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| foodnavigator-usa: The End of Animal Farming Jacy Reese, 2018-11-06 A bold yet realistic vision of how technology and social change are creating a food system in which we no longer use animals to produce meat, dairy, or eggs. Michael Pollan’s The Omnivore’s Dilemma and Jonathan Safran Foer’s Eating Animals brought widespread attention to the disturbing realities of factory farming. The End of Animal Farming pushes this conversation forward by outlining a strategic roadmap to a humane, ethical, and efficient food system in which slaughterhouses are obsolete—where the tastes of even the most die-hard meat eater are satisfied by innovative food technologies like cultured meats and plant-based protein. Social scientist and animal advocate Jacy Reese analyzes the social forces leading us toward the downfall of animal agriculture, the technology making this change possible for the meat-hungry public, and the activism driving consumer demand for plant-based and cultured foods. Reese contextualizes the issue of factory farming—the inhumane system of industrial farming that 95 percent of farmed animals endure—as part of humanity’s expanding moral circle. Humanity increasingly treats nonhuman animals, from household pets to orca whales, with respect and kindness, and Reese argues that farmed animals are the next step. Reese applies an analytical lens of “effective altruism,” the burgeoning philosophy of using evidence-based research to maximize one’s positive impact in the world, in order to better understand which strategies can help expand the moral circle now and in the future. The End of Animal Farming is not a scolding treatise or a prescription for an ascetic diet. Reese invites readers—vegan and non-vegan—to consider one of the most important and transformational social movements of the coming decades. |
| foodnavigator-usa: Environmental Policy Norman J. Vig, Michael E. Kraft, 2015-04-14 Authoritative and trusted, Environmental Policy convenes top scholars to evaluate the impact of past environmental policy while anticipating its future implications, helping students decipher the underlying trends, institutional constraints, and policy dilemmas that shape environmental politics. In the Ninth Edition, editors Norman Vig and Michael Kraft offer coverage of the latest issues, including the energy and natural resource policy dilemmas, sustainable cities, and the environmental impact of food production and consumption. A new concluding chapter ties the contributed material together with an assessment of the remaining environmental policy challenges for the 21st century. |
| foodnavigator-usa: Slime Ruth Kassinger, 2019 No organisms are more important to life as we know it than algae. In Slime, Ruth Kassinger gives this under-appreciated group its due. --Elizabeth Kolbert Say algae and most people think of pond scum. What they don't know is that without algae, none of us would exist. There are as many algae on Earth as stars in the universe, and they have been essential to life on our planet for eons. Algae created the Earth we know today, with its oxygen-rich atmosphere, abundant oceans, and coral reefs. Crude oil is made of dead algae, and algae are the ancestors of all plants. Today, seaweed production is a multi-billion dollar industry, with algae hard at work to make your sushi, chocolate milk, beer, paint, toothpaste, shampoo and so much more. In Slime we'll meet the algae innovators working toward a sustainable future: from seaweed farmers in South Korea, to scientists using it to clean the dead zones in our waterways, to the entrepreneurs fighting to bring algae fuel and plastics to market. With a multitude of lively, surprising science and history, Ruth Kassinger takes readers on an around-the-world, behind-the-scenes, and into-the-kitchen tour. Whether you thought algae was just the gunk in your fish tank or you eat seaweed with your oatmeal, Slime will delight and amaze with its stories of the good, the bad, and the up-and-coming. |
| foodnavigator-usa: The role of market concentration in the agrifood industry Hernandez, Manuel A., Espinoza, Alvaro, Berrospi, Maria Lucia, Deconinck, Koen, Swinnen, Johan, Vos, Rob, 2023-02-08 The role of market concentration and potential market power exertion in the agri-food industry is a topic of longstanding interest and concern to policymakers, stakeholders, and researchers. This study provides a comprehensive overview of recent trends in market concentration upstream, midstream, and downstream the agri-food industry at the global, regional, and country level, and assesses how and to what extent concentration could be affecting market conduct and performance of food systems in developed and developing countries. The analysis additionally discusses, to the extent detectable, implications of concentration, including vertical and horizontal integration that favor concentration, for food security and nutrition and environmental sustainability. While market concentration in the agri-food industry has increased across most segments, the evidence on market power exertion is inconclusive. Several knowledge and data gaps are identified and additional research is necessary to derive more general conclusions and policy recommendations. |
| foodnavigator-usa: Big Food Simon Williams, Marion Nestle, 2017-10-02 Obesity is a global public health problem of crucial importance. Obesity rates remain high in high-income countries and are rapidly increasing in low- and middle- income countries. Concurrently, the global consumption of unhealthy products, such as soft drinks and processed foods, continues to rise. The ongoing expansion of multinational food and beverage companies, or ‘Big Food’, is a key factor behind these trends. This collection provides critical insight into the global expansion of ‘Big Food’, including its incursion into low-and-middle income countries. It examines the changing dynamics of the global food supply, and discusses how low-income countries can alter the ‘Big Food’-diet from the bottom-up. It examines a number of issues related to ‘Big Food’ marketing strategies, including the way in which they advertise to youths and the rural poor. These issues are discussed in terms of their public health implications, and their relation to public health activities, for example ‘soda taxes’, and the promotion of nutritionally-healthier products. This book was originally published as a special issue of Critical Public Health. |
| foodnavigator-usa: Whisky and Other Spirits Graham Stewart, Julie Kellershohn, Inge Russell, 2021-09-22 Whisky and Other Spirits: Technology, Production and Marketing, Third Edition continues to provide details from raw materials to the finished product, including production, packaging and marketing. It focuses on the science and technology of the process as well as the environment in which it is produced. Today, environmental concerns and sustainability of products has taken on a new level of importance. Traditional ways of packaging and marketing have also changed dramatically in recent years as the technology of packaging has moved from a staid bottle industry to spirit products that cross traditional beverage categories and packaging. This new edition provides the latest changes in industry and the beverages market. All chapters are updated, with new chapters added to help improve research and development, and to increase production of not only whiskey but other spirits such as gin and rum and white spirits. This new edition also discusses trendy reduced alcohol and no alcohol products. - Presents a detailed look into current global situation for whisky and spirits production - Highlights craft distilling and the challenges craft distillers face by presenting the art of spirit production in clear detail - Presents insights into how marketing has changed for distilled products, with an emphasis on new mobile technologies |
| foodnavigator-usa: Breadmaking Stanley P. Cauvain, 2012-04-25 The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fibre breads, those made from partially baked and frozen dough and those made from non-wheat flours. With its distinguished editor and international team of contributors, the second edition of Breadmaking: Improving quality is a standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice. - With comprehensively updated and revised coverage, this second edition outlines the latest developments in breadmaking science and practice - Covers topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding - Discusses dough development and bread ingredients, with chapters on dough aeration and rheology |
| foodnavigator-usa: Carnivore Cure: Meat-Based Nutrition and the Ultimate Elimination Diet to Attain Optimal Health Judy Cho, 2020-12-02 Carnivore Cure is the first elimination protocol to explain how to adopt a meat-based diet to bring about healing. Get back to optimal health by finding the perfect foods to fuel your individual body. Most elimination diets work to an extent but fail to consider all the individual, physical symptoms, and food sensitivities. Most elimination diets remove processed foods and additives but fail to remove plant-based toxins that can contribute to disease. Until now. Introducing, Carnivore Cure. You start with meats that have the least number of allergens and sensitivities. Once you reach a baseline of health, then you can incorporate other meats that may have previously caused a sensitivity. As you heal the gut, if you choose to, you can slowly add back plant-based foods. Carnivore Cure will allow you to figure out what plant-based foods can work for your body in the long term. The Carnivore Cure will support you to find your happy medium by focusing on meat-based diet while incorporating the safest plants with most food intolerances considered. This book provides you a step by step protocol to optimal health while also providing you extensive nutritional information and support for a meat-based diet, including debunking nutrition misinformation and providing lifestyle support through the lens of holistic health. YOU CAN HEAL. Because the right food is medicine. Eliminate the wrong foods and eat the right foods for you, and you alone. Take your life back with the Carnivore Cure. |
| foodnavigator-usa: Microcultures: Understanding the Consumer Forces That Will Shape the Future of Your Business Ujwal Arkalgud, Jason Partridge, 2020-01-17 Consumer culture is becoming increasingly diverse. Markets are fragmenting. More bespoke solutions are stealing share from companies who innovate for the masses. Yet companies continue to use practices that assume the opposite, creating a fundamental disconnect between why a company does what it does, and why people buy from that company. Understanding what microcultures are and how they work can help counter this. This book will provide current and future leaders with a learnable, teachable, repeatable, and most importantly, scalable framework with which to drive true organizational transformation. It will help leaders get past the industry-led lens that they've unknowingly become accustomed to and explore opportunities through a purely consumer-led, empathic lens. It will enable you to create solutions for the influential microcultures today, that will shape the macrocultures that will impact your business tomorrow. |
| foodnavigator-usa: Regenesis George Monbiot, 2022-08-02 * GEORGE MONBIOT IS THE WINNER OF THE 2022 ORWELL PRIZE FOR JOURNALISM * * SHORTLISTED FOR THE JAMES CROPPER WAINWRIGHT PRIZE FOR WRITING ON CONSERVATION* What if there were a way to stop climate change and end global hunger at the same time? The way we feed ourselves is destroying the planet, and a collection of crises have brought the global food supply to its breaking point. But it doesn't have to be this way. With technology that already exists, we could sustainably provide everyone on the planet with a healthy diet. By cultivating hydrogen-eating bacteria, deep-rooted plants, and much richer communities of insects--coupled with existing technology to reduce our dependence on meat--we can dramatically reduce our carbon footprint, solve world hunger, and halt the sixth extinction at the same time. George Monbiot is an internationally renowned climate activist, widely known for bringing bold, creative thinking to the climate and ecological crises facing our planet. Now, he turns his attention to the global food system to offer a reimagining of the way we feed ourselves on a scale to fit the urgency of the problems we face. |
| foodnavigator-usa: Promoting the “Human” in Law, Policy, and Medicine , 2024-11-11 Professor Bartha Maria Knoppers stepped down from the Canada Research Chair in Law and Medicine at McGill University in April 2024, a post she held for more than 20 years. Professor Knoppers consistently prioritized “humanity” in her academic work and in policymaking. As such, she forged a strong intellectual legacy, notably through her work on the human right to science, genomic and health-related data sharing, genome editing, human reproductive technologies, stem cell research, the rights of children, and population health. This collection of essays honours her extraordinary academic contributions to law, policy, and medicine. |
| foodnavigator-usa: Dead Meat Elisabeth Abergel, 2024-12-05 As we confront the environmental challenges of the Anthropocene, cellular agriculture has emerged as a revolutionary technology promising to reshape global food systems. Dead Meat offers a critical examination of this biotechnological shift, exploring how cultivated meat production reconfigures the relationship between life, death, and food in the context of competing ecological, social, and ethical imperatives. Elisabeth Abergel provides a compelling analysis of cultivated meat through the lens of “competing vitalities”, questioning how these new forms of food production are narrated and imagined in the Anthropocene. She delves into the sociotechnical imaginaries that promise sustainability, animal welfare, and climate resilience, while probing the tensions between these narratives and the political economy of industrial food production. Drawing on interdisciplinary perspectives from the environmental humanities, science and technology studies, political economy, and political ecology, Abergel critiques the idea that cultivated meat is a simple technological fix to the climate crisis. Instead, she exposes how these innovations both challenge and reinforce capitalist logics that dominate agricultural systems. Dead Meat is essential reading for scholars and students in environmental sociology, food politics, science and technology studies, environmental humanities, and political economy, as well as for activists and policymakers interested in sustainable food futures and planetary health. |
| foodnavigator-usa: No Grain, No Pain Peter Osborne, 2016-01-26 “A must-read book for anyone suffering from chronic pain” (Sara Gottfried, MD), No Grain, No Pain demonstrates the proven link between a gluten-heavy diet and chronic pain and discomfort—and offers a groundbreaking, 30-day, grain-free diet to help you heal yourself from the inside out. More than 100 million Americans suffer from chronic pain, according to an Institute of Medicine report released in 2011. For many, chronic pain is part of an autoimmune disease, but all too often doctors turn to the same solution: painkilling drugs. But all of this medication simply isn’t helping, and as Dr. Peter Osborne, the leading authority on gluten sensitivity and food allergies has found, the real solution often lies in what you eat. In No Grain, No Pain, Dr. Osborne shows how grains wreak havoc on the body by causing tissue inflammation, creating vitamin and mineral deficiencies, and triggering an autoimmune response that causes the body to attack itself. But he also offers practical steps to find relief. Using his drug-free, easy-to-implement plan, you will be able to eliminate all sources of gluten and gluten-like substances, experience significant improvement in fifteen days, and eliminate pain within thirty days. The first book to identify diet—specifically, grain—as a leading cause of chronic suffering, No Grain, No Pain provides you with the knowledge you need to improve your health. Based on extensive research and examples culled from thousands of his satisfied patients, Dr. Osborne recommends changing your diet to achieve the relief that millions of Americans have been seeking once and for all, leading to a healthier, happier life. |
| foodnavigator-usa: The Sensitives Oliver Broudy, 2021-07-20 Over fifty million Americans endure a mysterious environmental illness that renders them allergic to chemicals. Innocuous staples from deodorant to garbage bags wreak havoc on sensitives. No one is born with EI; it often starts with a single toxic exposure. Symptoms include extreme fatigue, brain fog, muscle aches, inability to tolerate certain foods. Broudy investigates this disease, and delves into the intricate, ardent subculture that surrounds it--Adapted from jacket |
| foodnavigator-usa: Routledge Handbook of Sustainable Diets Kathleen Kevany, Paolo Prosperi, 2022-12-30 This handbook presents a must-read, comprehensive and state of the art overview of sustainable diets, an issue critical to the environment and the health and well-being of society. Sustainable diets seek to minimise and mitigate the significant negative impact food production has on the environment. Simultaneously they aim to address worrying health trends in food consumption through the promotion of healthy diets that reduce premature disability, disease and death. Within the Routledge Handbook of Sustainable Diets, creative, compassionate, critical, and collaborative solutions are called for across nations, across disciplines and sectors. In order to address these wide-ranging issues the volume is split into sections dealing with environmental strategies, health and well-being, education and public engagement, social policies and food environments, transformations and food movements, economics and trade, design and measurement mechanisms and food sovereignty. Comprising of contributions from up and coming and established academics, the handbook provides a global, multi-disciplinary assessment of sustainable diets, drawing on case studies from regions across the world. The handbook concludes with a call to action, which provides readers with a comprehensive map of strategies that could dramatically increase sustainability and help to reverse global warming, diet related non-communicable diseases, and oppression and racism. This decisive collection is essential reading for students, researchers, practitioners, and policymakers concerned with promoting sustainable diets and thus establishing a sustainable food system to ensure access to healthy and nutritious food for all. |
| foodnavigator-usa: Risk on the Table Angela N. H. Creager, Jean-Paul Gaudillière, 2021-01-15 Over the last century, the industrialization of agriculture and processing technologies have made food abundant and relatively inexpensive for much of the world’s population. Simultaneously, pesticides, nitrates, and other technological innovations intended to improve the food supply’s productivity and safety have generated new, often poorly understood risks for consumers and the environment. From the proliferation of synthetic additives to the threat posed by antibiotic-resistant bacteria, the chapters in Risk on the Table zero in on key historical cases in North America and Europe that illuminate the history of food safety, highlighting the powerful tensions that exists among scientific understandings of risk, policymakers’ decisions, and cultural notions of “pure” food. |
| foodnavigator-usa: Pseudocereals Claudia Monika Haros, Regine Schoenlechner, 2017-02-06 The aim of this book is to update knowledge and summarise recent research on pseudocereals, particularly regarding their botanical characteristics, composition, structure, use, production, technology and impact on human health. In the last few years, pseudocereals – in particular amaranth and quinoa – have acquired increased importance (which is also due to the increased demand for gluten ]free food). Worldwide, the demand for amaranth and quinoa has risen immensely, as seen in rising prices for amaranth and quinoa. At the same time, research in all relevant fields has intensified. At present there is some confusion surrounding the term ‘pseudocereals’ and what it does and does not include, for example kiwicha which is Amaranthus caudatus or kaniwa which is Chenopodium pallidicaule. Sometimes other grains are included in the pseudocereal group like chia (Salvia hispanica L), an oleaginous seed. One of the aims of the book is to clear up some of the confusion over what is included in the group of pseudocereals. The book will include: the origin, production and utilization of pseudocereals; structure and composition of kernels; carbohydrates/fibre/bioactive compounds of kernels; proteins and amino acids of kernels; lipids of kernels; pseudocereal dry and wet milling: processes, products and applications; food uses of whole pseudocereals; pseudocereals in gluten free products; and the nutritional and health implications of pseudocereal intake. |
| foodnavigator-usa: Coca-Globalization R. Foster, 2008-02-04 This book explores globalization through a historical and anthropological study of how familiar soft drinks such as Coke and Pepsi became valued as more than mere commodities. Foster discusses the transnational operations of soft drink companies and, in particular, the marketing of soft drinks in Papua New Guinea, a country only recently opened up to the flow of brand name consumer goods. Based on field observations and interviews, as well as archival and library research, this book is of interest to anyone concerned about the cultural consequences and political prospects of globalization, including new forms of consumer citizenship and corporate social responsibility. |
| foodnavigator-usa: Eat Wheat John Douillard, 2016-09-01 The international bestseller by the author of The 3-Season Diet: “A compelling, evidence-based approach for safely eating wheat and dairy . . . a must-read” (Dr. Rav Ivker, author of Sinus Survival). Have you gone gluten-free or dairy-free? If so, you might not have to deny yourself the foods you love any longer. Eat Wheat is your guide to safely bringing wheat and dairy back into your diet, using a scientific and clinically proven approach to addressing food intolerances. Dr. John Douillard, a former NBA nutrition expert and creator of LifeSpa.com, addresses the underlying cause of the recent gluten intolerance epidemic. Eat Wheat explains how a breakdown in digestion has damaged the intestinal wall, causing “grain brain” symptoms and food allergies. Although eliminating wheat and dairy from your diet may help your symptoms, it is only a temporary solution. Eat Wheat addresses the root cause: the inability to digest well and break down harmful toxins that can lead to more serious health concerns. Backed by more than 600 scientific studies, Eat Wheat is a revolutionary guidebook to regaining your digestive strength. Eat Wheat will: Reveal hidden science on the benefits of wheat and dairy Help you navigate around food toxins in modern wheat and dairy Retrain your body to digest wheat and dairy again Flush congested lymphatics linked to food intolerance symptoms Teach you to follow natural digestive circadian cycles Help bring your blood sugar back into balance Teach you proven exercise and detox techniques to reboot strong digestion and achieve optimal health and vitality |
| foodnavigator-usa: Big Food, Big Pharma, Big Lies Martha Rosenberg, 2023-10-15 This hard-hitting exposé by leading national muckraker Martha Rosenberg blows the lid off of everything you thought you knew about Big Pharma and Big Food. What goes on behind the scenes in these industries is more suspicious, more devious, more disreputable than you could have ever imagined. Rosenberg’s message is clear: the pharmaceutical and agricultural industries are tainting public health through marketing disguised as medical education and research, aggressive lobbying, and high-level conflicts of interest. If you’re concerned about the safety of the drugs you take and the food you eat, you owe it to yourself to read this important book. Having gained the trust of more than twenty doctors, researchers, and experts who were willing to come forward and finally tell all, reporter and editorial cartoonist Martha Rosenberg presents us with her shocking findings. Explosive material from whistle-blowers, scientists, unsealed lawsuits, and Big Pharma’s and Big Food’s own marketers exposes how these industries put profits before public safety and how the government puts the interests of business before the welfare of consumers, creating a double whammy that “pimps” the public health. What Rosenberg reveals about government complicity, regulatory food- and drug-safety lapses, and legislative injustices will both shock and appall. Why have federal meat inspectors become pathetic figureheads in the nation’s slaughterhouses, laughed at by plant managers? Why are medical articles that have been exposed in lawsuits as fraudulent still standing and not retracted? Why was meat possibly containing the United States’ first mad cow sold to five California restaurants when the government said it wasn’t? And why are parents giving their one-year-olds acid reflux medications and their three-year-olds bipolar disorder medications? You’ll find the answers to these and many more disturbing questions in this revealing book. |
| foodnavigator-usa: Essential Readings in Health Policy and Law Joel Teitelbaum, Sara Wilensky, 2009 This compilation of carefully selected readings is meant to allow for deeper analysis of the issues covered in Essentials of Health Policy and Law, yet also serves as an excellent complement to any text on health policy. |
| foodnavigator-usa: Tech to Table Richard Munson, 2021-09-23 Imagine eating a burger grown in a laboratory, a strawberry picked by a robot, or a pastry created with a 3-D printer. You would never taste the difference, but these inventions might just save your health and the planet's. Today, landmark technological advances are driving solutions to the biggest problems created by industrialized food. Tech to Table introduces readers to twenty-five of the most creative entrepreneurs innovating these solutions. They come from various places and professions, identities and backgrounds. But they share an outsider's perspective and an idealistic, often disruptive, ambition to reinvent the food system. The pace and breadth of change is astonishing, as investors pump billions of dollars into ag-tech. Not every innovator will prosper long-term, but each marks a fundamental change in our approach to feeding a growing population--sustainably. |
| foodnavigator-usa: Food Forensics Mike Adams, 2016-07-26 What's really in your food? Award-winning investigative journalist and clean food activist Mike Adams, the Health Ranger, is founder and editor of Natural News, one of the top health news websites in the world, reaching millions of readers each month. Now, in Food Forensics, Adams meticulously tests groceries, fast foods, dietary supplements, spices, and protein powders for heavy metals and toxic elements that could be jeopardizing your health. To conduct this extensive research, Adams built a state-of-the-art laboratory with cutting-edge scientific instruments. Publishing results of metal concentrations for more than 800 different foods, Food Forensics is doing the job the FDA refuses to do: testing off-the-shelf foods and sharing the findings so the public can make informed decisions about what they consume or avoid. In Food Forensics, you'll discover little-known truths about other toxic food ingredients such as polysorbate 80, MSG, sodium nitrite, pesticides, and weed killers such as glyphosate. Adams reveals stunning, never-before-reported details of heavy metals found in recycled human waste used on crops and in parks, and he explains how industrial pollution causes mercury, lead, and cadmium to end up in your favorite protein powders. This book will forever change your view of food safety, regulation, and manufacturing. When you know what's really in your food, you can start making changes to protect yourself against serious diseases like cancer, all while maximizing your natural immune defenses against infection and disease. |
| foodnavigator-usa: Cultured Meat Fouad Sabry, 2021-10-11 What Is Cultured Meat Cultured meat is a meat produced by in vitro cell cultures of animal cells. It is a form of cellular agriculture. Cultured meat is produced using tissue engineering techniques traditionally used in regenerative medicines. The concept of cultured meat was popularized by Jason Matheny in the early 2000s after he co-authored a paper on cultured meat production and created New Harvest, the world's first nonprofit organization dedicated to in-vitro meat research. Cultured meat has the potential to address substantial global problems of the environmental impact of meat production, animal welfare, food security and human health. How You Will Benefit (I) Insights, and validations about the following topics: Chapter 1: Cultured Meat Chapter 2: Biotech Foods Chapter 3: Quorn Chapter 4: Bioart Chapter 5: Cellular Agriculture Society Chapter 6: Divestment Chapter 7: Food Vs. Feed Chapter 8: List Of Meat Substitutes Chapter 9: Eco-Economic Decoupling Chapter 10: Timeline Of Cellular Agriculture Chapter 11: Tissue Culture Chapter 12: New Harvest (II) Answering the public top questions about cultured meat. (III) Real world examples for the usage of cultured meat in many fields. (IV) 17 appendices to explain, briefly, 266 emerging technology in each industry to have 360-degree full understanding of cultured meat' technologies. Who This Book Is For Professionals, undergraduate and graduate students, enthusiasts, hobbyists, and those who want to go beyond basic knowledge or information for any kind of cultured meat. |
| foodnavigator-usa: Genetically Modified Foods Salah E. O. Mahgoub, 2016-04-19 An increasingly hot-button issue, genetically modified (GM) food is considered by some as the best way to feed the world's growing population, and by others as an experiment gone wrong on the unsuspecting public. Genetically Modified Foods: Basics, Applications, and Controversy details the basics of biotechnology and its applications in the laborat |
| foodnavigator-usa: Phenolic Compounds in Food Leo M.L. Nollet, Janet Alejandra Gutierrez-Uribe, 2018-01-29 Phenolic compounds, one of the most widely distributed groups of secondary metabolites in plants, have received a lot of attention in the last few years since the consumption of vegetables and beverages with a high level of such compounds may reduce risks of the development of several diseases. This is partially due to their antioxidant power since other interactions with cell functions have been discovered. What’s more, phenolic compounds are involved in many functions in plants, such as sensorial properties, structure, pollination, resistance to pests and predators, germination, processes of seed, development, and reproduction. Phenolic compounds can be classified in different ways, ranging from simple molecules to highly polymerized compounds. Phenolic Compounds in Food: Characterization and Analysis deals with all aspects of phenolic compounds in food. In five sections, the 21 chapters of this book address the classification and occurrence of phenolic compounds in nature and foodstuffs; discuss all major aspects of analysis of phenolic compounds in foods, such as extraction, clean-up, separation, and detection; detail specific analysis methods of a number of classes of phenolic compounds, from simple molecules to complex compounds; describe the antioxidant power of phenolic compounds; and discuss specific analysis methods in different foodstuffs. |
| foodnavigator-usa: The Psychology of Food Marketing and Overeating Frans Folkvord, 2019-07-31 Integrating recent research and existing knowledge on food marketing and its effects on the eating behaviour of children, adolescents, and adults, this timely collection explores how food promotion techniques can be used to promote healthier foods. Numerous factors influence what, when, and how we eat, but one of the main drivers behind the unhealthy dietary intake of people is food marketing. Bringing together important trends from different areas of study, with state-of-the-art insights from multiple disciplines, the book examines the important factors and psychological processes that explain the effects of food marketing in a range of contexts, including social media platforms. The book also provides guidelines for future research by critically examining interventions and their effectiveness in reducing the impact of food marketing on dietary intake, in order to help develop new research programs, legislation, and techniques about what can be done about unhealthy food marketing. With research conducted by leading scholars from across the world, this is essential reading for students and academics in psychology and related areas, as well as professionals interested in food marketing and healthy eating. |
| foodnavigator-usa: The Future of Meat Without Animals Brianne Donaldson, Christopher Carter, 2016-08-16 This volume provides historical, material, aesthetic, and philosophical explorations of plant-based and in vitro food products, including multi-disciplinary approaches from industry, academia, and food advocates. |
| foodnavigator-usa: Community and Public Health Nutrition Sari Edelstein, 2022-03-22 Updated with the latest data in the field, Community and Public Health Nutrition, Fifth Edition explores the complex, multifaceted array of programs and services that exist in the United States today that are dedicated to bettering population and community health through improved nutrition. The Fifth Edition explores the subject by first considering how nutrition fits into public health practice and then by examining policymaking, assessment and intervention methods, special populations, food security, and program management. |
| foodnavigator-usa: Food Science Edelstein, 2018-01-16 The science of food is discussed within the broader context of the world’s food supply. Food Science, An Ecological Approach explores the idea of global sustainability and examines the ecological problems that challenge our food supply and raise increasing concerns among consumers. |
| foodnavigator-usa: Inventing Baby Food Amy Bentley, 2014-09-19 Explores how the invention of commercial baby food shaped American notions of infancy and influenced the evolution of parental and pediatric care. Simultaneous eBook. |
| foodnavigator-usa: Whey Proteins Hilton C Deeth, Nidhi Bansal, 2018-09-12 Whey Proteins: From Milk to Medicine addresses the basic properties of whey proteins including chemistry, analysis, heat sensitivity, interactions with other proteins and carbohydrates, modifications (hydrolysis, aggregation, conjugation), their industrial preparation, processing and applications, quality aspects including flavour and effects of storage, as well as their role in nutrition, sports and exercise, and health and wellness. Readers of Whey Proteins will gain a better understanding of the chemical nature of the various whey proteins in cow's milk and the milk of other species. This includes their unique physical and functional properties; the industrial processes used to extract them from milk, to process them into various forms, and to modify them to enhance their functionality; and their nutritive value and application in the fields of sports and exercise science, infant nutrition and medicine. This book is an essential resource for food and nutrition researchers, dairy and food companies, pharmaceutical organizations, and graduate students. - Presents up-to-date coverage of whey proteins from milk to medicine - Contains a description of the production and properties of whey protein products - Offers an overview of the effects of thermal and non-thermal processes on whey protein characteristics - Describes the rationale for, and benefits of, using whey proteins in health and wellness preparations |
| foodnavigator-usa: Foods That Fight Disease Leslie Beck, 2010-07-06 Almost daily, research is linking certain foods and food components to disease prevention. Eating the right foods-and excluding certain foods-can significantly help you reduce the risk of disease and stay healthy, active, and energetic for life. Leading nutritionist Leslie Beck explains which foods to eat—how often, in what amounts, and how to add them to your diet in easy and delicious ways. Foods That Fight Disease will help you discover power foods-nutrient-packed whole foods that have been demonstrated in scientific studies to lower the risk of many chronic diseases. Foods That Fight Disease is an invaluable guide to help you boost the nutritional quality of your diet and includes: - Everything you need to know about power foods-which vegetables, fruits, whole grains, protein foods, dairy foods, fats and oils, and beverages are disease-fighting stars - Tips for buying, storing, preparing, and incorporating power foods into your meals and snacks - A nutrition primer on carbohydrates, protein, fat, vitamins, minerals, and phytochemicals - Over 100 delicious and easy-to-prepare power food recipes |
| foodnavigator-usa: Smart Food Industry: The Blockchain for Sustainable Engineering Eduardo Jacob Lopes, Leila Queiroz Zepka, Mariany Costa Deprá, 2023-12-01 Smart Food Industry: The Blockchain for Sustainable Engineering, Volume I - Fundamentals, Technologies, and Management is a comprehensive overview of the current state of knowledge about food engineering and processing, under sustainable engineering perspective. This book includes disruptive approaches that will potentially enable the food industry for the transition to sustainable production. Divided into four parts, the book explores (i) fundamentals of sustainable food, (ii) conventional technologies in the food industry, (iii) sustainable emerging technologies in food industries, and (iv) sustainable management in food industries. The book is an invaluable reference resource for students, researchers, graduates, and professionals, in general, who wish to gain knowledge in the engineering and food processing area as well as about sustainable food industry practices. |
| foodnavigator-usa: Smart Giving Is Good Business Curt Weeden, 2011-02-16 Answers to the 12 most common and critical questions about corporate giving In this groundbreaking resource, Weeden shows how to strategically plan, manage and evaluate corporate contributions. Questions include: Why Should We Give?; How Much?; Who Decides?; Does a Company Need a Foundation?; How to Give Products or Services?; How Do We Know What Works? The book covers a wide range of topics including: The case for conditional corporate philanthropy; increasing stewardship to give more; assigning responsibility for signature programs; how CEOs leverage contributions programs for maximum benefit; effectively staffing corporate contributions programs; the pros and cons of corporate foundations; and more. Offers benchmarks for determining if a business has a meaningful philanthropic program that fosters constructive corporate citizenship Reveals how an effective philanthropic program and commitment can be incorporated in any organization Contains a comprehensive review of the information corporations need to make informed decisions about giving The author offers a prescription for linking businesses with causes and the nonprofits addressing critical issues in a way that will preserve or restore services and activities essential to our quality of life. |
| foodnavigator-usa: American Business Regulation William Lesser, 2015-03-26 While there are lengthy texts discussing the economics of why and how governments regulate business and apply antitrust, this book is unique in providing the details of current business regulation in many industries through lengthy examples the author develops with the use of cases, including Harvard Business School cases. Students are then guided to devise business strategies of introducing new products within the scope of regulation (known or unknown). While the economic theories of regulation are covered, the focus of this text is a hands-on coping with regulation and using regulation as a business strategy to deal with competitors. Online instructor's materials are also available for adopters. |
| foodnavigator-usa: The Gospel of Wellness Rina Raphael, 2022-09-20 “Next-level revelatory. —Sarah Knight, New York Times bestselling author of The Life-Changing Magic of Not Giving a F*ck “Excellent...Rina really knows her shit...I'm so thankful for this book.” —Jameela Jamil, actress and host of I Weigh Journalist Rina Raphael looks at the explosion of the wellness industry: how it stems from legitimate complaints, how seductive marketing targets hopeful consumers–and why women are opening up their wallets like never before. Wellness promises women the one thing they desperately desire: control. Women are pursuing their health like never before. Whether it’s juicing, biohacking, clutching crystals, or sipping collagen, today there is something for everyone, as the wellness industry has grown from modest roots into a $4.4 trillion entity and a full-blown movement promising health and vitality in the most fashionable package. But why suddenly are we all feeling so unwell? The truth is that deep within the underbelly of self-care—hidden beneath layers of clever marketing—wellness beckons with a far stronger, more seductive message than health alone. It promises women the one thing they desperately desire: control. Vividly told and deeply reported, The Gospel of Wellness reveals how this obsession is a direct result of women feeling dismissed, mistreated, and overburdened. Women are told they can manage the chaos ruling their life by following a laid-out plan: eat right, exercise, meditate, then buy or do all this stuff. And while wellness may have sprung from good intentions, we are now relentlessly flooded with exploitative offerings, questionable ideas, and a mounting pressure to stay devoted to the divine doctrine of wellness. What happens when the cure becomes as bad as the disease? With a critical eye, humor, and empathy, wellness industry journalist Rina Raphael examines how women have been led down a kale-covered path promising nothing short of salvation. She knows: Raphael was once a disciple herself—trying everything from “clean eating” to electric shock workouts—until her own awakening to the troubling consequences. Balancing the good with the bad, The Gospel of Wellness is a clear-eyed exploration of what wellness can actually offer us, knocking down the false idols and commandments that have taken hold and ultimately showing how we might shape a better future for the movement—and for our well-being. |
| foodnavigator-usa: Indigenous Fermented Foods for the Tropics Oluwafemi Ayodeji Adebo, Chiemela Enyinnaya Chinma, Adewale Olusegun Obadina, Antonio Gomes Soares, Sandeep K. Panda, Ren-You Gan, 2023-01-21 Indigenous Fermented Foods for the Tropics provides insights on fermented foods of the Tropics, particularly Africa, Asia and South America, highlighting key aspects and potential developments for these food products. Sections provide an overview on the production and composition (nutritional, physicochemical, health beneficial and microbiota) of these indigenous fermented foods in the tropics, innovative techniques for investigating the composition of these fermented food products and improvement of the fermentation process to yield better nutritional constituents, health beneficial components and sensory qualities, and safety aspects to be considered in fermented foods. Other sections provide insights into the packaging and marketing of these food products as well as future prospects of fermented foods in the tropics. This book provides new perspectives and recent information to complement existing texts on indigenous fermented foods serving as a valuable reference text for detailed insights into indigenous fermented foods of the tropics. - Discusses fermented foods from the Africa, Asia, and South America based on the raw materials used - Offers innovative techniques for improving these indigenous products and investigating their composition as well as upgrading traditional technologies used in the production of fermented products - Covers the role of technology and innovations in the quest for enhancing quality, and safety of fermented foods as demand for fermented food and beverage products is increased |
| foodnavigator-usa: 1,001 Facts that Will Scare the S#*t Out of You Cary McNeal, 2010-04-18 A compendium of 1,001 facts about food, human behavior, health, drug use, the weather, animals, and more. |
| foodnavigator-usa: Connected by Design Barry Wacksman, Chris Stutzman, 2014-04-28 In a world of fierce global competition and rapid technological change, traditional strategies for gaining market share and achieving efficiencies no longer yield the returns they once did. How can companies drive consumer preference and secure sustainable growth in this digital, social, and mobile age? The answer is through functional integration. Some of the world's most highly valued companies—including Amazon, Apple and Google—have harnessed this new business model to build highly interactive ecosystems of interrelated products and digital services, gaining new levels of customer engagement. Functional integration offers forward-looking brands a unique competitive edge by using transformative digital technologies to deliver high-value customer experiences, generate repeat business, and unlock lucrative new business-to-business revenue streams. Connected By Design is the first book to show business leaders and marketers exactly how to use functional integration to achieve transformative growth within any type of company. Based on R/GA's pioneering work with firms at the forefront of functional integration, Barry Wacksman and Chris Stutzman identify seven principles companies must follow in order to create and deliver new value for customers and capture new revenues. Connected By Design explains how functional integration drove the transformation of market-leading companies as diverse as Nike, General Motors, McCormick & Co., and Activision to establish authentic brand relationships with their customers, enter new categories, and develop new sources of income. With Connected by Design, any company can leverage technological disruption to redefine its mission and foster greater brand loyalty and engagement. |
Food Ingredients & Food Science - Additives, Flavours, Starch
Jun 3, 2025 · Daily news on food ingredients, flavours, starch and food additives. Free access to news on food science in Europe.
News - FoodNavigator.com
Jun 10, 2025 · Microbial innovation into market reality – lessons from scale-up projects with CDMOs. Paid for and in partnership with ScaleUp Bio
About us - foodnavigator.com
Welcome to FoodNavigator. We’re among the most-read sources of breaking news, expert analysis, brand updates and informed opinion in the food and beverage sector. As the industry …
Nestlé to sell $5.6bn water division - foodnavigator.com
May 9, 2025 · Nestlé is currently in talks to sell part of its water arm, in a deal expected to top $5.6bn (€5bn). The move comes after it announced in November that it would carve out its …
Market trends - FoodNavigator.com
5 days ago · GLP-1 is changing weight loss one injection at a time. But what do GLP-1 consumers want to eat and what’s behind their decision to ditch old fashioned diets?
SIGEP World 2025: Standout trends from the show
Jan 20, 2025 · SIGEP World 2025 took place in Rimini, Italy - FoodNavigator was there to discover the latest trends in gelato, pastry, chocolate, bakery, pizza and coffee.
The latest insight and advice on food and drink sugar reduction
Dec 17, 2024 · In the first of eight free digital webinars, featuring over 50 experts across three months, FoodNavigator’s Positive Nutrition presents its Sugar Reduction focus.
Global Food-Tech Awards 2025 entries open - foodnavigator.com
May 7, 2025 · All runners-up and winners will automatically qualify for a chance to win the coveted prize of the world’s most innovative food tech innovation in 2025 to be announced in an …
Biggest global digital nutrition event from FoodNavigator
Dec 4, 2024 · Airing over the course of three months, FoodNavigator’s market-leading Positive Nutrition event will begin on 22 January until 19 March 2025. During the period, there will be …
The Global Food-Tech Awards 2025 - Americas Heat
There are three regional heats covering the Americas, EMEA and APAC. In each heat, ten finalists will be chosen, and their innovations will gain unparalleled exposure through the …
Food Ingredients & Food Science - Additives, Flavours, Starch
Jun 3, 2025 · Daily news on food ingredients, flavours, starch and food additives. Free access to news on food science in Europe.
News - FoodNavigator.com
Jun 10, 2025 · Microbial innovation into market reality – lessons from scale-up projects with CDMOs. Paid for and in partnership with ScaleUp Bio
About us - foodnavigator.com
Welcome to FoodNavigator. We’re among the most-read sources of breaking news, expert analysis, brand updates and informed opinion in the food and beverage sector. As the industry …
Nestlé to sell $5.6bn water division - foodnavigator.com
May 9, 2025 · Nestlé is currently in talks to sell part of its water arm, in a deal expected to top $5.6bn (€5bn). The move comes after it announced in November that it would carve out its …
Market trends - FoodNavigator.com
5 days ago · GLP-1 is changing weight loss one injection at a time. But what do GLP-1 consumers want to eat and what’s behind their decision to ditch old fashioned diets?
SIGEP World 2025: Standout trends from the show
Jan 20, 2025 · SIGEP World 2025 took place in Rimini, Italy - FoodNavigator was there to discover the latest trends in gelato, pastry, chocolate, bakery, pizza and coffee.
The latest insight and advice on food and drink sugar reduction
Dec 17, 2024 · In the first of eight free digital webinars, featuring over 50 experts across three months, FoodNavigator’s Positive Nutrition presents its Sugar Reduction focus.
Global Food-Tech Awards 2025 entries open - foodnavigator.com
May 7, 2025 · All runners-up and winners will automatically qualify for a chance to win the coveted prize of the world’s most innovative food tech innovation in 2025 to be announced in an …
Biggest global digital nutrition event from FoodNavigator
Dec 4, 2024 · Airing over the course of three months, FoodNavigator’s market-leading Positive Nutrition event will begin on 22 January until 19 March 2025. During the period, there will be …
The Global Food-Tech Awards 2025 - Americas Heat
There are three regional heats covering the Americas, EMEA and APAC. In each heat, ten finalists will be chosen, and their innovations will gain unparalleled exposure through the …
