Sugar-sweetened soda consumption might promote disease independently from its role in obesity, according to UC San Francisco researchers who found in a new study that drinking sugary drinks was associated with cell aging
–University of California, San Francisco (UCSF)|2014-10-16
Two college students from Toulouse, France, completed a 10-week internship milling wheat and researching how to expand the loaf volume of bread.
Elodie Payrau and Floriane Bouchet are agronomy food science and management students in their second year at École Nationale Supérieure Agronomique of Toulouse.
The students worked with department of health and nutritional sciences professor Padmanaban Krishnan in the South Dakota State University Seed Technology Laboratory as part of a long-standing partnership between SDSU and ENSAT.
–South Dakota State University|2014-10-14
In honor of World Food Day on October 16, the Institute of Food Technologists (IFT) is highlighting eight solutions for feeding the world from its FutureFood 2050 website. They include articles featuring Kofi Annan, M.S. Swaminathan, Sylvia Earle and more. Feel free to re-publish or share these links as part of your World Food Day coverage.
–Institute of Food Technologists (IFT)|2014-10-14
Latest research findings and clinical insights are focus of first symposium at 55th Annual Conference of the American College of Nutrition, being held Oct. 15-18, 2014. Speakers include Joseph Frascella, director of the National Institute on Drug Abuse's Division of Clinical Neuroscience and Behavioral Research.
–American College of Nutrition (ACN)|2014-10-08
UCLA researchers have demonstrated how resveratrol, an antioxidant derived from grapes and found in wine, works to inhibit growth of the bacteria that causes acne.
The team also found that combining resveratrol with a common acne medication, benzoyl peroxide, may enhance the drug’s ability to kill the bacteria and could translate into new treatments.
–University of California, Los Angeles (UCLA), Health Sciences|2014-09-30
A University of Florida food scientist has removed 80 percent of allergens from whole peanuts, moving him a step closer to eliminating 99.9 percent of peanut allergens.
–University of Florida Institute of Food and Agricultural Sciences|2014-09-29
Preventing childhood obesity may begin at home, but there’s plenty nurses can do to help parents embrace healthy lifestyle choices, says Rita John, DNP, EdD, CPNP-PC, DCC, director of the pediatric primary care nurse practitioner program at Columbia University School of Nursing.
–Columbia University School of Nursing|2014-09-29
By manipulating the molecular mechanisms that regulate soybean nodules formation, assistant professor Senthil Subramanian hopes to develop soybeans that are more efficient in making nodules and fixing nitrogen. The South Dakota State University plant scientist has documented how micro-RNA 160 affect nodule development and will identify the key roles of specific micro-RNAs in the formation of the two nodule zones through a five-year National Science Foundation Early Career Award. Crops that produce more nitrogen will require less fertilizer, thus lowering production costs and reducing the potential for runoff that can impact the environment.
–South Dakota State University|2014-09-26
When consumers sit down to dine in the year 2050, the food on their plate is likely to be more nutritious, tailored to meet their specific health needs, and sustainably grown thanks to evolving technological developments that could reduce waste and decrease the amount of water needed for agriculture.
–Institute of Food Technologists (IFT)|2014-09-24
With convenience and value being key drivers when it comes to grocery shopping, successful retailers will be those who adapt to changes in consumer product preferences, technology and lifestyle needs. In the September issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Executive Editor Mary Ellen Kuhn writes about the changing landscape of today’s supermarket.
–Institute of Food Technologists (IFT)|2014-09-17
Fats are often considered the enemy of good nutrition, but when included in a healthy diet they can boast several potential health benefits. In the September issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor Linda Milo Ohr writes about how fatty acids and nutritional oils may benefit cognition, weight management, heart health, eye and brain development, and even mood.
–Institute of Food Technologists (IFT)|2014-09-17
Artificial sweeteners have long been promoted as diet and health aids. But breaking research from the Weizmann Institute shows that these products may be leading to the very diseases they were said to help prevent: scientists have discovered that, after exposure to artificial sweeteners, our gut bacteria may be triggering harmful metabolic changes.
–Weizmann Institute of Science|2014-09-17
The Obesity Society (TOS) issues an official position statement pointing to the pervasive availability of foods high in energy density as a contributing factor for weight gain and obesity.
People make decisions all the time, and some have long-term consequences: Do I work out? Do I take the bus? Do I recycle? A UF/IFAS researcher and his colleagues found those who value long-term consequences of their decisions are more apt to buy eco-friendly plants.
–University of Florida Institute of Food and Agricultural Sciences|2014-09-17
A pharmacologist warns that if you are raising chickens in your backyard, don't consume their eggs if the animals have been taking medication.
–Kansas State University|2014-09-16
Magnetic stimulation of a brain area involved in "executive function" affects cravings for and consumption of calorie-dense snack foods, reports a study in the September issue of Psychosomatic Medicine: Journal of Biobehavioral Medicine, the official journal of the American Psychosomatic Society. The journal is published by Lippincott Williams & Wilkins, a part of Wolters Kluwer Health.
–Wolters Kluwer Health: Lippincott Williams and Wilkins|2014-09-15
The Institute of Food Technologists (IFT) Global Food Traceability Center today announced the launch of a Seafood Traceability Financial Tool. This tool assists organizations in the seafood industry in understanding the financial impact (costs and benefits) of implementing traceability. Developed with input from seafood business leaders and owners, and as part of its service to the seafood industry, this tool is freely accessible online at http://www.seafoodtraceability.org
–Institute of Food Technologists (IFT)|2014-09-08
Texas has been known for its oil production for almost 150 years. Now, a new oil industry is
sprouting in what may bring producers cash and consumers a local, edible choice — olive oil.
Olive trees, native to the Mediterranean region, have been planted on an estimated 2,000 acres in
the state already, according to Texas A&M AgriLife Extension.
–Texas A&M AgriLife|2014-09-08
–University of New Hampshire|2014-09-06
If Americans altered their menus to conform to federal dietary recommendations, emissions of heat-trapping greenhouse gases tied to agricultural production could increase significantly, according to a new study by University of Michigan researchers.
–University of Michigan |2014-09-05
A University of Florida-led research team’s development of an RFID tracking system could change the way companies ship fresh fruits and vegetables, providing consumers the freshest products available.
–University of Florida Institute of Food and Agricultural Sciences|2014-09-04
People with food allergies always have to watch what they eat. Now, they may have to watch what their fruits and vegetables eat, as it seems it’s possible to have an allergic reaction to antibiotic residues in food.
–American College of Allergy, Asthma and Immunology (ACAAI)|2014-09-03
It may be possible to train the brain to prefer healthy low-calorie foods over unhealthy higher-calorie foods, according to new research from Tufts University and Massachusetts General Hospital.
Chemical properties play a powerful role in the development of flavors.
–University of Alabama at Birmingham|2014-08-29
Do diet drinks help or hinder those trying to lose weight? New research from Texas Christian University (TCU) suggests that no-calorie sweeteners may lead to diet-sabotaging choices.
–Dick Jones Communications|2014-08-28
To offer solutions to pressing food fraud issues, the Institute of Food Technologists (IFT) Global Food Traceability Center (GFTC) today submitted written and oral comments to the Presidential Task Force on Combatting Illegal, Unreported and Unregulated (IUU) Fishing and Seafood Fraud (NOAA-NMFS-0214-0090).
–Institute of Food Technologists (IFT)|2014-08-28
It's that time of the year again when people are starting to fire up the grill for tailgating season! IFT spokesperson Guy Crosby, PhD, CFS provides insight into the food science behind BBQ. Crosby addresses how a marinade works to keep your meat tender, how smoking can infuses new flavors into meat, searing and more.
–Institute of Food Technologists (IFT)|2014-08-25