Gotowe bibliografie tematyczne / Food drinks

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Gotowa bibliografia na temat „Food drinks”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 31 lipca 2025

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Artykuły w czasopismach na temat "Food drinks"

Siti bella, Sofi Nabila Doni, Suci Cantika Azhara, Alga Dwi Destoarezkya, and Ahlun Nazi Siregar. "Akibat Diharamkannya Mengonsumsi Makanan dan Minuman yang Mengandung Alkohol dalam Islam Bagi Kesehatan Manusia." Nian Tana Sikka : Jurnal ilmiah Mahasiswa 2, no. 4 (2024): 126–33. http://dx.doi.org/10.59603/niantanasikka.v2i4.454.

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Food and drinks that contain alcohol are foods and drinks that are prohibited from consumption both in the Koran and health science. Formulation of the problem of the consequences of consuming food and drinks containing alcohol in Islam for human health. The aim of the research is to determine the consequences of consuming food and drinks containing alcohol in Islam for human health. The results of this research are that Islam prohibits consuming intoxicating foods and drinks. In Islam, food and drink are haram because they have very dangerous effects on humans. Apart from physical damage, alc

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Qibt, Alfi Salwa. "Hadits Larangan Tentang Meniup Makanan dan Minuman yang Panas." IJoIS: Indonesian Journal of Islamic Studies 2, no. 2 (2021): 159–79. http://dx.doi.org/10.59525/ijois.v2i2.37.

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The study aims to discuss the hadith about prohibitions against blowing out hot food and drink. The study is a kind of qualitative through library studies that apply the methods of takhrij and syarah hadith with an approach to health sciences. This study covers a general view of the ban on blowing out food and hot drinks, of hadith about blowing out foods and hot drinks, and hadith analysts about blowing out food and drink in relation to health ethics. The study concluded that a ban on blowing food and hot drinks was associated with health sciences, hadith's status shahih could thus be in Isla

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Kurniati, Ardesy Melizah, Arisman Arisman, and Minerva Riani Kadir. "The accuracy of food and drink cards as a tool for estimating total nutrients and calories intake." Jurnal Kedokteran Kesehatan : Publikasi Ilmiah Fakultas Kedokteran Universitas Sriwijaya 6, no. 3 (2019): 90–95. http://dx.doi.org/10.32539/jkk.v6i3.9414.

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Interview method in exploring foods and drinks intake require estimation tool. Household measuring instruments can be used, as well as of food photographs and three-dimension food models. The purpose of this study was to assess the accuracy of food and drink cards as a tool to estimate the portion of real food and drink. A total of 32 respondents participated in this study. Food records were collected then body weight and height of respondents were measured. In the following day, the respondents estimated the portion of the real foods and drinks compare to the cards. Fifty-one cards are consid

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Naska, Androniki, Vasiliki Bountziouka, and Antonia Trichopoulou. "Soft drinks: time trends and correlates in twenty-four European countries. A cross-national study using the DAFNE (Data Food Networking) databank." Public Health Nutrition 13, no. 9 (2010): 1346–55. http://dx.doi.org/10.1017/s1368980010000613.

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AbstractObjectiveTo evaluate time trends in the availability of soft drinks, to identify food choices associated with their consumption and to assess the relationship between socio-economic status and daily soft drink availability in a wide range of European countries.DesignData on food and beverage availability collected through the national household budget surveys and harmonized in the DAFNE (Data Food Networking) project were used. Averages and variability of soft drink availability were estimated and tests for time trends were performed. The daily availability of food groups which appear

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Aljefree, Najlaa M., and Ghada Talat Alhothali. "Exposure to Food Marketing via Social Media and Obesity among University Students in Saudi Arabia." International Journal of Environmental Research and Public Health 19, no. 10 (2022): 5851. http://dx.doi.org/10.3390/ijerph19105851.

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This study investigated the associations between obesity and unhealthy food/drink intake with both the frequency of social media platform usage and food/drink marketing exposure on social media. Data were obtained from 316 university students aged 18–29 years at two universities in Jeddah, Saudi Arabia. These participants completed online questionnaires with sections on demographics, anthropometric measurements, social media platform usage, food marketing exposure via social media, and unhealthy food consumption. All of the participants, 20.3% and 13.6% were overweight and obese, respectively.

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Schorb, Sydney, Katharina Gleiss, Roland Wedekind, et al. "Assessment of Aspartame (E951) Occurrence in Selected Foods and Beverages on the German Market 2000–2022." Foods 12, no. 11 (2023): 2156. http://dx.doi.org/10.3390/foods12112156.

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This study examines the occurrence of the artificial sweetener aspartame (E951) in foods and beverages sampled by food control authorities in Germany between 2000 and 2022. The dataset was obtained through the Consumer Information Act. Out of 53,116 samples analyzed, aspartame was present in 7331 samples (14%), of which 5703 samples (11%) in nine major food groups were further evaluated. The results showed that aspartame was most commonly found in powdered drink bases (84%), flavored milk drinks (78%), chewing gum (77%), and diet soft drinks (72%). In the solid food groups, the highest mean as

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Geethika, Patibandla, and Lavanya Yamani. "Fast Food and Soft Drink Consumption Pattern in Medical Students and its Association with Overweight and Obesity." GLOBAL JOURNAL OF MEDICAL STUDENTS 01, no. 01 (2021): 09–14. http://dx.doi.org/10.52314/gjms.2021.v1i1.22.

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Background: Fast food and soft drink consumption is an increasing trend among young people and in medical students. Increased stress in life due to increased study load, have negative influences on the food choices of medical students. Hence present study was undertaken to know objectives of study fast food and soft drink consumption patterns in medical students, and to explore various factors contributing to fast food and soft drink consumption and to correlate patterns of fast food and soft drink consumption with overweight and obesity. Materials & Methods: A cross sectional study was ca

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Shi, Yumeng, Qing Wang, Courtney Norman, Margaret Allman-Farinelli, and Stephen Colagiuri. "It Is Time to Make Policy for Healthier Food Environments in Australian Universities." Nutrients 10, no. 12 (2018): 1909. http://dx.doi.org/10.3390/nu10121909.

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The obesogenic food environment is likely driving excessive weight gain in young adults. Our study aimed to investigate the nutritional quality of current food and drink offerings in an Australian university. This cross-sectional study included baseline environmental audits of 30 food outlets and 62 vending machines across campus. A recent food and drink benchmark for health facilities by state government was used to classify the food and beverage offerings. It recommended food outlets and vending machines to offer at least 75% ‘Everyday’ (healthy) and less than 25% ‘Occasional’ (less healthy)

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McKerchar, Christina, Moira Smith, Ryan Gage, et al. "Kids in a Candy Store: An Objective Analysis of Children’s Interactions with Food in Convenience Stores." Nutrients 12, no. 7 (2020): 2143. http://dx.doi.org/10.3390/nu12072143.

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Increasing rates of childhood obesity worldwide has focused attention on the obesogenic food environment. This paper reports an analysis of children’s interactions with food in convenience stores. Kids’Cam was a cross-sectional study conducted from July 2014 to June 2015 in New Zealand in which 168 randomly selected children aged 11–14 years old wore a wearable camera for a 4–day period. In this ancillary study, images from children who visited a convenience store were manually coded for food and drink availability. Twenty-two percent of children (n = 37) visited convenience stores on 62 occas

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Coyle, Daisy H., Laura Sanavio, Eden Barrett, et al. "A Cross-Sectional Evaluation of the Food Environment at an Australian University Campus." Nutrients 15, no. 7 (2023): 1623. http://dx.doi.org/10.3390/nu15071623.

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University food environments have a strong influence on the dietary choices of students and staff. The aim of this study was to assess the food environment at a large university in Sydney, Australia. Data were collected between March and July 2022 from 27 fixed food outlets and 24 vending machines. The healthiness of the food environment was evaluated using the Healthy Food and Drink in NSW Health Facilities for Staff and Visitors Framework (‘Framework’), which assesses food environment parameters including the availability, placement, and promotion of ‘Everyday’ (healthy) and ‘Occasional’ (le

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Rozprawy doktorskie na temat "Food drinks"

Barboza, Veliz Alejandro Ulises, Ato Darwin Domingo Horna, Sarmiento Guillermo Pando, and Rivera Pedro Andrés Rodriguez. "SAMI peruvian food & drinks." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/652866.

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El presente trabajo tiene como objetivo la elaboración del Plan de Negocios para la empresa “SAMI Peruvian Food & Drinks”, la misma que se dedica a la elaboración y distribución de comidas bajo el sistema del delivery. El objetivo de la organización es satisfacer la demanda de aquellas personas que buscan obtener un servicio que cumpla con todos los protocolos de bioseguridad establecidos, dada la pandemia a raíz de la llegada del COVID-19. Dichas personas mantienen la necesidad de compartir momentos agradables junto a familia, amigos y demás; sin embargo, la actual regulación en el país impid

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Hartwell, Heather. "Patient experience, nutritional uptake and satisfaction with hospital food services." Thesis, Bournemouth University, 2004. http://eprints.bournemouth.ac.uk/405/.

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It has been recognised that hospital food service could be improved, with malnutrition a particular concern. The problem of patients obtaining adequate nutrition in hospital is complex with many constraints at ward level. The hypothesis of this study is that patients able to see and smell the food on offer and with potential for greater server empathy, will achieve better nutritional status and increased meal satisfaction. Data were collected from two wards, Women's Health and Orthopaedic, (n=62) over two, three-day consecutive periods. Firstly, for a pre-ordered, plated meal service and secon

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Damant, Andrew P. "An investigation into the stability of azo food colours to other food additives in soft drinks." Thesis, University of Reading, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.304519.

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Blackwell, Louise Ruth. "The role of olfactory cues and their effects on food choice and acceptability." Thesis, Bournemouth University, 1997. http://eprints.bournemouth.ac.uk/407/.

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Food intake in humans is guided by a variety of factors, which include physiological, cultural, economic and environmental influences. The sensory attributes of food itself play a prominent role in dietary behaviour, and the roles of visual, auditory, gustatory and tactile stimuli have been extensively researched. Other than in the context of flavour, however, olfaction has received comparatively little attention in the field of food acceptability. The investigation was designed to test the hypothesis that olfactory cues, in isolation of other sensory cues, play a functional role in food choic

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Kearney, J. M. "Advertising for cariogenic food and drinks : a cross-over randomised controlled trial investigating the effect of cariogenic food and drink advertising on children's dietary intake." Thesis, University of Liverpool, 2018. http://livrepository.liverpool.ac.uk/3027509/.

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Aim: The aim of this study was to investigate whether 8-10 year olds make different food and drink choices after they have been exposed to advertisements for high sugar (cariogenic) food and drink items compared with non-food advertisements. The secondary aims of this study were, firstly, to investigate the relationship between the children's response to advertising content and their caries experience, weight status and socioeconomic status. Secondly, to investigate any relationship between the children's dental caries experience, weight status and socio-economic status. Methods: Cross-over Ra

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Oberoi, Usha. "Quality assessment of a service product." Thesis, Bournemouth University, 1989. http://eprints.bournemouth.ac.uk/369/.

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This study brings together two bodies of literature, one concerned with the character of services and the other concerned with the nature of quality, in order to explore the nature and possible forms of measurement of service quality. It uses the conference hotel service product as a vehicle for examining judgements about overall service quality. A systematic approach, through a multi-staged methodology, is evolved by first identifying what the product consists of; secondly by establishing what the evaluative attributes are; thirdly by assessing levels of perceived performance on the evaluativ

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Young, Helen M. "Factors affecting the quality and shelf-life of cooked chilled foods with special reference to full meal vending." Thesis, Bournemouth University, 1986. http://eprints.bournemouth.ac.uk/424/.

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A nation wide survey of the vending industry indicated that the shelf-life of chilled menu items served from vending machines rarely exceeded 24 hours. This necessitated food production and distribution to vending sites on a daily basis. The short life coupled with unpredictable consumer demand may result in high food wastage rates. Vacuum and modified atmosphere packaging (MAP) are known to improve stored raw food quality. In order to optimize the quality and shelf-life of vended foods, the effects of these techniques and length of storage time on menu items were studied. Chicken drumsticks a

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Walker, Anne. "The transfer of technology." Thesis, Bournemouth University, 1988. http://eprints.bournemouth.ac.uk/308/.

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There have been a number of studies which have attempted to identify factors affecting successful technology transfer. However, empirical studies of technology transfer, at the level of the user, have been a much neglected area of research despite numerous promptings. Too much attention has been paid to single factor explanations of success, although it is widely accepted that success is a multi-faceted phenomenon. There is also an absence of a suitable definition of success which reflects its multi-dimensional character. This research, therefore, attempts to develop a suitable multi-faceted m

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Stanton, Catherine. "Proteolysis-induced changes in meat collagen during conditioning." Thesis, Bournemouth University, 1988. http://eprints.bournemouth.ac.uk/298/.

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Changes in intramuscular connective tissue brought about by conditioning were investigated in bovine muscles of different quality. Perimysial and endomysial collagens were solubilized to a small extent during conditioning and residual insoluble collagens in both connective tissue domains were damaged by proteolytic processing. Yields of soluble perimysial material from unconditioned muscles were significantly lower (p = 0.096) than from conditioned muscles. Solubilized perimysial collagen from unconditioned muscles was significantly lower (p = 0.015) than from conditioned muscles with 1±0.8 %

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Frempong, Augusta. "Developing authentic foodservices to support the development of tourist attractions in Ghana." Thesis, Bournemouth University, 2010. http://eprints.bournemouth.ac.uk/16415/.

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Foodservice outlets have the potential to enhance the experience of visitors to a wide range of visitor attractions. As such introducing authentic foodservice outlets could potentially play significant role in the development of cultural-heritage and natural attractions in Ghana. Consuming local traditional foods leave nostalgic, memorable feelings, which create 'golden locations' and in turn encourage repeat visits and increase visitor traffic at these locations. The foodservice sector has however, been supported in Ghana generally and has been largely ignored at visitor attractions. In situa

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Książki na temat "Food drinks"

Downing, Liz. Party food and drinks. Woodhead-Faulkner for J Sainsbury, 1986.

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Group, Mintel International, ed. Food and drink - November 1998: Chocolate confectionery, food drinks, fruit juice and juice drinks, own label food, pork, lamb and offal. Mintel International Group, 1998.

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Group, Mintel International, ed. Food and drink - April 1998: Barbecue foods, cream, dog food, RTD alcoholic drinks, sweet spreads. Mintel International Group, 1998.

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Group, Mintel International, ed. Food and drink - October 2002: Baby food drinks and milk, cider, red meat, seafood, slimming foods. Mintel International Group, 2002.

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Group, Mintel International, ed. Food and drink - October 2000: Baby food and drink, cider, entertaining at home, red meat, slimming foods and drinks. Mintel International Group, 2000.

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Young, J. N. The Irish food and drinks market. British Food Manufacturing Industries Research Association, 1987.

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Kerr, Marion. The French food and drinks market. Leatherhead Food R.A., 1985.

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Marchant, Elizabeth M. The French food and drinks market. 2nd ed. Leatherhead FoodR.A, 1990.

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Group, Mintel International, ed. Food and drink - January 2004: Adult soft drinks, coffee, food for home entertaining, ice cream, lunch foods. Mintel International Group, 2004.

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Boyle, Cathy. The West German food and drinks market. 2nd ed. Leatherhead Food R.A., 1990.

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Części książek na temat "Food drinks"

Catsberg, C. M. E., and G. J. M. Kempen-Van Dommelen. "Alcoholic drinks." In Food Handbook. Springer Netherlands, 1990. http://dx.doi.org/10.1007/978-94-009-0445-3_31.

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Alais, C., and G. Linden. "Fermented drinks." In Food Biochemistry. Springer US, 1991. http://dx.doi.org/10.1007/978-1-4615-2119-8_12.

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Valiathan, M. S. "Food and Drinks." In Ayurvedic Inheritance. Routledge, 2023. http://dx.doi.org/10.4324/9781003425830-7.

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Mathlouthi, M., and C. Bressan. "Low-calorie soft drinks." In Low-Calorie Foods and Food Ingredients. Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3114-2_8.

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Mitchell, Charlotte, and Mark Budworth. "Alcoholic drinks." In Handbook of Organic Food Processing and Production. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2107-5_9.

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Palmer, F. J. "Fruit Juices and Soft Drinks." In Food Industries Manual. Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-2099-3_6.

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Ranken, M. D., R. C. Kill, and C. Baker. "Fruit Juices and Soft Drinks." In Food Industries Manual. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-1129-4_6.

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Long, Graham. "Bottling Drinks and Food Inspection." In Real Applications of Electronic Sensors. Macmillan Education UK, 1989. http://dx.doi.org/10.1007/978-1-349-10107-8_5.

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Buglass, Alan J. "Chemical Composition of Beverages and Drinks." In Handbook of Food Chemistry. Springer Berlin Heidelberg, 2014. http://dx.doi.org/10.1007/978-3-642-41609-5_29-1.

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Buglass, Alan J. "Chemical Composition of Beverages and Drinks." In Handbook of Food Chemistry. Springer Berlin Heidelberg, 2015. http://dx.doi.org/10.1007/978-3-642-36605-5_29.

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Streszczenia konferencji na temat "Food drinks"

Dabija, Adriana, Ancuta Chetrariu, and Elena Huber. "RESEARCH ON DEVELOPMENT NOVEL FERMENTED BEVERAGES FROM SWEET WHEY." In SGEM International Multidisciplinary Scientific GeoConference. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/6.2/s24.14.

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Whey is a significant environmental contaminant since its waste load is estimated to be 100�175 times more than that of an equivalent volume of household wastewater. It is estimated that around half of the whey produced is used for human or animal use, and the other half is released into the environment as waste water, which adds to pollution. Thus, in accordance with the guidelines established by the EU Green Deal Program, its valorisation through the development of health-promoting products is an important step for the environment and the food sector. Numerous whey-based beverages are mentio

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Gheorghita, Roxana, Roxana Filip, and Irina Besliu. "EDIBLE BIOPOLYMER PACKAGING, ZERO-WASTE ALTERNATIVES FOR PRESERVATION AND CONSUMING POWDERED BEVERAGES." In SGEM International Multidisciplinary Scientific GeoConference. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/6.2/s24.08.

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Refinement of consumer preferences made the food industry to develop new products, with improved characteristics, with openness to monocomponent products. Unfortunately, the preference for this type of products leads to high costs, especially due to the packaging used. International policies, and especially European ones, are looking for solutions to eliminate the hazardous waste for the environment. The present study discusses the development of a biopolymeric material intended for the packaging of powdered drinks, solubilized and consumed together with them. Based on a patent-pending composi

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Kirila, Kitija. "WASTE REDUCTION FOR CLIMATE CHANGE MITIGATION: THE TUPPERWARE CASE STUDY." In 24th SGEM International Multidisciplinary Scientific GeoConference 2024. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/4.2/s19.53.

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Currently, the most advanced countries in terms of green thinking and production are Scandinavia, Switzerland, the Netherlands, Australia and New Zealand. The Baltic States also have adopted a joint Climate Declaration with a commitment to climate neutrality. The global production and consumption of plastics have doubled over the last two decades, yet only approximately 30% of plastic waste is recycled and reused, while the rest ends up in the environment. We all must play a role in protecting the environment at home, at work and in our free time. Sorting waste is the easiest way, yet it is no

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Dolenčić Špehar, Iva, Darija Bendelja Ljoljić, Milna Tudor Kalit, Ivan Vnučec, Nataša Hulak, and Ivica Kos. "WHY DRINK BUTTERMILK?" In L. KONFERENCE O JAKOSTI POTRAVIN A POTRAVINOVÝCH SUROVIN / THE 50th FOOD QUALITY AND SAFETY CONFERENCE. Mendel University in Brno, 2024. http://dx.doi.org/10.11118/978-80-7509-996-9-0079.

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Khudzaeva, Eva, Nur Aeni Hidayah, Salma Riyanti Hanifah, Fitroh, Rinda Hesti Kusumaningtyas, and Qurrotul Aini. "Analysis of User Acceptance for Online Food & Drink Application Using the UTAUT 2 Model." In 2024 12th International Conference on Cyber and IT Service Management (CITSM). IEEE, 2024. https://doi.org/10.1109/citsm64103.2024.10775606.

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Chartsutthi, Patthar, Thanyasiri Ngoendee, Nang Kong Kham, Damrongpol Kamhangwong, Supannika Khuanmuang, and Samatthachai Yamsa-ard. "What Drives Customer Satisfaction in Cold Chain Logistics? A Cross-Industry Analysis of Food and Pharmaceutical Sectors." In 2024 International Conference on Decision Aid Sciences and Applications (DASA). IEEE, 2024. https://doi.org/10.1109/dasa63652.2024.10836322.

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Vinestock, Tom, and Miao Guo. "Parameter Estimation and Model Comparison for Mixed Substrate Biomass Fermentation." In The 35th European Symposium on Computer Aided Process Engineering. PSE Press, 2025. https://doi.org/10.69997/sct.162971.

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Most industrial fermentations in food and drink use a single, high purity sugar as a substrate. These pure substrates are more expensive and less sustainable than mixed substrates, that can be derived from agricultural byproducts such as straw. However, use of mixed substrates in fermentation leads to challenging modelling and parameter estimation problems, particularly when much academic research, intended to inform industrial applications, uses batch fermentations, while large-scale fermentation is usually continuous, thanks to its cost and productivity advantages. Our findings highlight key

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Šmoldas, Jan, Barbora Palátová Nežiková, Irena Řehůřková, and Jiří Ruprich. "OBSAH JÓDU V KRAVSKÉM MLÉCE A ROSTLINNÝCH NÁPOJÍCH V TRŽNÍ SÍTI ČR / IODINE CONTENT IN COW‘S MILK AND PLANT-BASED DRINKSIN THE CZECH MARKET NETWORK." In L. KONFERENCE O JAKOSTI POTRAVIN A POTRAVINOVÝCH SUROVIN / THE 50th FOOD QUALITY AND SAFETY CONFERENCE. Mendel University in Brno, 2024. http://dx.doi.org/10.11118/978-80-7509-996-9-0349.

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Sitanggang, Hendra Dhermawan, and Ummi Kalsum. "The Pattern of Snack And Beverage Concumption for Suku Anak Dalam (Sad) Children in The Trans Social Area of Nyogan Village, Muaro Jambi, Jambi Province." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.02.21.

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Background: Consumption of street food in school has an impact on children’s health, especially their nutritional status. Children in the Anak Dalam Tribe (SAD) are mostly malnourished and short. The remote indigenous community (Suku Anak Dalam) in Nyogan Village has undergone a social transition for 15 years since being granted permanent settlement by the Government. Many changes have occurred as well as consumption patterns. This study aims to determine the pattern of consumption of street food and beverages in schools for SAD children in Nyogan Village. Subjects and Method: This was a quali

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Soboleva, O. A. "SOFT DRINKS - THE SOCIAL SIGNIFICANCE OF HEALTHY FOOD." In Aktualnye voprosy industrii napitkov. Izdatelstvo i tipografiya "Kniga-memuar", 2018. http://dx.doi.org/10.21323/978-5-6041190-3-7-2018-2-176-178.

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Raporty organizacyjne na temat "Food drinks"

Shlaymoon Toma, Shivan. A Study of Food and Drink Metaphors in Iraqi Syriac. Institute of Development Studies, 2022. http://dx.doi.org/10.19088/creid.2022.002.

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This study investigates the ways in which Syriac native speakers from Iraq conceptualise their understandings of various abstract domains, feelings, emotions, actions, customs, traditions and practices through their experiences of the concrete fields of food and drink metaphors. The conceptual metaphor theory (1980) by Lackoff and Johnson has been adopted for the data analysis. A focus group discussion (FGD) was employed as a tool for data collection and 43 idiomatic food and drink expressions were collected from this. Five native Syriac speakers from various regions and of different genders,

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Prpa, Emily, and Cristiana Vagnoni. Food and drink reformulation to reduce fat, sugar and salt. Parliamentary Office of Science and Technology, 2021. http://dx.doi.org/10.58248/pn638.

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What does it mean to reformulate food and drinks? How does it support healthier diets and lead to public health benefits? This POSTnote gives an overview of the most recent food and drink reformulation policies in the UK, the evidence on public health benefits and the effectiveness of different policies. It also explores challenges and opportunities for reformulation and describes some of the complementary approaches to improve public health.

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Fraanje, Walter, and Tara Garnett. What is ultra-processed food? And why do people disagree about its utility as a concept? Edited by Helen Breewood. Food Climate Research Network, 2019. http://dx.doi.org/10.56661/ca3e86f2.

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The increasing consumption of industrially processed convenience foods, soft drinks, and fast foods has been associated with a rise in non-communicable diseases, overweight and obesity. This building block explores the concept of ultra-processed food: how it has been defined, and differing views as to whether it is a useful way of thinking about food and its relation to health and wider sustainability concerns.

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Paz, Flor, and Eugenio Diaz-Bonilla. Guess what’s for dinner tonight? The role of packaged food and soft drinks in global obesity. International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/p15738coll2.133770.

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Bryant, C. A., S. A. Wilks, and C. W. Keevil. Survival of SARS-CoV-2 on the surfaces of food and food packaging materials. Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.kww583.

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COVID-19, caused by the SARS-CoV-2 virus, was first reported in China in December 2019. The virus has spread rapidly around the world and is currently responsible for 500 million reported cases and over 6.4 million deaths. A risk assessment published by the Foods Standards Agency (FSA) in 2020 (Opens in a new window) concluded that it was very unlikely that you could catch coronavirus via food. This assessment included the worst-case assumption that, if food became contaminated during production, no significant inactivation of virus would occur before consumption. However, the rate of inactiva

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Shchurenko, Anastasia. PATENT PROTECTION OF MODERN SMART TECHNOLOGIES. Intellectual Archive, 2024. http://dx.doi.org/10.32370/iaj.3045.

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FORMING THE BASIS OF A PATENT APPLICATION TO PROTECT THE TECHNOLOGY FOR PRODUCING SMART COMPOSITE CONFECTIONERY PRODUCTS AND HOMOGENIZED BEVERAGES. Using TRIZ and ARIZ analytical tools when preparing a provisional patent application to the US Patent Office. The specialization of the technical solution underlying the application is the production technology of composite confectionery products and smart combined food drinks (drinking emulsions) with a high degree of homogenization.

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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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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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Stroud, Rebekah, Kate Smith, Martin O'Connell, and Rachel Griffith. Children’s exposure to TV advertising of food and drink. Institute for Fiscal Studies, 2018. http://dx.doi.org/10.1920/bn.ifs.2019.bn0238.

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Tidjani, Falaq, Marjolein Selten, and Michiel van Galen. The EU food and drink industry: a competitiveness analysis. Wageningen Social & Economic Research, 2025. https://doi.org/10.18174/689558.

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