All articles by Vemula Pravalika
Vemula Pravalika
How to Reduce Water Waste in Agriculture
Between climate change, drought and the threat of food insecurity, it makes sense that water stewardship should be a major focus for the agrifood sector. But beyond the headline worries, what will this new reality look like in practice? How can technology help? And to what extent is collaboration important to ensure that every every watershed user gains from the turn to sustainability. Andrea Valentino tackles all these questions, getting help from Adrian Sym of the Alliance for Water Stewardship and Alfredo Zein of Danone.
Is Lab-Grown Meat Safe?
Cultivated or lab-grown meat has divided opinion since it was introduced in the 2010s. Champions say it can make food systems more sustainable, ethical and equitable. Critics aren’t so sure. What is clear is that if this foodstuff is to reach markets outside of Singapore and the United States, more information on safety, and deeper regulator understanding, is needed. Dan Cave speaks to Good Food Institute Europe’s Seth Roberts, and The Food and Agriculture Organization of the United Nations’ Masami Takeuchi, to find out more.
Quality Plant and Marine Oils
Discover the essence of excellence with De Wit Specialty Oils. From a diverse array of specialty oils, they offer premium blends rich in Essential Fatty Acids (EFAs), including Omega-3 (ALA, SA, EPA & DHA) and Omega-6 (GLA), sourced from both plant and marine origin. Their products are the cornerstone of nutraceuticals, cosmeceuticals, and functional foods, delivering unparalleled quality and versatility for your business needs.
Sustainability and Olive Oil
Olive oil production has long enjoyed a reputation for sustainability – but that hardly means industry insiders have nothing to do. From an ingredients perspective, meanwhile, can more sustainable practices help protect a range of plants and animals? Andrea Valentino explores, talking to some of the biggest names in the sector, and exploring some practical examples of how the oil industry is going green.
How Agrifood Fights Famine
Between rising prices and stagnating wages, families across the Western world are being forced to tighten their belts. But while there’s plenty people can do to maintain nutritious diets without breaking the bank, the real responsibility for change falls to corporations and governments. Abi Millar talks to Alexander Hennig of Bayer Crop Sciences to find out what it will take to fix food systems.
The Microbiome and Mental Health
We’ve long known about the physical importance of the so-called ‘microbiome’ – the complex mix of bacteria, fungi and viruses that live inside us. But if healthy biomes are crucial across a range of conditions, from gut health to liver disease, there’s increasing evidence that what happens inside the body can also impact mental health. But beyond the headline excitement, how does the science actually work – and what other factors also mitigate the risk of neurological conditions? Phoebe Galbraith considers the evidence, speaking to Trevor Lawley of Microbiotica and the Wellcome Sanger Institute, and Dr Uma Naidoo, a nutritional psychiatrist and author.
Are Sugar Alcohols Safe?
The argument around the safety of artificial sweeteners has rumbled on for decades, prompting both manufacturers and consumers to hunt for natural alternatives. Sugar alcohols – known on ingredient lists as sorbitol, xylitol, erythritol, among many other names – are increasingly popular as seemingly healthy options. But are they really that safe, not least given they can potentially cause gastrointestinal problems? Jim Banks explores the pros and cons, and considers how sugar alcohol differs from aspartame, getting help from experts across the sector.
Alternative Ingredients to Salt
From governments to the WHO, brands are under rising pressure to remove salt from their products. Yet if there are a range of health benefits in cutting back on sodium, what can R&D teams do to maintain the flavours customers expect? One solution involves switching ingredients: potassium chloride is a common alternative to sodium chloride, even as MSG is becoming popular too. Not that tweaking recipes is quite so simple in practice. Phoebe Galbraith learns more, speaking to René Lammers, chief scientific officer at PepsiCo; and Sonia Pombo, a research fellow and campaign lead at Action on Salt.
Hitting Flavour Profiles in Non Alcoholic Beverages
As more drinkers consider low or no-alcohol alternatives, brewers and distillers are scrambling to secure the right flavour profiles. As it stands, the majority of people aren’t convinced yet, but innovators are rushing ahead regardless, experimenting with different ingredients, flavour profiles and production methods – with some players equally focusing on sustainability. Dan Cave speaks to Rohan Radhakrishnan, co-founder of Quarter; and Professor Sotirios Kampranis, founder at EvodiaBio, to get the lowdown on the booze-free market.
Wellness Benefits of Vitamin K2
Overlooked for decades, Vitamin K2 could soon soar as high as its mountain namesake. The vitamin holds promise for bone health, heart health, and more – but since it is hard to obtain from dietary sources, there is a largely untapped market for supplementation. Naturopathic doctor and author Dr Kate Rhéaume; Piotr Jandziak, general manager at Pharmaquinone; and Dr Tao Zhang, a researcher at Technological University Dublin, tell Abi Millar why K2 is poised to become better known.