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 This 28 page document is the Food Vision of the British Frozen Food Industry. from: British Frozen Food Industry (click image for full story online) Although the document considers the British industry it is packed with information that would be of value to anyone, anywhere considering entering the frozen food market. There are detailed [...] Have you ever wondered if the was really a good defintion of super fruiots – this short article might help you make up your mind. from: Food Product Design (click image for full story online) For me these three quotes clarify a lot ..there is no regulatory or scientific definition of a superfruit.. ..superfruit” [...] Over the years I have seen many attempts, and been involved in some myself, where there has been an attempt to introduce vegetable production in resource poor communities. This one – The African Market Garden (AMG) seems to address a number of the problems I saw and refreshingly provides some hard information on costs and [...] The work in the United Kindom on waste in the food system has lead to an intriguing, data rich report which is available on the WRAP website.
from: WRAP (click image for full story online)
Taking the information of how much food is wasted from this report, with the post on excessively nutritious [...]
(click the image to open website) Food Advisory Consumer Services (FACs) say that their site “is primarily intended for consumers and other interested parties seeking balanced and scientifically correct information on some of the many contentious and emotive issues which perennially appear in the media.”
from: FACS (click image for full story online)
The tone maybe shows [...] The African Journal of Food, Agriculture, Nutrition and Development (AJFAND) is a peer reviewed journal with a free online site that stores all papers since 2002. AJFAND is edited by Prof. Ruth Oniang’o. A glance at the papers shows that this is no overseas Journal “writing on” Africa as a funding strategy. This is Africans [...] Trans Fats are one of the newer health threats that have arisen out of new technology introduced to the Food Processing Industry. In the 60s we seemed to see that saturated fats were the cause of health problems – especially the emotive heart attach. There was therefore a move away from animal fats and in [...] For those users who are interested in the scientific basis of food science and food safety as a background to food processing there is a lot of useful and interesting information available online at no cost. In this series I will identify information and sources. This review of fermented foods is of particular interest to [...] This article by a serious scientist, although in a brewing industry support organisation, justifies the consumption of beer in a responsible manner as a way to better health.
from: Greencore Group (click image for full story online)
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