A research team reveals that biofilm formation on food-contact surfaces in the food supply chain poses a significant challenge, providing an environment for harmful bacteria that can lead to foodborne illnesses and degrade food quality.
A research team reveals the nutraceutical potential of desugared sugarcane extract (DSE), a byproduct of sugar refining, as a rich source of bioactive compounds.
The George Washington University and José Andrés, renowned chef and founder of the Global Food Institute (GFI) at GW, today announced Instacart and The Rockefeller Foundation are members of the Institute’s Leadership Council.
Researchers used dual-nozzle 3D printing technology to construct plant-based yellow croaker tissue analogs by soy protein isolate–xanthan gum-starch complex (as simulated muscle ink) and nanostarch-carrageenan emulsion gel (as simulated fat ink). Successfully, indicators of testing demonstrated that 3D-printed plant-based yellow croaker flesh with a composite structure had a good simulation quality.
The University of Illinois Urbana-Champaign has launched five new online graduate certificate programs designed for online learners interested in topics including sustainable food production economics, alternative investments, wetland conservation, human nutrition and policy, and dairy nutrition.
A recent study reveals the intricate dynamics behind catechin biosynthesis in tea plants, highlighting how phosphate (Pi) signaling and jasmonate (JA) pathways interact to regulate these valuable health-promoting compounds. The findings illuminate the environmental and hormonal factors that influence catechin production, which is crucial for both the economic value and the health benefits of tea.
A Texas A&M AgriLife Research team is working to find crop varieties, starting with sorghum, that will minimize that escaped nitrogen, thus reducing input costs for farmers and greenhouse gas emissions into the atmosphere.
Children who faced food insecurity during early childhood—or whose mothers experienced it during pregnancy—had a higher body mass index (BMI) and more than 50% increased chance of developing obesity or severe obesity in childhood and adolescence, according to a new study funded by the NIH Environmental influences on Child Health Outcomes (ECHO) Program.
A research team has developed an innovative and sustainable method to extract collagen from sardine bones using water extracts from banana peels, a common agricultural waste in Malaysia.
Researchers have made significant advancements in developing health-focused food technologies by investigating non-thermal processing methods to alter starch digestibility. This cutting-edge approach aims to regulate postprandial blood glucose levels, offering a promising dietary strategy to mitigate obesity and type 2 diabetes.
This project is part of a $15 million multi-institution effort to research ways to reduce per-and polyfluoroalkyl substances exposure from food and farming communities.
A research team reveals the potential of microbial treatments in significantly increasing rice yields in Africa, particularly in Tanzania and Kenya.
The American Dental Hygienists’ Association (ADHA®) supports community water fluoridation as a safe and effective method for reducing the incidence of dental caries throughout the lifespan.
The University of Illinois Urbana-Champaign has been at the forefront of nutritional science research and education for over 100 years. In a new paper, Illinois nutrition professors and former directors of the Division of Nutritional Sciences John Erdman and Sharon Donovan trace the illustrious history and significant impacts that the U. of I. has had on human and animal health.
A cutting-edge online food safety toolbox has been crafted to bolster the proficiency of Food Business Operators (FBO) and regulatory bodies. This tool streamlines the implementation of the Codex Alimentarius (Codex) General Principles of Food Hygiene (GPFH), employing a structured learning strategy that encompasses mapping, chunking, and dynamic inquiry. Its goal is to unify food safety protocols, from farm to table.
A new study from the Good Food Institute (GFI), a long-standing World Business Council for Sustainable Development (WBCSD) partner and alternative protein research and advocacy organization, indicates that a shift toward alternative proteins in the US protein supply would enable a significant amount of land to be repurposed for agroecological and regenerative farming and ranching as well as for habitat restoration and conservation.
A recent University of Kentucky Markey Cancer Center study sheds light on how the environmental pollutant perfluorooctanesulfonic acid (PFOS) may affect our intestines and possibly increase the risk of developing colorectal cancer.
The Bezos Centre for Sustainable Protein at the National University of Singapore (NUS) was launched today, marking a major milestone as the first of its kind in Asia to advance research in alternative proteins. With a US$30 million grant from the Bezos Earth Fund, the Centre is poised to lead groundbreaking research and commercialisation efforts to develop “ultimate proteins” – advanced hybrid foods that match traditional meat–based products in both taste and price.
Health and nutrition factors that affect the availability of metals when ingested should also be considered.
Sustainable agriculture can benefit the environment but only when food safety and human health are taken into account.
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