Rachel Jessey MSc’s Post

In the journey towards improved health, especially for those managing autoimmune and chronic diseases, the quality of the food we consume plays a pivotal role. Opting for organic and locally sourced foods is more than a dietary preference; it's a health imperative. Organic produce is cultivated without harmful pesticides and chemicals, ensuring that what you consume contributes positively to your body's complex ecosystem. Research indicates that the chemicals commonly found in non-organic foods can exacerbate symptoms of autoimmune conditions by disrupting the body’s immune response. A systematic review highlights that exposure to certain pesticides can increase inflammation, which is a direct trigger for autoimmune flare-ups (Source: Journal of Toxicology and Environmental Health, 2019). By incorporating organic foods into your diet, you might see a noticeable reduction in these symptoms, as your body is no longer fighting against the added chemical stressors. Additionally, choosing locally-sourced foods does not only contribute to reducing your carbon footprint—it also supports the local economy. When you buy from local farmers, you ensure that your money stays within the community, fostering economic growth and sustainability. Moreover, local produce is often fresher, and fresher food retains more nutrients, which is essential for anyone looking to boost their immune system and manage chronic health issues. During my upcoming five-day Whole Foods reset, I encourage participants to explore the benefits of going organic. We focus on foods that are known to boost immunity and reduce inflammation, crucial for those with chronic illnesses and autoimmune diseases. This reset is not just about eating differently; it’s about learning to make choices that align with long-term health goals. If you're looking to make a change that benefits both your health and the community, start by integrating more organic and locally-sourced options into your meals. Your body, your neighbors, and the planet will thank you for it. #earthday #organicfood #organicvegetables #healthcoach #locallysourcedfoods #chronicillnesscoach #autoimmunewellness

Revolutionizing food with fungi - can fungi be used as a fat alternative? 🍄🤔 Another week, another way fungi is being used to change how we eat for the better. 💪 Last week, PolyU researchers unveiled AkkMore, a fungi-derived fat alternative that reduces fat content in foods while offering health benefits like improved gut microbiota, better weight management, enhanced immunity, and reduced anxiety. Beyond the health benefits, AkkMore can extend shelf life and offer thickening, emulsifying, and stabilizing effects - it makes a cream alternative that can reduce dairy content in desserts, cutting food waste and greenhouse gas emissions. 🌍 PolyU partnered with Hotel Icon, where their restaurant, Green, uses the cream alternative to create reduced-fat soft serve and desserts. This partnership demonstrates real-world applications, significantly lowering fat and calorie content in soft serve. As obesity and type 2 diabetes rates rise all around the world, AkkMore offers a promising solution, tackling health issues while promoting sustainability in the food industry. We’re excited to see how it’s used next 🚀 https://lnkd.in/eZFeayA8 #FoodIndustry #Innovation #Fungi

Not all ingredients are created equal, and we are likely just scratching the surface of what can come from fungi 🍄 _______________________________________________________ It's not news for anyone in the alt proteins and ingredients space that fat plays a massive role in the overall taste and experience of a product. This holds true for new food items, as well as existing foods. 🥇 That's why Sonalie and the Green Queen Media team highlighted the news that researchers at The Hong Kong Polytechnic University developed a fung-derived fat alternative called "Akkmore" that sounds like a hidden treasure 🌟 They're claiming that not only can this ingredient act as a replacement for animal fat and reduce the overall fat content of a product, but it also has the following attributes: - It can improve gut health - Has metabolic benefits - Can extend the shelf life of cream products - Has thickening, emulsifying, and stabilizing properties - Promises to prevent obesity and metabolic disease - Enhances immunity - Relieves anxiety 🤔 On the last three items, I have to say that I'm HIGHLY skeptical of such claims, because....come on now...there's so much that goes into obesity, metabolic disease, immunity, etc. that I will have to wait for some legitimate study that proves these claims BUT, that's besides the point - the reality is that if it can offer a fraction of the positive benefits they're suggesting, this would be a great addition to the food ingredient landscape 🍄 Our space has already focused a lot on biomass and precision fermentation, traditional mushrooms (i.e., fruiting bodies), and even old-school foods like tempeh, but we barely understand the potential of the fungi kingdom. So, it's exciting to think about how else this can be beneficial to our food system 📢 And for all of those people waiting to jump on the idea that this is just another ingredient in a world of processed foods - let's be honest - processed and ultra-processed foods are going nowhere fast, so shifting to better ingredients for planetary and human health is still a win _______________________________________________________ On this week's Future Food Weekly LIVE - a Podcast by Green Queen we also hit on: 🌱 Unilever's Hellmann’s Mayo decided to ditch "vegan" for "plant-based" and I couldn't agree more with this move. For any brands out there trying to attract flexitarians, you should have ditched "vegan" on the label yesterday 🛑 InfluenceMap shows how the meat & dairy lobby in the EU has meaningfully delayed or weakened crucial climate policies. Not good but at least there are watchdogs calling out these harmful tactics 🥛 The positive this week was Tomorrow Farms expanding Bored Cow products into 2k retail stores across Albertsons, Safeway, Sprouts Farmers Market and others. Congrats to that team for taking precision ferm products nationwide 🎙 Full podcast episode in the comments

The takeaway- read past the headline!

Little bit different kind of content than my usual one. But since I am getting into health metrics tracking with my Makros app, I thought I’d share this one. We need to be careful about absolute statements like “ultra-processed foods are bad for you”. They are not generally true. Notice the generally here. For example: whey protein doesn’t grow on trees yet we can agree it’s likely the best protein suplement we can get. Another example: I’ve never seen a creatine tree, have any of you? Probably not. There is decades of very strong scientific research to prove the benefits of both of the above. So just be careful with what you believe from the “stories” that are published online.

Solving the Fiber Deficiency Crisis: Why We’re Excited About one.bio Did you know that more than half of the calories consumed by the average American come from ultra-processed foods? Our industrialized food system has stripped away key nutrients—like fiber—while adding excess sugar, salt, and fat. The result? A staggering $400B annual cost from diabetes alone and a chronic disease epidemic cutting lives short. That’s why we’re thrilled to share the groundbreaking work of one.bio, a Better Ventures portfolio company improving human healthspan and longevity through the widespread application of bioactive fibers across the food and beverage industry. Using cutting-edge molecular science, one.bio is unlocking these bioactive fibers that can seamlessly integrate into products without compromising taste or texture—offering a scalable way to tackle fiber deficiency and improve public health. Led by CEO Matt Barnard and co-founded by UC Davis scientist Matthew Amicucci Ph.D., one.bio’s innovations could bring fibers with proven gut health and disease-prevention benefits to your favorite foods and beverages. Imagine a smoothie, soda, or snack packed with fiber benefits—no more compromising on taste or dealing with bloating! Learn how one.bio is setting the stage to combat the "industrial inflammatory diet" and promote longevity through better nutrition. 👉 Read the full article written by Wes Selke here: https://lnkd.in/gXZd2WSs #FoodTech #Healthspan #FiberRevolution #BetterVentures #Longevity #PrecisionNutrition

“Exciting news for the food and gut health related companies 🍽️🔬 Introducing DigestQX, a company passionate about unlocking a greater understanding of digestion through advanced modelling and analytical services. Here's what sets us apart: Our Expertise: • A range of Static and Semi-Dynamic Digestion Models • State-of-the-art analytical services for nutrient and phytochemical analysis • Deep understanding of how food structure impacts nutritional value Why DigestQX? Precision: We replicate human digestive conditions for consistent and repeatable results. Comprehensive: We can also offer complementary analysis including sequencing and mass spectrometry. Customization: Our services adapt to your specific project needs. Innovation: We're at the forefront of understanding food's health impacts. Whether you're developing new products, optimizing nutritional profiles, or exploring the bioavailability of ingredients, DigestQX is your trusted partner in food science innovation. Ready to transform your approach to food research and development? Let's connect and explore how DigestQX can elevate your projects!Visit us at digestqx.com to learn more about our game-changing services.#FoodScience #Nutrition #Digestion #Innovation #FoodTech

Are you interested in learning more about the importance of collaboration between academics in nutrition science and food industry experts to create a healthier and more sustainable food supply? Then this Webinar is for you.  #BritishNutritionFoundation https://lnkd.in/eYE32DVB

Transforming Food & Nutrition: 2025 FoodTech Trends Unveiled! Access the report here: https://lnkd.in/dF7HKkmf This executive report highlights top FoodTech trends for 2025 through a comprehensive analysis of trends, technologies, strategies, and market opportunities shaping the Food & Nutrition landscape. What you'll get: - FoodTech Trends Infographics - Exclusive Webinar on the future of food, sustainability, and innovation - Deep-dive reports on 4 key FoodTech trends #FoodTech #InnovationStrategy #FutureOfFood #B2BInsights #FoodAndNutrition

Last week I had the opportunity to attend the Food as Medicine Summit to hear from incredibly passionate leaders in the food industry, from Nutritionists to Retailers. The data is clear the food we are consuming is leading to chronic diseases and health issues costing billions of dollars each year. No doubt it will take a variety of efforts to create change, however, one significant change that hits home for me is..... (and to quote Ed Gaskin), "Another solution is to just make healthier food." Which is why I am in the business I am today, working for Bay State Milling Company who has developed HealthSense(R), a High-Fiber Wheat Flour for food manufactures and food service providers big and small to create healthier products from noodles and pizza to breads and baked goods. It is time to Wheat-Better (wheat-better.com) We can change the trajectory of these chronic diseases by consuming better food (full of nutrition - instead of void of it) starting with healthier ingredients.