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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
“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.
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.
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.
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.
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.
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
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.
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.
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.
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.