WCA Life Science

CHALLENGING FOOD INDUSTRY ISSUES: DISRUPTIVE COMPANIES AND TECHNOLOGIES, CLEAN LABELS, GMOS, WARS ON SUGAR AND SALT….

New CRISPR method: edited crops but not GMOs
Researchers at North Carolina State University have created a new version of CRISPR that lets scientists edit crops without introducing new DNA, [Read more]
Leading scientists agree: current limits on saturated fats no longer justified
A group of leading nutrition scientists, mainly from the US, has agreed that the most rigorous and current science fails to support a continuation of [Read more]
Back from the brink: how I reversed my T2 diabetes
Being diagnosed with out-of-control type 2 diabetes was a shock for Stuff science writer, John McCrone. But is this how we can all fight back? [Read more]
Is high-fructose corn syrup worse than regular sugar?
High-fructose corn syrup has been a scapegoat for American obesity for the past decade and a half, so you might be surprised to learn that sugar and [Read more]
Sugar tax: what, how, why?
Governments across the globe are pushing ahead with sugar taxes. In this video, New Nutrition Business discusses if they actually work, and how the [Read more]
Disease-resistant pigs are here. When might we eat them?
The US FDA recently cleared the last hurdle for the first genetically engineered fish. Industry groups want pigs to be next.[Read more]
US authorities lift import ban on genetically engineered salmon
The US FDA has lifted an import alert on genetically engineered (GE) salmon, following an appeal by biotechnology company, AquaBounty Technologies.[Read more]
Sugar: the global state of play
Sugar is again in the headlines, with SA upping its sugar tax on sweetened beverages, and the sugar industry in some considerable distress. So [Read more]
Sugar’s sick secrets: how industry forces have manipulated science to downplay the harm
Walk into any grocery store, grab a few packaged products, and flip to the ingredients. You’ll likely spot added sugars — lots of them — provided [Read more]
The case against carbohydrates gets stronger
Not all calories are alike. Here’s the first big study – out of Harvard – with hard evidence to explain why….[Read more]
Sodium & sugar reduction: Is Mediterranean Umami an answer?
Given increased regulatory pressure and consumer demand around the world, sugar and salt reduction are both hot topics. Israeli company, Salt of the [Read more]
Opinion: Don’t manage diabetes, reverse it
Diabetes is reversible. That’s the exciting conclusion of a study concluded at Indiana University Health. Its author explains…[Read more]
Tim oakes: Medical, scientific world watches as HPCSA decides his fate
South African scientist, Prof Tim Noakes, will know within 30 days if his regulatory body will fail in a last-ditch attempt to find him guilty. He [Read more]
Sugar is the ‘alcohol of the child’, yet we let it dominate the breakfast table
With kids consuming half their sugar quota first thing, it’s no wonder they’re getting diabetes and liver disease, writes the world’s most [Read more]
The dirty lies in the clean label mania
“Clean label” is arguably the biggest trend in processed food today. This brilliant article unpacks this trend and its inherent [Read more]
Could sugar be responsible for the obesity and diabetes epidemics?
The idea that sugar could be a fundamental cause of the global obesity and diabetes epidemics, with deleterious effects on the human body that go [Read more]
Food Evolution movie is scientifically accurate, but will it convince anyone?
At the recent SAAFoST Congress 2017, a few hundred delegates gathered to watch the first African screening of the IFT’s Food Evolution movie [Read more]
Innovation award winners tap clean label trend
Three of the four winning entries of the 2017 IFT Food Expo Innovation Awards are food ingredients that capitalise on the clean labelling trend. The [Read more]

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News and insights on some of the most challenging food industry issues: disruptive companies and technologies, clean labels, GMOs, wars on sugar and salt….

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