A recent study led by a researcher at the Friedman School of Nutrition Science and Policy at Tufts University found that the likelihood of extreme temperatures that could affect crop yields has increased significantly in wheat-producing regions of the U.S. and China.
As the proverb “You are what you eat” goes, the type of food we consume influences our health and longevity all through our lives. In fact, there is a direct association between age-related nutritional requirements and metabolic health.
In a nutritional comparison of plant-based and dairy yogurts, almond milk yogurt came out on top, according to research led by a University of Massachusetts Amherst food science major.
Health is wealth as the saying goes and new research now shows that it is possible to have a healthy, less stressed society through familiar and inexpensive foods.
Hamburgers are an American classic. There are few foods that embody what a Memorial Day weekend should taste like sinking your teeth into a juicy burger hot off the grill. But with more and more Americans opting for beef-alternatives like plant-based and turkey burgers in recent years, it’s important to keep in mind that the requirements for safely cooking and enjoying a beef hamburger won’t necessarily apply to a black bean burger.
World-renowned chef, author, and humanitarian José Andrés and international research leader the George Washington University (GW) today announced their partnership to build a premier Global Food Institute at GW, an unprecedented and transformative collaboration in the heart of the nation’s capital with plans to be a world leader in food system solution delivery.
Researchers have developed a chicken egg that may be safe for people with egg white allergies.
Food allergies pose a significant health risk, resulting in numerous hospitalizations every year, as even trace amounts of allergens can trigger severe reactions. Cross-contamination of food products can happen easily in the production process, so it’s important to have reliable methods of testing for allergens. A new study conducted at the University of Illinois explores the application of near-infrared (NIR) spectroscopy to detect three types of allergens in quinoa flour. The researchers say the method is fast, easy, non-invasive, inexpensive, and highly accurate.
New University of Colorado Boulder research shows the number of farms globally will shrink in half as the size of the average existing farms doubles by the end of the 21st century, posing significant risks to the world’s food systems.
In Physics of Fluids, researchers conduct a series of experiments that explore how changing key parts of the gummy-making process affects the final product, as well as how the candies behave in different storage temperatures. The group adjusted a variety of inputs while making the gummies, from the glucose syrup-to-sucrose ratio to starch and gelatin concentrations, to understand how these changes affected features like candy texture, moisture content, and pH. They used these results to identify the most shelf-stable combination for gummy candies.
The U.S. Department of Agriculture (USDA) has selected 12 applicants that will each establish a Regional Food Business Center. UTHealth Houston School of Public Health Center for Community Health Impact has partnered with Texas A&M AgriLife Extension Service and other Texas and New Mexico organizations to lead the Rio Grande Colonias USDA Regional Food Business Center over the next five years.
Annual conference speakers to address cutting-edge nutrition and food safety topics.
While it has been long understood that limiting the amount of food eaten can promote healthy aging in a wide range of animals, including humans, a new study from University of Michigan has revealed that the feeling of hunger itself may be enough to slow aging.
In a new study, researchers use cheese rinds to demonstrate that fungal antibiotics can influence how microbiomes develop.
In Physics of Fluids, University of Huddersfield researchers explore the role of uneven coffee extraction using a simple mathematical model. They split the coffee into two regions to examine whether uneven flow does in fact make weaker espresso. One of the regions in the model system hosted more tightly packed coffee than the other, which caused an initial disparity in flow resistance. The extraction of coffee decreased the flow resistance further. Understanding the origin of uneven extraction and avoiding or preventing it could enable better brews and substantial financial savings by using coffee more efficiently.
Join us July 22-25 in Boston for an exciting lineup of scientific symposia, educational sessions, hot-topic discussions, and award lectures covering the latest developments in nutrition science.
While adding a little water is popularly thought to “open up” the flavor of whisky, a Washington State University-led study indicates there’s a point at which it becomes too much: about 20%.
Researchers, including from NTNU, are breeding bacteria-free fish fry. This pursuit is more important than you might think. The researchers have studied how bacteria affect the growth, genes and mucous membranes of the fish.
Different market products give very different results when it comes to liberating the antioxidant lutein from spinach in smoothies.
A research team from the National University of Singapore (NUS) has successfully used common plant proteins to 3D-print an edible cell culture scaffold, allowing more affordable and sustainable lab-grown meat to be served on the table.
Ensuring the supply of food to the constantly growing world population and protecting the environment at the same time are often conflicting objectives.
Cangliang Shen, a researcher with the West Virginia University Davis College of Agriculture, Natural Resources and Design and WVU Extension, has studied the microbial safety of both local farmers market produce and mobile poultry processing units, revealing risks from bacteria like E. coli, listeria and salmonella.
How is “junk food” defined for food policies like taxes? A combination of food category, processing, and nutrients can determine which foods should be subject to health-related policies, according to a new analysis examining three decades of U.S. food policies.
In just six years since the 39 North Master Plan was unveiled, more than $120 million of private/public investment has been made to advance the goals outlined in the plan. To build on the momentum, seven institutions from the public/private sector have announced their commitment as anchor institutions and established 39 North AgTech Innovation District as a 501(c)3. The new organization will be responsible for elevating the innovation district to the next level of successful growth and economic impact.
Scientists demonstrated that retting of seeds in the agent on the base of chitosan enables not only to hasten lettuce sprouting, but also to improve its yields
Researcher will discuss the study which involved a sleeping aid known as suvorexant that is already approved by the Food and Drug Administration (FDA) for insomnia, hints at the potential of sleep medications to slow or stop the progression of Alzheimer’s disease.
What you eat might influence when you go to sleep, according to a new study of elite female college athletes.
Researchers at UT Southwestern Medical Center have discovered how a bacterium that infects people after they eat raw or undercooked shellfish creates syringe-like structures to inject its toxins into intestinal cells. The findings, published in Nature Communications, could lead to new ways to treat food poisoning caused by Vibrio parahaemolyticus.
What if, by adding a couple of cell layers inside a corn kernel, the grain could become significantly richer in essential nutrients like iron, zinc, and protein? Such an improvement could benefit people who rely on corn for a large portion of their diet, as in many parts of the global south. In a new study, University of Illinois scientists show it’s possible to increase iron up to 35% and zinc up to 15% compared to parent lines simply by adding cell layers in the bran.
Wylecia Wiggs Harris, PhD, CAE, has been named incoming Chief Executive Officer of the Academy of Nutrition and Dietetics starting July 1, 2023.
In a combined experimental and theoretical study, Georgia Tech researchers measured carbon dioxide levels in onggi during kimchi fermentation and developed a mathematical model to show how the gas was generated and moved through the onggi’s porous walls. By bringing the study of fluid mechanics to bear on an ancient technology, their research highlights the work of artisans and provides the missing link for how the traditional earthenware allows for high quality kimchi.
Scientists that study cognition often use different approaches, tests and even ways of thinking about the area. But a new paper answers a call from the 2020 Dietary Guidelines Advisory Committee report to address “inconsistent validity and reliability of cognitive test methods.” These limitations constrain the ability to make firm conclusions about diet and cognition over the life course.
A new study in the journal Science Advances reveals that dairy was a key component of early human diets on the Tibetan Plateau. The study reports ancient proteins from the dental calculus of 40 human individuals from 15 sites across the interior plateau.
The five members of the Coalition for Plant-Based Foods in Hospitals have produced videos showing the free resources each member offers.
Complimentary press passes are now available for NUTRITION 2023, the annual flagship meeting of the American Society for Nutrition. Join us July 22-25 in Boston to hear about the latest developments in nutrition research, practice, and policy.
A June 13-14 gathering of scientific and regulatory experts at the National Press Club
Researchers have developed a method to produce fat tissue grown from cells at large scale. The cultured fat will help add flavor and texture to cultured meat that more closely replicates the look, feel and taste of meat derived from farm animals.
Irvine, Calif., April 5, 2023 — Eating lots of fats increases the risk of metabolic disorders, but the mechanisms behind the problem have not been well understood. Now, University of California, Irvine biologists have made a key finding about how to ward off harmful effects caused by a high-fat diet. Their study appears in Nature Communications.
Following a Mediterranean-based ketogenic diet may decrease the risk of Alzheimer’s disease, according to a new study from scientists at Wake Forest University School of Medicine.
Fat molecules serve as energy storage for fat cells. They consist of three fatty acids attached to a backbone of glycerol. They are therefore also called triglycerides. It has long been suspected that molecules do not remain unchanged during their storage period.
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Recordings of media briefings will be posted by 10 a.m. Eastern Time on each day. Watch recorded media briefings at: www.acs.org/ACSSpring2023briefings.
Fermentation could bring a fruity taste to your morning cup of coffee. This new beverage has a raspberry-like taste and aroma, but what causes this has been a mystery. Today, scientists report six compounds that contribute to the unique experience. They will present their results at ACS Spring 2023.
Bioactive compounds present mostly in fruit and vegetables perform different bodily functions relating to health and well-being. Their effects are considered antioxidant, antidiabetic, antiaging and anticancer, among others.
Bacteria have thousands of genes and functions that we, the human host, do not have. For instance, bacteria can help us digest fiber, provide support to our immune systems, and absorb important nutrients. But reaping the benefits of “good bacteria” is easier said than done.
New research from Cal Poly Humboldt proves this superfruit could help burn fat during exercise.
IAFNS free research webinar on the relationship between dietary sweetness and weight takes place April 20, 10:00-11:00 a.m. ET.
Diners with discerning tastes may be keen to order an entrée featuring shrimp harvested from the waters of the Atlantic. Or perhaps they prefer a Pacific crustacean. But restaurant-goers beware: As the most consumed and highest imported seafood in the U.S., shrimp are vulnerable to food fraud, species substitution and mislabeling.
New research makes the case for why curcumin could help enhance treatment for ovarian cancer.
Columbia Engineering researchers explore the benefits and drawbacks of 3D-printed food technology, cooking 3D-printed food with lasers as part of the system, how 3D-printed food compares to the “normal” food we eat, and the future landscape of our kitchens.
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