RO4929097 was well tolerated at 270 mg on schedule A and at 135 mg on schedule B; the safety of schedule C has not been fully evaluated. Further studies are warranted on the basis of a favorable safety profile and preliminary evidence of clinical antitumor activity.

Over one third of the food we produce is never consumed. Such a high rate of food waste is appalling. To address this, researchers have focused on creating foods from surplus ingredients or ingredients obtained during the manufacturing of other foods. We term such foods as valueadded surplus products. But will consumers accept products made from ingredients destined for the trash bin? A series of studies that test 3 different cues that consumers utilize to evaluate foods suggests strong potential for consumer acceptance, and even preference for such foods.Study 1 tested description for value-added surplus products alongside those for conventional and organic foods to understand whether consumers discriminate between these foods. Study 2 tested consumer preference for 9 product labels for value-added surplus products. Study 3 examined whether benefits to self or to others will differentially influence consumers' perceptions of such value-added foods. Collectively, these studies suggest a strong potential for such foods to command position as a new category of foods that is distinct from both conventional as well as organic foods.

Food waste is a global crisis that paradoxically exists alongside food scarcity. A promising solution to these connected problems of food insecurity and food waste is upcycled foods. Upcycled foods are made from ingredients that are usable but generally discarded. While upcycled foods can help reduce food waste, little is known about the best market strategy for these foods. This research investigates how consumers from different generations perceive upcycled foods. Our findings show that Gen Z, Gen Y, and Baby Boomers have higher intentions to purchase upcycled foods while Gen X shows lower intentions to purchase because of quality concerns. The present research also explores lifestyle patterns of each generation. Based on lifestyle analyses, positioning strategies for upcycled foods are proposed.

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