Food Reformulation: Making Processed Foods Healthier
This article we will explain some some of the ways we are incorporating healthy ingredients from a variety of sources into recipes to develop novel formulations of foods.
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Dr Julie Graham
The fruit industry relies on a small number of varieties and a decreasing number of chemicals, presenting serious challenges for future sustainable growth. No suitable high-quality varieties with resistant to pests and diseases are available. This is coupled with climate change where unpredictability in phenotypic expression is resulting at both small and large spatial scales.
Julie Graham
James Hutton Institute
Errol Road
Dundee
Scotland
DD2 5DA
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Dr Liz Dinnie
My research interests focus on community initiatives, social change and social justice. I am particularly interested in the ways in which local and grassroots movements for change are influencing and being influenced by changes in governing. Further details can be found on my James Hutton Institute staff page.
Liz Dinnie
The James Hutton Institute
Craigiebuckler
Aberdeen AB15 8QH
Scotland UK