Food. Historically, people secured food through two methods: hunting and gathering, and agriculture. Today, most of the food energy required by the ever increasing population of the world is supplied by the food industry. Food safety and food security are monitored by agencies like the International Association for Food Protection, World Resources Institute, World Food Programme, Food and Agriculture Organization, and International Food Information Council. They address issues such as sustainability, biological diversity, climate change, nutritional economics, population growth, water supply, and access to food.
The right to food is a human right derived from the International Covenant on Economic, Social and Cultural Rights (ICESCR), recognizing the "right to an adequate standard of living, including adequate food," as well as the "fundamental right to be free from hunger. " Food sources Global average daily calorie consumption in 1995 Most food has its origin in plants. Plants Animals Production. Key issues under the Cartagena Protocol on Biosafety. International Service for the Acquisition of Agri-biotech Applications - ISAAA.org. CGIAR Home. Ited Nations Millennium Development Goals. MyPyramid.gov - United States Department of Agriculture - Home. Environmental Science—Toward a Sustainable Future, 9th Edition. Kritische Uranbelastung in Trink- und Mineralwasser.
Untitled. CFS Home. WFP | United Nations World Food Programme - Fighting Hunger Worldwide. Links and resources for food industry professionals. Sweetness. Sweetness is one of the five basic tastes and is universally regarded as a pleasurable experience. Foods rich in simple carbohydrates such as sugar are those most commonly associated with sweetness, although there are other natural and artificial compounds that are sweet at much lower concentrations, allowing their use as non-caloric sugar substitutes. Examples of foods that may be used as non-sugar sweet substitutes include saccharin, aspartame, acesulfame potassium, sucralose, xylitol, erythritol, and stevia. Other compounds, such as miraculin, may alter perception of sweetness itself.
The chemosensory basis for detecting sweetness, which varies between both individuals and species, has only begun to be understood since the late 20th century. Examples of sweet substances[edit] A great diversity of chemical compounds, such as aldehydes and ketones are sweet. A number of plant species produce glycosides that are sweet at concentrations much lower than sugar. Sweetness modifiers[edit] Slow Food International - Good, Clean and Fair food.