FUNCTIONAL/NUTRECEUTICAL in FOOD SERVICE NEWS
News and Analysis on Supplements, Health and Nutrition.
Functional Foods: Benefits, Concerns and Challenges—A Position Paper from the American Council on Science and Health
This review categorizes a variety of functional foods according to the type of evidence supporting their functionality, the strength of that evidence and the recommended intakes.
What are functional foods?
Answer on Quora/Forbes by Keck Medicine of USC.
Purple Carrots, Margarine Laced With Wood Pulp? Nutraceuticals Move Into the Supermarket
Rather than eliminating unhealthy ingredients, such as fat, cholesterol, sugar, and salt, the strategy is to create foods that have an extra amount of a compound already associated with increased health.
Designer foods and their benefits: A review
Designer foods are normal foods fortified with health promoting ingredients.
SENSORY in FOOD SERVICE NEWS
Color gaining prominence as ingredient attribute
GRAS status, milder taste to broaden market for organic spirulina, Valensa says
COVID-19 NEWS
Technomic’s Take: COVID-19, The Foodservice View
How the pandemic continues to affect operators, including sales declines, furloughed employees and comfortability in returning to work.
COVID-19 will forever change the foodservice industry
Looking forward at the long-term impacts of the coronavirus pandemic on the U.S. Foodservice industry through three lenses: consumers, operators and manufacturers.
The Coronavirus Crisis: How the Core Wellness Consumer Thinks About Immunity Through Proactive Resilience
On this podcast, our analyst shares insights into how modern times are bringing modern responses to epidemics and talks about ways that the Core wellness consumer proactively approaches immunity and resilience.
21 Ways Restaurants Could Change Forever, According to Chefs
Industry leaders predict what we’ll see in a post-coronavirus dining landscape.