Food manufacturers can now enter data on the safe, live microbes in their products into a global database to support a recommended amount for the diet.
Two new publications make it easier to formulate fiber-added foods with acceptable consumer tolerance.
A unique opportunity to work with scientists in government, industry and academia to learn more about how multi-sector science collaborations have impact.
Can something as simple as a cup of coffee with milk have an anti-inflammatory effect in humans? Apparently so, according to a new study from the University of Copenhagen.
The dairy industry strives to preserve the quality and safety of milk products while maintaining the freshest possible taste for consumers.
Researchers at the Francis Crick Institute and King’s College London have created a tool to predict the effects of different diets on both cancerous cells and healthy cells.
A faculty member of Chulalongkorn University’s Faculty of Science has researched and developed high-protein, gluten-free pasta noodles for gluten-intolerant health-lovers.
A University of Queensland-led study has shown that expanding global seaweed farming could go a long way to addressing the planet’s food security, biodiversity loss and climate change challenges.
Is putting the blame on grocery store managers for your rising costs of orange juice accurate? It’s not quite that simple.
Shawn McKenzie, MPH, a public health leader with expertise in food systems, has been named director of the Johns Hopkins Center for a Livable Future at the Johns Hopkins Bloomberg School of Public Health.
Thailand Halal Assembly 2022 received tremendous success and was praised as one of the best global events.
A new IIASA policy brief outlines the recommendations, tools, and key findings of the FACE-Africa project, co-developed with Gambian food system stakeholders to help the country adapt to climate change and ensure sufficient healthy food for its people.
New collaborative research shows reduced krill supplies lead to fewer pregnancies in humpback whales—a finding that could have major implications for industrial krill fishing.
Microplastics—tiny particles generated as plastics weather and fragment—pose a growing threat to ecosystem and human health. A new laboratory study shows these threats extend beyond direct physical or chemical impacts, revealing that the presence of microplastics increases the severity of an important viral fish disease.
The composition of foodstuffs, but also the sequence of dishes, is important for the perfect taste experience of a menu. This insight, based on experience, is well known.
It is a popular takeaway choice at fish and chip shops, but new research has revealed threatened species of shark are being sold as flake at some outlets across South Australia. The University of Adelaide study is the first of its kind to examine flake fillets sold at South Australian fish and chip shops.
How do microbes in soil communities interact to release nutrients from material in the soil? Researchers have discovered that microbes able to break down one type of available food, chitin, are critical for the community’s success but do not necessarily grow the fastest. Instead, species with the ability to use a wide range of food sources produced by other members of the community become the most abundant. The researchers also found that individual microbes can change their behavior when grown alone or in the community.
Nitrites and nitrates occur naturally in water and soil and are commonly ingested from drinking water and dietary sources. They are also used as food additives to increase shelf life. A study published on January 17th in PLOS Medicine suggests an association between dietary exposure to nitrites and risk of type 2 diabetes.
Scientists have decoded the physical process that takes place in the mouth when a piece of chocolate is eaten, as it changes from a solid into a smooth emulsion that many people find totally irresistible.
Heat and drought are the utmost limiting abiotic factors which pose a major threat to food security and agricultural production and are exacerbated by ‘extreme and rapid’ climate change, according to a new paper in CABI Reviews.
Review of over 300 studies sifts out relationships between metabolites and health worth a further look.
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Journalists who register for the spring meeting of the American Chemical Society (ACS) will have access to more than 10,000 presentations on topics. ACS Spring 2023 is a hybrid meeting being held virtually and in-person in Indianapolis on March 26-30 with the theme “Crossroads of Chemistry.”
Foodsmart, the nation’s leading telenutrition and foodcare company, today announced that Texas-based Memorial Hermann Health System – a non-profit, award-winning health system committed to creating healthier Houston communities –has joined as an investor in its platform.
Consumers are willing to pay more for familiar, versus unfamiliar, varieties of cheese if there is a sticker on the cheese indicating it won an award or if sensory information about the cheese – such as a description of its taste or food pairing suggestions – is included, a new study from Oregon State University shows.
A new study identifies the genetic underpinnings for why broccoli heads become abnormal when it’s hot, providing insight into effects of climate-induced warming for all crops and pointing the way for breeding heat-resistant new varieties.
Despite some hesitation about gene-edited foods, taste trumps everything, according to a Washington State University-led survey of U.S. consumers.
Here are some of the latest articles that have been added to the Marine Science channel on Newswise, a free source for media.
A new study has found that including climate impact labels on a sample fast food menu influenced participants’ food choices in favor of more climate-friendly items. The study was led by a researcher at the Johns Hopkins Bloomberg School of Public Health.
Un batido tradicional se prepara con una mezcla de frutas o verduras, y hay muchas formas de hacerlo. Si bien aportan varios beneficios para la salud, consumirlos en exceso puede afectar negativamente a la salud. Pueden aportar muchas calorías imprevistas, sobre todo cuando un batido es simplemente una bebida para acompañar una comida. Lorraine Fye, dietista de Mayo Clinic, tiene algunos consejos sencillos para ser más ingeniosos a la hora de tomar batidos de frutas.
Um smoothie comum é uma bebida feita com uma mistura de frutas ou vegetais. Há muitas maneiras de preparar um. Embora eles forneçam vários benefícios à saúde, beber muitos smoothies pode afetar negativamente a sua saúde. Eles podem adicionar muitas calorias inesperadas à dieta, especialmente quando um smoothie é uma bebida que pode equivaler a uma refeição. Lorraine Fye, nutricionista da Mayo Clinic, dá algumas dicas sobre como consumir smoothies de frutas de uma forma inteligente.
الشراب المخفوق التقليدي (السموذي) هو عبارة عن مشروب مصنوع من خليط الفواكه أو الخضراوات، ويمكن تحضيره بعدة طرق مختلفة. على الرغم من فوائده الصحية العديدة، فإن الإفراط في تناول المشروبات المخفوقة (السموذي) بمعدلات كبيرة قد يؤثر سلبًا على صحتك. إذ إنه قد يضيف الكثير من السعرات الحرارية غير المتوقعة، لا سيما عند تناوله مع وجبات طعام. لورين فاي، اختصاصي النُّظم الغذائية لدى مايو كلينك، لديها بعض الطرق البسيطة للتعامل بذكاء مع شراب الفاكهة المخفوقة (السموذي).
Zero-proof cocktails are the perfect alternative for feeling festive as the ball drops without experiencing the next-morning hangover. We’ve rounded up a list of our top picks of Eat Fit-approved zero-proof cocktails for ringing in the new year.
Congratulations to the team of Chula Science Student from the Department of Food Technology, Faculty of Science, for receiving the 2nd Runner-up at the IUFoST Undergraduate Quiz Bowl Championship 2022 competition held in Singapore on November 2, 2022
Here are some of the latest articles that have been added to the Winter Holidays channel on Newswise.
A brief roundup of news and story ideas from the experts at UCLA Health.
Plants can detect blue light, but instead of causing sleepless nights, it could help make their fruits taste better. Researchers now report in ACS’ Journal of Agricultural and Food Chemistry that mangoes can become redder, sweeter and more ripe when exposed to blue light over several days.
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The use of synthetic food dyes such as Allura Red has increased significantly over the last several decades, but there has been little earlier study of these dyes’ effects on gut health. Khan and his team published their findings in Nature Communications. “What we have found is striking and alarming, as this common synthetic food dye is a possible dietary trigger for IBDs. This research is a significant advance in alerting the public on the potential harms of food dyes that we consume daily,” he said.
Stressed university students might want to add walnuts to their daily diet in the weeks leading up to their next exam, according to new findings from a University of South Australia study published in Nutrients.
Astronauts could be given an enhanced diet during spaceflights that includes a greater variety and quantity of fruits, vegetables, and fish to improve their health and performance compared to standard spaceflight food, reports a study published in Scientific Reports.
Researchers have found a method using molecular profiling and machine learning to develop blood-based dietary signatures that more accurately predict both diet and the risk of cardiovascular disease and type 2 diabetes. They say the metabolic snapshot could allow those studying food science to better understand the implications of diet and nutrition on health.
A new study has found that young Brits would be willing to change to a more sustainable diet, but a lack of understanding about what that actually means is preventing many from doing so.
An apple a day may keep the livestock veterinarian away. Juice, pulp and other waste from Empire apples, when injected into chicken eggs before hatching, show signs of boosting the animal’s intestinal health, according to Cornell research.
Our applause goes to Mr. Nuti Hutasingh, a Doctoral student from the Department of Food Technology, Faculty of Science, who received the 2nd runner-up award and the Audience Winner prize for receiving the most viewer votes at the 2022 FameLab International Competition.
Experts discussed related questions in Sochi within the business programme of the II Congress of Young Scientists.
Florida State University College of Medicine researchers have linked aspartame, an artificial sweetener found in nearly 5,000 diet foods and drinks, to anxiety-like behavior in mice. Along with producing anxiety in the mice who consumed aspartame, the effects extended up to two generations from the males exposed to the sweetener.
Combination of vermicompost and nitrogen treatment increased the cumin plant height and the number of branches in Ethiopian study
Afternoons-only, virtual conference features talks on food labels, 'safe' ingredients and more.
Nanotechnologies have revolutionized food technology with changes to food production, manufacture, and processing that are intended to make our food safer and healthier.
With low or no-carbohydrate diets rising in popularity in recent times, the humble potato is now regularly overlooked in favour of other vegetables.
Inexpensive, small fish species caught in seas and lakes in developing countries could help close nutritional gaps for undernourished people, and especially young children, according to new research.
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