Christy Harrison is part of the intuitive eating movement and has written a powerful book on one aspect of it—a pushback from the diet culture we live in today. She became obsessed with food and started a career as a food journalist. She delved into the topic at a deeper level by enrolling in graduate school to become a Registered Dietitian. After receiving her degree … Continue reading Anti-Diet: Reclaim Your Time, Money, Well-being, and Happiness Through Intuitive Eating

Our food system is complicated. And, nowhere are the challenges starker than where food and sustainability intersect. Yet, despite all the talk about food sustainability, the term is hard to pin down. To be sustainable, according to the FAO, food and agriculture “must meet the needs of present and future generations, while ensuring profitability, environmental health, and social and economic equity.” I like this definition … Continue reading 3 Things You Need To Know About Sustainable Food Innovation by Jennifer Kaplan

The controversy around ultra-processed food was the topic of a guest post by Julie Jones in June. Shortly after that I received an anonymous comment on the post shown below:  Congrats for the great articles! I am from Brazil, where the demonization of ‘ultra-processed food’ has started. Recently, Dr Monteiro has recorded a video with a famous chef called Rita Lobo (who works with him), … Continue reading Bonus Post: Emulsifiers in Ultra-processed Foods by Julie Jones

The battle lines are drawn: the food system is broken and needs to be reimagined and redeployed OR major repair is needed in our food chains. The coronavirus has revealed weaknesses in the way food is distributed in the country. Recently, Rachel Laudan declared that “that there is not ‘a’ food system but multiple cris-crossing supply chains, some connected, some not.” Supply chains are receiving … Continue reading Untangling America’s food chains to ensure more equitable distribution of fresh produce

  WARNING! The challenges world leaders are facing today with COVID-19 may be dwarfed by those we will face from global climate change. Last week, I presented the vision of Food 5.0 proposing the use of data collection and associated technology to meet the challenge. This week Amanda Little presents a vision of adapting life to overcome the effects of climate change though a mix … Continue reading The Fate of Food: What We’ll Eat in a Bigger, Hotter, Smarter World

The two-part challenge to the food industry in the 21st Century is to produce food that is both healthier and produced in a more sustainable manner. This challenge has been issued by such diverse authors as food critic Nicola Temple in Best Before and food scientist Julian McClements in Future Foods. I will address the topic of healthiness of future foods in October. This month … Continue reading Food 5.0: How We Feed the Future

It’s time to catch up on some tidbits on food in the news from our so-called broken food system to foods we should eat and those we should avoid during a pandemic to why the stress we feel these days is more due to our diet than to the virus itself and other notable sentiments. Welcome to my quarterly fifth-Tuesday report! Our broken food system? … Continue reading News and notes about food in the middle of a pandemic

Hi, I’m Adam Yee. I’m a food scientist and I do a podcast called My Food Job Rocks where I interview an expert in the food industry every week. We have interviews in categories such as product development, food safety, marketing, sales and law from founders, engineers, scientists and professors. We currently have over 200 episodes and more than 100 articles. My full-time job is … Continue reading Fantastic Trends and How to Find Them by Adam Yee

Tomorrow is only moments away for your food. The other night I consumed cheese enchiladas flanked with refried beans plus tortilla chips with salsa –all chef prepared from prepackaged processed ingredients and reheated in my very own microwave oven. A few nights previously, my repast was sushi with wasabi and ginger root from my favorite Japanese restaurant Sushi Mito. Another evening last week my entrée … Continue reading Our Era of Rediscovery for Feeding a Diverse Population by Aaron Brody

‘Avoid processed food, especially ultra-processed foods’ is oft spouted nutrition advice. Many health professionals make such admonitions because they believe that processed foods cause our current ‘diabesity’ epidemic. I, along with other nutritionists, share grave concerns about rising rates of obesity and its complications. Distressingly, 67% of us are overweight; 42% are obese; and 9% morbidly obese. Sadly, obesity is one factor that increases risk … Continue reading In Praise of Processed Foods -CoVID-19 by Julie Jones