Cutting out carbs or opting to eat “little and often” are just two examples of nutrition fads that have been hugely popular in recent years. But which fads are rooted in fact? Often, eating healthily is simpler than you think. Below, we spotlight seven commonly held nutrition myths that aren’t actually true.

Saveggy has received €1.76 million in investments from Unconventional Ventures, LRF Ventures, Almi Invest GreenTech, and industry angels for its edible, plant-based coating – a solution hoped to extend the shelf life of fruits and vegetables.

Help your body, the environment, and animals everywhere with Nurishh plant-based cheese. Our tasty vegan cheese is delicious and contains added vitamins.

Cette jeune foodtech s’est lancée dans la fabrication de protéines de lait à partir de levure aux qualités identiques à celles issues de l’élevage et ce pour « accompagner la transition du secteur laitier, pour prendre soin de notre santé, de nos animaux et de notre planète, explicite Stéphane Mac Millan à Consultor. La production de lait va continuer à baisser de 20% d’ici 2030 partout dans le monde à cause du réchauffement climatique et de la diminution du nombre d’éleveurs, alors que la demande mondiale de produits laitiers va doubler du fait de la croissance de la population mondiale. Et la France, l’un des leaders mondiaux de production laitière, va devenir importatrice de lait dès 2027 ! »

Artificial additives are a turnoff for many consumers — especially when plant-based food is marketed as a healthier alternative to meat. In 2021, a survey from the International Food Information Council found that 64% of respondents strongly agreed that they prioritise food with clean ingredients and without artificial additives. Heura Foods says that it’s developed a new way to texturise its plant-based meat that doesn’t require artificial additives, which it is currently trying to patent. It adds that this new process will produce products that are nutritionally better for consumers than other plant-based options and real meat.

From mycelium-based meals to making plant-based meat taste more like the real thing, foodtech startups want to change the way we eat. Founders are creating new avenues of nutrition in response to looming food shortages, a demand for cleaner ingredients and climate change’s effect on agriculture. And alongside novel foods, other companies are looking to reduce those factors through creating new ways to offset or reduce the impact that the industry has on the planet. So far, it seems investors have the appetite for it too.

Keurig Dr Pepper has designed a revolutionary new packaging format for single-serve coffee – roasted coffee beans are ground, pressed and then wrapped in a protective plant-based coating, instead of plastic or aluminium.

To make good cheese is to understand chemistry. Combine precise measurements of bacteria, salt, milk, and thickening agents at the right temperature and the mixture will congeal into a delicious mass. Miscalculations, however, can make a batch sour or clumpy or both. Take dairy out of the equation and the balance becomes even more fickle.

Après plus de 115 ans d'existence, la marque Hénaff et son pâté élargissent leur gamme de produits. Un choix stratégique, guidé aussi par les changements d'habitude des consommateurs.

Ce fut une chouette surprise lorsque Hénaff & Co m’a informé que la marque de pâté breton se remettait aux légumes. « Se remettait aux légumes » ? Bah oui !… L’histoire de Jean Hénaff a débuté par la mise en boîte de petits pois. Comme quoi ! 😅

Ce fut une chouette surprise lorsque Hénaff & Co m’a informé que la marque de pâté breton se remettait aux légumes. « Se remettait aux légumes » ? Bah oui !… L’histoire de Jean Hénaff a débuté par la mise en boîte de petits pois. Comme quoi ! 😅

Kellogg CEO Gary Pilnick recently encouraged families struggling to put food on the table to turn to cereal as their go-to dinner option. Food-as-medicine executives are none too thrilled about his comments — they argue that the remarks underscore the dire need to increase public education about affordable, healthy meal planning.

Wellness-oriented consumers are seeking products and practices backed not only by promises but by scientific credibility.

As scientists working and publishing in the field of public health nutrition and especially on front-of-pack nutrition labelling (FOPNL) for more than a decade, we have read with concern the paper “Publication bias and Nutri-Score: A complete literature review of the substantiation of the effectiveness of the front-of-pack logo Nutri-Score” published by S. Peters and…

Foodsmart is rolling out its new program that enables doctors to refer their patients to Foodsmart's dieticians and healthy eating platform, as well as write prescriptions for healthy food just as easily as they might a normal pharmacy prescription. The initiative is being rolled out at Advocate Health, Intermountain Health and Memorial Hermann Health System.

As the food as medicine movement grows, some payers and healthcare organizations are carving out specific roles and teams dedicated to food and nutrition. Doing so can be beneficial considering the significant impact diet can have on health outcomes.

The journey of the summit, started with a simple yet powerful idea: to bring experts together and the way we think about, create, distribute, and enjoy food. Currently, we are continuing to be at the forefront of food innovation by dedicating to delivering exceptional summits, fostering new thoughts and ideas, and working towards improving the way the world receives and thinks about food.

This is molecular gastronomy brought home. It involves potato stock, potato starch, and a slow-dried gel. The first couple of steps are a breeze, but I warn you in advance: you must have patience to bring these to fruition. The last few steps require that you dehydrate the gel and then deep fry the chips in oil (like the real ones). But the result is oh-so-worth-it (every calorie, too).

The contributors to food insecurity include age, having a disability, being on a fixed income and being a single parent, according to a recent report from FarmboxRx.

L’impression 3D alimentaire est une technologie émergente qui permet aux chefs et aux restaurants de créer des plats uniques et personnalisés. Elle est déjà utilisée dans certains restaurants d’avant-garde et de haute gastronomie pour créer des plats aux formes complexes et visuellement étonnantes, qui seraient difficiles à réaliser avec des méthodes traditionnelles. Outre leur valeur esthétique, les imprimantes 3D alimentaires peuvent également offrir des avantages pratiques pour la préparation et la présentation des plats. De plus, il s’agit d’une technologie en pleine évolution qui devrait devenir plus accessible et plus abordable à l’avenir. C’est pourquoi des entreprises et des initiatives intéressantes ont vu le jour pour promouvoir cette méthode de fabrication dans le secteur de la restauration.