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Kerry flags 'impressive' health and environmental benefits of sugar reduction: 'Sugar exacts a large environmental toll'


Kerry flags ‘impressive’ health and environmental benefits of sugar reduction: ‘Sugar exacts a large environmental toll’
Taste and nutrition company Kerry has completed a life cycle assessment comparing the environmental impact of its Tastesense Sweet ingredient against the footprint of sugar. The result? “Reducing the consumption of sugar has impressive health and environmental benefits.”
Most of us know that too much sugar is bad for our health. Numerous dietary surveys and mounting calls to reduce sugar intake – alongside regulatory action such as sugar taxes – have ensured that the link between cutting sugar and personal health is firmly established. The World Health Organization, for instance, suggests that free sugar consumption should be less than 10% of dairy energy intake and notes that further reducing free sugars to below 5% of energy intake would deliver additional health benefits. ....

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Welcome To IANS Live - LatestNews - Here's how to shed the 'lockdown kilos'

Long work from home hours contributed to a sedentary lifestyle where people were required to sit for hours without any movement. Furthermore, less sleep, stress, unhealthy diet and overeating also contributed to weight gain. The fact that gyms were closed didn t help either. The quarantine period also led to change in mental states that contributed to emotional eating and people struggled to stick to their fitness routine.Ther ....

New Delhi , India Private , News Service , All Rights , புதியது டெல்ஹி , இந்தியா ப்ரைவேட் , செய்தி சேவை , அனைத்தும் உரிமைகள் , மன அழுத்தம் ,

Welcome To IANS Live - NATION - Here's how to shed the 'lockdown kilos'

Long work from home hours contributed to a sedentary lifestyle where people were required to sit for hours without any movement. Furthermore, less sleep, stress, unhealthy diet and overeating also contributed to weight gain. The fact that gyms were closed didn t help either. The quarantine period also led to change in mental states that contributed to emotional eating and people struggled to stick to their fitness routine.Ther ....

New Delhi , India Private , News Service , All Rights , புதியது டெல்ஹி , இந்தியா ப்ரைவேட் , செய்தி சேவை , அனைத்தும் உரிமைகள் , மன அழுத்தம் ,

Let's celebrate British Pie Week


Let s celebrate British Pie Week
It s that time of year again to celebrate the UK s ubiquitous love of pies. Pic: GettyImages/Say-Cheese
Lockdown has given consumers plenty of time to get creative in the kitchen, with many Brits turning their hands to the much-loved supper: the pie. Research by OnBuy’s Food Department revealed the nation’s most loved pie was a fish pie, followed by a cottage pie, an apple pie and a pork pie. Traditional takes on chicken pot pies, banoffee pies and pecan pies were not far behind. With restrictions easing, consumers are again becoming time-restricted in the kitchen, but that doesn’t mean they will have to miss out in celebrating British Pie Week (1-7 March 2021). ....

United States , United Kingdom , City Of , Gordon Ramsey , Owen Sullivan , Frank Dale , Samina Courtin , Scotch Pie Company , Real Pie Company , Vegan Society , Noble House Prepared , Butternut Squash , Goats Cheese , Red Onion , Novel House Prepared , Erich Mushroom , Country Vegetable , Vegan Bundle , Lemon Dessert , Pie Week , Mooless Moo , Jackfruit Steak , Craft Ale , Black Pepper , British Beef Steak , United Kingdom Islands ,

Industry insights from NIZO: The latest innovation maintaining protein functionality


Industry insights from NIZO: The latest innovation maintaining protein functionality
By René Floris, NIZO Food Research Division Manager
25-Feb-2021
- Last updated on
The need to preserve protein functionality is prompting food makers to explore ‘milder processing’ than traditional heat treatment. In his second monthly column, René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert advisory panel, explores the latest technological developments in this innovative field.
To delve into this subject, I spoke to Peter de Jong, NIZO’s Principal Scientist in food processing. In addition to his role at NIZO, Peter is professor of dairy process technology at Van Hall Larenstein University of Applied Sciences and director of New Technology Development for Food at the Institute for Sustainable Process Technology. ....

Food Research Division , Research Division , Food Safety Amp Quality , Healthy Foods , Prepared Foods , Innovation And Npd , Food Tech , Alternative Proteins , Dairy Based Ingredients , உணவு ஆராய்ச்சி பிரிவு , ஆராய்ச்சி பிரிவு , உணவு பாதுகாப்பு ஆம்ப் தரம் , ஆரோக்கியமான உணவுகள் , ப்ரிபேர்ட் உணவுகள் , கண்டுபிடிப்பு மற்றும் நபித் , உணவு தொழில்நுட்பம் , மாற்று ப்ரோடீந்ஸ் , பால் அடிப்படையிலானது பொருட்கள் ,