Gluten-free diet risks, cultured dark meat production, COVID-19 on frozen foods and more


Deficiency dilemma: Long-term gluten-free diets for celiac women lead to nutritional deficit – Study

According to a new study, women with celiac disease following a strict, long-term gluten-free diet could face major deficiencies in major nutrients, including vitamin D, folate, calcium and iron.

As a result, their quality of life and nutritional status could be affected, according to new research on Saudi women.

These results were highlighted in a cross-sectional study titled “Long-term effect of gluten-free diets on nutritional status, body composition and associated factors in adult Saudi women with celiac disease” published in the journal Nutrients.

“Currently, the prevalence of celiac disease is increasing rapidly worldwide, as well as in the Arab region, where the Kingdom of Saudi Arabia (Saudi Arabia) has the highest rate (3.2%). Clinical reports also show that the prevalence of celiac disease is higher in women than in men, yet gluten-free dietary intake remains the most available therapy to alleviate intestinal damage and reduce nutrient absorption in these people. patients.

Go black or go home: Future Meat Technologies, cultured meat partner of CP Foods, thinks dark meat production is the answer to Asian growth

CP Foods partner in cultured meat production Future Meat Technologies (FMT) believes that successfully cracking the code of cultured dark meat production is the industry’s best solution to winning over consumers in Asia-Pacific, due an unusual fascination for these products in this region.

Dark meat refers to cuts of meat that contain more myoglobin, a protein that contains iron and gives meat that darker color. These cuts are usually muscles that are more stressed and need more oxygen, hence the need for more iron, such as drumsticks and thighs of chicken or turkey.

This contrasts with chicken or turkey breast meat, which is white meat because it requires less energy – but duck breast, on the other hand, is dark meat because ducks use these muscles to fly. Black and white meat also exists in other animals like pigs and fish, but the distinction is more commonly used for poultry.

“In Asia, there is a very strong fascination with dark meat, a fascination that does not exist in other markets like the United States or Europe, and it is probably linked to a demand for a certain texture and also stronger flavors”, FMT Founder and Chairman Prof. Yaakov Nahmias said FoodNavigator-Asia​.

COVID-19 contamination: frozen foods can carry viruses, according to a study by Chinese public health authorities

Frozen foods from meat and poultry processing factories or markets may be contaminated with the COVID-19 virus, according to a new article released by the China Centers for Disease Control and Prevention (CCDC).

The CCDC is an independent agency of the National Health Commission, which reports to the Ministry of Agriculture.

These results were highlighted in a study titled “Surveillance of SARS-CoV-2 contamination in frozen food-related samples – China, July 2020 – July 2021” published in the China CDC Weekly.

Scientists collected and analyzed more than 55 million imported and domestic food swabs from the cold chain and their outer or inner packaging during slaughter, production and processing, storage, transport and sale to the detail between July 2020 and July 2021. Environmental samples and human swabs were also collected.

Mighty Mushroom: Mycoprotein touted as the future of protein due to its flavor, nutrition, and durability qualities

Asia’s leading mycoprotein technology company, Mycovation, believes its products are the true future of alternative proteins, with the company touting its strengths in flavor, nutrition and sustainability.

Mycovation is based in both Singapore and India, and its business and research model is primarily focused on fermenting mycoproteins from mushroom mycelia to develop it as a viable alternative protein product.

According to the company’s CEO, Shiva Susarla, mycoprotein holds immense potential to become a major player in the alternative protein industry due to its benefits in all of the areas most important to consumers, namely flavor, nutrition and sustainability.

“Currently, the entire plant-based movement, whether in alternative meat or alternative dairy, is primarily anchored around three main sources: pea, soy and wheat protein, and when it’s about using them to make meat or dairy analogues, all of this brings with them important notes, the vegetable flavors are very difficult to mask”,​ Susarla said FoodNavigator-Asia​.

No culture or context: Too many plant-based companies are ‘over-engineering ingredients’ amid aggressive expansion – CEO of Dynamic Foodco

According to a regional protein alternative expert, too many plant-based companies are “over-focusing ingredients” and “forcing solutions” on investors and consumers, without paying enough attention to Asian culture and context.

That was the view of CEO and founder of Singapore-registered plant-based food technology company Dynamic Foodco and former Quorn executive Dr Andy Kusumo.

He thinks too many companies are pushing consumers to give up meat without “thinking outside the box”.

“The trend among consumers is that they are aware of sustainability issues, but they don’t want to give up meat. Plant-based businesses jump too quickly to reach the end goal of sustainability without understanding what it takes, like understanding culture and context.

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