Results 21 to 30 of about 220,349 (300)

Advancing the Role of Food Processing for Improved Integration in Sustainable Food Chains [PDF]

, 2020
Food scientists need to work together with agriculturists, nutritionists, civil society, and governments to develop an integrative approach to feed a growing population sustainably.
Augustin, Mary Ann, Knorr, Dietrich, Tiwari, Brijesh   +2 more
core   +1 more source

Valorized Food Processing By-Products in the EU: Finding the Balance between Safety, Nutrition, and Sustainability

Sustainability, 2021
Food businesses in the European Union are preparing for a carbon-neutral future by gradually transitioning to a circular way of operating. Building upon results from the EU REFRESH project, we consider the most valuable food processing by-streams in ...
Madhura Rao, A. Bast, A. de Boer
semanticscholar   +1 more source

Value chains to improve diets: Diagnostics to support intervention design in Malawi [PDF]

, 2019
Governments and development partners looking to accelerate progress in addressing malnutrition have been examining how to use interventions in value-chains to improve diets.
Ahmed, Arimond, CFS, Chirwa, De la Peña, Drewnowski, Edelman, Fiedler, GBD 2017 Diet Collaborators, Gelli, Gelli, Gelli, Gelli, Hatløy, Herforth, IFAD, Jones, Mngoli, Pauw, Pinstrup-Andersen, Popkin, Project Peanut Butter, Ruel, Sibhatu, Steyn, Stifel, Sumberg, Swinburn, Swindale, Tontisirin, UNICEF, Wood   +31 more
core   +1 more source

Assessing nutrition and other claims on food labels: a repeated cross-sectional analysis of the Canadian food supply

BMC Nutrition, 2017
BackgroundIn 2010, nutrition claims were investigated in Canadian foods; however, many nutrition and other claims have been introduced since then. This study aimed to determine: i) the proportion of foods carrying claims in 2013, ii) the types and ...
Beatriz Franco-Arellano, Jodi T. Bernstein, Sheida Norsen, Alyssa Schermel, M. L’Abbé   +4 more
semanticscholar   +1 more source

Aquatic foods to nourish nations

Nature, 2021
Despite contributing to healthy diets for billions of people, aquatic foods are often undervalued as a nutritional solution because their diversity is often reduced to the protein and energy value of a single food type (‘seafood’ or ‘fish’)1–4.
C. Golden, J. Koehn, A. Shepon, Simone Passarelli, Christopher M. Free, D. Viana, H. Matthey, J. Eurich, Jessica A. Gephart, Etienne Fluet‐Chouinard, E. Nyboer, A. Lynch, M. Kjellevold, S. Bromage, P. Charlebois, M. Barangé, S. Vannuccini, Ling Cao, K. Kleisner, E. Rimm, G. Danaei, Camille M. M. DeSisto, Heather Kelahan, K. Fiorella, D. Little, E. Allison, J. Fanzo, S. Thilsted   +27 more
semanticscholar   +1 more source

The contribution of the Canary Island date palm (Phoenix canariensis) to the winter diet of frugivores in novel ecosystems [PDF]

, 2019
With the increasing expansion in urban areas, many species have adapted to utilising horticulturally used plants as alternate or augmentary food sources, in particular, during winter – when native foods are largely absent. Ornamental palms ...
Dirk, Spennemann HR
core   +2 more sources

A Review of Indigenous Food Crops in Africa and the Implications for more Sustainable and Healthy Food Systems [PDF]

, 2020
Indigenous and traditional foods crops (ITFCs) have multiple uses within society, and most notably have an important role to play in the attempt to diversify the food in order to enhance food and nutrition security.
Akinola, R., de Bruin, F-M., Mabhaudhi, T., Pereira, L., Rusch, L.   +4 more
core   +4 more sources

Food Additives in Ultra-processed Packaged Foods: An Examination of US Household Grocery Store Purchases

Journal of the Academy of Nutrition and Dietetics, 2023
Background: Food additives have been used mainly in the past century to perform specific functions in foods. Some types of food additives have been linked to adverse health outcomes, yet there is little research examining food additives in the US food ...
E. Dunford, D. Miles, B. Popkin
semanticscholar   +1 more source

A brief review of the science behind the design of healthy and sustainable plant-based foods

npj Science of Food, 2021
People are being encouraged to consume more plant-based foods to reduce the negative impacts of the modern food supply on human and global health. The food industry is therefore creating a new generation of plant-based products to meet this demand ...
D. Mcclements, L. Grossmann
semanticscholar   +1 more source

Resilient foods for preventing global famine: a review of food supply interventions for global catastrophic food shocks including nuclear winter and infrastructure collapse

Critical reviews in food science and nutrition
Global catastrophic threats to the food system upon which human society depends are numerous. A nuclear war or volcanic eruption could collapse agricultural yields by inhibiting crop growth.
Juan B. García Martínez, Jeffray Behr, Joshua Pearce, D. Denkenberger   +3 more
semanticscholar   +1 more source