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Newswise Special Wire
Wednesday, September 30, 2015

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NEWSWISE Food Science Wire with IFT 30-Sep-2015
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Food Science Wire with IFT

Food Science and Nutrition News Channel

...brought to you by Newswise in collaboration with the Institute of Food Technologists (IFT), a nonprofit scientific society bringing together food scientists, technologists and related professions from academia, government, and industry.

Food Science & Production

Probiotic Formula Reverses Cow’s Milk Allergies by Changing Gut Bacteria of Infants

The gut bacteria of infants who developed tolerance to cow’s milk after treatment with probiotic formula showed significant differences from those who remained allergic, according to a new study published September 22, 2015, in The ISME Journal by scientists from the University of Chicago, Argonne National Laboratory and the University of Naples Federico II, Italy.

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ISME Journal

– University of Chicago Medical Center

Arsenic Found in Many U.S. Red Wines, but Health Risks Depend on Total Diet

A new UW study that tested 65 wines from America's top four wine-producing states -- California, Washington, New York and Oregon -- found all but one have arsenic levels that exceed U.S. drinking water standards. But health risks from that naturally-occurring toxic element depend on how many other high-arsenic foods and beverages, such as apple juice, rice, or cereal bars, an individual person eats.

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Journal of Environmental Health, October 2015, volume 78, number 3

– University of Washington

Scientists Report Earlier Date of Shift in Human Ancestors’ Diet

Pre-humans' shift toward a grass-based diet took place about 400,000 years earlier than experts previously thought, providing a clearer picture of a time of rapid change in conditions that shaped human evolution.

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Proceedings of the National Academy of Sciences, Sept-2015

– Johns Hopkins University

Top Stories 3 Sept 2015

Click to view today's top stories.

– Newswise Trends

Blueberry Extract Could Help Fight Gum Disease and Reduce Antibiotic Use

Scientists have discovered that wild blueberry extract could help prevent dental plaque formation.

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Journal of Agricultural and Food Chemistry

– American Chemical Society (ACS)

“Bacterial Litmus Test” Provides Inexpensive Measurement of Micronutrients

A bacterium engineered to produce different pigments in response to varying levels of a micronutrient in blood samples could give health officials an inexpensive way to detect nutritional deficiencies in resource-limited areas of the world.

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Metabolic Engineering; 1254382

– Georgia Institute of Technology

Canadian Genomics Project Is Leading the Way in Wheat Breeding Innovation

Wheat farmers have reason to celebrate, as the Canadian Triticum Applied Genomics (CTAG2) project is about to step up its contribution to the global effort to decipher the wheat genome, led by the International Wheat Genome Sequencing Consortium (IWGSC). The expected outcome is a new generation of wheat cultivars with higher yields and better resistance to stresses.

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– International Wheat Genome Sequencing Consortium

Could “the Martian’s” Scientist Survive on Potatoes Alone?

Packing some pinto bean seeds would increase his chances of survival.

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– American Society of Agronomy (ASA), Crop Science Society of America (CSSA), Soil Science Society of America (SSSA)

Would People be Happier -- and Healthier-- if They Thought Broccoli Tasted Like Chocolate?

A new science called Neurogastronomy brings chefs and neuroscientists together to improve quality of life for patients with taste & smell deficits. The inaugural International Society of Neurogastronomy symposium is November 7, 2015, featuring internationally-renowned chefs, scientists, and food technologists.

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– University of Kentucky

Plastic Tubs May Hold Secrets to Producing More Rice for the World

Dozens of plastic tubs stacked in a room may look ordinary, but they store what could be the secrets to more rice to feed the world. The containers are the resting place for what’s known by scientists as a “core collection,” or fraction of all the known varieties of rice on Earth. Yet, even from their plastic vaults housed at the Texas A&M AgriLife Research and Extension Center in Beaumont, these grains are yielding data scientists say will help make better varieties for years to come.

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– Texas A&M AgriLife

Iowa State University Food Science Student Wins IFT Global Student Innovation Challenge Sponsored by Tate & Lyle

Hanyu Yangcheng from Iowa State University has been named the winner of the Institute of Food Technologists (IFT) Global Student Innovation Challenge sponsored by Tate & Lyle at IFT15: Where Science Meets Innovation in Chicago.

– Institute of Food Technologists (IFT)

GW’s Lisner Auditorium to Welcome Some of Biggest Names in Food

It’s a vital time for the food industry, with an increased focus on how to make food easier to access in low-income communities, healthy eating and the local food movement. A food philosopher and several celebrity chefs will discuss many of these popular topics during Lisner’s fall food series.

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– George Washington University

Obesity, Nutrition, & Public Policy

More Time for School Lunches Equals Healthier Choices for Kids

Elementary and middle school students who are given at least 25 minutes to eat lunch are more likely to choose fruits and consume more of their entrees, milk, and vegetables according to a new study released in the Journal of the Academy of Nutrition and Dietetics.

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Journal of the Academy of Nutrition and Dietetics

– Academy of Nutrition and Dietetics

Plum Good Health Benefits

Researchers from Texas A&M University and the University of North Carolina have shown a diet containing dried plums can positively affect microbiota, also referred to as gut bacteria, throughout the colon, helping reduce the risk of colon cancer.

– Texas A&M AgriLife

Inflammatory Response May Fan the Flame of Dietary Fats’ Role in Obesity-Related Diseases

A new study finds that an enhanced inflammatory response could be the key link between high saturated fat intake – a recognized risk factor for obesity-related disorders – and the development of diseases like type 2 diabetes and atherosclerosis

J Nutr Biochem. 2015 Aug 1

– University of Vermont

Nearly Half of U.S. Seafood Supply Is Wasted

As much as 47 percent of the edible U.S. seafood supply is lost each year, mainly from consumer waste, new research from the Johns Hopkins Center for a Livable Future (CLF) suggests.

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Global Environmental Change

– Johns Hopkins Bloomberg School of Public Health

Beef vs. Bean Meals: Both Provide Similar Feeling of Fullness

Today vegetarians aren’t the only group of consumers looking for foods that are meat-free and provide a satisfying meal. All types of consumers are looking to manage and maintain weight with plant-based meal options with ingredients such as protein isolates, whole legumes, whole grains and vegetables. A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that a bean-based meal provided a similar feeling of fullness compared to a beef-based meal.

Journal of Food Science

– Institute of Food Technologists (IFT)

Study Examines Role of Vegetable Food Pairings in School Plate Waste

A study led by a team of Texas A&M University System researchers found school meals paired with popular vegetables are less likely to wind up in garbage bins. A team led by Texas A&M AgriLife Research and the Institute for Obesity Research and Program Evaluation at Texas A&M University measured food waste in three elementary schools in Bryan and Dallas. The schools are participants in the U.S. Department of Agriculture National School Lunch Program both in pre- and post-implementation of the new standards.

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Food and Nutrition Sciences

– Texas A&M AgriLife

Keeping Older Muscles Strong

University of Iowa scientists have identified the first known cause of age-related muscle weakness and atrophy (the transcription factor ATF4), as well as two natural compounds (ursolic acid, from apple peel, and tomatidine, from green tomatoes) that blunt ATF4 activity in old skeletal muscle, leading to increased strength and muscle mass.

JBC, Sept-2015

– University of Iowa

Fudging the Facts on 'Healthy' Products Is Tempting, but Is It Worth It?

A new study from the University of Chicago Booth School of Business analyzes what happens to the sales of popular consumer products after federal regulators order manufacturers to stop making misleading health claims.

– University of Chicago Booth School of Business

What You Need to Know about Canned and Frozen Fruits and Vegetables

Rickey Yada, PhD, Dean of the Faculty of Land and Food Systems at the University of British Columbia in Vancouver, Canada, talks about the differences between canned, frozen and fresh produce in this video.

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– Institute of Food Technologists (IFT)

Foodie Fest: DePaul University Experts Chew Over Impact of Food on Health, Wine, Culture

Local faculty experts from DePaul University are available to provide insight and commentary on the many different ways food impacts our lives, from filling your belly to filling your soul.

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Expert(s) available

– DePaul University

Call for Government to Curb the Production and Sale of Cheap Salty Junk Food

A World Health Organization adviser is calling for the government to stop food manufacturers and distributors producing and selling unhealthy, cheap, salty junk food.

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BMJ Open 2015

– University of Warwick

Experts: Global Malnutrition a Crisis Due to Lack of Priorities, Wasted Resources

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– Texas Tech University

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