The study suggests that while consumers consider sustainability important, other factors such as taste, quality, and animal welfare take precedence in their purchasing decisions Consumer preferences for meat and dairy products place a higher emphasis
Ovid Nutrition and Health brings the largest thesaurus of food and health sciences to medical researchers and education, backed by the International Food Information Service Wolters Kluwer Health, in collaboration with the International Food Information Service (IFIS
The natural flavour of fats/oils is largely due to these minor components The Indian Council of Medical Research (ICMR) and National Institute of Nutrition (NIN), have unveiled the “Dietary Guidelines for Indians-2024”. Among the notable
The category analysis of baby cereals products available in India was conducted by Xume after the publishing of a report by Swiss NGO, Public Eye An analysis of 143 baby cereal products by Xume, a
These are the key findings of an investigation by Public Eye and the International Baby Food Action Network (IBFAN) Two of the best-selling baby-food brands marketed by Nestlé in low- and middle-income countries contain high
A recent WorldFish and Indian Council of Agricultural Research study on fish consumption patterns shows that from 2005 to 2021 there was an 81.43 per cent increase in per capita fish consumption in India There’s been a
Iron deficiency is one of the most common nutrient deficiencies in both developing and developed countries, with an estimated 40 per cent of preschool kids globally affected by anaemia Research has shown that food fortification, particularly infant
This innovation in RTE and RTS food bolsters the growth of the processing industry while meeting consumers' needs Indian Council of Agricultural Research- Indian Institute of Horticulture Research (ICAR-IIHR) has developed a new ready-to-serve (RTS)
Aims to understand the nutritional landscape amidst rising non-communicable diseases (NCDs) Researchers at The George Institute for Global Health India, in collaboration with the Postgraduate Institute of Medical Education and Research (PGIMER) in Chandigarh, have
Successful candidates for the Smart Protein Academic Research and Knowledge (SPARK) Fellowship get to conduct fully-funded lab-based research for six months in plant-based food The Good Food Institute India (GFI India), the central expert organisation,