IFT Nutrition Division’s Post

From cereals and chips to canned soups and frozen chicken nuggets, scientists around the world are looking at a new classification for foods that go through multiple processes and manipulations in food manufacturing: ultra-processed. Rick Mattes, distinguished professor of Purdue Nutrition Science and public health, has a goal to convene a research team that combines individuals who firmly believe ultra-processed foods are fueling obesity and people like himself who don’t think that food manufacturing is the problem. He hopes to work together with rigorous scientists of both views to either prove or disprove a contribution of ultra-processing to harmful health effects. #PurdueHHS #PurdueUniversity #NutritionScience #ultraprocessed #FoodManufacturing #ProcessedFood

🚨 Call for Papers: Current Nutrition & Food Science Journal 🚨 We invite researchers and experts in the field of food and nutrition to submit their innovative work for publication in Current Nutrition & Food Science. Whether your research focuses on food safety, clinical nutrition, food chemistry, or the molecular actions of nutrition, Share your research with us! 🔬A refined list of the topics covered are ●Clinical Nutrition ●Food Chemistry ●Food Biochemistry ●Food Microbiology ●Food Technology ●Food Quality ●Nutritional Biochemistry ●Vitamin Research 🔗 Submit your paper today: https://bit.ly/4iNZkdy #NutritionScience #FoodResearch #FoodSafety #ClinicalNutrition #FoodChemistry #FoodTechnology #HealthInnovation

🔍 Exciting Opportunity for Researchers! 🔍 Current Nutrition & Food Science is calling for papers in the fields of food and nutrition! Whether your expertise lies in food safety, clinical nutrition, food chemistry, or any of our other covered topics, we encourage you to share your research and findings. 📚 All Open Access articles, indexed in Scopus are available on ScienceDirect! Further details in the post below; #NutritionScience #FoodResearch #FoodSafety #ClinicalNutrition #FoodChemistry #FoodTechnology #HealthInnovation

A recent study has introduced a comprehensive database ranking 50,000 processed foods from major U.S. grocery retailers. Utilizing an algorithm, the research assigns a processing score to foods, aiding consumers and policymakers in understanding food processing levels. The database, GroceryDB, and the TrueFood website provide insights into food processing, nutrition facts, and ingredient composition. Findings reveal that while some stores offer minimally processed options, many foods remain highly processed. This initiative aims to leverage AI and data science to enhance public health by providing accessible, detailed food information, potentially influencing global nutrition security efforts.

🎥 Demo Video: Data Analysis-Based Food Recommendation System 🌟 Excited to unveil my latest project: a Data Analysis-Based Food Recommendation System! 🍽️ Watch how this system uses advanced analytics to suggest foods tailored to your nutritional needs. Using Python and FastAPI, it analyzes nutrient data based on selected criteria and generates personalized recommendations. 🔍 In this demo: - Analyze and select columns for carbohydrates, protein, fat, vitamins, and more. - Personalized food recommendations based on your dietary preferences. - Discover how data-driven insights can enhance your nutrition planning. #DataAnalysis #FoodRecommendations #NutritionPlanning #Python #DataScience #LinkedInDemo

𝐏𝐫𝐨𝐩𝐞𝐥𝐥𝐢𝐧𝐠 𝐏𝐫𝐨𝐛𝐢𝐨𝐭𝐢𝐜𝐬: 𝐔𝐧𝐯𝐞𝐢𝐥𝐢𝐧𝐠 𝐭𝐡𝐞 𝐏𝐨𝐰𝐞𝐫 𝐨𝐟 𝐎𝐥𝐢𝐠𝐨𝐬𝐚𝐜𝐜𝐡𝐚𝐫𝐢𝐝𝐞𝐬 𝐨𝐧 𝐆𝐮𝐭 𝐇𝐞𝐚𝐥𝐭𝐡 Exciting new research from UC Davis dives deep into the fascinating world of oligosaccharides—complex carbohydrates that play a crucial role in our gut microbiome. Professor Daniela Barile and her team are uncovering how these chemical building blocks can selectively nourish beneficial bacteria while starving out the harmful ones. Key insights include: The unique impact of oligosaccharides on Bifidobacteria and Lactobacilli growth. The promising potential of Chardonnay grape marc, a wine industry byproduct (WellVine), in promoting gut health. The development of intelligent synbiotics that target specific bacteria for optimal gut balance. Curious to learn more about these groundbreaking findings and their implications for supporting gut health diversity with whole food prebiotic sources like WellVine? Check out the full article on Nutrition Insight! : https://lnkd.in/dwJHNiV8 #WellVine #wholefoodprebiotic #realfoodprebiotic #DanielaBarile # #GutHealth #Probiotics #Oligosaccharides #Microbiome #UCdavis #NutritionResearch #FoodScience #UCDavis #UCDavisLab #Chardonnaygrapemarc #DrIshitashah #IIFH #GSM

For the 2025 predictions, Natural Grocers’ expert Nutrition Education team — including Registered Dietitians and Certified Natural Foods Chefs — joined forces with its purchasing, marketing, and analytics teams. This dynamic collaboration combined deep research, consumer insights, and trend analysis to craft a forecast that’s as informed as it is exciting. Read more: https://ow.ly/pI4R50UM4PM #FoodTrends #GroceryIndustry #FoodRetail

🥕 | As someone who started my journey as a personal trainer and health coach, #nutrition has always been a topic of deep passion for me. 𝘏𝘰𝘸 𝘤𝘢𝘯 𝘧𝘰𝘰𝘥 𝘴𝘤𝘪𝘦𝘯𝘤𝘦 𝘱𝘭𝘢𝘺 𝘢 𝘳𝘰𝘭𝘦 𝘪𝘯 "𝘧𝘰𝘰𝘥 𝘢𝘴 𝘮𝘦𝘥𝘪𝘤𝘪𝘯𝘦" 𝘢𝘯𝘥 𝘴𝘶𝘴𝘵𝘢𝘪𝘯𝘢𝘣𝘭𝘦 𝘯𝘶𝘵𝘳𝘪𝘵𝘪𝘰𝘯? This was a key topic at the Institute of Food Technologists (IFT) FIRST session. The session emphasized the importance of breaking down silos in the food system and fostering inclusive dialogues across sectors. Initiatives like the USDA’s MyPlate Plan are bringing together diverse stakeholders to brainstorm innovative ideas for improving nutrition security. A key vision shared was for a food system where everyone has access to healthy food. Updated school nutrition standards are now focusing on reducing sodium and added sugars, showcasing the impact of research and innovation in product development. Discussions also covered the evolving perspectives on sustainable weight management and viewing nutrition as an economic health indicator, advocating for a nutrition-centered economy. 𝐌𝐲 𝐓𝐚𝐤𝐞𝐚𝐰𝐚𝐲: Improving patient outcomes starts with the food we eat. By driving innovation in nutrition security and health equity through cross-sector collaboration and a “food as medicine” approach, we can create sustainable and equitable nutrition solutions. #NutritionSecurity #HealthEquity #FoodAsMedicine #Collaboration #PublicHealth #InnovativeNutrition #PatientOutcomes #MyPlatePlan #FNII

🚨 New Study: Plant-Based Meats Are Heart-Healthy ❤️ A comprehensive review in the Canadian Journal of Cardiology finds that plant-based meats are better for your heart than animal meat. 📊 Key Findings: - Plant-based alternatives improve cardiovascular risk factors - They can lower LDL cholesterol levels - No negative impact on blood pressure, despite sodium content concerns 🔬 Expert Insight: Dr. Ehud Ur, senior author, states: "For those looking to reduce their meat intake, especially red meat, replacing it with plant-based alternatives is likely a heart-healthy choice." 🧠 Debunking Misinformation: Remember the recent Lancet study that caused confusion? Let's break it down: - Plant-based meats made up only 0.2% of calories in that study - Over 34% of calories came from foods like pastries, candy, and soft drinks - The study relied on the NOVA classification system, which has limitations 🔍 Why This New Study Is More Reliable: - It focuses on nutritional content, not just processing levels - The NOVA system used in the Lancet study "likely has no causal explanatory power" for health outcomes (as Max Elder, Managing Director of Food System Innovations, pointed out recently and as covered in Fast Company) - What matters is the food's composition, not just its level of processing 💡 The Bottom Line: While no food is perfect, the science is clear: choosing plant-based meat over animal meat is a smart move for your heart health. It's time to look beyond processing levels and focus on nutritional benefits. #PlantBased #HeartHealth #NutritionFacts #ScienceOverMyths

🚀 Excited to share my latest review article on "Biological Components in Cucumbers (Cucumis Sativus L.): Implications for Pickle Manufacturing and Health Benefits in Fresh and Processed Varieties"! 🥒 In this comprehensive review, I delve into the intricate biological components of cucumbers and their impact on both pickle production and health benefits. Whether you're interested in food science, nutrition, or the food industry, this article offers valuable insights into how cucumbers can enhance both the flavor and nutritional profile of pickled products. Check it out: https://lnkd.in/exrgFRZc and join the conversation about the fascinating intersection of food biology and health! #FoodScience #Nutrition #Cucumbers #PickleManufacturing #HealthBenefits #Research