“Unparalleled Discovery” of Ancient Skeletons Reveals First Use of Maize in Mesoamerica
Almost any grocery store is filled with products made from corn, also known as maize, in every aisle: fresh corn, canned corn, corn cereal, taco…
Food Science
‘Bee’ Thankful for the Evolution of Pollen – Discovery Made With Highly Detailed Electron Scanning Microscope
University of Missouri researchers discover wildflower’s spiny pollen adapts to help plants reproduce. Have pollen. Must travel. Over 80% of the world’s flowering plants must…
Should Ripe Tomatoes Go in the Fridge? Scientific Testing Seeks to Resolve the Debate
Research team from the University of Göttingen investigates the influence of storage on the flavor of ripe tomatoes. There is much debate about the correct…
Improved Tracking of Salmonella Food-Poisoning Outbreaks With New DNA Test
The test may rapidly and sensitively distinguish subtypes of Salmonella, reports The Journal of Molecular Diagnostics. Researchers report the development of a sensitive and specific…
How Lasers and Vibrations Could Guarantee the Perfect Avocado
Lasers and vibrations reliably assess individual fruits’ ripeness Test could reduce waste by 10% and help meet consumer demands for ‘ready to eat’ avocados A…
New Dual-Action Coating Invented to Prevent Bacterial Cross-Contamination of Fresh Produce
Texas A&M researchers have created a coating that can be applied to surfaces like conveyor belts and collection buckets. Over the course of their journey…
The Combination of Foods You Eat Together May Raise Dementia Risk
Study finds ‘food networks’ centered on processed meats, starches may raise risk. It’s no secret that a healthy diet may benefit the brain. However, it…
The Origin of Feces: Using AI & DNA to Reliably Predict Sources of Ancient Poop
New method of discerning sources of ancient feces makes this archaeological find far more informative. The archaeological record is littered with feces, a potential goldmine…
Serious Challenges From Unsustainable Food Systems: Can We Reverse Current Trends?
The impact of global crises underscores the fragility of food systems. In addition to short-term acute shocks, long-term global demographic changes like urbanization and population…
If You Eat Sashimi, Check for Worms: 283-Fold Increase in Sushi Parasites in Past 40 Years
The next time you eat sashimi, nigiri or other forms of raw fish, consider doing a quick check for worms. A new study led by…
MIT Invented a Tiny New Sensor to Help Prevent Food Waste
Monitoring the plant hormone ethylene could reveal when fruits and vegetables are about to spoil. As flowers bloom and fruits ripen, they emit a colorless,…
A Question for Almond Growers: To Bee, or Not to Bee?
Pollination by bees is vital even when crops are assumed to be pollinator independent. That’s according to a study co-authored by Ethel Villalobos, a researcher…
Space Lettuce – Growing Nutritious and Safe Crops for Long-Distance Space Missions
Nutritious and safe crops would be a dietary supplement to assist long-distance space missions. Astronauts in space live on processed, pre-packaged space rations such as…
Discovering What Makes Durian Stink – “King of Fruits” Is Known for Its Pungent Odor
First Evidence of Rare Amino Acid in Plants Researchers at the Leibniz-Institute for Food Systems Biology at the Technical University of Munich ([email protected]) have confirmed…
Scientists Want to Feed Old Bread to Microbes – Here’s the Plan
Researchers have developed a secret sauce for using waste bread as a medium to grow bacteria, yeasts, and other microorganisms for fermented food production. As…
Here’s How We Can Feed the World Without Wrecking the Planet – Comprehensive Solution
Almost half of current food production is harmful to our planet – causing biodiversity loss, ecosystem degradation and water stress. But as world population continues…
For Most Americans, Dining Out Is a Recipe for Unhealthy Eating
The typical American adult gets one of every five calories from a restaurant, but eating out is a recipe for meals of poor nutritional quality…
Simply Eating Walnuts May Slow Cognitive Decline In At-Risk Elderly
Two-year study examined walnut consumption among study groups in California and Spain. Eating walnuts may help slow cognitive decline in at-risk groups of the elderly…