Tag: Food production

Since 2018, the preventive use of Category I and II antibiotics has been eliminated in the Canadian chicken sector, a significant step in the industry's responsible antimicrobial use strategy. This progressive approach aims to clarify the common question: are Canadian chickens fed antibiotics?.

According to the World Health Organization, there is no known safe level of lead exposure, yet trace amounts of this toxic metal are sometimes detected in food products. The question, **why is lead allowed in food**, is complex, rooted not in intentional additives but in the pervasive environmental contamination from historical and ongoing industrial activities.

The common food additive sodium propionate is frequently used to inhibit mold growth in baked goods and cheeses. However, the question of whether this compound is natural or synthetic has a more nuanced answer than you might initially think, as its origins are rooted in both nature and industrial science.

Lysozyme, an enzyme with antibacterial properties, is often sourced from chicken egg whites, making it non-vegan and not suitable for all vegetarians. While it naturally occurs in many living organisms, including plants, the industrial food-grade version is most frequently derived from eggs. This article explores the different sources of lysozyme, explains why it may not be suitable for some diets, and offers insight into vegetarian-friendly alternatives.

Tofu, also known as bean curd, has been a staple in East Asian cuisines for over 2,000 years. While it begins as soybeans, the final product is far from just the raw legume, undergoing a traditional process that transforms it into the solid blocks we know and love.

Made primarily from defatted soy flour, soya chips are known for their high protein content, offering a nutritional advantage over some other processed snacks. This popular snack achieves its distinctive crunch and flavor through a combination of plant-based flours, starches, and seasonings, all processed through a specific manufacturing technique.

According to a 2025 LendingTree study, organic produce costs an average of 52.6% more than its conventional counterparts. This price difference often leads consumers to question what truly separates organic fruit vs regular fruit beyond the sticker price.

The agri-food sector is a massive consumer of energy, accounting for approximately 30% of global end-use energy consumption. This reality makes understanding what is energy efficiency in food critically important, as it involves minimizing the energy needed to produce, process, transport, store, and prepare food while maintaining quality.

For over 2.5 million years, humans have relied on animal products, initially through scavenging and later through hunting and domestication. This guide explores the multifaceted meaning of animal products, encompassing everything from food to industrial materials and ethical considerations.

According to the World Wildlife Fund (WWF), palm oil is found in nearly 50% of all packaged products sold in supermarkets, from snacks and spreads to cosmetics and detergents. Given its ubiquity, many are asking, "is palm oil really bad for us?" The answer is complex, involving health effects and significant environmental and social concerns.