Relevant bibliographies by topics / Food categories

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Food categories'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

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Journal articles on the topic "Food categories"

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Furst, Tanis, Margaret Connors, Jeffery Sobal, Carole Bisogni, and Laura Winter Falk. "Food classifications: Levels and categories." Ecology of Food and Nutrition 39, no. 5 (2000): 331–55. http://dx.doi.org/10.1080/03670244.2000.9991623.

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Malamatenios, Olivia, Jessica L. Campbell, Grant Schofield, and Caryn Zinn. "The Human Interference Scoring System (HISS): A New Tool for Quantifying Food Quality Based on Its Level of Processing." Nutrients 16, no. 4 (2024): 536. http://dx.doi.org/10.3390/nu16040536.

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The Human Interference Scoring System (HISS) is a novel food-based diet-quality-classification system based on the existing NOVA method. HISS involves food and fluid allocation into categories from digital imagery based on food processing levels, followed by meal plan analysis using food-servings quantification. The primary purpose of this work was to evaluate the reliability of HISS. Trained nutrition professionals analyzed digital photographs from five hypothetical 24 h food recalls and categorized foods into one of four HISS categories. A secondary purpose was to assess the nutrient composi
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Kleiner, Leslie. "LATAM: Emulsifiers in all food categories." INFORM International News on Fats, Oils, and Related Materials 30, no. 3 (2019): 36–37. http://dx.doi.org/10.21748/inform.03.2019.36.

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Kolla, Jyothi Vishnu Vardhan, Poorna Chandra Vemula, Srinivasa Chakravarthy, Boya Naidu, and Dharmesh Patibandla. "Leveraging Transfer Learning to Identify Food Categories." Advances in Science and Technology Research Journal 15, no. 4 (2021): 101–9. http://dx.doi.org/10.12913/22998624/142738.

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Gupta, Khushboo, Mohd Ashaq, Rohit Sharma, et al. "The Application of Nanotechnology in Various Food Categories and Packaging." Archives of Current Research International 24, no. 10 (2024): 300–307. http://dx.doi.org/10.9734/acri/2024/v24i10933.

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Nanotechnology has the potential to revolutionize the food industry by enhancing safety, quality, and shelf life. However, public acceptance is crucial for successful commercialization. This study provides a comparative analysis of consumer perceptions, attitudes, and willingness to purchase nanotechnology-based products across various food categories (processed foods, beverages, dairy, meat, fresh produce) and packaging applications (active, intelligent, biodegradable). Findings indicate that acceptance varies significantly based on food category and packaging type. Key influencing factors in
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Caspi, Caitlin E., Katherine Y. Grannon, Qi Wang, Marilyn S. Nanney, and Robert P. King. "Refining and implementing the Food Assortment Scoring Tool (FAST) in food pantries." Public Health Nutrition 21, no. 14 (2018): 2548–57. http://dx.doi.org/10.1017/s1368980018001362.

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AbstractObjectiveHunger relief agencies have a limited capacity to monitor the nutritional quality of their food. Validated measures of food environments, such as the Healthy Eating Index-2010 (HEI-2010), are challenging to use due to their time intensity and requirement for precise nutrient information. A previous study used out-of-sample predictions to demonstrate that an alternative measure correlated well with the HEI-2010. The present study revised the Food Assortment Scoring Tool (FAST) to facilitate implementation and tested the tool’s performance in a real-world food pantry setting.Des
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Ananda, Jayanath, Gamithri Gayana Karunasena, and David Pearson. "Identifying interventions to reduce household food waste based on food categories." Food Policy 111 (August 2022): 102324. http://dx.doi.org/10.1016/j.foodpol.2022.102324.

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Zeki, Israa N. "Quality Assessment of Some Food Products in Iraq." IOP Conference Series: Earth and Environmental Science 1371, no. 6 (2024): 062001. http://dx.doi.org/10.1088/1755-1315/1371/6/062001.

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Abstract Food quality has received much attention in recent decades. This analytical study was conducted from January to December 2022. The data was collected from the Central Organization for Standardization and Quality Control. The study aimed to evaluate the quality of food products, monitor the application of Iraqi standards (IQS), and identify causes of non-conformity to avoid them. A total (438) samples classified into (4) main categories which subdivided into (12) food products. All of them subjected to precise (microbiological, chemical, physical) tests done by training professionals’
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Cardello, Armand V., Fabien Llobell, Davide Giacalone, Sok L. Chheang, and Sara R. Jaeger. "Consumer Preference Segments for Plant-Based Foods: The Role of Product Category." Foods 11, no. 19 (2022): 3059. http://dx.doi.org/10.3390/foods11193059.

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A survey of willingness to consume (WTC) 5 types of plant-based (PB) food was conducted in USA, Australia, Singapore and India (n = 2494). In addition to WTC, emotional, conceptual and situational use characterizations were obtained. Results showed a number of distinct clusters of consumers with different patterns of WTC for PB foods within different food categories. A large group of consumers did not discriminate among PB foods across the various food categories. Six smaller, but distinct clusters of consumers had specific patterns of WTC across the examined food categories. In general, PB Mi
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Missbach, Benjamin, Lukas Schwingshackl, Alina Billmann, et al. "Gluten-free food database: the nutritional quality and cost of packaged gluten-free foods." PeerJ 3 (October 22, 2015): e1337. http://dx.doi.org/10.7717/peerj.1337.

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Notwithstanding a growth in popularity and consumption of gluten-free (GF) food products, there is a lack of substantiated analysis of the nutritional quality compared with their gluten-containing counterparts. To put GF foods into proper perspective both for those who need it (patients with celiac disease) and for those who do not, we provide contemporary data about cost and nutritional quality of GF food products. The objective of this study is to develop a food composition database for seven discretionary food categories of packaged GF products. Nutrient composition, nutritional information
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Dissertations / Theses on the topic "Food categories"

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Rioux, Camille. "Feeding the mind : the development of food categories and its association with food neophobia and pickiness in young children." Thesis, Aix-Marseille, 2017. http://www.theses.fr/2017AIXM0351/document.

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La néophobie et la sélectivité alimentaire des jeunes enfants ont des conséquences préoccupantes sur la santé notamment parce qu’elles concernent les fruits et les légumes. Il est donc essentiel de promouvoir l’adoption de comportements alimentaires sains chez le jeune enfant. Dans ce contexte, le premier objectif de la thèse était de développer un questionnaire pour mesurer efficacement la néophobie et la sélectivité alimentaire chez les enfants français dès l'âge de 2 ans. Le questionnaire développé dans cette thèse est un outil efficace pour étudier les rejets chez cette population. Le deux
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Campanella, Mariapia Rosa. "The proof is in the pudding/steak : Halal food consumption, moral overtones and re-negotiation of categories among Muslim believers in Stockholm County." Thesis, Uppsala universitet, Institutionen för kulturantropologi och etnologi, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-276763.

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The main objective of my thesis is showing how consumers who live in Stockholm County deal with the daily practice of halal food providing. I then analyse the main contradiction that emerges from my research, meaning the opposition between those who by ‘halal’ and those who do not. I propose an investigation of halal consumption or ‘non-consumption’ through the lens of economic processes, responsibility, (re)negotiation of food categories, gender roles, food morality, urban space and feedback systems. My aim is to demonstrate how ‘halal’ does not configure as a single category, but a group of
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Van, Dyk Maritza. "Identification of labelling errors and concerns on specific categories of South African processed food products that may impact consumer health." Thesis, Cape Peninsula University of Technology, 2007. http://hdl.handle.net/20.500.11838/771.

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Thesis (MTech (Consumer Science: Food and Nutrition))--Cape Peninsula University of Technology, 2007<br>Labels are the source of information about the contents of food products and must be correct so that consumers are not misled and can make informed product choices. However, food label information is often incorrect, misleading or just insufficient. The aim of this study was to determine the labelling errors and concerns that occurred in specific categories of the South African processed food market. Randomly selected food product labels (N=246) were evaluated that represented the sele
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Langlois, Francis. "Gravity, good governance, political affinity, economic interests and food aid : do categories and delivery modes matter?" Thesis, Université Laval, 2011. http://www.theses.ulaval.ca/2011/27727/27727.pdf.

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Puisque les programmes d’aide alimentaire peuvent atténuer les conséquences malheureuses des pénuries alimentaires survenant dans certains pays, leur importance est capitale. Mais, quelles sont les facteurs conditionnant le volume d’aide alimentaire envoyé aux pays potentiellement receveurs ? Cette étude novatrice répondra à ces questions en appliquant le modèle gravitationnel, habituellement utilisé pour expliquer le commerce international, au schème de distribution de l’aide alimentaire internationale. En effet, en considérant les 15 plus gros programmes nationaux de dons alimentaires, cette
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Sánchez, García Marisol. "Efecto de la temperatura y el tiempo de almacenamiento en las características de masas de maíz nixtamalizado cocidas al vapor (Tamal)." Tesis de Licenciatura, Universidad Autónoma del Estado de México, 2019. http://hdl.handle.net/20.500.11799/98886.

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La elaboración de tamales requiere de largas jornadas, dado que muchos de los pequeños productores preparan su propia masa y en épocas de aumento en la demanda, la producción no resulta suficiente. Por otro lado, el carácter tradicional de los tamales hace que el consumidor prefiera el producto recién preparado en lugar de consumirlo recalentado, debido a que generalmente el producto recalentado no conserva las características de textura de un tamal recién cocido. De esta manera, es conveniente proponer opciones que permitan su elaboración de manera anticipada y un posterior almacenamiento que
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Fourat, Estelle. "Socio-anthropologie d'une transition protéique : comprendre la consommation des aliments protéiques d'origine animale à Delhi et Vadodara (Inde)." Thesis, Toulouse 2, 2015. http://www.theses.fr/2015TOU20096.

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La transition protéique correspond au processus de substitution entre protéines impliqué dans le cycle de la transition nutritionnelle, résultant de la transformation des normes et valeurs attachées aux aliments qui les fournissent. En Inde, la part relative des protéines ne s’inverse pas au profit des protéines animales dont l’augmentation se fait principalement par des aliments non carnés. Grâce à une enquête qualitative à Delhi et quantitative à Vadodara, la thèse démêle les déterminants aux décisions alimentaires concernant un portefeuille d’aliments protéiques d’origine animale, et leurs
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Mallia, Ilaria. "Sviluppo di una nuova metodologia per la misura della permeabilità di film plastici ad uso alimentare." Thesis, Università degli Studi di Catania, 2011. http://hdl.handle.net/10761/239.

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Oggi frutta e verdura sono trasportate e distribuite sul mercato in imballaggi chiusi con film plastici o bio. La confezione assicura una migliore protezione del prodotto contro gli impatti meccanici e climatici, permettendo di prolungare la loro shelf-life. A questo fine e' fondamentale conoscere le proprieta' di barriera presentate dai film nei confronti di ossigeno, anidride carbonica e vapore acqueo. Scopo del mio lavoro di tesi e' stato quello di ricercare un nuovo e diverso metodo, alternativo ai tradizionali citati in letteratura e basati per lo piu' sull'impiego di costose attrezzature
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Tisselli, Farid <1980&gt. "Analisi delle preferenze per le diverse categorie di pomodoro trasformato nel food service." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2013. http://amsdottorato.unibo.it/5690/2/tisselli_farid_tesi.pdf.

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Il pomodoro è una delle colture principali del panorama agro-alimentare italiano e rappresenta un ingrediente base della tradizione culinaria nazionale. Il pomodoro lavorato dall’industria conserviera può essere trasformato in diverse tipologie merceologiche, che si differenziano in base alla tecniche di lavorazione impiegate ed alle caratteristiche del prodotto finito. la percentuale di spesa totale destinata all’acquisto di cibo fuori casa è in aumento a livello globale e l’interesse dell’industria alimentare nei confronti di questo canale di vendita è quindi crescente. Mentre sono numerose
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Tisselli, Farid <1980&gt. "Analisi delle preferenze per le diverse categorie di pomodoro trasformato nel food service." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2013. http://amsdottorato.unibo.it/5690/.

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Il pomodoro è una delle colture principali del panorama agro-alimentare italiano e rappresenta un ingrediente base della tradizione culinaria nazionale. Il pomodoro lavorato dall’industria conserviera può essere trasformato in diverse tipologie merceologiche, che si differenziano in base alla tecniche di lavorazione impiegate ed alle caratteristiche del prodotto finito. la percentuale di spesa totale destinata all’acquisto di cibo fuori casa è in aumento a livello globale e l’interesse dell’industria alimentare nei confronti di questo canale di vendita è quindi crescente. Mentre sono numerose
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Fernandes, Duarte Miguel Moreira Baptista. "Metodologia de gestão de categorias no retalho alimentar da SONAEMC." Master's thesis, Instituto Superior de Economia e Gestão, 2015. http://hdl.handle.net/10400.5/13358.

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Mestrado em Ciências Empresariais<br>O presente relatório surge no seguimento do estágio realizado na Direcção Comercial do Departamento de Frescos da SONAEMC - Retalho Alimentar, no âmbito do Trabalho de Final de Mestrado em Ciências Empresariais. Ao longo do período de estágio na organização estive inserido num projeto na unidade de negócio de charcutaria onde foi possível realizar inúmeras tarefas, tendo como foco a criação de novos clusters de lojas e de uma metodologia de apoio à decisão de gama. O objetivo deste trabalho consiste em descrever as tarefas realizadas durante os quatro mese
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Books on the topic "Food categories"

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School, Harvard Business, ed. Entrepreneurship in the natural food and beauty categories before 2000: Global visions and local expressions. Harvard Business School, 2012.

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National University of Singapore. Department of Sociology and Workshop on Eat, Drink, Halal, Haram: Food, Islam, and Society in Asia (2003 : Singapore), eds. (Re)Thinking the categories of halal and haram: Notes on Islamic food rules in Singapore. Department of Sociology, National University of Singapore, 2004.

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Pechenaya, Lyudmila, Elena Astrahanceva, Ivan Domarev, and Radik Ziyakaev. Organization, rationing and remuneration of labor in the food industry. INFRA-M Academic Publishing LLC., 2024. http://dx.doi.org/10.12737/1861002.

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The textbook outlines the theoretical foundations of the organization of labor; it considers: methods of studying labor processes as the basis of organization, rationing and remuneration; the essence of labor rationing and its importance for food industry enterprises; labor rationing in various fields of enterprise activity; rationing of managerial labor (employee labor), development of rest time standards; organization of remuneration for different categories of workers; efficiency and effectiveness of labor. A special place in the textbook is given to the development of scientifically based
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Vasyukova, Anna. Functional nutrition. INFRA-M Academic Publishing LLC., 2025. https://doi.org/10.12737/2178360.

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The textbook material is based on current issues related to the range and functional properties of food, biologically active substances and their complex interaction. Special attention is paid to the regulatory requirements for the functional nutrition of various population groups. The role of public catering in the organization of production and sale of functional products is also considered. The theoretical material, presented in an accessible form and supported by numerous illustrations, will allow future specialists in functional nutrition technology to organize and conduct technological p
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Palmatier, Robert. Food. Greenwood, 2000. http://dx.doi.org/10.5040/9798400652752.

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Each of the more than seven hundred entries in the dictionary contains a description of the historical background of each of the two types of language, literal and nonliteral, and provides an explanation for the relationship between them. Wherever possible, dates of first record in English are provided, along with the bibliographical sources of these dates; and all of the works that record those terms and expressions are given in coded form as listed in the Key to Works Cited. A Guide to Reading the Entries illustrates the typical form of an entry by analyzing an example from the dictionary th
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Press, H. L. A. Grocery List: Grocery List Notebook Organizer with Categories,Food and Shit Grocery List. Independently Published, 2021.

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Gottlieb, Richard. Thomas Food & Beverage Market Place, 2002-2003: Food and Beverage Manufacturers, Product Categories, Company Profiles (Thomas Food and Beverage Market Place Volume 1). 2nd ed. Grey House Pub, 2002.

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Mcintosh, Elaine. American Food Habits in Historical Perspective. Praeger, 1995. http://dx.doi.org/10.5040/9798216957041.

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Using dietary information and other pertinent facts, the author assesses the nutritional status of Americans during each historical period. Special emphasis is given to American dietary patterns from the landfall of Columbus to the colonial period, the revolutionary period, the New Republic, and the 20th century. Four categories of American food are identified and analyzed: mainstream cuisine, regional cooking, regional phenomena (including ethnic foods), and Pop foods. The overview concludes with the finding that, despite delightful differences, there are striking similarities in food habits
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Gundersen, Craig. Food Assistance Programs and Food Security. Edited by Daniel Béland, Kimberly J. Morgan, and Christopher Howard. Oxford University Press, 2014. http://dx.doi.org/10.1093/oxfordhb/9780199838509.013.012.

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Food insecurity is a leading public-health challenge in the United States today. This is primarily due to the magnitude of the problem—about 50 million persons are food insecure—and the serious negative health and other outcomes associated with being food insecure. This chapter first defines the measure used to delineate whether a household is food insecure. The measure, the Core Food Security Module (CFSM), is based on 18 questions about a household’s food situation. From the responses, a household is defined as food secure, low food secure, or very low food secure, with the latter two catego
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Stoeger, Melissa Brackney. Food Lit. ABC-CLIO, LLC, 2013. http://dx.doi.org/10.5040/9798400652707.

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An essential tool for assisting leisure readers interested in topics surrounding food, this unique book contains annotations and read-alikes for hundreds of nonfiction titles about the joys of comestibles and cooking. Food Lit: A Reader's Guide to Epicurean Nonfiction provides a much-needed resource for librarians assisting adult readers interested in the topic of food—a group that is continuing to grow rapidly. Containing annotations of hundreds of nonfiction titles about food that are arranged into genre and subject interest categories for easy reference, the book addresses a diversity of re
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Book chapters on the topic "Food categories"

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Igoe, Robert S. "Part II Ingredient Categories." In Dictionary of Food Ingredients. Springer US, 2011. http://dx.doi.org/10.1007/978-1-4419-9713-5_2.

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Chimhundu, Ranga. "The Management of FMCG Product Categories." In Marketing Food Brands. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-75832-9_2.

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Doulah, Abul, and Edward Sazonov. "Clustering of Food Intake Images into Food and Non-food Categories." In Bioinformatics and Biomedical Engineering. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-56148-6_40.

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Sanchez, Marc C. "Regulation of Dietary Supplements and Other Specialized Categories." In Food Science Text Series. Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-12472-8_5.

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Sanchez, Marc C. "Regulation of Dietary Supplements and Other Specialized Categories." In Food Science Text Series. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-71703-6_5.

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Arcari, Paula. "Animal Categories and the Maintenance of Order." In Making Sense of ‘Food’ Animals. Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-9585-7_4.

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Yemenicioğlu, Ahmet. "Application of Active Edible Packaging for Different Food Categories." In Edible Food Packaging with Natural Hydrocolloids and Active Agents. CRC Press, 2022. http://dx.doi.org/10.1201/9780429329890-7.

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Bendjebbar, Pauline, and Nicolas Bricas. "The six main categories of drivers shaping food systems." In Food systems at risk. New trends and challenges. CIRAD; FAO, 2019. http://dx.doi.org/10.19182/agritrop/00086.

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Gendel-Guterman, Hanna. "Comparison of Consumer Involvement Across PLB Categories in Retail Food." In Advances in National Brand and Private Label Marketing. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-18911-2_13.

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Kujinga, Krasposy, Cornelis Vanderpost, Gagoitseope Mmopelwa, and Wellington R. L. Masamba. "Household Water Insecurity in Different Settlement Categories of Ngamiland, Botswana." In Water, Energy, Food and People Across the Global South. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-64024-2_9.

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Conference papers on the topic "Food categories"

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Dheemanth, G., S. V. Shashikala, and I. S. Apoorva. "Machine Learning-Based Automatic Classification of Gastrointestinal Categories from Food Images." In 2024 International Conference on Recent Advances in Science and Engineering Technology (ICRASET). IEEE, 2024. https://doi.org/10.1109/icraset63057.2024.10895543.

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Baghpatee, Raza Nadeem. "Enhancing the Effectiveness of Food Grade Paint: Maximizing Safety & Reducing Corrosion." In SSPC 2015 Greencoat. SSPC, 2015. https://doi.org/10.5006/s2015-00003.

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Abstract This research paper describes the various predicaments and issues to enhance the effectiveness of environmentally responsible food grade paint, which helps in maximizing safety and reducing the risk of corrosion. The presentation of this report will consider the characteristics of food grade paint as well as enumerates the companies that produce food grade paint. Food grade paint can be categorized into two segments, direct and indirect. While the former is related to direct contact with food products, the latter is applicable to indirect contact with food. The paints that fall in the
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Ao, Shuang, and Charles X. Ling. "Adapting New Categories for Food Recognition with Deep Representation." In 2015 IEEE International Conference on Data Mining Workshop (ICDMW). IEEE, 2015. http://dx.doi.org/10.1109/icdmw.2015.203.

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Hoashi, Hajime, Taichi Joutou, and Keiji Yanai. "Image Recognition of 85 Food Categories by Feature Fusion." In 2010 IEEE International Symposium on Multimedia (ISM). IEEE, 2010. http://dx.doi.org/10.1109/ism.2010.51.

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Ege, Takumi, and Keiji Yanai. "Image-Based Food Calorie Estimation Using Knowledge on Food Categories, Ingredients and Cooking Directions." In the. ACM Press, 2017. http://dx.doi.org/10.1145/3126686.3126742.

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Amano, Sosuke, Kiyoharu Aizawa, and Makoto Ogawa. "Food Category Representatives: Extracting Categories from Meal Names in Food Recordings and Recipe Data." In 2015 IEEE International Conference on Multimedia Big Data (BigMM). IEEE, 2015. http://dx.doi.org/10.1109/bigmm.2015.54.

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Ito, Kyoko, and Yosuke Fukuda. "Classification of Food Challenges and Values Based on Open-ended Responses." In 2025 Intelligent Human Systems Integration. AHFE International, 2025. https://doi.org/10.54941/ahfe1005826.

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Emerging technology refers to new, unestablished, and not widely recognized science and technology, and differs from existing science and technology that has widely penetrated society and occupies a definite position . One of the emerging technology is genome-edited crops. In terms of climate change risks and population growth, the potential of novel foods has a significant impact on food security. On the other hand, it has not been fully accepted by society at this time. In order for attitudes toward genome-edited crops to be formed in the future, it is believed that adequate information must
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Mahima, Y., and T. N. D. S. Ginige. "COVID-19 Spread prediction Based on Food Categories using Data Science." In 2020 IEEE International Conference for Innovation in Technology (INOCON). IEEE, 2020. http://dx.doi.org/10.1109/inocon50539.2020.9298359.

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Ege, Takumi, and Keiji Yanai. "Simultaneous estimation of food categories and calories with multi-task CNN." In 2017 Fifteenth IAPR International Conference on Machine Vision Applications (MVA). IEEE, 2017. http://dx.doi.org/10.23919/mva.2017.7986835.

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LĂDARU, Georgiana-Raluca, Bogdan CHIRIPUCI, and Vlad-Constantin TURCEA. "AGRI-FOOD TRADE BALANCE IN THE EUROPEAN UNION." In Competitiveness of Agro-Food and Environmental Economy. Editura ASE, 2022. http://dx.doi.org/10.24818/cafee/2021/10/08.

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Current paper focuses on the agri-food trade balance representing an up-to-date piece of research due to both its current applicability and broadness. The EU-28 Member States have been overseen in terms of food trade values and, in most of the identified food categories, trade surplus has been recorded. The paper’s preamble points towards the importance of trade in achieving food security, then the specialized literature is quantitatively reviewed highlighting the increasing interest over this topic and, as the last part of the paper, all the 24 food categories are analyzed. The Netherlands, S
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Reports on the topic "Food categories"

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Regulated Products Risk Assessment Team. Safety assessment: Cannabidiol (CBD) isolate as a novel food for use in a range of food categories including food supplements. Food Standards Agency, 2024. http://dx.doi.org/10.46756/sci.fsa.okw212.

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An application was submitted to the Food Standards Agency (FSA) and Food Standards Scotland (FSS) in February 2021 from Cannaray Brands Ltd (“the applicant”) for the authorisation of cannabidiol (CBD) isolate as a novel food. The novel food is a &gt;98% pure form CBD isolate which is intended to be used as a food ingredient in food supplements, beverages, and confectionary for adults. For CBD a provisional Acceptable Daily Intake (ADI) of 10 mg/day has been published by the FSA and was considered in assessing this novel food. The provisional ADI (section 2.7) was recommended, subject to the ex
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Risk Assessment, FSA Regulated Products. Safety Assessment: Outcome of the assessment of 3-fucosyllactose (3-FL) as a novel food. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.crr177.

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The novel food is 3-FL which is intended to be used as a source of human identical milk oligosaccharides. 3-FL is manufactured by microbial fermentation using a genetically modified strain of Escherichia coli K-12, and then refined to yield the purified novel food. This new application is seeking to use the novel food within the food following categories: dairy products and analogues, bakery wares, foods for special groups, beverages, and also as a food supplement. Food supplements are not intended to be used if other foods with added 3-FL or breast milk are consumed the same day. To support t
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Sweitzer, Megan, Anne T. Byrne, Elina T. Page, et al. Development of the Food-at-Home Monthly Area Prices data. Economic Research Service, U.S. Department of Agriculture, 2024. https://doi.org/10.32747/2024.8754865.ers.

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The Food-at-Home Monthly Area Prices (F-MAP) data product provides detailed food price data to support a broad range of food economics research, supplementing existing public food price data. The data product contains monthly mean unit values and 6 price index measures for 90 food-at-home categories across 10 major metropolitan areas and 4 census regions. This report introduces the USDA, Economic Research Service (ERS) Food Purchase Groups (EFPGs) food classification system and describes the methods used to construct the F-MAP data product using weighted retail scanner data from 2016 to 2018.
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Jelliffe, Jeremy, and Adam Gerval. European agri-food trade and Brexit. U.S. Department of Agriculture, Economic Research Service, 2025. https://doi.org/10.32747/2025.9015820.ers.

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"Brexit marked the beginning of a new era in European trade, with implications for global commerce as the United Kingdom has sought to broaden its import sources for agricultural commodities. Since formally leaving the European Union on January 31, 2020, the United Kingdom has kept strong, but weakening, trade links to the European bloc. This analysis seeks to quantify the degree of change in the trade dynamic across a range of agri-food and related commodity groups. This analysis is done by measuring the difference in trade trends between United Kingdom and the European Union relative to the
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Risk Assessment, FSA Regulated Products. Safety Assessment: Outcome of the assessment of lacto-N-fucopentaose I (LNFP-l) and 2'-fucosyllactose (2'-FL) as a novel food. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.cmi652.

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An application was submitted to the Food Standards Agency (FSA) and Food Standards Scotland (FSS) in March 2021 from Glycom A/S, Denmark (“the applicant”) for the authorisation of a mixture of lacto-N-fucopentaose I (LNFP-l) and 2'-fucosyllactose (2'-FL) as a novel food. The novel food is a mixture of LNFP-l and 2'-FL which is intended to be used as a source of human identical milk oligosaccharides. LNFP-l/2'-FL is manufactured by microbial fermentation using a genetically modified strain of Escherichia coli K-12, and then refined to yield the purified novel food. This new application is seeki
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Regulated Products Risk Assessment Team. Safety Assessment: Change of conditions of use for the novel food, isomalto-oligosaccharides. Food Standards Agency, 2024. http://dx.doi.org/10.46756/sci.fsa.pwg947.

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An application was submitted to the Food Standards Agency (FSA) and Food Standards Scotland (FSS) in April 2021 from Bioneutra Incorporated, North America (“the applicant”) for the authorisation of the proposed extension of use of isomalto-oligosaccharides (IMOs) as a novel food. The novel food are IMOs which are intended to be used as a food ingredient and as an ingredient in food supplements. IMOs are manufactured by the enzyme hydrolysis of starch which is sourced from different plant crops (e.g., cereals, legumes, and roots). IMOs are currently authorised as a novel food in the UK (assimil
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Chepeliev, Maksym. Incorporating Nutritional Accounts in the GTAP Data Base. GTAP Working Paper, 2021. http://dx.doi.org/10.21642/gtap.wp90.

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In this paper, we develop an approach towards incorporation of nutritional accounts for the Global Trade Analysis Project (GTAP) Data Base. We rely on the Food and Agricultural Organization (FAO) food balance sheets data and nutritive indicators to estimate nutritional content of primary commodities and derived commodities represented in primary equivalent within the food balance sheets. Calories, fats, proteins and carbohydrates are estimated and reported. We further identify use categories that account for food, feed, seed, losses and other uses. In terms of food supply, we identify GTAP Dat
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Agency, Food Standards. Safety Assessment : Outcome of assessment on an application under the Novel Foods Regulation 2015/2283 as retained in UK Law for Barley Rice Protein. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.wnv790.

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An application was submitted to the Food Standards Agency in January 2021 from Evergrain, LLC, USA (“the applicant”) for the authorisation of Barley Rice Protein, a mixture of protein from barley at levels of 30-70% and rice at levels of 70-30%. The applicant intends to market the product within food categories including: bakery products, breakfast cereals, spreadable fats and dressings, grain products and pastas, snack foods, jam, marmalade and other fruit spreads, candy/confectionery, dairy and dairy imitates, dessert sauces and syrups, meat imitates, soups and soup mixes, savoury sauces, le
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Walsh, Margaret, Peter Backlund, Lawrence Buja, et al. Climate Indicators for Agriculture. United States. Department of Agriculture. Climate Change Program Office, 2020. http://dx.doi.org/10.32747/2020.7201760.ch.

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The Climate Indicators for Agriculture report presents 20 indicators of climate change, carefully selected across multiple agricultural production types and food system elements in the United States. Together, they represent an overall view of how climate change is influencing U.S. agriculture and food systems. Individually, they provide useful information to support management decisions for a variety of crop and livestock production systems. The report includes multiple categories of indicators, including physical indicators (e.g., temperature, precipitation), crop and livestock (e.g., animal
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Cortés, Darwin, Andrés Gallegos-Vargas, and Jorge Pérez Pérez. Expenditure Responses to Adverse Health Shocks: Evidence from a Panel of Colombian Households. Banco de México, 2025. https://doi.org/10.36095/banxico/di.2025.03.

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We analyze the effect of adverse health shocks on households' expenditure shares in different good categories using a fixed-effects approach and a structural approach based on microeconomic theory. We find that, on average, households substitute health and food expenditure in response to adverse health shocks. Our estimates unveil substantial heterogeneity in this trade-off mediated by access to social protection, job contract type, and urban or rural location. Households from rural areas --where household heads are more likely to hold informal jobs and lack access to safety nets-- engage in m
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