An exchange of science related to nutrition, innovative ingredients, products and processes across the food and beverage ecosystem.
New recommendations include enhancing reduction, substitution, monitoring and education efforts.
New assessment of the sodium content and consumption of grocery store foods compared with restaurant-prepared foods helps identify top contributors of sodium in U.S. diets.
Essential amino acid intakes in the US population exceed recommended minimum requirements, but higher intakes were not correlated with muscle benefits in older adults.
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.
Published reviews of the impact of low- and no-calorie sweetener consumption on body weight differ because they are based on studies that ask different questions.
This exciting, virtual event brings together university, industry, venture investment, non-profit and government experts to review, discuss and advance innovations.
New protein digestibility methods could encourage more frequent labeling of protein adjusted for quality and reduce the use of test animals.
Advances will aid research designs that reflect potential day-to-day benefits of nutrition, including attention, memory, anxiety and other benefits.
Event at National Press Club features nutrition, food safety scientists and leaders addressing major issues with a research and regulatory lens.
By merging the findings of several diet-brain studies, researchers hope to better understand the association between dietary intake and cognitive decline or impairment.
Registration is open for what promises to be an exciting scientific program with important technical updates for those curious about science in the food and beverage sector.
鈥楴ano- and Microplastics from Food Contact Containers: Unveiling the Known and the Unknown鈥� is the title of a free webinar coming up April 3.
New study finds that getting less than 45% of total energy from carbohydrates is not associated with elevated mortality risk compared with groups that consume more carbohydrates.
There is enough evidence to evaluate several health benefits in children associated with adding isolated and synthesized fibers to food.
Part-time, summer opportunity for graduate students to directly participate in advancing food safety or nutritional sciences.
IAFNS enters its fourth year as a science-focused nonprofit uniquely positioned to mobilize government, industry and academia to drive, fund and lead actionable research.
Researchers detect hydrocarbons, PAHs and other chemicals in recycled plastics, raising concerns about detecting and evaluating risks in plastic packaging.
A review of hundreds of experiments focused on health impacts lays the groundwork for future research in cancer prevention, weight management and other areas.
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