Municipal water systems must remove “forever chemicals” from their tap water under a new rule issued by the Environmental Protection Agency meant to prevent deaths and serious illnesses linked to the substances.
The National Alliance for Water Innovation (NAWI), which is led by Berkeley Lab, has been extended for five more years with $75 million in funding fromDOE. NAWI will continue its contributions to helping decarbonize the water and wastewater sectors through investments in technologies that enhance the efficient use of energy for water use, treatment, and distribution.
Apple puree is a major market player, integral to various products, yet its quality varies with the diversity of apple cultivars and processing conditions.
Complimentary press passes are now available for NUTRITION 2024, the annual flagship meeting of the American Society for Nutrition.
The lipids in some herbal teas have been identified in detail for the first time, preparing the ground for investigating their contribution to the health benefits of the teas.
Registration is open for what promises to be an exciting scientific program with important technical updates for those curious about science in the food and beverage sector.
‘Nano- and Microplastics from Food Contact Containers: Unveiling the Known and the Unknown’ is the title of a free webinar coming up April 3.
Making alcohol-free beer more widely available on draught in pubs and bars may help people switch from alcoholic to alcohol-free beer, a new study published in Addiction today [21 March], has found. Pubs and bars taking part in the University of Bristol, UK, led trial saw an increase in sales of healthier non-alcoholic draught beer.
The College of Agricultural, Consumer and Environmental Sciences (ACES) at the University of Illinois Urbana-Champaign will unveil plans for a global center for food and agricultural communications today at 2 p.m. Central Time on The Cowboy Channel as part of the National Ag Day celebration.
Ants are commonly eaten in some parts of the world, roasted and eaten whole or ground and used to add flavor and texture to dishes. Each species has its own unique flavor, and researchers now report the aroma profiles of four species of edible ants. They will present their results at ACS Spring 2024.
These chemists are investigating ways to reliably minimize alcohol and tailor taste profiles during the kombucha fermentation process to help home and commercial producers optimize their funky brews. They will present their results at ACS Spring 2024.
Eating fatty food in the days leading up to surgery may prompt a heightened inflammatory response in the brain that interferes for weeks with memory-related cognitive function in older adults – and, new research in animals suggests, even in young adults.
Early childhood is an important time for learning about nutrition and establishing healthy eating behaviors. Young children rely on parents to provide food options, and the availability of food in the home affects their dietary choices.
New study finds that getting less than 45% of total energy from carbohydrates is not associated with elevated mortality risk compared with groups that consume more carbohydrates.
Fungi naturally produce all the ingredients needed for a cruelty-free meat substitute. Our scientists are exploring how tuning the genomes of mushrooms and molds can transform these food sources into gourmet, nutrient-packed meals made with minimal processing and a light environmental footprint.
A new population study led by researcher Tomas Paus , professor of psychiatry and neuroscience at the University of Montreal and researcher at CHU Sainte-Justine, highlights the respective roles of maternal and fetal genes in the growth of the baby's cerebral cortex .
Scientists have discovered unparalleled antioxidative compounds in Northern shrimp (Pandalus borealis), signifying a major leap forward for both the food and pharmaceutical sectors. This study not only underscores the nutritional value of shrimp but also reveals novel compounds that offer promising health advantages.
There is enough evidence to evaluate several health benefits in children associated with adding isolated and synthesized fibers to food.
Sun sensitivity and related skin conditions are often misunderstood. Foods, medications, and skincare products can trigger symptoms like itching, redness, blistering, or burning. One of the most common conditions is photocontact dermatitis, a skin reaction occurring when certain substances come into contact with skin that is exposed to the sun.
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