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1. Food Addiction and Consumption of Ultra-processed Foods Among Undergraduate Nutrition and Dietetics Students -
A recent study investigated food addiction and the intake of ultra-processed foods among undergraduate nutrition and dietetics students. Results revealed a significant association between high consumption of ultra-processed items and increased food addiction symptoms. These findings highlight the need for targeted strategies to promote healthier eating habits within this future nutrition professional group.2. KOREAN STARTUP DEBUTS FERMENTATION-DERIVED MARBLED WAGYU STEAK AHEAD OF US & EUROPE LAUNCH -
A Korean startup "Millennial Flavor Town" has launched a fermentation-derived marbled Wagyu steak, setting the stage ahead of its US and European releases. Utilizing advanced fermentation technology, the product offers a sustainable and high-quality alternative to traditional Wagyu beef. This debut highlights the company’s role in expanding innovative plant-based protein options globally.
3. FORSEA FOODS UNVEILS BREAKTHROUGH TO MAKE CULTIVATED SEAFOOD AFFORDABLE -
Forsea Foods has announced a major breakthrough in making cultivated seafood more affordable by achieving high cell density through advanced organoid technology. This innovation demonstrates the strength of their approach, enabling scalable and sustainable seafood alternatives. The development positions Forsea Foods to lead the market with accessible lab-grown seafood options.
4. Masterfoods trial new paper-based packaging -
MasterFood is trialing new paper-based, recyclable squeeze-on tomato sauce packs that use 58% less plastic, produced at their Wyong facility. This five-year, $3 million initiative supports Mars Australia’s sustainability goals and circular economy efforts. The November 2024 trial will evaluate over a million units across various locations to ensure usability and effective recycling.