Snacking encourages over-eating

Researchers at the University of Surrey have examined the impact of labelling food products as ‘snacks’ or ‘meals’ on subsequent eating choices[7].

During this investigation, 80 participants were asked to eat a pot of pasta, which was either labelled as a ‘snack’ (eaten standing up from a plastic pot with a plastic fork) or a ‘meal’ (eaten seated at a table using a ceramic plate and metal fork). Once consumed, participants were invited to take part in an additional taste test of different foods (animal biscuits, hula hoops, M&M’s and mini cheddars).

Mon, 27/11/2017 - 14:17

New carbohydrate taste discovered

A new study from Deakin University's Centre of Advanced Sensory Science (CASS) in Victoria, Australia, suggests that there is a separate taste for carbohydrate-rich foods[6]. The research has shown that taste sensitivity to carbohydrates increases intakes of energy and carbohydrates, and leads to a larger waist measurement.

Mon, 27/11/2017 - 14:10

Foie gras back on the menu

A new Japanese company is aiming to produce foie gras liver pâté from cultured meat, which it hopes could be commercial by 2021-22[4]. Chemist Yuki Hanyu is CEO of Integriculture, which develops large scale tissue engineering technology to produce cultured (in vitro) ‘clean’ meat. The company is culturing chicken liver, pancreas, muscle and intestine cells.

Mon, 27/11/2017 - 14:06

Food waste in primary production

The first indication of the scale of food waste in UK primary production has been measured by WRAP for two key crops: strawberries and lettuces[3].

The research highlights the benefits of tackling food waste in primary production. For the two sectors assessed, WRAP estimated that £30 million of crops ended up as waste in the UK in 2015.

This resulted from a complex set of factors, with forecasting and product specifications, and pest and disease damage, being cited most frequently.

Mon, 27/11/2017 - 13:58
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