A couple of months ago, the courts ruled against the esteemed Mayor Bloomberg of New York in re: the ban against the sale of soft drinks larger than 16oz. This ignited some interesting debates within the nutrition communication industry (and don’t kid yourself—it is an industry).
Meat analogs used to offer one choice: Either you suffered, or the animal did. Today, processors are artisans at creating meat, poultry and seafood substitutes so good they cluck, moo and…whatever it is fish do.
Meat analogs used to offer one choice: Either you suffered, or the animal did. Today, processors are artisans at creating meat, poultry and seafood substitutes so good they cluck, moo and…whatever it is fish do.
Every day, people are admonished to eat more healthfully. However, they also are bombarded with the coupled force of stress, plus advertisement images of tasty treats that purportedly relieve that same stress. Today’s palates are sophisticated and demanding.
In Prepared Foods’ annual survey, key players in the food and beverage industry lend insight into the tactics—and ingredients—they’re using to help consumers with weight management and the health issues associated with overweight/obesity.
As a registered dietitian with a background of more than 15 years as a chef and 25 years as a food and nutrition journalist, I’ve examined the obesity epidemic from just about every angle. Except one.
This summer, I found myself on a tour of Israeli industries, courtesy of the Israel Export and International Cooperation Institute. Israel (population 7.5 million) is tiny—if the Middle East was the size of a football field, Israel would be the size of a pack of matches. Since about 60% of Israel is desert, picture eight matches on that field, and you have the idea.
Welcome to Part Two of the report on my tour of Israel’s food, beverage and nutritional ingredient and supplement industries. In Part One, I wrote about the impressive achievements of the tiny island of Western-oriented progress in the Middle East that is Israel. When it comes to the manufacturing, research and development of foods, beverages, supplements and ingredients—Israel is on par with—and in some cases (such as food safety) even ahead of many such operations in North America. With a population less than half that of Greater New York City, and in an area about the size of Delaware, the Israelis have embraced progress as a second religion.
This summer, I found myself touring of some of Israel’s food, beverage and nutritional ingredient and supplement industries, courtesy of the Israel Export and International Cooperation Institute, and this is the first of my three part report on this Western-oriented island in the middle of the Levant.
Regardless of the science behind the strident call for sodium reduction in people’s diets, there is a real and pressing consumer desire to do so, as well. This leads processors to strive toward reformulating a broad range of prepared foods.