Reducing isoflavones in soy-based foods - FoodTimes
Technological strategies to reduce isoflavones in soy foods. Evidence-based solutions for food manufacturers following ANSES safety guidelines.| FoodTimes
The growing role of fast food in modern diets underscores the need to assess allergen risks and nutritional transparency in the quick-service sector. France’s leading consumer organisation, UFC-Que Choisir, conducted a 2025 study of McDonald’s, Burger King, KFC, and Quick, focusing on allergen disclosure, ingredient transparency and Nutri-Score use. This article critically reviews the study’s […] The post Fast food under scrutiny: UFC-Que Choisir investigation appeared first on FoodTi...| FoodTimes
The Food and Agriculture Organization of the United Nations (FAO) has identified personalised nutrition as a transformative opportunity in nutritional science, with potential to optimise health through tailored dietary interventions and functional foods (Di Martino, 2025). This shift from population-based recommendations to individualised approaches creates major opportunities for innovation and market growth, yet progress depends […] The post Personalised nutrition: FAO report appeared fir...| FoodTimes
After decades of resistance and regulatory delays, genetically modified (GM) wheat has reached a pivotal stage in the United States. This article analyses HB4 drought-tolerant wheat developed by Bioceres Crop Solutions, with particular attention to its approval for cultivation by the USDA in August 2024 and the subsequent commercialisation partnership announced in September 2025 with […] The post GM wheat lands in the United States appeared first on FoodTimes.| FoodTimes
The livestock industry faces mounting pressure to reduce its environmental footprint whilst maintaining productivity and profitability. Enteric greenhouse gas emissions, particularly methane (CH₄), represent a significant challenge in ruminant production, contributing approximately 10-12% loss of digested gross energy and accounting for about 75% of agricultural greenhouse gas emissions (Olagunju et al., 2025). This environmental concern has sparked intensive […] The post Onion peel su...| FoodTimes
Technological strategies to reduce isoflavones in soy foods. Evidence-based solutions for food manufacturers following ANSES safety guidelines.| FoodTimes
French study reveals 8 unlabelled food allergens causing severe anaphylaxis over 21 years. Four recommended for European mandatory labelling laws.| FoodTimes
