Focus: Food Science Featured Story 2

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Newswise: Lubrication science: why does chocolate make you feel so good
Released: 16-Jan-2023 12:50 PM EST
Lubrication science: why does chocolate make you feel so good
University of Leeds

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.

Released: 2-Dec-2022 9:30 AM EST
Small fish could play big role in fight against malnutrition
Cornell University

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.

Newswise: Would you like a QR code embedded in that cookie?
Released: 18-Oct-2022 4:10 AM EDT
Would you like a QR code embedded in that cookie?
Osaka University

There is currently a race to develop edible tags for food so that, for example, you can see where the food comes from or its ingredients, and the information disappears once you’ve eaten it.

Newswise: Feeling Anxious or Blue? Ultra-processed Foods May be to Blame
Released: 25-Aug-2022 8:30 AM EDT
Feeling Anxious or Blue? Ultra-processed Foods May be to Blame
Florida Atlantic University

A study measuring mild depression, number of mental unhealthy days and number of anxious days in 10,359 adults 18 and older found those who consumed the most ultra-processed foods as compared with those who consumed the least amount had statistically significant increases in the adverse mental health symptoms of mild depression, “mentally unhealthy days” and “anxious days.” They also had significantly lower rates of reporting zero “mentally unhealthy days” and zero “anxious days.” Findings are generalizable to the entire U.S. as well as other Western countries with similar ultra-processed food intakes.

Newswise: Study shows why ‘aromatic’ blueberries taste better
Released: 8-Aug-2022 1:05 PM EDT
Study shows why ‘aromatic’ blueberries taste better
University of Florida

So-called "aromatic" blueberries taste better. With new research, University of Florida scientists now know why, and their findings will help future plant breeding efforts.

26-May-2022 8:00 AM EDT
Zapping Orange Peel Oil Into New, Pleasant Aroma Compounds
American Chemical Society (ACS)

Limonene – a compound in orange peels – is used in flavorings, perfumes and cleaners. Researchers reporting in ACS’ Journal of Agricultural and Food Chemistry have treated limonene with electricity and ethanol, resulting in a mixture of fragrant aroma compounds, some of which haven’t been identified before.

Newswise: Gene-edited tomatoes could be a new source of vitamin D
Released: 23-May-2022 4:10 PM EDT
Gene-edited tomatoes could be a new source of vitamin D
John Innes Centre

Tomatoes gene-edited to produce vitamin D, the sunshine vitamin, could be a simple and sustainable innovation to address a global health problem.

Released: 20-Apr-2022 10:40 AM EDT
Rutgers Researchers Partner with Cultivated Meat Company to Create Sustainable, Environmentally Friendly, Low-Cost Meat
Rutgers University's Office for Research

A pair of Rutgers researchers are teaming up to combat climate change and worldwide hunger at the same time. Yong Mao, associate research professor and lead biologist in the Laboratory for Biomaterials Science at Rutgers School of Arts and Sciences, and Joseph Freeman, professor, director of the Musculoskeletal Regeneration Laboratory, and graduate program director of biomedical engineering in Rutgers School of Engineering, will collaborate with Atelier Meats, a biotechnology company, to develop and produce lab-grown, structured meats.

Newswise: Research Pioneers New Frontiers in Plant-Based Food Science
6-Apr-2022 2:05 PM EDT
Research Pioneers New Frontiers in Plant-Based Food Science
American Institute of Physics (AIP)

Modern methods of creating plant-based meat can yield high optical similarities and targeted molecular-sensory methods, but on a molecular scale, it appears completely different from the food it tries to mimic. In Physics of Fluids, scientists investigate the molecular function and effects of vegetable proteins of different origins to identify sensory weak points in plant-based substitutes, employing rheology and tribology and bringing greater insight than pure sensory analyses. They said muscle proteins emulsify fats and oils in a very different way while lending to a different biting behavior.

Newswise: Two new grape varieties offer tropical flavors, grower-friendly features
Released: 21-Mar-2022 5:00 PM EDT
Two new grape varieties offer tropical flavors, grower-friendly features
Cornell University

Two newly released grape varieties, developed collaboratively between Cornell AgriTech and Sun World International, a global fruit genetics and licensing company, offer new flavors for consumers and better growing characteristics for farmers.

Newswise: Buffalo State Researchers Examine Impact of Climate Change on Crop Yields in Great Lakes ‘Fruit Belt’
Released: 10-Feb-2022 12:50 PM EST
Buffalo State Researchers Examine Impact of Climate Change on Crop Yields in Great Lakes ‘Fruit Belt’
SUNY Buffalo State University

A new paper published in January by Buffalo State College’s Robert J. Warren II, associate professor of biology, and Stephen Vermette, professor of geography and planning, puts a spotlight on how climate change is affecting fruit growers in the Great Lakes refugia, and what it may mean for the growers going forward. The paper, titled “Laurentian Great Lakes Warming Threatens Northern Fruit Belt Refugia,” was published in the International Journal of Biometeorology.

Released: 16-Nov-2021 6:25 PM EST
How plant-based burgers stack up against meat burgers in protein quality
University of Illinois College of Agriculture, Consumer and Environmental Sciences (ACES)

Plant-based burgers often promise protein comparable to their animal-based counterparts, but the way protein is expressed on current nutrition labels – a single generic value expressed in grams – can be misleading.

Released: 18-Oct-2021 2:00 PM EDT
Cheers! Wine’s red grape pulp offers nutritional bounty
Cornell University

Pomace – the mashed, leftover pulp from red grapes in the early process of making wine – is considered byproduct rubbish. But maybe not for long. In a new Cornell University-led food science study, researchers now demonstrate how viticultural trash could be a nutritive treasure.

Newswise: Mushroom consumption may lower risk of depression
Released: 11-Oct-2021 8:25 AM EDT
Mushroom consumption may lower risk of depression
Penn State College of Medicine

Mushrooms have been making headlines due to their many health advantages. Not only do they lower one’s risk of cancer and premature death, but new research led by Penn State College of Medicine also reveals that these superfoods may benefit a person’s mental health.

Newswise: Egg White Noodles — High in Protein, Low in Calories — Healthy and Delicious Food from Chula Researchers
Released: 30-Sep-2021 8:55 AM EDT
Egg White Noodles — High in Protein, Low in Calories — Healthy and Delicious Food from Chula Researchers
Chulalongkorn University

Researchers from the Faculty of Allied Health Sciences, Chulalongkorn University, are pleasing noodle lovers with Udon and Vermicelli products made from 100 percent egg white that are high in protein, low in fat, and gluten-free, suitable for health lovers and those who wish to control their weight, the elderly, people with certain diseases, and cancer patients. The team hopes to expand the market all over Asia to meet the health and nutrition needs of the present generation.

Released: 9-Aug-2021 11:20 AM EDT
What to Call Seafood Made from Fish Cells
Rutgers University-New Brunswick

Food companies, regulators, marketers, journalists and others should use the terms “cell-based” or “cell-cultured” when labeling and talking about seafood products made from the cells of fish or shellfish, according to a new Rutgers study in the Journal of Food Science.

Released: 5-Aug-2021 11:25 AM EDT
Debunking Canning Myths
West Virginia University

With a host of online videos available on Tik Tok and YouTube, it’s tricky weeding out fact from fiction when it comes to food safety. Gina Taylor, a WVU Extension Service Family and Community Development Agent, debunks a few of these widely circulated myths and provides expert advice on safely preserving your food.

Released: 7-Jul-2021 3:55 PM EDT
Texas A&M AgriLife team seeking ‘holy grail’ of tomatoes
Texas A&M AgriLife

A proposed project involving the characterization of a new breeding line of tomatoes developed by the Texas A&M AgriLife breeding program at Weslaco could further enhance Texas’ reputation for growing exceptional produce, according to Texas A&M AgriLife Research scientists.

Released: 11-Jan-2021 8:05 AM EST
NUS researchers concoct probiotic coffee and tea drinks
National University of Singapore (NUS)

Good news for those who need a cuppa to start the day. Food scientists from the National University of Singapore have created new probiotic coffee and tea drinks that are packed with over 1 billion units of gut-friendly live probiotics. These non-dairy and plant-based beverages can be stored chilled or at room temperature for more than 14 weeks.

Released: 18-Dec-2020 12:40 PM EST
New cassava varieties endorsed for release in Nigeria
Cornell University

Five new cassava varieties developed with support from NextGen Cassava, an international partnership led by Cornell University, have been approved for release in Nigeria.

Released: 9-Dec-2020 2:05 PM EST
Diet modifications – including more wine and cheese – may help reduce cognitive decline
Iowa State University

The foods we eat may have a direct impact on our cognitive acuity in our later years. The study, published in the Journal of Alzheimer's Disease, is a first-of-its-kind large scale analysis that connects specific foods to later-in-life cognitive acuity.

Released: 29-Oct-2018 9:05 PM EDT
How the pumpkin became a fall favorite
University of Delaware

Professor Cindy Ott can delve into the history and importance of the orange gourd as makes its return for autumn and dominates everything from food and scents to holidays like Halloween and Thanksgiving. She is an expert on American food and culture.

Released: 13-Jul-2018 5:05 AM EDT
Dietary Fiber: Good for the Gut
Institute of Food Technologists (IFT)

Consumers are beginning to understand the link between gut health and overall wellness. IFT18 exhibitors in this category know that dietary fiber plays a major role not just in promoting gut health, but also in supporting weight management and heart health.

6-Feb-2018 1:05 AM EST
Diet May Influence the Spread of a Deadly Type of Breast Cancer, Study Finds

A single protein building block commonly found in food may hold a key to preventing the spread of an often-deadly type of breast cancer, according to a new multicenter study published today in the medical journal Nature. Investigators found that by limiting an amino acid called asparagine in laboratory mice with triple-negative breast cancer, they could dramatically reduce the ability of the cancer to travel to distant sites in the body. Among other techniques, the team used dietary restrictions to limit asparagine.

Released: 10-Jan-2018 7:45 AM EST
The Future of Grocery Shopping: Faster, Cheaper, Smaller
Case Western Reserve University

Walmart was once considered the future of grocery shopping, offering consumers a slew of discounted choices, compared to the competition. Yet, market trends point toward a faster, cheaper, smaller and more streamlined experience. The result: One of the most common shopping experiences in American life is fundamentally changing, according to a new study in the journal Strategy and Leadership.

20-Nov-2017 3:05 PM EST
High Yield, Protein with Soybean Gene
American Society of Agronomy (ASA), Crop Science Society of America (CSSA), Soil Science Society of America (SSSA)

Soybean growers face a challenge. It has proved difficult to develop soybean varieties with both high protein levels and high yields.

Released: 6-Nov-2017 4:05 PM EST
Circadian Clock Discovery Could Help Boost Water Efficiency in Food Plants
Texas A&M AgriLife

A discovery by Texas A&M AgriLife Research scientists in Dallas provides new insights about the biological or circadian clock, how it regulates high water-use efficiency in some plants, and how others, including food plants, might be improved for the same efficiency, possibly to grow in conditions uninhabitable for them today.

Released: 23-Oct-2017 11:05 AM EDT
Halloween Candy? Go for the Chocolate, UNLV Dentist Says
University of Nevada, Las Vegas (UNLV)

Chocolate is the sweet treat least likely to play tricks on your teeth.

Released: 4-Oct-2017 11:05 AM EDT
Different Sugars, Different Risks to Your Liver
Joslin Diabetes Center

BOSTON – (October 3, 2017) – If you’re one of the two billion people in the world who are over-weight or obese, or the one billion people with fatty liver disease, your doctor’s first advice is to cut calories—and especially to cut down on concentrated sugars such as high-fructose corn syrup, a sugar found in sweetened beverages and many other processed foods.

Released: 10-Aug-2017 8:05 AM EDT
UF Scientists Work on the ‘Essence’ of Better-Tasting Tomato Juice
University of Florida Institute of Food and Agricultural Sciences

If you’re yearning for a better-tasting tomato juice, University of Florida scientists are in their labs, working on satisfying your palette. Essence, usually extracted from a plant to add flavor or provide a scent, according to a new UF/IFAS study, can be used to improve juice flavor.

Released: 2-Jun-2017 8:05 AM EDT
UF Researchers Try to Make Sure Dairy Farmers Produce the Best
University of Florida Institute of Food and Agricultural Sciences

We've just begun National Dairy Month, a good time to remind consumers where their milk and other dairy products come from. UF/IFAS researchers use genomic testing to ensure farmers produce the best dairy cattle.

Released: 1-Jun-2017 8:05 AM EDT
National Dairy Month a Reminder of Milk’s Nutrient-Packed Contribution to Our Diet
University of Florida Institute of Food and Agricultural Sciences

“Basically, cow’s milk helps to meet nutrient needs, and some research suggests it may help to protect against some of the major chronic diseases,” said Gail Kauwell, a UF/IFAS professor in food science and human nutrition.

Released: 9-May-2017 4:05 PM EDT
Grape Seed Extract Could Extend Life of Resin Fillings
University of Illinois Chicago

A natural compound found in grape seed extract could be used to strengthen dentin — the tissue beneath a tooth’s enamel — and increase the life of resin fillings, according to new research at the University of Illinois at Chicago College of Dentistry.

19-Apr-2017 11:30 AM EDT
GW Study Finds 33 Percent of Seafood Sold in Six DC Eateries Mislabeled
George Washington University

Scientists at the George Washington University used a powerful genetic technique to test seafood dinners sold in six District restaurants and found 33 percent had been mislabeled.

Released: 5-Apr-2017 9:00 AM EDT
Fruits and Vegetables’ Latest Superpower? Lowering Blood Pressure
Keck Medicine of USC

A new study from the Keck School of Medicine of USC links increased dietary potassium with lower blood pressure.

Released: 29-Mar-2017 10:05 AM EDT
Journal: Researchers Can Track Hazardous Chemicals From Fast-Food Wrappers in the Body
University of Alabama at Birmingham

Just one month after major research findings showed dangerous PFAS present in more than one-third of fast food packaging tested, UAB and Notre Dame created a new technique to track PFASs in the body.

Released: 17-Mar-2017 4:40 PM EDT
Research Trial Serves as Grounds to Plant Coffee
California State Polytechnic University Pomona

The Department of Plant Science has planted 13 different varieties of coffee from Honduras and El Salvador in a secluded spot on campus as part of a research trial to see which types can tolerate the range of temperatures in the Pomona area.

Released: 15-Mar-2017 10:05 AM EDT
Florida Peaches Pack a Punch as a Succulent Snack
University of Florida Institute of Food and Agricultural Sciences

According to a national survey conducted by UF/IFAS researcher Joy Rumble, consumers could be more aware of Florida's growing peach population. But Rumble also found consumers like to eat peaches as a snack, which she sees as a marketing opportunity.

Released: 6-Mar-2017 12:05 PM EST
Turning Food Waste Into Tires
Ohio State University

Researchers at The Ohio State University have discovered that food waste can partially replace the petroleum-based filler that has been used in manufacturing tires for more than a century. In tests, rubber made with the new fillers exceeds industrial standards for performance, which may ultimately open up new applications for rubber.

Released: 16-Feb-2017 3:05 PM EST
Food Additive Found in Candy, Chewing Gum Could Alter Digestive Cell Structure and Function
Binghamton University, State University of New York

The ability of small intestine cells to absorb nutrients and act as a barrier to pathogens is “significantly decreased” after chronic exposure to nanoparticles of titanium dioxide, a common food additive found in everything from chewing gum to bread, according to research from Binghamton University

Released: 6-Feb-2017 5:05 AM EST
Experts Reveal Hidden Dangers Behind Supplements
Queen's University Belfast

Many herbal supplements contain hidden pharmaceutical ingredients that could be causing serious health risks, according to a team of experts from Queen’s University Belfast, Kingston University London and LGC.

Released: 26-Jan-2017 11:15 AM EST
Food and Antibiotics May Change Microorganisms in Gut, Causing IBS
American Physiological Society (APS)

A recent review of research suggests that changes to the microorganisms (microbiota) in the gastrointestinal (GI) tract may be a cause of irritable bowel syndrome (IBS). The review article is published in the American Journal of Physiology—Gastrointestinal and Liver Physiology.

Released: 15-Dec-2016 12:05 PM EST
A Diet of Fruits, Vegetables May Help Kidney Disease Patients
Texas A&M University

Sometimes treating a chronic disease can be as simple as adding fruits and vegetables to the diet, at least that’s what researchers at the Texas A&M College of Medicine have found.

Released: 6-Dec-2016 12:05 PM EST
Researchers Study Watermelon's Effect on Blood Vessels
University of Alabama

University of Alabama researchers are recruiting for a 10-week study to see how watermelon impacts blood vessel function.

15-Nov-2016 11:05 AM EST
Serving Teens with Special Diets: A Tricky Thanksgiving Recipe
Michigan Medicine - University of Michigan

One in 6 parents say their teen has tried a gluten free, vegan, paleo or vegetarian diet. For some families, the restrictions can cause indigestion.

27-Oct-2016 12:05 PM EDT
Confusing Food Labels Place Consumers with Food Allergy at Risk
Ann and Robert H. Lurie Children's Hospital of Chicago

A study found that consumers with food allergy concerns often misunderstand food labels about allergens that say “may contain” or “manufactured on shared equipment.” While they should avoid such products to prevent what could be a serious allergic reaction, up to 40 percent bought food items with precautionary allergen labels.

Released: 28-Sep-2016 5:05 PM EDT
IFT Food Facts Releases New Video on Ancient Grains
Institute of Food Technologists (IFT)

Ancient grains have become staples in many diets due to their health benefits and exotic appeal. In fact, the 2015-2020 Dietary Guidelines for Americans recommend daily intake of whole grains to be at least half of total grain consumption. IFT Past President Mary Ellen Camire, PhD, CFS, discussed various ancient grains and their dietary benefits with IFT Food Facts to create this video.

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