An interdisciplinary discussion between a food professional who has personally experienced eating disorders and what she learned from her economics master’s degree

Sugar content continues to shape both the taste that consumers cannot give up and the health concerns that come with it, as well as the formulations that producers rely on and the claims that end up on labels. So which direction is this balance shifting?

Fibers have officially become the most talked-about macros right after proteins—wondering why?

”Healing” now requires mental and physical health to recover together. So does a long and healthy life... But can the most researched aspect of this topic—namely, what we eat—heal us mentally as well?

Is access to supplements as much a matter of class as access to quality food? ?

In this week’s article, we are sharing insights on this emerging category that stood out at the Vitafoods fair we attended in Barcelona last week ?

Who would have guessed we will eat gummies for youth and health? Taking a closer look at the food industry’s latest frontier: the collagen supplement boom

We are diving into the story of snack bars, products that have evolved to the point of nearly becoming meal replacements

On one hand, there is soy, which requires allergen labeling and GMO certification; on the other hand, there is sunflower, which becomes hard to find in the event of war. What is the source of your lecithin?

Why can’t this question, frequently heard by professionals working with thickeners—especially in the confectionery sector—be answered with a direct ”yes”? Let’s take a brief look at the situation.