Food Science News Source

Saturday 1-Oct-2016

Recent Research

A Novel Way to Power Greener Homes, A New Path in Battle Against Mosquito-Borne Illness, A Better Hydrogen Fuel Option for Vehicles, and More in the DOE Science News Source

Click here to go directly to the DOE Science News Source

– Newswise|2016-09-30

Food Additive Key to Environmentally Friendly, Efficient, Plastic Solar Cells

Researchers from North Carolina State University and the Chinese Academy of Sciences have created an efficient, semi-printed plastic solar cell without the use of environmentally hazardous halogen solvents.

–North Carolina State University|2016-09-29

Component of Red Wine, Grapes Can Help to Reduce Inflammation, Study Finds

/images/uploads/2016/09/28/winephoto.jpg

A component of red wine and grapes can help control inflammation induced by a bacterial pathogen that is linked to upper respiratory tract inflammatory diseases such as asthma, chronic obstructive pulmonary diseases (COPD) and middle ear infection (otitis media), according to a study by researchers at Georgia State University.

–Georgia State University|2016-09-28

Frankfurter Fraud: Finding Out What's in Your Hot Dog

/images/uploads/2016/09/28/hotdogThumb2.jpg

Hot dogs are the perfect summer fare. But knowing for sure what you're getting inside a bun can be difficult. Now scientists have devised a method that could help prevent frankfurter fraud, which is especially important for those who can't eat certain types of meats. They report their approach in ACS' Journal of Agricultural and Food Chemistry.

–American Chemical Society (ACS)|2016-09-28

Toxins From Food Mold Weaken Airways' Defenses to Cause More Damage

/images/uploads/2016/09/27/Fungus.jpg

PHILADELPHIA—Toxins from mold found growing on nuts or corn can weaken the airways’ self-clearing mechanisms and immunity, opening the door for respiratory diseases and exacerbating existing ones, suggests a study in Nature Scientific Reports published this month from otolaryngology researchers at the Perelman School of Medicine at the University of Pennsylvania.

–Perelman School of Medicine at the University of Pennsylvania |2016-09-27

The Low Down on Sweet N Low, Apple and Lettuce Can Remedy Garlic Breath, Using X-Rays to Figure Out Fats, and More in the Food Science News Source

Click here to go to the Food Science News Source

– Newswise|2016-09-27

Artificial Sweeteners Hit Sour Note with Sketchy Science

/images/uploads/2016/09/26/cq5dam.web.1280.1280.jpg

University of Sydney researchers have confirmed widespread bias in industry-funded research into artificial sweeteners, which is potentially misleading millions by overstating their health benefits.

–University of Sydney|2016-09-26

Consuming Fewer Calories Reduces the Risk of Abdominal Aortic Aneurysm, JEM Study Suggests

/images/uploads/2016/09/20/Liu.jpg

Mice placed on a low-calorie diet are less likely to develop abdominal aortic aneurysms, according to a new study in The Journal of Experimental Medicine. The paper, “Calorie restriction protects against experimental abdominal aortic aneurysms in mice,” which will be published online September 26 ahead of issue, suggests new ways to prevent the often fatal condition from occurring in humans.

–The Rockefeller University Press|2016-09-26

Dynamic Food Ingredients Announce Strategic Partnership with Mitr Phol Group to Produce Erythritol and Xylitol Sweeteners

Paul Magnotto, Founder & CEO of DFI, and Krisda Monthienvichienchai, Mitr Phol Group Chief Executive Officer jointly announced today that both companies had reached a strategic investment and partnership agreement to expand production of natural sweeteners that offer distinct health benefits and superior taste compared to existing low calorie sweeteners.

–DFI|2016-09-26

IFT Appoints 2016 Chairs and Members of the International Food Science Certification Commission

The Institute of Food Technologists (IFT) today announced the appointment Brenda Knapp-Polzin, MS, CFS (Cargill) as chair and Norma Dawkins, PhD, CFS (Tuskegee University) as vice-chair of the International Food Science Certification Commission (IFSCC). IFSCC oversees the governance and policy making of the Certified Food Scientist (CFS) program. Additionally, Sanjay Gummalla, PhD, CFS (American Frozen Food Institute), Deirdre Schlunegger (STOP Foodborne Illness), and Moira McGrath (OPUS International) were appointed as commissioners to serve three-year terms on IFSCC.

–Institute of Food Technologists (IFT)|2016-09-22

Study Finds Apple and Lettuce Can Remedy Garlic Breath

Garlic – consumers either love or hate the taste, but one thing is for certain, no one likes it when the scent of it sticks around on their breath. Now, garlic lovers may have a new solution to their halitosis problem. A study published in the September issue of the Journal of Food Science found that eating raw apple or lettuce may help reduce garlic breath.

–Institute of Food Technologists (IFT)|2016-09-22

Fish Oil May Help Improve Mood in Veterans

Low concentration of fish oil in the blood and lack of physical activity may contribute to the high levels of depressed mood among soldiers returning from combat, according to researchers, including a Texas A&M University professor and his former doctoral student.

–Texas A&M University|2016-09-22

Food Scientists Using X-Rays to Figure Out Fats

/images/uploads/2016/09/22/Fernanda2-1.jpg

University of Guelph researchers studying the intimate structure of edible fats are getting help from the United States Department of Energy.

–University of Guelph|2016-09-22

Rare, Life-Threatening Childhood Disease is the Focus of CIRM’s Most Recent Investment

Cystinosis is a rare disease that usually strikes children before they are two years old and can lead to end stage kidney failure before their tenth birthday. Current treatments are limited, which is why the CIRM Board today approved $5.2 million for research that holds the possibility of a safe, effective, one-time life-long treatment.

–California Institute for Regenerative Medicine (CIRM)|2016-09-21

Coffee-infused foam removes lead from contaminated water

/images/uploads/2016/09/21/PP092116CoffeeFilter2.jpg

Coffee is one of the most popular drinks in the U.S., which makes for a perky population — but it also creates a lot of used grounds. Scientists now report in the journal ACS Sustainable Chemistry & Engineering an innovative way to reduce this waste and help address another environmental problem. They have incorporated spent coffee grounds in a foam filter that can remove harmful lead and mercury from water.

–American Chemical Society (ACS)|2016-09-21

Age Limit for Federal Food Assistance Program Is Increasing Food Insecurity

/images/uploads/2016/09/20/ArteagaIrma.jpg

New research from the University of Missouri has identified a problem associated with the requirement that when children turn five, they are no longer eligible to receive food assistance from WIC, thus leading to increased food insecurity for the family. The researchers say policy makers should consider extending WIC eligibility until children enter school, rather than setting an age limit.

–University of Missouri Health|2016-09-20

Gut Bacteria Differ Between Obese and Lean Youth

Children and teenagers who are obese have different microorganisms living in the digestive tract than their lean counterparts, according to a new study published in the Endocrine Society’s Journal of Clinical Endocrinology & Metabolism.

–Endocrine Society|2016-09-20

Feeding Babies Egg and Peanut May Prevent Food Allergy

Feeding babies egg and peanut may reduce their risk of developing an allergy to the foods, finds a new study.

–Imperial College London|2016-09-20

Medical Comorbidities Linked with Binge-Eating Disorder: Important Information for Clinicians and Primary Care Physicians

Reston, VA (September 20, 2016) Results from a new study reveal that binge-eating disorder (BED) is associated with increased risk of multiple medical comorbidities.

–Academy for Eating Disorders (AED)|2016-09-20

Climate Change Means Land Use Will Need to Change to Keep Up with Global Food Demand, Say Scientists

A team of researchers led by the University of Birmingham warns that without significant improvements in technology, global crop yields are likely to fall in the areas currently used for production of the world’s three major cereal crops, forcing production to move to new areas.

–University of Birmingham|2016-09-20

MSU’s Keenum at UN: Universities Have ‘Vital Expertise’ to Address World Hunger

/images/uploads/2016/09/19/Vilsack_Ag_Sec-catfish_research_discussion_M4B4721.jpg

Mississippi State University President Mark E. Keenum highlighted the important role universities and open data play in addressing world hunger during a speech at the U.N. in New York Friday [Sept. 16].

–Mississippi State University|2016-09-19

Iowa State University Scientist Helps to Reach Back Through Centuries of Cultivation to Track How Corn Adapted to Different Elevations and Environments

/images/uploads/2016/09/19/cornelevations.jpg

An Iowa State University scientist is exploring the adaptations that have allowed corn to be cultivated in a wide range of elevations and environments across the Americas. Comparing corn varieties adapted to low elevations with those adapted to high elevations reveals some striking differences and could help plant breeders develop varieties more resistant to environmental stresses.

–Iowa State University|2016-09-19

Gardening as a Child May Lead College Students to Eat More Veggies

/images/uploads/2016/09/19/VeggiesGetFruved091216.jpg

As researchers nationwide try to get college students to eat healthier foods, they’re finding that gardening may lead to a lasting habit of eating more fruits and vegetables.

–University of Florida Institute of Food and Agricultural Sciences|2016-09-19

Brain Benefits of Aerobic Exercise Lost to Mercury Exposure

Cognitive function improves with aerobic exercise, but not for people exposed to high levels of mercury before birth, according to research funded by the National Institute of Environmental Health Sciences (NIEHS), part of the National Institutes of Health. Adults with high prenatal exposure to methylmercury, which mainly comes from maternal consumption of fish with high mercury levels, did not experience the faster cognitive processing and better short term memory benefits of exercise that were seen in those with low prenatal methylmercury exposures.

–National Institute of Environmental Health Sciences (NIEHS)|2016-09-16

Ramping Up Nutritional Levels of Oat Varieties

/images/uploads/2016/09/15/CrossingOats.jpg

Scientists and consumers recognize the cholesterol-lowering power of oats, but what few know is that most of the oats American milling companies use comes from Canada. To increase oats production in the Midwest, researchers are developing methods to speed up selection of breeding material to improve the nutritional and milling qualities of new oat varieties—that includes developing ways to increase beta-glucan.

–South Dakota State University|2016-09-15

Making a Multi-Use, Stiff Carbon Foam Using Bread

/images/uploads/2016/09/15/breadfoamThumb1.jpg

Sturdy, lightweight carbon foam has many structural and insulating applications in aerospace engineering, energy storage and temperature maintenance. Current methods to create this material run into difficulties when trying to make the product strong, lightweight, environmentally friendly and low-cost. Now, a group reports in ACS Applied Materials & Interfaces a method to produce such a carbon foam by using super-toasted bread.

–American Chemical Society (ACS)|2016-09-15

Food Waste Could Store Solar and Wind Energy

/images/uploads/2016/09/15/energystorageThumb.jpg

Saving up excess solar and wind energy for times when the sun is down or the air is still requires a storage device. Batteries get the most attention as a promising solution although pumped hydroelectric storage is currently used most often. Now researchers reporting in ACS’ Journal of Physical Chemistry C are advancing another potential approach using sugar alcohols — an abundant waste product of the food industry — mixed with carbon nanotubes.

–American Chemical Society (ACS)|2016-09-15

About IFT

channel

Follow IFT on Social Media

Facebook Twitter Facebook Facebook

The Food Science and Nutrition Wire
Featuring News from IFT and
All Newswise Member Institutions

Subscribe

Subscribe to the weekly food science and nutrition wire--a breaking news digest of the latest food science and nutrition news and research brought to you by Newswise and IFT.

IFT15 Conference News

    Promising New Technologies Ready to Make Their Mark on Foods of the Future

    The latest FutureFood 2050 interview series takes a look at growing chicken meat in a lab, turning plant waste into food ingredients, and other up-and-coming innovations that will impact our…

    –Institute of Food Technologists (IFT)|2015-07-13

    3D Printers Poised to Have Major Implications for Food Manufacturing

    CHICAGO— The use of 3D printers has the potential to revolutionize the way food is manufactured within the next 10 to 20 years, impacting everything from how military personnel get…

    –Institute of Food Technologists (IFT)|2015-07-13

    Scientist Works On Taste, Texture And Color Of Lab-Produced Hamburger

    Dr. Mark J. Post is confident his recipe for his $300,000 cultured hamburger will not only come down in price but someday make it to market, according to a July…

    –Institute of Food Technologists (IFT)|2015-07-13

    Algae, Quinoa, Legumes Top List Of Alternative Protein Choices

    CHICAGO-- Algae is evolving as the next new alternative protein source consumers are anxious to bite into as an ingredient in crackers, snack bars, cereals and breads, according to a…

    –Institute of Food Technologists (IFT)|2015-07-13

    Consumers Should Seek a Variety of Fiber Sources to Get the Maximum Health Benefits

    Consumers who get fiber from many sources—both naturally occurring and added in manufacturing—may benefit more than people who limit their intake to a single type, according to a July 12th…

    –Institute of Food Technologists (IFT)|2015-07-13

    IFT Honors Four Innovations at Food Expo

    At a special presentation on Sunday morning at IFT15: Where Science Feeds Innovation, IFT President-Elect Colin Dennis announced and presented four companies with the 2015 IFT Food Expo Innovation Award.…

    –Institute of Food Technologists (IFT)|2015-07-12

    Expanding Global Food Production in a Warming World

    Agriculture can be both a victim and a cause of climate change, say global warming experts. But new sustainable strategies that can help farming adapt to hotter conditions may help…

    –Institute of Food Technologists (IFT)|2015-04-21

    Why Food Will Continue to Get Safer

    The days of widespread foodborne illness outbreaks may be waning as researchers find faster, more precise ways to detect and prevent food contamination, reports the latest interview series from FutureFood…

    –Institute of Food Technologists (IFT)|2015-03-19

    From Crickets to Test Tube Meat: The Coming Revolution in Alternative Proteins

    Feeding the rapidly expanding world population will require 470 million tons of annual meat production by 2050, an increase of more than 200 million tons from current annual levels, according…

    –Institute of Food Technologists (IFT)|2015-02-18

    New Fat-Fighting Tactics Show Promise for Combatting Global Obesity Epidemic

    More than 2.1 billion people worldwide are now overweight or obese and at risk for major chronic diseases such as Type 2 diabetes and heart problems, reported McKinsey & Co.…

    –Institute of Food Technologists (IFT)|2015-01-21

    What Your Kitchen Will Look Like in 2050

    The appliances of 2050 will likely work interactively with consumers to plan and shop for meals, monitor special dietary needs, even produce customized food products at the touch of a…

    –Institute of Food Technologists (IFT)|2014-12-16

    Agricultural Pioneers Sow Seeds of Innovation

    Greenhouse lettuce plants bathed in soft pink light that cuts growing time in half. Farmers who boat to their coastal water “fields” of crops. Beef cattle bred for optimal meat…

    –Institute of Food Technologists (IFT)|2014-10-27

IFT Publications and Journals





Chat now!