931 Million Tonnes of Food Available at Consumer Levels Is Wasted per Year
Wasted in 2019: 931 million tonnes of food sold to households, retailers, restaurants and other food services; Study finds food waste is a global, not…
Food Science
Meeting the Meat Needs of the Future: Innovative Biofabrication of Beef Muscle Tissue in the Lab
Humans are largely omnivores, and meat in various forms has always featured in the diet of most cultures. However, with the increasing population and pressure…
Anti-nutrients? They’re Part of a Normal Diet and Not As Scary as They Sound
Maybe you’re trying to eat healthier these days, aiming to get enough of the good stuff and limit the less-good stuff. You’re paying attention to…
Breeding Better Seeds: Sustainable, More Nutritious Food Production Under the Specter of Global Warming
Your morning cereal or oatmeal. The bread on your sandwich. The corn chips for your snack, and the cookies for dessert. Not one would be…
Making Wheat/Gluten and Peanuts Less Allergenic
The United States Department of Agriculture identifies a group of “big eight” foods that causes 90% of food allergies. Among these foods are wheat and…
“See Through Soil” to Study Hydrogels’ Hidden Workings Could Help Farmers Deal With Future Droughts
In research that may eventually help crops survive drought, scientists at Princeton University have uncovered a key reason that mixing material called hydrogels with soil…
Fascinating Physics Behind Why Food Sticks to Nonstick Frying Pans
Despite the use of nonstick frying pans, foods will sometimes get stuck to a heated surface, even if oil is used. The results can be…
New Method Developed to Create “Food Inks” for 3D Printing Fresh Vegetables
Singapore researchers develop new method for ‘printing’ fresh vegetables, leading to tastier, more nutritious food for patients with swallowing difficulties. Researchers from Nanyang Technological University,…
Making Meals More Nutritious (Micronutrients and Shortfall Nutrients): Just Add Mushrooms
Understanding the nutritional impact of adding a serving of mushrooms on usual intakes and population nutrient adequacy using NHANES 2011-2016 data. Researchers have identified another…
“Nuclear Niño” – Nuclear War Could Trigger Big El Niño and Decrease Seafood
Unprecedented warming in equatorial Pacific Ocean could last up to seven years. A nuclear war could trigger an unprecedented El Niño-like warming episode in the…
Making Protein “Superfood” From Single-Cell Marine Algae
Marine microalgae-based cellular agriculture is a promising new way to sustainably produce plant-based ‘meat’ and healthy ‘superfoods’ for the future. Researchers at Flinders University’s Centre…
New Form of Lab-Made Meat Promises More Natural Flavor and Texture + Customized Marbling to Your Taste
Layered Sheets of Cells Stack Up to Slabs of Lab-Made Meat McMaster researchers have developed a new form of cultivated meat using a method that…
Study Finds Eating Mangoes Reduces Women’s Facial Wrinkles
Pilot study shows promising results. Women who ate a half cup four times a week saw a decrease in wrinkles after two months Women who…
Ancient DNA Continues to Rewrite the 9,000-Year Society-Shaping History of Corn
Three 2,000-year-old cobs in Honduras show that people brought corn varieties back to Mesoamerica, possibly sparking productivity and shaping civilization. Some 9,000 years ago, corn…
Food Replicator: Researchers Create Ingredients to Produce Food by 3D Printing
Food engineers in Brazil and France developed gels based on modified starch for use as “ink” to make foods and novel materials by additive manufacturing….
Climate Change and Food Production Affected by How Plant Roots Compete for Underground Real Estate
You might have observed plants competing for sunlight — the way they stretch upwards and outwards to block each other’s access to the sun’s rays…
These Foods Contain Nutrients That Can Inhibit a Key SARS-CoV-2 Enzyme Needed for the COVID Virus to Replicate
Chemical compounds in foods or beverages like green tea, muscadine grapes, and dark chocolate can bind to and block the function of a particular enzyme,…
Keeping California a Powerhouse of Almond Production While Improving Environmental Quality
A favorite healthy snack, almonds are a staple on grocery store shelves worldwide. More than 80% of these almonds are grown in California. As permanent…