How can foods be processed better? Food for thought for lunch: wholegrain ravioli, filled with chickpeas and broccoli 🥦

Wearing the helmet🚴

ULTRA-PROCESSED FOOD DEBATE: Thread by Kevin C. Klatt, PhD, RD of American Journal of Clinical Nutrition summarizing today's #GreatDebateNutrition. Diet debates can be rigorous, even tough, AND respectful! 👉PRO & CON articles freely available online Session video online soon academic.oup.com/ajcn/pages/gre… #Nutrition2022

This American Journal of Clinical Nutrition editorial highlights research showing how #foodtexture influences the speed of eating (#eatingrate) & energy intake. 🍝 We need more research to better understand this mechanism, which is also the goal of the #RESTRUCTUREproject. 🔬 👉 doi.org/10.1093/ajcn/n…

Surrey Dietetics & Surrey Biosciences researchers tackling the challenges of communicating about processed foods @mmraats Terri Grassby

A lovely & needed piece of research on #perceptions around #processedfoods leading to challenges for clear #communication. Proud of Christina Sadler for pulling it off👏🏻🥳 & super glad I could contribute together with Terri Grassby, @mmraats, Kathryn Hart and Lada Timotijević of University of Surrey

This should lead onto more discussions and consensus building around processed foods and food processing.

Researchers call for critical consensus on #processedfoods definition foodingredientsfirst.com/news/call-for-… #nutrition #health #foodnews #foodindustry

There is a need for further interdisciplinary dialogue to seek consensus on the relevance and classification of degree of #foodprocessing, and how this dimension relates to nutritional indices and the evaluation of healthfulness. #foodscience

In discussions on #processedfood, we saw several tensions: 🔍 The evaluation of processing vs. healthfulness 🧁 Food processing is necessary for food security vs. less healthy food accessible 🌽 Nutrition vs. sustainability goals, e.g. plant-based products frontiersin.org/articles/10.33…

Interesting paper exploring professionals' perspectives on the concept of processed food. Identifies the agreements and disagreements that exist about the issue of processed food, and some #foodsystems tensions eg between safety, food security, diets

Congratulations to Peter Sadler from Warwick Chemistry for winning the Royal Society Davy Medal for his work on "Metals in Medicine"

📰 Echoing the findings of her latest publication, Christina Sadler from #EUFIC said that further interdisciplinary dialogue needed to seek consensus on 'degree of #foodprocessing'. The #RESTRUCTUREproject results will provide evidence to feed into these discussions. Read more here 👇

Yesterday we celebrated #WorldPastaDay! 🍝 Contrary to popular belief, #pasta can be part of a healthful diet, when eaten in moderation (choose #wholegrain pasta if possible). Here are some examples of healthy pasta recipes by #EUFIC colleagues. How do you like your pasta? 😍

Question of the day: Why are whole grain products more expensive than refined grain products? #InternationalWGDay

Today we launched a new online dashboard to monitor food supply and #FoodSecurity in the EU. It will include: - rates of food inflation per type of food & per country - details on EU households’ food spending per country & per income level. ➡️europa.eu/!kDpffN #AgriOutlook

You can have groundbreaking world-first public health laws but unless they’re enforced… their worth is critically diminished. Retailers have a huge role in making #foodenvironments healthier but clear they need a ‘nudge’ to comply with these HFSS product placement rules

Take your seats for another discussion on #UPF 👇

"It’s true supermarket bread contains emulsifiers, which have been linked with health problems, including a potentially increased risk of developing some cancers. But typically bread only uses mono- or diglyceride fatty acids as emulsifiers, which have not been linked to risk..."

UK's SACN published a statement on processed foods and health today 👇 gov.uk/government/pub…