As per a WHO document titled ‘Marketing of Foods High in Fat, Salt and Sugar to Children – Update 2012-2013’, foods that are high in fat, salt and sugar are commonly termed as HFSS Foods. However, it is imperative for all of us to be conscious of the negative effects of the compounds and chemicals present in processed foods and other products we consume from outside.
Edible insects could offer a great solution for this much anticipated global food shortage expected to befall us all. Edible insects are capable of satisfying our food needs while ensuring high nutrition at the same time. They also possess ecological advantages over conventional meat and other food sources. In addition, insects can be a good source of protein for animals as they are not only able to fulfill the potential of extracting protein from waste material, but also facilitate significant reductions in waste volume.
The Mushroom Dryers is a production facility in the Netherlands (Belfeld) through which Worlée can offer dried champignon slices in European quality. This factory is unique in that it features its own self-developed belt dryer. The result: air-dried champignon slices from fresh, hand-harvested European champignons with a quality that is simply incomparable.
The presence of bio or organic products in the retail landscape in Europe has consistently been increasing over the past two decades. Since July 2010 the organic production logo of the European Union has been introduced and next to other regional bio logos can be found on a multitude of products across the region.
Nestlé Japan Ltd. has launched the Ruby chocolate version of its iconic KITKAT® brand in KITKAT® Chocolatory® stores in Japan and South Korea, as well as online. KITKAT® is the first to offer this fourth type of chocolate – next to Dark, Milk and White – to consumers, just five months after Ruby chocolate was introduced.
Natural food colour is any dye, pigment or substance that imparts colour when it is added to food or drink. All individuals are sensitive to the colour of food, even appetites are influenced and stimulated by colour; colour may sometimes discourage eating certain foods and diminish the desire for particular foods.