Plant-based diets can be healthy but ingredients matter. Heavily processed meat substitutes can be high in saturated fats and sodium.
Articles on Food industry
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A new UN report shows that hunger and food insecurity are rising worldwide. The COVID-19 pandemic is adding to this trend, but is not the major driver.
Restaurants are reopening – but dining out is likely to be very different.
COVID-19 outbreaks have occurred at more than 100 US meatpacking plants. Geography, workforce demographics and economic concentration make it hard for workers to fight for better conditions.
While there’s no evidence the coronavirus is spread through food or packaging, company executives could be prosecuted if that changes – and they chose to keep a plant open despite a factory outbreak.
All food is processed – and that’s a good thing.
These inspirational food sharing initiatives around the world demonstrate that sustainable food system can – and should – be democratic.
Certain wasps and flies which lay their eggs in specific species such as aphids could be a sustainable form of pest control.
Ultra-processed products have little or no intact ‘food’ remaining in them. And much-praised industry led reformulation is doing nothing effective about this.
Processed foods can be nutritious as well as economical and convenient. So let’s stop demonizing processed foods, and ease up on those who turn to them for convenience and price.
By 2025, Canada’s population could include five million people who live alone. Those who live alone tend to cook less, but the food industry has plans for them.
One of the largest UK meat processors has launched a new vegan meat product. This was long overdue.
Scientists have found ways to trick the brain into thinking you’re tasting salt.
Much of the trash on Canadian shorelines can be traced to five food companies. We could soon see more compostable and edible packaging.
With Walmart bringing blockchain technology to its grocery stores, other retailers will soon have to get on board.
Canadians are bargain-hunters when it comes to food, and so food manufacturers try to keep prices low. But does that mean they should engage in ‘shrinkflation?’
With demand for meat alternatives growing, the meat industry is getting protective over names such as ‘vegetarian sausages’.
Salmon prices are soaring because of sea lice infestations – but new medicine and technology could help.
As the death count in South Africa’s listeriosis outbreak rises, Canadian researchers are isolating bacteria from the microbiome of exotic foods to try to develop a solution.
The sugar tax relies on creating a price difference between high- and low-sugar drinks, but this could be cancelled out by bundled offers, such as fixed-price meal deals.
Top contributors
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Professor of Health Promotion, Dalhousie University
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Researcher, Swedish University of Agricultural Sciences and Honorary Research Fellow, University of Manchester
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ARC Future Fellow and Sydney Horizon Fellow, School of Public Health, University of Sydney, University of Sydney
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Associate Professor, School of Political Studies, with Cross-Appointment to Geography, Environment and Geomatics, L’Université d’Ottawa/University of Ottawa
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Lecturer in Food Safety, Food Quality and Environmental Management, Cardiff Metropolitan University
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PhD researcher in Conservation Genetics, Queen Mary University of London
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Professor of Evolutionary Palaeobiology at the Milner Centre for Evolution, University of Bath
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Professor & W K Kellogg Chair in Agricultural, Food and Community Ethics, Michigan State University
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Associate Professor, Flavour Chemistry, University of Reading
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Associate Professor in Biology and Biomedical Science, Aston University
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Senior Lecturer and Researcher in Innovation and Digital Leadership, University of Brighton
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Professor of Medicine and Public Health, University of Colorado Anschutz
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Professor of Food Safety, University of Guelph
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Research Fellow, School of Electronics, Electrical Engineering and Computer Science, Queen's University Belfast