In the news articles

Vegan Goes Artisanal

Vegan Goes Artisanal

Artisanal foods have gained a foothold in America, and small-batch cheese makers are wagering that artisanal vegan cheeses will be a welcome addition to the gourmet arena. Unlike early iterations of vegan cheese, which have been described as stringy, sour-tasting shreds, artisanal vegan cheese is made with higher-end ingredients such as Brazil nuts, cashews, herbs,

Woman pouring herbs

Personalization: The Right Diet for You

In an article for the Genetic Literacy Project, David Warmflash discusses how the future of nutrition and diet advice will likely need to incorporate genetic studies. Just as people have different personalities, they also have different nutrition needs based on their genetic disposition. A new study by the University of Toronto indicates that consumers are

Researchers question fructose’s role in obesity and brain functioning

Increases in childhood obesity derived from high intakes of fructose may impact brain functioning and academic performance, according to an August 2013 report in Nutrition Journal.

Richard Archer: Predicting the food of the future

Professor Richard Archer, head of Massey University’s Institute of Food, Nutrition and Human Health, predicts that in order to meet the often contradictory trends in consumer food habits, the food industry will need to step up…