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Released: 1-Jul-2019 1:05 PM EDT
Building up an appetite for a new kind of grub
University of Leeds

Edible insects could be a key ingredient to avoiding a global food crisis, according to a new report, but there are significant barriers to overcome before they are part of the mainstream.

Newswise: Researchers aim to demystify complex ag water requirements for Produce Safety Rule
Released: 27-Mar-2019 7:05 AM EDT
Researchers aim to demystify complex ag water requirements for Produce Safety Rule
Cornell University

In an effort to ensure the safety of fresh fruits and vegetables for consumers, Cornell University’s Produce Safety Alliance is helping to explain complex federal food safety rules and develop new ways to assess agricultural water use.

Released: 15-Oct-2018 3:05 PM EDT
Eating with Your Eyes: Virtual Reality Can Alter Taste
Cornell University

Humans not only relish the sweet, savory and saltiness of foods, but they are influenced by the environment in which they eat. Cornell University food scientists used virtual reality to show how people’s perception of real food can be altered by their surroundings, according to research published in the Journal of Food Science.

Released: 18-Nov-2016 3:05 PM EST
New Research Finds Avocado Extract Can Prevent Listeria in Food
Institute of Food Technologists (IFT)

A recent study published in the Journal of Food Science found that extracts and isolated compounds from avocado seeds can potentially be used as a natural additive incorporated into ready-to-eat foods to control microbes that cause Listeria, a foodborne bacterial illness that can be very serious for pregnant women and people with impaired immune systems.

Released: 19-Oct-2016 2:05 PM EDT
Study Finds New Way to Increase Antioxidant Levels in Coffee with Wine Production Waste
Institute of Food Technologists (IFT)

A study published in the Journal of Food Science found that adding a small amount of Chardonnay grape seed pomace (GSP), a waste stream of wine production, to coffee may augment the antioxidant capacity of the beverage without significantly altering the appearance, taste or aroma.

Released: 19-Oct-2016 2:05 PM EDT
New Review Article Examines Mechanisms Behind the Functional Health Properties of Vinegar
Institute of Food Technologists (IFT)

A review article published in Comprehensive Reviews in Food Science and Food Safety summarized the functional properties of grain vinegars and fruit vinegars and compared the functional ingredients, sources, and formation mechanisms of grain and fruit vinegars.

Released: 19-Oct-2016 2:05 PM EDT
Science Shows Cheese Can Make Wine Taste Better
Institute of Food Technologists (IFT)

A new scientific study shows that eating cheese may actually increase how much someone likes the wine they are drinking. The study, published in the October issue of the Journal of Food Science, used a new sensory evaluation method and found consuming cheese while drinking wine impacted the description and preference of different wines.

Newswise: Study Finds Apple and Lettuce Can Remedy Garlic Breath
Released: 22-Sep-2016 5:05 PM EDT
Study Finds Apple and Lettuce Can Remedy Garlic Breath
Institute of Food Technologists (IFT)

Garlic – consumers either love or hate the taste, but one thing is for certain, no one likes it when the scent of it sticks around on their breath. Now, garlic lovers may have a new solution to their halitosis problem. A study published in the September issue of the Journal of Food Science found that eating raw apple or lettuce may help reduce garlic breath.

Released: 24-Aug-2016 12:05 PM EDT
Pasta High in Fiber and Protein May Not Increase Satiety
Institute of Food Technologists (IFT)

A study published in the Journal of Food Science found that consuming a high protein or high fiber pasta may not result in increased satiety over regular pasta.

Released: 27-Jun-2016 10:05 AM EDT
Extensive Scientific Review Finds Benefits of Drinking Coffee Outweigh Risks
Institute of Food Technologists (IFT)

Coffee is enjoyed by millions of people every day and the ‘coffee experience’ has become a staple of our modern life and culture. While the current body of research related to the effects of coffee consumption on human health has been contradictory, a study in the June issue of Comprehensive Reviews in Food Science and Food Safety, which is published by the Institute of Food Technologists (IFT), found that the potential benefits of moderate coffee drinking outweigh the risks in adult consumers for the majority of major health outcomes considered.



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