In his book Eat to Beat Depression and Anxiety, Dr. Drew Ramsey tells readers that “the most important aspect about nutrition is feeding your mental health, feeding your brain cells and your neurons.”
The heightened awareness of mental health in recent years has impacted most corners of the American culture and economy, and the fresh food industry is no different.
Unilever has partnered with the gut microbiome experts at Holobiome to identify food and drink ingredients that could have a positive impact on mental wellbeing by targeting the gut-brain axis.
Commissaries, retailers and suppliers are all scrambling to adapt to a series of recently or soon-to-be-passed laws aimed at cutting the amount of packaging waste in the US food system.
Consumers under age 30 and consumers with incomes above $125,000 a year are less likely to avoid gene-edited foods, meaning foods created through technologies such as CRISPR, according to a study involving researchers from North Carolina State University, Iowa State University and the US Army Corps of Engineers.
In the latest Wixon Innovates, the innovation team addresses the consumer desire for new, yet familiar flavors in what they’re calling – Next Level Favorites.
With an ongoing shortage of truck drivers around the United States, Perdue Farms announced a plan to help find more workers for the near future in its local community.