ISO 26642:2010 provides a standardised methodology for glycaemic index testing and recommends criteria for classifying foods into low, medium, and high GI categories. This international standard, developed in collaboration with the FAO and WHO (Flavel et al., 2021), is the definitive reference for food manufacturers, researchers, and regulatory bodies. Beyond its scientific application, this article […] The post ISO 26642:2010: a scientific and legal guide to the glycaemic index appeared fi...| FoodTimes
Ready-to-Use Therapeutic Food (RUTF) has transformed the treatment of severe acute malnutrition (SAM) in children under five, marking a global public health breakthrough. This article reviews UNICEF’s product specifications for RUTF, focusing on nutritional composition, clinical effectiveness, and supply chain dynamics. As UNICEF secures around 80% of the global RUTF supply, recent innovations — driven […] The post Ready-to-Use Therapeutic Food: UNICEF’s approach appeared first on Foo...| FoodTimes
The concept of the Bliss effect, originally developed in pharmacology to describe drug interactions under the Bliss independence model, has been increasingly applied to the study of ultra-processed foods (UPFs). This article examines how the sensory synergy generated by combinations of fats, sugars, and salt creates gustatory rewards and dopaminergic activation that exceed the additive […] The post The Bliss effect in ultra-processed food formulation appeared first on FoodTimes.| FoodTimes
Review of scientific evidence on the nutritional composition, production methods and human health benefits of kefir.| FoodTimes
A landmark study confirms glyphosate-cancer link, with robust evidence on prenatal exposure and dose-dependent risks. Explore the findings.| FoodTimes
EFSA rejects olive oil polyphenols health claim for HDL cholesterol maintenance. Critical analysis of EU regulatory framework and call for reform.| FoodTimes