In Prepared Foods’ annual survey, key players in the food and beverage industry lend insight into the tactics—and ingredients—they’re using to help consumers with weight management and the health issues associated with overweight/obesity.
As a registered dietitian with a background of more than 15 years as a chef and 25 years as a food and nutrition journalist, I’ve examined the obesity epidemic from just about every angle. Except one.
This summer, I found myself on a tour of Israeli industries, courtesy of the Israel Export and International Cooperation Institute. Israel (population 7.5 million) is tiny—if the Middle East was the size of a football field, Israel would be the size of a pack of matches. Since about 60% of Israel is desert, picture eight matches on that field, and you have the idea.
Welcome to Part Two of the report on my tour of Israel’s food, beverage and nutritional ingredient and supplement industries. In Part One, I wrote about the impressive achievements of the tiny island of Western-oriented progress in the Middle East that is Israel. When it comes to the manufacturing, research and development of foods, beverages, supplements and ingredients—Israel is on par with—and in some cases (such as food safety) even ahead of many such operations in North America. With a population less than half that of Greater New York City, and in an area about the size of Delaware, the Israelis have embraced progress as a second religion.
This summer, I found myself touring of some of Israel’s food, beverage and nutritional ingredient and supplement industries, courtesy of the Israel Export and International Cooperation Institute, and this is the first of my three part report on this Western-oriented island in the middle of the Levant.
Regardless of the science behind the strident call for sodium reduction in people’s diets, there is a real and pressing consumer desire to do so, as well. This leads processors to strive toward reformulating a broad range of prepared foods.
For decades, an insurmountable gap has existed between the vital processing tool that is a versatile zero-calorie sweetener, and the Holy Grail of a zero-calorie sweetener that tastes and
functions exactly like sucrose.
I’ve been involved professionally in food and nutrition for most of my adult life. Recent reports that obesity and type 2 diabetes rates are rising—relentlessly—is not news to me. Nor is it news to anyone who can read.
At the annual Food Marketing Institute (FMI) conference, held in my home town of Dallas April 30-May 3, I recognized more than ever how much of the food industry relies on packaging – just as much as processing.
This year’s annual Research Chef Association meeting was held in my home state, Texas, but in a part of Texas I egregiously bypass with shameful consistency: San Antonio.
