As consumers are becoming more conscious of their health and wellbeing, many are turning towards natural, ‘clean’ foods - foods with few additives, made up largely of natural ingredients. Driven in ...

Current food classification systems for processed foods lack consistency and consensus often leading to confusion and debate even amongst scientists, a new study in the journal Trends in Food Science ...

A recent review published in the journal Nutrients summarized the existing knowledge on the impact of ultra-processed foods on the gut microbiome. The researchers also discussed the NOVA system of ...

This article discusses the regulatory classification of novel foods, providing guidance for companies on the procedures that apply to novel foods and ingredients in the EU and internationally. It ...

Gismondi is of counsel in the products liability, mass tort, and class action group at DLA Piper LLP. Kinney is an associate in the products liability, mass tort, and class action group at DLA Piper.

Plant-based foods are often processed using various techniques to improve their nutritional and sensory properties by modifying their biochemical compositions. Here, the effect of different processing ...

Existing highly processed food (HPF) classification systems show large differences in the impact of these foods on biochemical risk factors for disease. If public health nutrition is to consider the ...

Fresh research suggests consumers struggle to distinguish between ultra-processed and other processed foods, but want to cut back on both. Is a lack of trust at play? Ultra-processed food (UPF) is ...