Tag: Food quality

According to the brand's own statements, the food at P.F. Chang's is indeed made from scratch every day in every kitchen, utilizing fresh ingredients. This practice extends to their poultry, directly addressing the question: does PF Chang use real chicken?

According to a 2022 study, grass-fed butcher beef can contain up to five times more beneficial omega-3 fatty acids than conventional, grain-fed supermarket beef. This surprising nutritional contrast is just one of many factors to consider when asking: is butcher meat healthier than supermarket meat?.

According to a Mintel report, more than half of consumers purchasing kosher food do so because they believe it is healthier or safer. The reality, however, is that whether kosher food is healthier than non-kosher food depends heavily on the specific items and overall dietary choices, rather than the certification alone.

According to a 2023 report, the Indian organic market is growing at a CAGR of 25-30% annually, indicating a strong shift in consumer preference towards healthier, chemical-free food. When it comes to prominent Indian organic brands, the debate often centers on which is better, Organic Tattva or 24 Mantra. This article provides an in-depth comparison to help consumers make an informed choice.

According to a study published in the *Journal of Food Science*, cooking methods that minimize time, temperature, and water help preserve beneficial compounds in fruits and vegetables. This highlights the two main advantages of a short cooking time for fruits and vegetables: enhanced nutrient retention and superior food quality, including better flavor, color, and texture.

For many years, the debate over does quantity or calories matter most for weight management has been central to nutrition. A 2025 study found that sustained results come from balancing both food quality and portion size, not focusing on one factor alone. The truth lies in understanding how these elements interact to influence your appetite, metabolism, and overall health.

Globally, millions of people are overfed yet undernourished, a paradox highlighting that simply consuming food is not enough for optimal health. This is precisely why understanding nutritional efficacy—the true measure of a food's benefit—is so vital.

According to a 2025 study published in *Public Health Nutrition*, a staggering 85% of menu items from the highest-selling fast-food restaurants in the U.S. were classified as ultra-processed. This statistic begs the question: is food at restaurants processed, and does it depend on where you eat?

According to the European Food Safety Authority (EFSA), aged meat is not riskier than fresh meat, provided specific time and temperature conditions are met during the aging process. This begs the question: is it healthy to eat aged meat, and what factors determine its safety and nutritional value?

According to the USDA, a food product with a moisture protein ratio (MPR) of 0.75 or lower can be classified as jerky. The moisture protein ratio (MPR) is a key metric in the food industry, used to measure the relative amounts of moisture and protein within a product. This ratio helps ensure consistency, quality, and safety in a wide variety of food items, particularly in the production of meat and dairy products.