Henk Hoogenkamp, Author & Protein Specialist, explores the profound impact of technology, particularly artificial intelligence, on healthcare and nutrition. The relevance to the food industry lies in the transformative potential of personalised nutrition, leveraging AI and wearable technologies. The integration of e-health and nutrition not only addresses medical challenges but also presents opportunities for the […]
This second installment on upcycled barley continues from the previous April/May issue on barley protein application opportunities. Contributed by Henk Hoogenkamp.
When talking about meat consumption, something has to be done sooner rather than later.
Under pressure to provide healthier meals, McDonald’s will gradually implement
a program and no longer make less nutritional options available to children.
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.
Mandatory labelling genetically-modified foods sold in stores and fast food restaurants could radically alter the food industry.
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.
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.
The human brain holds many of the secrets to why people react differently to the lure of food.
By way of using brain-imaging technology, scientists have been able to pinpoint how the brain reacts.
Why is diabetes so much on the back-burner when millions of adults have the
illness and many more do not even know they are affected with this disease?