Brewing Beer That Tastes Fresh Longer Using Chemistry and Genetics
Unlike wine, which generally improves with time, beer does not age well. Usually within a year of bottling, the beverage starts to develop an unpleasant…
Food
How Satellites Track Status of Nation’s Food Supply and Help Farmers
Farmers across the Midwest are in a race to finish harvesting their corn, soybean, and other staples of the Thanksgiving dinner table before the first…
Contagious Cancer in Shellfish Spreading Across the Atlantic Ocean and Into the Pacific
Scientists have found a type of transmissible cancer in shellfish that has spread across the Atlantic Ocean and even into the Pacific. The new study…
Researchers Discovered the Cause of Chewy Chicken Meat
Poultry industry will be encouraged by study that finds the root of wooden breast syndrome. University of Delaware researchers have discovered that lipoprotein lipase, an…
Light vs. Dark Turkey Meat – Here’s the Reasons Behind the Different Colors
As families gather together this holiday season, the lucky ones will avoid impassioned discussions about religion and politics. But another argument is almost inevitable: white…
Nutrient Encapsulating Microparticles Could Help Fight Malnutrition
New strategy for encapsulating nutrients makes it easier to fortify foods with iron and vitamin A. About 2 billion people around the world suffer from…
Better-Tasting Desserts: Complex Fluid Dynamics Update Century-Old Food Testing Method
To make better-tasting desserts, this ultrasonic spinning rheometry method includes velocity profiling of complex liquids in food products in order to more accurately capture dynamics…
Child Deaths Significantly Reduced With Nutrient Supplements
Study Finds 27 Percent Drop in Child Mortality in Low- and Middle-Income Countries More than half of child deaths worldwide stem from preventable causes, such…
Mapping Millet Genetics to Enable Better Varieties for Farmers in Developing Countries
In the semi-arid tropics of Asia and Africa, conditions can be difficult for crops. Plants need to have short growing seasons, survive on poor soils…
Improving Watermelons by Harvesting Genes From Wild Species
An international team of researchers has taken a comprehensive look at the genomes of all seven species of watermelon, creating a resource that could help…
Perfectly Raw or Cooked to Perfection? How Food Preparation Affects the Microbiome
The gut microbiome undergoes rapid and dramatic changes in species composition and gene expression when the host switches between eating cooked or raw vegetables, according…
Game Changer: New Chemical Could Protect Crops From Drought
UC Riverside-led team’s discovery keeps plants plump and offers hope for crops despite drought. A University of California Riverside-led team has created a chemical to…
Scientists Improve the Texture and Color of Lab Grown Meat
Cultured meat could reduce resources required in meat production, with a smaller environmental footprint relative to animal farming. A team of Tufts University-led researchers exploring…
“Artisanal Cheese” Possible – Taming the Wild Cheese Fungus
The flavors of fermented foods are heavily shaped by the fungi that grow on them, but the evolutionary origins of those fungi aren’t well understood….
France Banned This Common Food Additive the FDA Says Is Safe – Who Is Right?
Michigan State University and University of Nebraska Medical Center researchers are refuting an earlier French government-funded study that claims titanium dioxide, a common food additive…
Food-Waste Study Reveals Much Fridge Food ‘Goes There to Die’
Food-waste study reveals trends behind discarded items. Americans throw out a lot more food than they expect they will, food waste that is likely driven…
What’s in Dog Food? The Fascinating Chemistry Behind Kibble.
Have you ever thought about how strange it is that dogs eat these dry, weird-smelling bits of food for their entire lives and never get…
New, Healthier ‘Butter’ Spread Made Mostly of Water
Cornell University food scientists have created a new low-calorie ‘butter’ spread that consists mostly of water. A tablespoon of this low-calorie spread has 2.8 grams…