Food Standards
Consumption Is Production. Home Made Pasta In Italy: The Object, The Self, The Others
Pasta has a long tradition in many cultures: in Italy, China, the Middle and the far East ordinary people prepare pasta out of a dough made of flour and water. In given conditions they do it on a Read More »
Healthful Food Decision-Making At The Point Of Purchase: An Update On Nutrition Labeling
Nutrition labeling aims to help consumers make healthful food decisions. However, consumers often make habitual decisions that are driven by taste when shopping groceries and disregard nutrition Read More »
Author: Joerg Koenigstorfer, Grażyna Wąsowicz-Kiryło, Małgorzata Styśko-Kunkowska, Andrea Groeppel-Klein
Contributor: eb™ Research Team
From Waste To Delicacy – Collective Innovation In Food Disposition Practices Through Blogging
A significant amount of food produced ends up as waste. It has been estimated that up to a half of all food purchased by households is thrown away (Imeche.org 2013). This is alarming from the point Read More »
Author: Elina Närvänen, Nina Mesiranta, Annilotta Hukkanen
Contributor: eb™ Research Team
The Acuity Of Vice: Goal Conflict Improves Visual Sensitivity To Portion Size Changes
There is a broad consensus that the rise in the obesity epidemic in the past several decades has been driven more by overeating (increased calorie intake) than by expending fewer calories (Ludwig Read More »
HEALTH AND SAFETY ISSUES ASSOCIATED WITH NATURALLY OCCURING FOOD TOXINS
For many peoples, natural products are safe and without adverse effects for our health. For other people all natural chemicals found in food are less toxic than synthetic chemicals. However, there Read More »
Author: Bogdan-Catalin SERBAN, Vlad DIACONESCU, Octavian BUIU
Contributor: eb™ Research Team
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