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.
Answer on Quora/Forbes by Keck Medicine of USC.
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 are normal foods fortified with health promoting ingredients.
SENSORY in FOOD SERVICE NEWS
How the pandemic continues to affect operators, including sales declines, furloughed employees and comfortability in returning to work.
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.
Industry leaders predict what we’ll see in a post-coronavirus dining landscape.