scholarly journals Ultra-processed foods and the corporate capture of nutrition—an essay by Gyorgy Scrinis

BMJ ◽  
2020 ◽  
pp. m4601
Author(s):  
Gyorgy Scrinis
Keyword(s):  
Processed Foods ◽  
Corporate Capture

Allergic Reactions to Food Proteins

2011 ◽  
Vol 81 (23) ◽  
pp. 173-180 ◽  
Author(s):  
Barbara K. Ballmer-Weber
Keyword(s):  
Food Allergies ◽  
Allergic Reactions ◽  
Allergenic Food ◽  
Processed Foods ◽  
Legal Regulations ◽  
Pollen Allergens ◽  
Curative Therapy ◽  
Novel Foods ◽  
Allergenic Proteins ◽  
Adolescents And Adults

Four to eight percent of the population are estimated to be food-allergic. Most food allergies in adolescents and adults are acquired on the basis of cross-reaction to pollen allergens. Theses allergens are ubiquitous in the plant kingdom. Therefore pollen-allergic patients might acquire a multitude of different plant food allergies, and even react to novel foods to which they have never previously been exposed. A curative therapy for food allergy does not yet exist. Food-allergic patients have to rely on strict avoidance diets, The widespread use of industrially processed foods poses a general problem for food-allergic patients. Although the most frequent allergens must be declared openly in the list of ingredients, involuntary contamination with allergy-provoking compounds can occur. The precautionary labelling “may contain” is sometimes applied even if the chance of contamination is very low; on the other hand, foods not declared to contain possible traces of allergenic components may actually contain relevant amounts of allergenic proteins. Switzerland is the only country in Europe with legal regulations on contamination by allergenic food; however, the allowance of 1 g/kg is too high to protect a relevant proportion of food-allergic individuals.

Difference in taste of Japanese sugars

2015 ◽  
pp. 624-627
Author(s):  
Kiyoaki Miyasaka ◽  
Mizuki Mutsuura ◽  
Kohei Miyazaki ◽  
Masahiro Okuno ◽  
Masami Mizu ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Evaluation Method ◽  
New Products ◽  
Processed Foods ◽  
White Crystal ◽  
Sensing System ◽  
Light Brown Crystal ◽  
Brown Crystal ◽  
Home Cooking ◽  
The Difference

Japanese traditional cuisine “Washoku” was registered as one of the intangible cultural heritages in December 2013. “Washoku” contains and requires large amount of sugar, therefore, sugar is an important seasoning in taste. Japanese have been using many kinds of sugar such as Granulated sugar, White soft sugar, Brown soft sugar, White crystal sugar and Light brown crystal sugar according to application, for both home cooking and processed foods. Mitsui Sugar is focusing on the difference in taste of sugars to develop new attractive sugar products. With a sensory evaluation method, trained panelists could recognize the difference between these sugars though it is quite difficult to explain. Therefore one attempte624-627d to detect the taste difference in these sugars by using a taste sensing system. The system comes with a human taste model membrane and can analyze the density and balance of several tastes such as sweetness, bitterness, umami** and saltiness. The accuracy of the sensing system was evaluated by comparing the results against the sensory evaluation method by trained panelists. The sensing system was able to detect the difference in taste of Japanese sugars, and the results from the sensing system seemed to match with the ones from the sensory evaluation method. The results were plotted on a taste map. This map will be helpful not only in showing the difference between the sugars, but also in explaining the characteristics of the new products.

Investigation of direct and indirect association of ultra‐processed foods intake and periodontitis

2021 ◽  
Author(s):  
Augusto Bacelo Bidinotto ◽  
Eurídice Martinez‐Steele ◽  
William Murray Thomson ◽  
Fernando Neves Hugo ◽  
Juliana Balbinot Hilgert
Keyword(s):  
Processed Foods ◽  
Indirect Association

Nutritional Marketing of Plant-Based Meat-Analogue Products: an exploratory study of front-of-pack and website claims in the USA

2021 ◽  
pp. 1-32
Author(s):  
Jennifer Lacy-Nichols ◽  
Libby Hattersley ◽  
Gyorgy Scrinis
Keyword(s):  
United States ◽  
The United States ◽  
Health Claims ◽  
Processed Foods ◽  
Nutrition And Health ◽  
Nutrition Claims ◽  
Health And Nutrition ◽  
Alternative Protein ◽  
Health Related ◽  
The Usa

Abstract Objective: To explore how some of the largest food companies involved in producing alternative proteins use health and nutrition claims to market their products. Design: We identified the largest food manufacturers, meat processors, and alternative protein companies selling plant-based alternative protein products in the United States. Using publicly available data, we analysed the voluntary health and nutrition claims made on front-of-pack labels and company webpages. We also analysed company websites for further nutrition and health-related statements about their products or alternative proteins more generally. Claim classification was guided by the INFORMAS (International Network for Food and Obesity/Non-Communicable Diseases Research, Monitoring, and Action Support) taxonomy for health-related food labelling. Setting: United States. Results: 1394 health and nutrition-related front-of-pack label (FOPL) claims were identified on 216 products, including 685 nutrition claims and 709 ´other health-related´ claims. No FOPL health claims were identified. Most nutrient claims were for nutrients associated with meat, with 94% of products carrying a protein claim and 30% carrying a cholesterol claim. 74% of products carried a GMO-free claim and 63% carried a plant-based claim. On their websites, some companies expanded on these claims or discussed the health benefits of specific ingredients. Conclusions: Companies involved in this category appear to be using nutritional marketing primarily to position their products in relation to meat. There is a focus on nutrient and ingredient claims, with discussion of processing largely avoided. The findings highlight the challenges companies face in positioning AP products as healthy against the backdrop of debates about ultra-processed foods.

scholarly journals A study of ultra-processing marker profiles in 22,028 packaged ultra-processed foods using the Siga classification

2021 ◽  
Vol 99 ◽  
pp. 103848
Author(s):  
Sylvie Davidou ◽  
Aris Christodoulou ◽  
Kelly Frank ◽  
Anthony Fardet
Keyword(s):  
Processed Foods

Export Packaging of Processed Foods

1969 ◽  
Vol 4 (2) ◽  
pp. 99-112
Author(s):  
G.L. Bansal
Keyword(s):  
Processed Foods

Ultra-Processed Foods and Incident Cardiovascular Disease in the Framingham Offspring Study

2021 ◽  
Vol 77 (12) ◽  
pp. 1520-1531 ◽  
Author(s):  
Filippa Juul ◽  
Georgeta Vaidean ◽  
Yong Lin ◽  
Andrea L. Deierlein ◽  
Niyati Parekh
Keyword(s):  
Cardiovascular Disease ◽  
Processed Foods ◽  
Incident Cardiovascular Disease
Sign in / Sign up

Export Citation Format

Share Document