Does long COVID present any ingredient innovation opportunities for the industry?
Chronic COVID’s association with smell and taste disorders offers prospects for the food industry to revamp recipes and menus, some say.
Archives for July 30, 2021
Spreading it on too thick? Upfield’s emissions claims go under the knife
Flora producer Upfield Group has published data to show that consumers and chefs who bought its plant-based butters, margarines and spreads instead of dairy butter have avoided emitting an estimated 6 million metric tonnes of CO2-equivalent within 12 months.
‘The farmers’ dilemma’: Do meat reduction policies really hurt meat industry workers?
Researchers in the Netherlands and the UK suggest that contrary to popular opinion, meat workers are often ambivalent about meat – avoiding meat consumption more than non-meat industry workers.
Milk consumption in young infants impacts eating habits
A new study looking at the milk consumption habits of children aged 13-24 months, indicates that the type of milk consumed at an early age influences eating habits and preferences for sweet-tasting foods.