chose to cope with stress. Most importantly, it had many of us searching for science-based answers to many of our… 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.
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 this webinar, learn: How we can optimize plant based protein for taste and nutrition – what we do and don’t know about healthy diets and the role of protein sources How we can optimize new plant-based proteins for the environment – highlighting the trade-offs and unknowns of plant-based protein development Which new protein sources… Read more »
Soy has received more attention in the past few years due to the growing popularity of plant protein and plant-based diets. However, there have also been mixed messages about soy in the media over the past few decades, which leaves many people confused about soy’s role in health. “Is soy unhealthy or healthy?” is the… Read more »
Plant sources of protein offer many benefits for health and the environment. These benefits are aligning with consumer values and creating a demand for more plant proteins in food.
Plant-based diets are becoming increasingly popular, but not all sources of nutrients are the same. Animal-based foods like milk or meat are rich sources of certain essential nutrients that are easily absorbed by the human body. These same nutrients are present in many plants but can sometimes be less available to the human body to… Read 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 »
Our most popular content among our readers in 2019 reflects what we do best: digging into the science behind the most popular trends in nutrition, food, and health. Most-read articles from 2019 1. Nutritional Benefits of Plant Proteins Taking Root with Consumers The plant-based trend continues to surge, so it’s no surprise this article topped… Read more »
Despite the stigma surrounding soy among consumers, science continues to show soy is not only safe to consume, but improves health. A new scientific review of 46 studies has helped solidify the role of soy protein in reducing LDL and total cholesterol, both of which are outcomes linked to improved heart health. Researchers found that… Read more »
Dietary fiber has become an important functional ingredient in recent times due to growing consumer interest in the many health benefits of fiber touted by the scientific community (Anderson 2009). Fiber has been recently defined by the FDA as “non-digestible soluble and insoluble carbohydrates (with three or more monomeric units) and lignin that are intrinsic… Read more »
In the past decade, foods like coconut oil and bulletproof coffee have been in the headlines of countless nutrition news articles. One of the most common questions dietitians get asked is “what’s the truth about coconut oil, is it healthy?”. Scientific studies have shown that consuming certain types of dietary fats can reduce the amount… Read more »
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