texture

post-imgpost-img

Healthy Ageing, Ultra-Processed Foods, and Calorie Reduction: Key Takeaways from the 2019 FENS Conference

Author(s): Graham Doyle & Aisling Aherne, PhD, RNutr

Hosted in Dublin, October 15th to 18th, the 13th Federation of European Nutrition Societies (FENS) Conference is the premier European meeting in its field. The theme for this year’s conference was “Malnutrition in an Obese World – European Perspectives”, and featured a wide range of international speakers, covering the spectrum of nutritional science in plenary… Read more »

post-imgpost-img

Webinar – Calorie Reduction: Formulating for Sensory Success

Read a webinar summary in the article “Calorie reduction to become a “critical component” of future food design“. Consumers are often unaware of the energy density of the foods they consume, making them vulnerable to excess calorie consumption.  As a result, initiatives to reduce the number of calories in foods and beverages are emerging globally, either voluntarily… Read more »