Showing results for: Food supplements/nutritional enhancement
This piece from Foodservice Footprint draws together the information available so far (as of mid-March 2020) about how the coronavirus (COVID-19) outbreak is affecting the UK's foodservice sector. The information covers impacts on restaurant staffing and operations, the food supply chain (one distributor told Footprint that "Everyone seems to be being relatively sensible at the moment"), new hygiene standards, and issues in supporting people at risk of hunger.
This book presents case studies and guidance on extracting high-value compounds from waste and by-products from foods such as dairy, meat, sweet potato, cereals and olive oil.
This feature in the Guardian discusses the reasons for the current popularity of high-protein foods, explores consumption patterns between countries, and questions whether protein shakes have the same nutritional benefits as relatively unprocessed options such as salmon.
In this evidence review, co-written by FCRN member Ken Giller, the authors assess the extent to which agronomic fortification, the application of micronutrient fertiliser to crops, can improve the nutritional quality of diets in sub-Saharan Africa. They find that, while the technique has been shown to be effective in increasing the nutritional content and yield of crops, more research is required to establish the degree to which it can alleviate micronutrient deficiencies in humans.
On June 8 2013, the UK government granted £30 million to HarvestPlus to develop and deliver six biofortified crops to several million farming households in Africa and Asia.