Nature Food is a monthly peer-reviewed academic journal published by Nature Portfolio. It was established in 2020.[1] The editor-in-chief is Anne Mullen.[2]
^"Displaying Record for Publication: Nature Food". CASSI. Chemical Abstracts Service. Retrieved 2022-08-01.
^"About the Editors". nature.com. Springer Nature. Retrieved 2022-08-01.
NatureFood is a monthly peer-reviewed academic journal published by Nature Portfolio. It was established in 2020. The editor-in-chief is Anne Mullen...
A sustainable food system is a type of food system that provides healthy food to people and creates sustainable environmental, economic, and social systems...
Amira NatureFoods Ltd is a food company primarily engaged in the distribution of basmati rice and related food products. Amira is a public company trading...
Comfort food is food that provides a nostalgic or sentimental value to someone and may be characterized by its high caloric nature associated with childhood...
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin and contains essential nutrients...
journals such as Nature Climate Change, Nature Energy, Nature Sustainability, NatureFood, Nature Human Behaviour, Nature Water and Nature Cities (appearing...
food system describes the interconnected systems and processes that influence nutrition, food, health, community development, and agriculture. A food...
"Global greenhouse gas emissions from animal-based foods are twice those of plant-based foods". NatureFood. 2 (9): 724–732. doi:10.1038/s43016-021-00358-x...
Ranging from food production to energy, nature influences economic wealth. Although early humans gathered uncultivated plant materials for food and employed...
of vanilla, but a synthesized nature-identical component of the vanilla aroma. Vanillin is not vanilla, but gives a food a vanilla aroma. The second division...
Local food is food that is produced within a short distance of where it is consumed, often accompanied by a social structure and supply chain different...
A food contaminant is a harmful chemical or microorganism present in food, which can cause illness to the consumer. The impact of chemical contaminants...
presents four food groups, defined according the nature, extent, and purpose of industrial food processing applied. Databases such as Open Food Facts provide...
earth". Even earlier, in 1768 John Bruckner described nature as "one continued web of life". Food webs are limited representations of real ecosystems as...
50 Foods report, subtitled "50 foods for healthier people and a healthier planet", was published in February 2019 by the World Wide Fund for Nature (WWF)...
The food industry is a complex, global network of diverse businesses that supplies most of the food consumed by the world's population. The food industry...
Food loss and waste is food that is not eaten. The causes of food waste or loss are numerous and occur throughout the food system, during production, processing...
the world. According to a peer-reviewed study published in the journal NatureFood in August 2022, a full-scale nuclear war between the U.S. and Russia...
by energy density, eating rate and hyper-palatable food across four dietary patterns". NatureFood. 4 (2): 144–147. doi:10.1038/s43016-022-00688-4. ISSN 2662-1355...
health". A 2023 study published in NatureFood found that a vegan diet vastly decreases the impact on the environment from food production, such as reducing...
activity and nature. At the heart of the Green Deal the Biodiversity and Farm to Fork strategies point to a new and better balance of nature, food systems...
is provided as an overview of and topical guide to the preparation of food: Food preparation is an art form and applied science that includes techniques...
considered a multidisciplinary and narrow field. Due to the complex nature of food materials, food engineering also combines the study of more specific chemical...
meta-analysis of projected global food demand and population at risk of hunger for the period 2010–2050". NatureFood. 4 (7): 416–426. doi:10.1038/s43016-021-00322-9...