The reason why I chose (as a high school senior) to major in food science almost 40 years ago can be summed up in one short sentence: “people have to eat, so there will always be jobs”. What I could not have possibly imagined 40 years ago would be all the different ways that people currently get their food today. It is a pleasure to … Continue reading Food Safety Challenges in the Modern Food Delivery World by Donald Schaffner
Predicting the future is filled with pitfalls. What may be apparent to any individual within a specialty is frequently incomprehensible to those outside that specialty. Many specialties may collide in the future such that small misunderstandings in distant fields can profoundly influence what will happen next within an area of expertise. Life rarely moves in straight lines. It is so much easier to be critical … Continue reading The future of marketing and distribution of food
If you like the shopping scene now, get ready for more change faster. If you think the shopping escalator is going too fast already and you want to get off, you ain’t seen nothing yet! At least that is the message I took home from The Future of Shopping by Jeorg Snoeck and Pauline Neerman. I for one am looking for an off-ramp, but it … Continue reading The Future of Shopping: Where Everyone is a Retailer
Ultra-processed foods are in the news and the news is not good. Anything labeled ULTRA has to be either wonderfully good or horribly bad. There is nothing in between. The last several posts on this site have explored the world of ultra-processing. From a classical nutrition standpoint they were to be avoided. Public-health nutrition condemnation was more muted, but these food products are also not … Continue reading Seven misleading statements and three rational ones about ultra-processed foods
Numerous articles are warning us of the health consequences of consuming ultra-processed foods. Earlier this month, I reviewed the study by NIH that has provided a direct link to weight gain, and, thus, obesity. Nutritionists from both the classical side of the street and those in public health nutrition are cautioning us against consuming ultra-processed products. Last week I provided some insight at how much … Continue reading Is it time to discontinue the Nutrition Facts panel on processed food?
Apparently processed foods are no longer as bad for us as we have been told. It is just the ultra-processed foods that we need to avoid. But just what is the difference between a processed food and an ultra-processed one? The answer may surprise consumers as there are many more foods found in the ultra-processed class of foods than most people realize. Chances are that … Continue reading What makes a processed food an ultra-processed food? How dangerous to our health is ultra-processing?
This past month has been a difficult one for defenders of processed food. The recent NIH study is the first to directly implicate ultra-processed food as a contributor to weight gain and a potential cause of obesity, but this research should not be the end of food processing as we know it! Like any good study, this article raises other questions that should be looked … Continue reading What does the NIH Ultra-processed food study really tell us?
Nutrition is complex. Dietary choices stem from an interaction of socio-political, environmental, interpersonal, and individual factors. So, when we acknowledge that Americans eat poorly, thus increasing the risk of noncommunicable diseases (e.g., obesity, cardiovascular disease, diabetes, etc.), placing concepts like “whole foods” and “fresh is best” on a nutrition pedestal as a feasible and system-wide solution is both unrealistic and detrimental. On the other hand, … Continue reading Processed Food as Seen through a Public Health Nutrition Lens by Bailey Houghtaling and Lily Yang
As we know, processed foods come in many shapes and sizes. Some are minimally processed (i.e. fresh cut and packaged produce) and some are “ultra-processed” such as American cheese, frozen pizzas, and deli meats. While fresh fruits, vegetables, and meats are always better, nutritionally speaking, when eaten at peak freshness it is the classical nutritionist’s view that the health benefits start to diminish as they’re … Continue reading Processed food from a classical nutrition point of view by Anna Kathryn Colbert
When someone proclaims “The Truth” about any topic, they usually unveil a villain who is trying to obscure the message. Last week I described some points of agreement between Marion Nestle and me in Unsavory Truth: How Food Companies Skew the Science of What We Eat. This week I describe points of strong disagreement between the two of us. It should come as no surprise … Continue reading A food scientist responds to the dark side of Unsavory Truth