Scientists have decoded the physical process that takes place in the mouth when a piece of chocolate is eaten, as it changes from a solid into a smooth emulsion that many people find totally irresistible.
Inexpensive, small fish species caught in seas and lakes in developing countries could help close nutritional gaps for undernourished people, and especially young children, according to new research.
There is currently a race to develop edible tags for food so that, for example, you can see where the food comes from or its ingredients, and the information disappears once you鈥檝e eaten it.
A study measuring mild depression, number of mental unhealthy days and number of anxious days in 10,359 adults 18 and older found those who consumed the most ultra-processed foods as compared with those who consumed the least amount had statistically significant increases in the adverse mental health symptoms of mild depression, 鈥渕entally unhealthy days鈥� and 鈥渁nxious days.鈥� They also had significantly lower rates of reporting zero 鈥渕entally unhealthy days鈥� and zero 鈥渁nxious days.鈥� Findings are generalizable to the entire U.S. as well as other Western countries with similar ultra-processed food intakes.
So-called "aromatic" blueberries taste better. With new research, University of Florida scientists now know why, and their findings will help future plant breeding efforts.
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Limonene 鈥� a compound in orange peels 鈥� is used in flavorings, perfumes and cleaners. Researchers reporting in ACS鈥� Journal of Agricultural and Food Chemistry have treated limonene with electricity and ethanol, resulting in a mixture of fragrant aroma compounds, some of which haven鈥檛 been identified before.
Tomatoes gene-edited to produce vitamin D, the sunshine vitamin, could be a simple and sustainable innovation to address a global health problem.
A pair of Rutgers researchers are teaming up to combat climate change and worldwide hunger at the same time. Yong Mao, associate research professor and lead biologist in the Laboratory for Biomaterials Science at Rutgers School of Arts and Sciences, and Joseph Freeman, professor, director of the Musculoskeletal Regeneration Laboratory, and graduate program director of biomedical engineering in Rutgers School of Engineering, will collaborate with Atelier Meats, a biotechnology company, to develop and produce lab-grown, structured meats.
Modern methods of creating plant-based meat can yield high optical similarities and targeted molecular-sensory methods, but on a molecular scale, it appears completely different from the food it tries to mimic. In Physics of Fluids, scientists investigate the molecular function and effects of vegetable proteins of different origins to identify sensory weak points in plant-based substitutes, employing rheology and tribology and bringing greater insight than pure sensory analyses. They said muscle proteins emulsify fats and oils in a very different way while lending to a different biting behavior.
Two newly released grape varieties, developed collaboratively between Cornell AgriTech and Sun World International, a global fruit genetics and licensing company, offer new flavors for consumers and better growing characteristics for farmers.
A new paper published in January by Buffalo State College鈥檚 Robert J. Warren II, associate professor of biology, and Stephen Vermette, professor of geography and planning, puts a spotlight on how climate change is affecting fruit growers in the Great Lakes refugia, and what it may mean for the growers going forward. The paper, titled 鈥淟aurentian Great Lakes Warming Threatens Northern Fruit Belt Refugia,鈥� was published in the International Journal of Biometeorology.
Plant-based burgers often promise protein comparable to their animal-based counterparts, but the way protein is expressed on current nutrition labels 鈥� a single generic value expressed in grams 鈥� can be misleading.
New variety offers superior popping quality and a new type of popped grain
Pomace 鈥� the mashed, leftover pulp from red grapes in the early process of making wine 鈥� is considered byproduct rubbish. But maybe not for long. In a new Cornell University-led food science study, researchers now demonstrate how viticultural trash could be a nutritive treasure.
Mushrooms have been making headlines due to their many health advantages. Not only do they lower one鈥檚 risk of cancer and premature death, but new research led by Penn State College of Medicine also reveals that these superfoods may benefit a person鈥檚 mental health.
Researchers from the Faculty of Allied Health Sciences, Chulalongkorn University, are pleasing noodle lovers with Udon and Vermicelli products made from 100 percent egg white that are high in protein, low in fat, and gluten-free, suitable for health lovers and those who wish to control their weight, the elderly, people with certain diseases, and cancer patients. The team hopes to expand the market all over Asia to meet the health and nutrition needs of the present generation.
Food companies, regulators, marketers, journalists and others should use the terms 鈥渃ell-based鈥� or 鈥渃ell-cultured鈥� when labeling and talking about seafood products made from the cells of fish or shellfish, according to a new Rutgers study in the Journal of Food Science.
With a host of online videos available on Tik Tok and YouTube, it鈥檚 tricky weeding out fact from fiction when it comes to food safety. Gina Taylor, a WVU Extension Service Family and Community Development Agent, debunks a few of these widely circulated myths and provides expert advice on safely preserving your food.
A proposed project involving the characterization of a new breeding line of tomatoes developed by the Texas A&M AgriLife breeding program at Weslaco could further enhance Texas鈥� reputation for growing exceptional produce, according to Texas A&M AgriLife Research scientists.
Good news for those who need a cuppa to start the day. Food scientists from the National University of Singapore have created new probiotic coffee and tea drinks that are packed with over 1 billion units of gut-friendly live probiotics. These non-dairy and plant-based beverages can be stored chilled or at room temperature for more than 14 weeks.
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