WISEcode’s system challenges the idea that all “ultra-processed” foods pose equal health risks. The new classification system distinguishes foods based on ingredient-level analysis, sugar content, and ...
Snacking may be here to stay, but what consumers want - and how companies source it - are evolving quickly, prompting Mondelez to narrow the aperture of its investment strategy In the year since ...
Most nutritionists and dietitians agree that it's OK to indulge in off-diet foods occasionally. But is it better to make these indulgent foods at home rather than buy boxed or factory-processed ...
Many popular snack foods are brightly colored to attract consumers. However, the way those snacks look could change soon after U.S. Secretary of Health and Human Services Robert F. Kennedy Jr.'s ...
Roughly one-third of all food produced for consumption is wasted each year, according to EcoExperts. In the United States alone, Feeding America noted that approximately 92 billion pounds of food, ...
Audrey Morgan is an associate food editor at Food & Wine with over seven years of experience covering food and drinks. She has held staff positions at Liquor.com and Food Network Magazine, and her ...
In snacks and packaged baked goods, oxidation is the result of a multitude of internal factors including degree of ...
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