Latest news with #InternationalFoodInformationCouncil
Indian Express
27-05-2025
- Business
- Indian Express
Pune Inc: How this duo behind Grainstorm and their all-women team are revolutionising snacking
Some of the machines at the Hadapsar factory of Grainstorm, a company that makes snacks from locally sourced ingredients, are quite large, reaching around 15 feet in height. The technician, who came to install the machine, told Grainstorm's founders, Neeta and Deepak Kamath, 'Ek to aapko aadmi rakhna padega (You have to employ at least one man)'. Deepak turned to the all-women staff at the factory for their response. The team challenged the male technician, climbed to the top of a 15-foot machine and carried out the tightening of bolts as required. Deepak, the only other male on the factory floor, remembers the incident as evidence of the core ethos of Grainstorm, a company run by women who not only create artisanal snacks in eco-friendly packaging but also champion healthier traditional food choices. Grainstorm's products – Quinoa Mild Chilli Crisps, Jowar Rustic Spice Crisps, Tangy Beaten Rice Crisps and Ragi Zesty Cheese Crisps, among others – occupy shelf space alongside premium and imported products at more than 50 upmarket stores in Pune. 'Our target market is, demographically, between 25 to 45 years old; the upwardly-mobile Indian man and woman who want these snacks for themselves and their children because they are worried about snacking on junk food,' says Deepak. A study from 2018 by the International Food Information Council has shown that millennials are more conscious of making healthy food choices compared to their elders. According to the study, 80 per cent of millennials prioritise health when choosing foods as opposed to 64 per cent of those born between 1946 and 1964. In India, according to market research company IMARC Group, the size of the Indian snacks market is going to soar to Rs 95,521.8 crore by 2032 – it was Rs 42,694.9 crore in 2023 – on the back of popularity, increasing implementation of quality standards by the Food Safety and Standards Authority of India and growing numbers of e-commerce brands, and better distribution networks. The Kamaths did not have these stats in mind when, in 2018-2019, they set up Grainstorm. Neeta was a professor of Economics at Wadia College and Deepak, an MBA, had a family business in electronics but 'always wanted to do something in the food business'. 'He always talked about it… I, too, was looking to do something different, change my track,' says Neeta. One of their friends was M A Tejani of Gits Food Products Pvt Ltd, which makes ready-to-cook and ready-to-eat products. Things fell into place in 2018-2019 and they started making papads as a way to revive traditional Indian snacks. Just as they started building customers, Covid-19 hit. 'We had not yet built a fully-fledged team as there were only three or four women staff members with us. We used to do a lot of Research and Development. This was the time when the millet revolution was picking up. 2021 was declared as the International Year of the Millet then 2023 was declared as the Indian Year of the Millet. We got that boost and went into that line. It was something different we were trying with millets. People started saying that these tasted really good. We started using our in-house seasoning. We do not want any preservatives or chemicals. From milling to packaging, all the processes are carried out in-house. We have developed all the recipes within our premises with the team members,' says Neeta. She adds that the base crisps are prepared and dried indoors in a sanitised and dust-free environment and, then, flash-fried in five seconds at a high temperature in customised equipment. Neeta had taught women's empowerment and financial inclusion for years but Grainstorm became her platform to put her ideas and ideals into practice. The women who handle production, sales and promotion come from underprivileged homes and receive training from the company. The effort seems to be paying off as Grainstorm is targeting earnings of Rs 80 lakh by the end of the year. 'One of the things we have learned is that people like taste over health,' says Neeta. 'We call our products 'sensible snacking' rather than 'healthy snacking' because healthy food is perceived to be non-tasty food. We made our food tasty from the beginning. Our customers are looking to eat good and tasty food but want to avoid the nasties, such as trans fat, cholesterol, much saturated fat and sugar,' says Deepak. Driven by the concept to make our food flavoursome, the company decided that the way to go was to get as close to the traditional manufacturing system as possible. 'We have customised a lot of our machines to ensure that traditional handmade techniques could be replicated,' he adds. After all, Indians had been snacking for decades before foreign chips and other munchies came in. Dipanita Nath is interested in the climate crisis and sustainability. She has written extensively on social trends, heritage, theatre and startups. She has worked with major news organizations such as Hindustan Times, The Times of India and Mint. ... Read More
Business Mayor
20-05-2025
- Health
- Business Mayor
TikTok's protein obsession has us lacking another key nutrient
Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free A s health and wellness influencers and recipes gain traction online, one macronutrient outshines the rest: protein. Protein-rich foods are celebrated as the golden answer — the key to keeping you feel full with less calories, helping both weight loss and muscle gain. However, the protein craze could mean we're eating too much for our own good. 'There's always been trends around foods that are extreme,' physiologist George Wells, Ph.D., told The Independent . 'We had low fat, then low sugar, and now we happen to have high protein. The extremes tend to catch people's attention. But they're not good for us and they never last.' Amid the protein craze, we're pushing an important nutrient to the side: fiber. Accredited Practicing Dietitian Kim Lindsay says fiber is ignored because carbohydrates have been demonized and feared. 'When there's a trend towards a low-carb, higher protein, if we're reducing the amount of carbohydrates that we're eating, we're going to naturally reduce the amount of fiber that we're taking in, right?' Lindsay explained. 'We have to have a balanced diet where we include plant foods, protein-containing foods, and fats in our diet.' Instead, balance is being pushed aside for protein-rich eggs, meat and seafood. Snacks previously called 'junk food' are getting a wellness makeover, with added protein now found in many bars, chips and gummies. Even the Kardashians are on board, with Khloe Kardashian recently launching her protein popcorn, 'Kloud,' which offers seven grams of protein per one cup of popcorn. Read More How to protect yourself from tick-borne TBEV virus The International Food Information Council's annual survey found that 71 percent of consumers were trying to increase their protein intake this year, a 6 percent rise from 2023. The survey also found that exposure to food and nutrition content online, much of which is protein focused, is up by 54 percent. To be clear, protein is an essential macronutrient to help bodily functions, like fighting infection, providing energy, and building and maintaining muscle mass. Intake depends on body weight, with general guidance being that a just over a third of the calories we consume each day should come from protein. So, with the average American woman weighing around 171 pounds, she should consume about 62 grams of protein a day. The average American man, at around 200 pounds, should eat about 72 grams of protein daily. (Getty/iStock) However, Wells believes that due to social media, we're only focused on having as much protein as possible. 'I think the craze around protein right now probably is linked to bodybuilding and the obsession with body composition — looking like you have the six-pack abs,' he said. But that ignores the flip side. 'If you have too much protein, it's really hard for the body to deal with all of the amino acids that are floating around,' Wells added. That's where fiber comes in handy. Typically found in whole grains, fruits, and vegetables, fiber is particularly beneficial to your digestive system and keeping you regular. While men should have about 38 grams a day and women should have 25 grams, as noted by dietitian Kristin Kirkpatrick, you shouldn't just jump into doing that if you've been eating way less. 'Fiber intake should be tailored to the individual and the microbiome. However, if you are well under this amount, you should go slow to allow the body adequate time to adjust,' Kirkpatrick, the owner of KAK nutrition consulting, explained. She added that fiber can also prevent certain cancers and type 2 diabetes and improve heart health. (Getty/iStock) Observational studies have found a fiber deficiency among Americans. According to a study published in the American Journal of Lifestyle Medicine, only five percent of the population has the recommended amount of fiber a day. Inadequate intake can result in health issues like chronic constipation and gastrointestinal problems. Similar to avoiding high-processed foods just because they've got extra protein added to them, we should focus on eating real foods that are naturally high in fiber rather than ultra-processed foods with bits of fiber in them. 'We gravitate towards highly processed foods because they're engineered to taste fantastic,' Wells said. 'They're high in sugar and salts, and we crave them as a result. There's no real incentive for the processed foods to be satiating. They're great for business, but they're really not very good for our health.'
The Independent
13-03-2025
- Health
- The Independent
Are seed oils bad for you? Nutrition scientists respond to RFK Jr's ‘poison' claim
"Seed oils" – a catchy description coined by internet influencers, wellness gurus and some politicians to refer to common cooking oils, have become a target of dietary concern for many Americans. These oils, including canola, soybean, and corn oil, have long been kitchen staples, but are now being blamed for fueling inflammation and high rates of chronic diseases like obesity and diabetes. Some critics even refer to the top refined vegetable oils as "the hateful eight'. This newfound concern has reached new health secretary Robert F. Kennedy Jr., who has gone so far as to claim Americans are being "unknowingly poisoned" by seed oils, advocating for a return to beef tallow, or rendered animal fat, in fast-food restaurants. The impact of this movement is already being felt in the food industry. Some manufacturers have reformulated products to remove seed oils, and restaurant chains, such as Sweetgreen, have eliminated them from their menus. Many Americans say they now avoid seed oils, according to a recent survey International Food Information Council, an industry trade group. The seed oil discussion has exasperated nutrition scientists, who say decades of research confirms the health benefits of consuming such oils, especially in place of alternatives such as butter or lard. 'I don't know where it came from that seed oils are bad,' said Martha Belury, an Ohio State University food science professor. In a Senate hearing, Dr. Marty Makary, nominated to lead the U.S. Food and Drug Administration, called for a closer review of the products. 'I think seed oils are a good example of where we could benefit from a consolidation of the scientific evidence,' he said. What are seed oils? Simply put, they are oils extracted from plant seeds. They include eight commonly targeted by critics: canola, corn, cottonseed, grapeseed, soybean, sunflower, safflower and rice bran. Seed oils are typically made by pressing or crushing the seeds and then processing them further with chemicals and heat to remove elements that can leave the oil cloudy or with an unpleasant taste or odor. The result of such refining is a neutral-tasting oil that is inexpensive, shelf-stable and able to be heated at a high temperature without smoking, said Eric Decker, a food science professor at the University of Massachusetts Amherst. By contrast, olive oil and avocado oil are considered fruit oils. They're often cold-pressed, which retains many of the plant-based compounds that benefit health — but also makes the oils more expensive and prone to smoking at high heat. Seed oils are composed mostly of unsaturated fatty acids, including monounsaturated and polyunsaturated fat. Most seed oils are high in one type of fatty acid, omega-6, and low in another type, omega-3. Those fatty acids are essential for human health, but our bodies don't make them on their own, so we must get them from foods. What are the claims about seed oils and health? Critics of seed oils make a range of claims that many scientists say are not borne out by research. Some critics contend that the way the oils are produced leaves behind toxic byproducts of a chemical called hexane. Hexane is considered hazardous in a gas form, but Decker said the hexane used as a liquid solvent to extract the oil is evaporated off and that the residue that remains 'is very low and would not present a risk.' Another common claim is that the seed oils' high omega-6 and low omega-3 composition causes an imbalance that may increase the risk of chronic conditions by boosting inflammation in the body. Belury, who has studied fatty acids for three decades, says that claim is based on an oversimplification and misunderstanding of the science. Studies have shown that increased intake of linoleic acid, the most common omega-6, does not significantly affect concentrations of inflammatory markers in the blood, she said. 'Scientists who study omega-6 and omega-3 think we need both,' Belury said. 'Seed oils do not increase acute or chronic inflammation markers.' In addition, research from the American Heart Association and others has consistently shown that plant-based oils reduce so-called bad cholesterol, lowering the risk of heart disease and stroke, especially compared with sources high in saturated fat. That's found in new research from Brigham and Women's Hospital scientists as well. A study of more than 200,000 adults over more than 30 years released Thursday found that people who ate the highest amounts of butter had a 15 percent higher risk of dying than those who ate the least. People who ate the most plant-based oils — including seed oils — had a 16 percent lower risk than those who ate the least. Dr. Daniel Wang, who led the research, said new modeling data suggests that swapping less than a tablespoon a day of butter for equal calories of plant-based oils could lower premature deaths from cancer and overall mortality by 17 percent. Such a small daily change could result in 'a substantial benefit,' Wang said. Seed oil consumption has risen Groups like the Seed Oil Free Alliance, which charges firms to certify their products are free of the oils, note that seed oil consumption in the U.S. has soared in recent decades and that they provide empty calories that 'displace other, more nutritious foods.' Corey Nelson, co-founder of the group, said that just as consumers can buy low-sodium and low-sugar versions of foods, they should be able to choose products that contain no seed oils, if they wish. Food scientists agree that consumption of seed oils has increased, but they say that's because they're widely used in fried and fast foods and ultra processed foods, which make up nearly three-quarters of the U.S. food supply. Those foods, which have been linked to a host of health problems, also include high levels of refined grains, added sugars and sodium. There's no evidence that the seed oils themselves are responsible for poor health outcomes, experts said. Consumers concerned about seed oils should eat fewer ultra-processed foods. They should seek medical advice to personalize their consumption of the oils, with people using a variety of oils depending on their health status, Decker said. Research shows olive oil is the healthiest choice, so people should use it 'as their cooking style and pocketbook allows,' he noted. At the same time, they can boost consumption of healthy omega-3s by eating more fish like tuna and salmon. Both proponents and detractors of seed oils agree on one thing: More nutrition research is needed to explore nuances and resolve long-simmering issues. In the meantime, scientists said a return to beef tallow, with its high levels of saturated fat, isn't the answer. 'There is no evidence to indicate that beef tallow is healthier than seed oils,' Decker wrote in an email. 'Remember, tallow is also processed to purify the fat.'
Chicago Tribune
07-03-2025
- Health
- Chicago Tribune
Robert F. Kennedy Jr. and influencers bash seed oils, baffling nutrition scientists
Until recently, most Americans had never heard the term 'seed oils,' even though they've likely cooked with and consumed them for decades. It's the catchy description coined by internet influencers, wellness gurus and some politicians to refer to common cooking oils — think canola, soybean and corn oil — that have long been staples in many home kitchens. Those fiery critics refer to the top refined vegetable oils as 'the hateful eight' and claim that they're fueling inflammation and high rates of chronic diseases like obesity and diabetes. Robert F. Kennedy Jr., the new health secretary, has said Americans are being 'unknowingly poisoned' by seed oils and has called for fast-food restaurants to return to using beef tallow, or rendered animal fat, in their fryers instead. In response to consumer concerns, some food-makers have stripped seed oils from their products. Restaurants like the salad chain Sweetgreen have removed them from their menus. Many Americans say they now avoid seed oils, according to a recent survey International Food Information Council, an industry trade group. The seed oil discussion has exasperated nutrition scientists, who say decades of research confirms the health benefits of consuming such oils, especially in place of alternatives such as butter or lard. 'I don't know where it came from that seed oils are bad,' said Martha Belury, an Ohio State University food science professor. In a Senate hearing Thursday, Dr. Marty Makary, nominated to lead the U.S. Food and Drug Administration, called for a closer review of the products. 'I think seed oils are a good example of where we could benefit from a consolidation of the scientific evidence,' he said. What are seed oils? Simply put, they are oils extracted from plant seeds. They include eight commonly targeted by critics: canola, corn, cottonseed, grapeseed, soybean, sunflower, safflower and rice bran. Seed oils are typically made by pressing or crushing the seeds and then processing them further with chemicals and heat to remove elements that can leave the oil cloudy or with an unpleasant taste or odor. The result of such refining is a neutral-tasting oil that is inexpensive, shelf-stable and able to be heated at a high temperature without smoking, said Eric Decker, a food science professor at the University of Massachusetts Amherst. By contrast, olive oil and avocado oil are considered fruit oils. They're often cold-pressed, which retains many of the plant-based compounds that benefit health — but also makes the oils more expensive and prone to smoking at high heat. Seed oils are composed mostly of unsaturated fatty acids, including monounsaturated and polyunsaturated fat. Most seed oils are high in one type of fatty acid, omega-6, and low in another type, omega-3. Those fatty acids are essential for human health, but our bodies don't make them on their own, so we must get them from foods. What are the claims about seed oils and health? Critics of seed oils make a range of claims that many scientists say are not borne out by research. Some critics contend that the way the oils are produced leaves behind toxic byproducts of a chemical called hexane. Hexane is considered hazardous in a gas form, but Decker said the hexane used as a liquid solvent to extract the oil is evaporated off and that the residue that remains 'is very low and would not present a risk.' Another common claim is that the seed oils' high omega-6 and low omega-3 composition causes an imbalance that may increase the risk of chronic conditions by boosting inflammation in the body. Belury, who has studied fatty acids for three decades, says that claim is based on an oversimplification and misunderstanding of the science. Studies have shown that increased intake of linoleic acid, the most common omega-6, does not significantly affect concentrations of inflammatory markers in the blood, she said. 'Scientists who study omega-6 and omega-3 think we need both,' Belury said. 'Seed oils do not increase acute or chronic inflammation markers.' In addition, research from the American Heart Association and others has consistently shown that plant-based oils reduce so-called bad cholesterol, lowering the risk of heart disease and stroke, especially compared with sources high in saturated fat. That's found in new research from Brigham and Women's Hospital scientists as well. A study of more than 200,000 adults over more than 30 years released Thursday found that people who ate the highest amounts of butter had a 15% higher risk of dying than those who ate the least. People who ate the most plant-based oils — including seed oils — had a 16% lower risk than those who ate the least. Dr. Daniel Wang, who led the research, said new modeling data suggests that swapping less than a tablespoon a day of butter for equal calories of plant-based oils could lower premature deaths from cancer and overall mortality by 17%. Such a small daily change could result in 'a substantial benefit,' Wang said. Seed oil consumption has risen Groups like the Seed Oil Free Alliance, which charges firms to certify their products are free of the oils, note that seed oil consumption in the U.S. has soared in recent decades and that they provide empty calories that 'displace other, more nutritious foods.' Corey Nelson, cofounder of the group, said that just as consumers can buy low-sodium and low-sugar versions of foods, they should be able to choose products that contain no seed oils, if they wish. Food scientists agree that consumption of seed oils has increased, but they say that's because they're widely used in fried and fast foods and ultraprocessed foods, which make up nearly three-quarters of the U.S. food supply. Those foods, which have been linked to a host of health problems, also include high levels of refined grains, added sugars and sodium. There's no evidence that the seed oils themselves are responsible for poor health outcomes, experts said. Consumers concerned about seed oils should eat fewer ultraprocessed foods. They should seek medical advice to personalize their consumption of the oils, with people using a variety of oils depending on their health status, Decker said. Research shows olive oil is the healthiest choice, so people should use it 'as their cooking style and pocketbook allows,' he noted. At the same time, they can boost consumption of healthy omega-3s by eating more fish like tuna and salmon. Both proponents and detractors of seed oils agree on one thing: More nutrition research is needed to explore nuances and resolve long-simmering issues. In the meantime, scientists said a return to beef tallow, with its high levels of saturated fat, isn't the answer. 'There is no evidence to indicate that beef tallow is healthier than seed oils,' Decker wrote in an email. 'Remember, tallow is also processed to purify the fat.' Originally Published: March 7, 2025 at 12:25 PM CST
Boston Globe
07-03-2025
- Health
- Boston Globe
Kennedy and influencers bash seed oils, baffling nutrition scientists
Robert F. Kennedy Jr., the new health secretary, has said Americans are being 'unknowingly poisoned' by seed oils and has called for fast-food restaurants to return to using beef tallow, or rendered animal fat, in their fryers instead. In response, some food-makers have stripped seed oils from their products and restaurants like the salad chain Sweetgreen have removed them from their menus. Many Americans say they now avoid seed oils, according to a recent survey International Food Information Council, an industry trade group. Get Starting Point A guide through the most important stories of the morning, delivered Monday through Friday. Enter Email Sign Up The seed oil discussion has exasperated nutrition scientists, who say decades of research confirms the health benefits of consuming such oils, especially in place of alternatives such as butter or lard. Advertisement 'I don't know where it came from that seed oils are bad,' said Martha Belury, an Ohio State University food science professor. In a Senate hearing Thursday, Dr. Marty Makary, nominated to lead the U.S. Food and Drug Administration, called for a closer review of the products. 'I think seed oils are a good example of where we could benefit from a consolidation of the scientific evidence,' he said. What are seed oils? Simply put, they are oils extracted from plant seeds. They include eight commonly targeted by critics: canola, corn, cottonseed, grapeseed, soybean, sunflower, safflower and rice bran. Seed oils are typically made by pressing or crushing the seeds and then processing them further with chemicals and heat to remove elements that can leave the oil cloudy or with an unpleasant taste or odor. The result of such refining is a neutral-tasting oil that is inexpensive, shelf-stable and able to be heated at a high temperature without smoking, said Eric Decker, a food science professor at the University of Massachusetts Amherst. Advertisement By contrast, olive oil and avocado oil are considered fruit oils. They're often cold-pressed, which retains many of the plant-based compounds that benefit health — but also makes the oils more expensive and prone to smoking at high heat. Seed oils are composed mostly of unsaturated fatty acids, including monounsaturated and polyunsaturated fat. Most seed oils are high in one type of fatty acid, omega-6, and low in another type, omega-3. Those fatty acids are essential for human health, but our bodies don't make them on their own, so we must get them from foods. What are the claims about seed oils and health? Critics of seed oils make a range of claims that many scientists say are not borne out by research. Some critics contend that the way the oils are produced leaves behind toxic byproducts of a chemical called hexane. Hexane is considered hazardous in a gas form, but Decker said the hexane used as a liquid solvent to extract the oil is evaporated off and that the residue that remains 'is very low and would not present a risk.' Another common claim is that the seed oils' high omega-6 and low omega-3 composition causes an imbalance that may increase the risk of chronic conditions by boosting inflammation in the body. Belury, who has studied fatty acids for three decades, says that claim is based on an oversimplification and misunderstanding of the science. Studies have shown that increased intake of linoleic acid, the most common omega-6, does not significantly affect concentrations of inflammatory markers in the blood, she said. 'Scientists who study omega-6 and omega-3 think we need both,' Belury said. 'Seed oils do not increase acute or chronic inflammation markers.' Advertisement In addition, research from the American Heart Association and others has consistently shown that plant-based oils reduce so-called bad cholesterol, lowering the risk of heart disease and stroke, especially compared with sources high in saturated fat. That's found in new research from Brigham and Women's Hospital scientists as well. A study of more than 200,000 adults over more than 30 years released Thursday found that people who ate the highest amounts of butter had a 15% higher risk of dying than those who ate the least. People who ate the most plant-based oils — including seed oils — had a 16% lower risk than those who ate the least. Dr. Daniel Wang, who led the research, said new modeling data suggests that swapping less than a tablespoon a day of butter for equal calories of plant-based oils could lower premature deaths from cancer and overall mortality by 17%. Such a small daily change could result in 'a substantial benefit,' Wang said. Seed oil consumption has risen Groups like the Seed Oil Free Alliance, which charges firms to certify their products are free of the oils, note that seed oil consumption in the US has soared in recent decades and that they provide empty calories that 'displace other, more nutritious foods.' Corey Nelson, co-founder of the group, said that just as consumers can buy low-sodium and low-sugar versions of foods, they should be able to choose products that contain no seed oils, if they wish. Food scientists agree that consumption of seed oils has increased, but they say that's because they're widely used in fried and fast foods and ultraprocessed foods, which make up nearly three-quarters of the US food supply. Those foods, which have been linked to a host of health problems, also include high levels of refined grains, added sugars and sodium. There's no evidence that the seed oils themselves are responsible for poor health outcomes, experts said. Advertisement Consumers concerned about seed oils should eat fewer ultraprocessed foods. They should seek medical advice to personalize their consumption of the oils, with people using a variety of oils depending on their health status, Decker said. Research shows olive oil is the healthiest choice, so people should use it 'as their cooking style and pocketbook allows,' he noted. At the same time, they can boost consumption of healthy omega-3s by eating more fish like tuna and salmon. Both proponents and detractors of seed oils agree on one thing: More nutrition research is needed to explore nuances and resolve long-simmering issues. In the meantime, scientists said a return to beef tallow, with its high levels of saturated fat, isn't the answer. 'There is no evidence to indicate that beef tallow is healthier than seed oils,' Decker wrote in an email. 'Remember, tallow is also processed to purify the fat.'
