Focus on diet and nutrition on human health
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Identifies the ingredients most commonly used in plant-based cheese analogs marketed in the U.S. and identifies what is currently known about the allergenic potential of these ingredients.
Discusses the inactivation of bromelain in pineapple
import_contacts Food Safety Brief
A review of published studies that investigate how industrial microwave treatments affect the nutritional content of food (vs. conventional pasteurization methods)
import_contacts Food Safety Brief
A review of the potential food safety hazards associated with coconut oil by FRI science writer Wendy Bedale.
import_contacts Food Safety Brief
This document provides a general overview of plant-based cheeses, including their ingredients, quality, food safety risks, sales volumes, and regulations. This review does not discuss plant-based soft cheeses (such as cream cheese, cottage cheese, etc.). Written by FRI science writer Wendy Bedale.
import_contacts Food Safety Brief
Written by Persephone Valentine, Undergraduate Science Writing Intern, Food Research Institute, University of Wisconsin-Madison
by Wendy Bedale, FRI Science Writer; published in Food Protection Trends, vol. 39, no. 4, pp. 348-353, Jul 2019
by Wendy Bedale, FRI Science Writer; published in Food Protection Trends, vol. 38, no. 3, pp. 226-231, May 2018
by Wendy Bedale, FRI Science Writer; published in Food Protection Trends, vol. 36, no. 2, pp. 146-149, Mar 2016, Volume 36, Issue 2: Pages 146–149
(A workshop on September 22, 2015 - Washington, D.C. - A Collaboration between the ILSI North America Technical Committees on Food Microbiology and Sodium)
Extensive debate continues on how to lower sodium intakes of the population given that previous campaigns, related to labeling and education, have had minimal impact. The workshop objective was to connect the dots with the nutrition and public health community on why sodium reduction has been so challenging due in large part to the variety of microbial and functional roles sodium plays across different food categories. The workshop provided greater knowledge and appreciation of these challenges. Access video presentations from the workshop here.
This brief review discusses some food allergen issues of interest to food producers and processors.
import_contacts Food Safety Brief
Sodium affects the taste, texture, and safety of foods; therefore the consequences of reducing sodium levels in various foods must be evaluated carefully. This report reviews health concerns associated with high intakes of sodium, important functions of salt in foods, and potential safety considerations associated with food components that may substitute for some functions of salt in foods.
import_contacts Food Safety Brief
Adverse health effects of high dietary levels of sodium chloride, important functions of sodium chloride for the flavor, structure, and preservation of foods.
import_contacts Food Safety Brief
Cardiovascular disease, cancer, different fatty acids.
import_contacts Food Safety Brief
