The burgeoning plant-based burger and milk markets are directly—and unfairly—impacted by the NOVA food classification system, says noted soy researcher Mark Messina, director of nutrition science and research with the Soy Nutrition Institute Global. That is because NOVA evaluates foods not on the basis of nutrient content but instead on the degree to which they are processed. And that means that some soy-based offerings with strong nutritional profiles are categorized in the same way…
Five organizations dedicated to eliminating hunger and sustainably boosting nutrition earn top honors in this year’s Seeding The Future Global Food System Challenge.
In this two-part series, the author explores the history of Extended Producer Responsibility (EPR), what is needed to help EPR succeed, and how brands can best prepare for EPR.
The authors describe why traditional process of stone milling holds significant advantages over modern milling methods, how the stone milling process works, and the benefits of using a stone mill processing method, including production of flours with higher nutritional and functional value.
A look at the prebiotic soda category.
As bioactive ingredients move closer to mainstream applications, proponents work to advance awareness of their benefits.