Salt, also known as sodium chloride (NaCl), is a chemical compound composed of two elements: sodium (Na) and chlorine (Cl). For thousands of years, it has been used in food preparation, both to enhance flavor and as a method of preservation. Salt’s ability to prevent spoilage by inhibiting bacterial growth made it a critical ingredient long before modern refrigeration. While salt is essential for bodily functions such as nerve transmission and muscle contraction, excessive consumption of sodium, primarily from salt, has been linked to negative health outcomes. High sodium intake is a significant risk factor for elevated blood pressure (hypertension), […]

In a world where food security and nutrition are crucial for public health, fortification plays a significant role in ensuring that the population receives essential vitamins and minerals. Fortification is the practice of deliberately increasing the content of one or more micronutrients—such as vitamins and minerals—in a food or condiment to improve the nutritional quality of the food supply. This practice not only enhances the nutritional content of staple foods but also helps restore micronutrient levels that may be lost during food processing. Why is Food Fortification Important? Food fortification is a critical intervention aimed at preventing and controlling micronutrient […]

By Sheba Sunny Marottickal Healthy eating has received more media attention over the past ten years, and tales concerning itscost are also on the rise, both of which have an effect on the public’s perspective. While it hasbeen established that organic ingredients and gluten-free foods are more expensive, customerstend to apply this mental model to a wide variety of goods, which could cause them to overlookhealthier options or overpay for them due to an incorrect price bias. Less healthy foods aretypically less expensive, according to several research comparing the cost per calorie of foods,however these studies don’t fully explain the […]