All articles tagged with #food processing
A Smithfield Foods worker died at the Monmouth, Illinois plant; despite the death, management is said to have ordered production to continue, prompting a mass walkout as many employees left after being told they could take the day off; OSHA and local authorities are investigating, and the worker claimed this was the plant’s fourth death.
A Times 'On Language' column explains that ultraprocessed foods are classified by industrial alteration rather than nutrition, noting there is no consensus on a workable definition, bipartisan desire to curb their rise in the American diet, and the difficulty of distinguishing unhealthy ultraprocessed items from common foods like mass‑produced whole‑grain bread.
A new Science review argues that health risks attributed to ultra-processed foods (UPFs) likely stem from ingredients and overall nutrient profiles rather than processing alone; some UPFs (fortified breads, probiotic yogurts, plant-based milks) can be nutritious, while others are unhealthy due to their ingredients. The authors call for experiments that isolate processing techniques from nutritional content and caution against treating UPFs as a uniformly dangerous category, noting that processing can improve safety and accessibility overall.
A study found that eating minimally processed foods can nearly double weight loss over 8 weeks compared to ultra-processed foods, even when both diets follow healthy guidelines, highlighting the importance of food processing level in weight management.
A study published in Nature Medicine shows that eating minimally processed, home-cooked foods leads to greater weight loss and health benefits compared to ultra-processed foods, emphasizing the importance of choosing whole, less processed foods for better health outcomes.
USask researchers have developed a radio frequency heating method that reduces antinutrients in peas and beans, making them easier to digest, more nutritious, and processing more energy-efficient, potentially benefiting sustainable food production.
The article debunks common vegan food myths, emphasizing that not all vegan foods are healthy, plant-based meat substitutes can be highly processed, almond milk isn't the best dairy alternative nutritionally, increasing fiber suddenly can cause digestive issues, plant proteins vary in quality, and vegans may need supplements for certain nutrients. It encourages curiosity and informed choices for a balanced vegan lifestyle.
A top longevity doctor warns that a chemical called acrylamide, which forms during high-temperature cooking of foods like coffee, fries, and baked goods, may increase cancer risk. While studies are inconclusive, experts suggest reducing intake of fried and heavily processed foods, and choosing lighter roasted coffee, to minimize exposure. Current regulatory guidance emphasizes a balanced diet and cooking methods that lower acrylamide formation.
A recent study finds that many protein bars may not provide the high-quality protein they claim, with plant-based bars showing lower digestibility and potential misleading advertising, emphasizing the importance of consuming a balanced diet with whole foods for adequate protein intake.
The article discusses the historical context of food processing, highlighting that while humans have been altering food for thousands of years, the health impacts of modern ultra-processed foods remain unclear. The process of nixtamalisation, used by ancient Mesoamericans, is an example of traditional food processing that enhanced nutritional value, contrasting with today's concerns over ultra-processed foods.
Scientists are investigating the negative health impacts of ultra-processed foods, which are significantly altered from their original form, unlike traditional methods like nixtamalisation that enhance nutritional value. These modern processing techniques often strip foods of essential nutrients and add unhealthy ingredients, contributing to various health issues.
A study involving over 22,000 participants has linked high consumption of ultra-processed foods to accelerated biological aging, as measured by blood biomarkers. These foods, rich in additives and low in fiber, can negatively impact glucose metabolism and gut health, suggesting that dietary guidelines should consider food processing levels to promote long-term health. The research highlights the potential health risks of diets high in processed foods, beyond their poor nutritional quality.
Ultra-processed foods, which are energy-dense and nutrient-poor, are linked to adverse health effects such as weight gain and increased risk of cardiovascular diseases. Identifying and avoiding these foods involves understanding food processing levels, nutrient density, and dietary patterns. Prioritizing whole or minimally processed foods, reading labels, and seeking guidance from a registered dietitian can help consumers make informed choices to reduce the risk of poor health outcomes associated with consuming ultra-processed foods.
Lamb Weston Holdings' stock plunged 19.4% after the company reported weaker-than-expected quarterly results, attributing the underperformance to challenges related to the transition to a new enterprise resource planning (ERP) system. The company's net sales grew 16% year over year to $1.458 billion, but adjusted net income decreased by 18%. Management has implemented adjustments to normalize fulfillment rates and revised its full-year outlook for net sales and adjusted earnings per share. Despite the stock's sharp decline, the company assures investors that the underperformance is a temporary issue rather than a broader market condition.
Shares of Lamb Weston Holdings plunged 19.4% after the company reported weaker-than-expected quarterly results, citing challenges related to a new enterprise resource planning (ERP) system and soft near-term restaurant traffic trends. The company reduced its full-year outlook for net sales and adjusted earnings per share, but management reassured investors that the underperformance was a temporary issue.