How to Fight Sarcopenia and Boost Longevity
Evidence suggests that increasing dietary protein may be beneficial for aging population by slowing the effects of sarcopenia. Healthy aging and premium protein supplementation are the new mantra.
The Society Beyond Meat (part 1) – Chinese
Mandatory labelling genetically-modified foods sold in stores and fast food restaurants could radically alter the food industry.
Coping With the Trans Fat Exodus
Hydrogenated oil will be put under the magnifying glass
now that the US FDA has announced the elimination of
trans fat from formulated food and meat products.
Butter is back
Butter is back in fashion and so are the saturated fats. The meta-analysis evaluating 72 different scientific studies, published in the Journal Annals of Internal Medicine (March 2014), found there is no evidence to support the claims that saturated fat increases the risk of heart disease and other cardiac events.
Easiness of preparation is a welcome bonus
Batter and breaded foods originated in northern England during the Industrial Revolution in the early 1820’s. Cotton mill workers and other industrial labourers often had their main meal of the day in the factory canteens. These meals often consisted of battered, oil-fried fish in combination with potatoe fries. These “fish and chips” meals, wrapped in old newspapers, were a staple for generations and are the basic of today’s modern convenience foods.
New Plant Proteins to Challenge Soy
Alternative choices to soy protein may have preferential benefits
like superior flavor, hypoallergenicity, gluten free, positive name
association, and preferred consumer labeling.
The Cultured Meat Debut
It is obvious that cultured beef should be considered as a serious alternative in the future.
However, many hurdles stand in its way before it arrives onto the consumer’s plate.
Begleiter oder zum Scheitern verdammt? (German)
Fleisch aus Stammzellen – “Jenseits der Zukunft der Hamburger aus dem Labor”
Stabilised Rice Bran The Better Alternative
Rice bran is well known and researched. However, stabilisation technology has only recently become available which has catapulted rice bran into the limelight for functional and nutritional use in processed food and meat products.
Beyond The Future Of Lab-Grown Hamburgers
Stem cell technology is slowly growing out of its role in the clinical armamentarium against disease and ultimately may make its way to our refrigerators and fast food menu boards.