How to avoid pseudoscience in food and nutrition research
Understanding how to identify and avoid predatory journals helps researchers and students ensure their reading materials are a legitimate source of scientific information.
Health and Nutrition Journalism
Researchers discover low-calorie sugar sweetener production method
Partnering with the Mars Advanced Research Institute, scientists at the University of California, Davis, uncover a new production method for low-calorie sugar substitutes, such as allulose, opening up new formulation opportunities.
EFSA tool predicts food risk for coeliac patients
On 7th December 2023, the European Food Safety Authority (EFSA) released the results of its exploration into how Europe can safeguard coeliac disease patients.
EFSA researchers have investigated the causes of coeliac disease and developed a tool for screening proteins in food products and ingredients that might cause coeliac symptoms in patients. The discovery of these tools opens up opportunities for manufacturers to develop others and has the potential for use in various food safety areas.
EFSA researchers have investigated the causes of coeliac disease and developed a tool for screening proteins in food products and ingredients that might cause coeliac symptoms in patients. The discovery of these tools opens up opportunities for manufacturers to develop others and has the potential for use in various food safety areas.
Lower-impact protein and dietary swaps benefit climate change and health
A new US study finds dietary substitutions can help lower carbon emissions and positively affect health, encouraging further global action to produce, research and invest in environmental and health-conscious product developments.
Food contamination risks: Old is not new
“Food safety in Europe is currently at a high level,” Ine van der Fels-Klerx, Professor of Food Safety Economics at Wageningen University, and who is also part of the European Food Information Council’s (EUFIC) HOLiFOOD project, told FoodNavigator.
Microplastics in Babies—Scary Science Meets Eerie Silence
Every year, around 400 million metric tons of plastic waste ends up in landfills and oceans or strewn somewhere around the globe. Now, a new but growing body of research is finding evidence that very tiny pieces of plastics—microplastics—are finding their ways into the bodies of humans, including newborns and infants.
Is animal-free testing for food on the horizon?
Safety assessments to evaluate the presence and levels of chemicals in food and feed have traditionally relied on evidence from animal testing.
Safety testing with animals has been the gateway between food development and approval for decades, confirming a product’s risk profile and providing a green light for safe consumption.
Safety testing with animals has been the gateway between food development and approval for decades, confirming a product’s risk profile and providing a green light for safe consumption.
Hannah RobinsonHead Pastry Chef for Fine Dining, Hospitality and Retail for Goldman Sachs at BaxterStorey
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way.
Avoiding Pseudoscience While Researching Food and Health | EBSCOpost
Food industry professionals, researchers and consumers receive considerable information on food, nutrition and health. Exposure to articles, recordings and opinions that are presented as scientific but that are pseudoscience has the potential to influence awareness, knowledge and decision-making abilities.
Today, work published in predatory journals accounts for a staggering fifth of global scientific output, according to one study. That amounts to almost half a million articles a year, with th
Today, work published in predatory journals accounts for a staggering fifth of global scientific output, according to one study. That amounts to almost half a million articles a year, with th
'Partnership, rather than exploitation’: Getting farmers a fair deal
“Farmers getting a fairer deal looks like trade relationships based on partnership rather than exploitation,” Amanda Archila, Executive Director of Fairtrade America, told FoodNavigator.
Food misinformation and fake news? Scientific and sustainable communication efforts expand to end misreporting
Food sustainability and securing the future of our global food systems are propelling organisations in the research community to highlight the latest insights on food in the context of the environment.
The congruence of several key industry factors and consumer behaviours has seen several platforms launch, providing information and education on food and its relationship with the environment.
The congruence of several key industry factors and consumer behaviours has seen several platforms launch, providing information and education on food and its relationship with the environment.
Sara Giuntoli restaurant manager of Michelin-starred restaurant Simpsons in Birmingham
“ I would encourage anyone to push themselves out of their comfort zone” - Sara Giuntoli.
Consumer-centric approaches are crucial in developing a more sustainable food system
The Food and Agriculture Organisation’s (FAO) World Food Day on 16 October 2023 centred on water’s importance in sustainable food systems.
Its theme - Water is life, water is food. Leave no one behind - resonates with IFIS Publishing’s commitment to providing a reliable and accessible resource for research and innovation in pursuing sustainable water use and food production.
IFIS launched its free Abstracting and Indexing (A&I) database, which curates the latest scientific research at the inte
Its theme - Water is life, water is food. Leave no one behind - resonates with IFIS Publishing’s commitment to providing a reliable and accessible resource for research and innovation in pursuing sustainable water use and food production.
IFIS launched its free Abstracting and Indexing (A&I) database, which curates the latest scientific research at the inte
Food allergy: Is improved near-miss reporting needed in the hospitality sector?
In its first food allergy report Hospitality Allergen Support UK (HASUK) has called for improved knowledge in the hospitality sector on allergens and the need to include near-miss reporting as a standard within Food Safety Management Systems (FSMS) across the hospitality sector.
Today, 44% of British adults suffer from at least one allergy, prompting HASUK to undertake a report to understand how the food and hospitality sectors cater to adults with allergens. Up to a fifth of patients with
Today, 44% of British adults suffer from at least one allergy, prompting HASUK to undertake a report to understand how the food and hospitality sectors cater to adults with allergens. Up to a fifth of patients with
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