A science advisory from the American Heart Association describes system-wide innovations to the U.S. food system that are sustainable and have the potential to make it easier for consumers to choose healthy foods.
Registration is now open for IFT19: Feed Your Future in New Orleans, LA from June 2-5, 2019 at the Ernest N. Morial Convention Center. Hosted by the Institute of Food Technologists (IFT), IFT19 will bring together science of food professionals from around the globe to inspire and transform collective knowledge into innovative solutions that help advance the planet’s food safety, nutrition, and sustainability.
• In a study of African-American men and women with normal kidney function, a pattern of higher collective consumption of soda, sweetened fruit drinks, and water was associated with a higher risk of developing kidney disease.
Sandra Guzmán will lead the center’s irrigation and hydrology program.
The Institute of Food Technologists (IFT) and the Australian Institute of Food Science and Technology (AIFST) today announced that the two organizations will offer a joint membership, combining benefits from both organizations to provide enhanced resources.
With obesity-related diseases on the rise, many food and beverage manufacturers are looking at ways to reduce added sugar in products. From more traditional high-intensity options like sucralose and aspartame to natural offerings derived from the stevia plant, sugar alternatives can maintain sweetness levels in products as well as provide cost savings.
A new study appearing online June 11 in the journal Frontiers in Ecology and the Environment considers which food type is more environmentally costly to produce: livestock, farmed seafood or wild-caught fish.
Sweet potatoes may seem as American as Thanksgiving, but scientists have long debated whether their plant family originated in the Old or New World. New research by an Indiana University paleobotanist suggests it originated in Asia, and much earlier than previously known.
Americans waste nearly a pound of food per person each day, but the exact amount of food we trash differs by how healthy your diet is, new research finds. Annually, food waste corresponds with the use of 30M acres of land (7% of total US cropland) and 4.2 trillion gallons of water. Surprisingly, higher quality diets were associated with higher levels of food waste.
McMaster researchers have developed a test to bring certainty to the delicate but critical question of whether meat and other foods are safe to eat or need to be thrown out.
Mathias P. Clausen, a Danish researcher, became intrigued by jellyfish when he bit into the marine delicacy and experienced an unexpected crunch; he decided he wanted to “understand the transformation from soft gel to this crunchy thing.” Clausen and other scientists combined their expertise in biophysics and biochemistry to gain a better understanding of how food preparation affects jellyfish from the inside out. They will present their work during the 62nd Biophysical Society, held Feb. 17-21.
After 100 years of assertions about the roots of citrus, a global group of scientists – including a University of Florida professor – has traced the evolutionary history of Florida’s signature crop up to 8 million years ago in the Himalayas of Southeast Asia.
Consumption of dietary fiber can prevent obesity, metabolic syndrome and adverse changes in the intestine by promoting growth of “good” bacteria in the colon, according to a study led by Georgia State University.
The International Society of Neurogastronomy Symposium features leaders in the worlds of nutrition, neuroscience and culinary arts to explore the connection between brain and behavior in the context of food.
Consuming soy foods (such as soy milk, tofu and edamame) and cruciferous vegetables (such as cabbages, kale, collard greens, bok choy, Brussels sprouts, and broccoli) may be associated with a reduction in common side effects of breast cancer treatment in breast cancer survivors, say a team of scientists.
Understanding the climate context is important is determining how to best respond to food insecurity, according to a study of nearly 2,000 smallholder farms in Africa and Asia. Rainfall patterns determined whether financial supports or agricultural inputs or practices were the most effective intervention.
Here are hints to avoid food-borne illnesses from a holiday meal.
If you drink too much tea, scientists are concerned you might get sick from dental fluorosis in children or skeletal fluorosis in adults. The situation can be aggravated if water used for brewing tea contains high amounts of fluoride.
Experts at Fresno State and Sonoma State are still assessing the impact of the recent fires. So far, winemakers at both campuses see a healthy picture for the state and wine lovers alike.
Eating “clean” is all about avoiding foods with additives, preservatives or other chemicals on the label. Two Iowa State University professors are warning of the consequences associated with the clean food movement in terms of food waste, safety and cost.
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