Tasty News

Correlation vs. causation (Infographic)
01 March 2017

Correlation vs. causation (Infographic)

Correlation does not necessarily mean causation! This infographic you help you understand the difference.

Absolute vs. relative risk (Infographic)
01 March 2017

Absolute vs. relative risk (Infographic)

An infographic to help you to understand the difference between absolute risks and relative risks

Opportunities for nanotechnology in food and feed
22 February 2017

Opportunities for nanotechnology in food and feed

Nanoparticles exist in nature, and humans are exposed to these particles on a daily basis. Today it is possible to deliberately create matter with very small dimensions and nanotechnology can provide ways to modify the composition of food and feed, and packaging materials, at a very small scale. This may allow for the development of new foods and improving food processing and packaging in ways that will benefit consumers.

Physical activity: are you a weekend warrior?
22 February 2017

Physical activity: are you a weekend warrior?

Researchers from Loughborough University (UK) studied the link between different patterns of physical activity and death risk. They asked people about the frequency, duration, and intensity of their activities, and concluded that even a little bit of physical activity reduces the risk of dying prematurely. Compared to inactive people, the ‘weekend warriors’, who meet the weekly physical activity recommendations in just one or two sessions, have about a 30% risk reduction.

H2020 NanoPack: the future of food packaging
17 January 2017

H2020 NanoPack: the future of food packaging

The NanoPack project aims to develop and demonstrate state-of-the-art antimicrobial packaging solutions for perishable foods based on natural nanomaterials that will prevent food-borne illness outbreaks and reduce food waste.

Food processing technologies recommended to reduce the levels of mycotoxin contamination in food
07 November 2016

Food processing technologies recommended to reduce the levels of mycotoxin contamination in food

Food processing steps that reduce mycotoxin levels should be integrated wherever possible in food production recommends a paper commissioned by an ILSI Europe taskforce...

Television chefs could do more to teach viewers about safe food handling
20 September 2016

Television chefs could do more to teach viewers about safe food handling

Researchers from Kansas State University (USA) and Tennessee State University (USA) have found that the majority of television cooking shows featuring celebrity chefs around the world demonstrate unsafe food handling practices...

Plant protein may decrease risk of death
13 September 2016

Plant protein may decrease risk of death

Researchers from the United States suggest that replacing animal protein with a similar amount of protein from plant sources is associated with lower mortality...

Global obesity target not reached if trend continues
14 July 2016

Global obesity target not reached if trend continues

The world has transitioned to more obese than underweight people, with the exception of some sub-Saharan and Asian regions.

Process contaminants in vegetable oils and foods pose potential health concerns finds EFSA
18 May 2016

Process contaminants in vegetable oils and foods pose potential health concerns finds EFSA

Contaminants in vegetable oils and fats (and foods containing them such as cookies, pastries and others) pose a potential health concern to average consumers for young age groups...