News Feature Channel: Food Science

Unlocking the Potential of Whey to Reduce Food Waste

University of Adelaide — Tue, 25 Mar 2025 22:15:51 EST

Whey is a by-product of cheese manufacturing and one of the largest sources of food loss and waste in the Australian dairy sector, and the country's food industry more broadly. Jack Hetherington, from the University of Adelaide's Centre for Global Food and Resources, says while there are multiple high-value reuse options - such as protein powders, alcoholic beverages (beer or vodka), kombucha, and cooking stocks - his new report reveals the sector has not fully capitalised on this valuable by-product.

Making Foie Gras Without Force-Feeding

American Institute of Physics (AIP) — Tue, 25 Mar 2025 11:00:00 EST

Researcher Thomas Vilgis wondered if there was a more ethical way to enjoy foie gras, so he and his colleagues created a process to replicate the dish without force-feeding ducks and geese beyond their normal diets.

The Best Butter for a Vegan Shortbread

American Institute of Physics (AIP) — Tue, 25 Mar 2025 11:00:00 EST

In Physics of Fluids, researchers from the University of Strathclyde examine the properties of several dairy-free butter alternatives inside one of the region's most well-known snacks: Scottish shortbread. The group tested the alternatives in their lab, selecting three types of vegan butter substitutes with different levels of fat and comparing their consistencies and responses to heat. The vegan alternative with the highest fat content behaved like butter when baked and yielded the most positive feedback in taste testing. Butter typically has a fat content around 80%, and the group recommends choosing a vegan butter with a similar consistency.

Program announced for NUTRITION 2025 to be held May 31-June 3

American Society for Nutrition (ASN) — Tue, 25 Mar 2025 09:00:23 EST

Don't miss NUTRITION 2025, the annual flagship meeting of the American Society for Nutrition, to be held May 31-June 3 in Orlando. Get an up-close view of the latest nutrition science findings, opportunities and debates, with more than 1,500 original research studies being presented at this year's event.

New Research Reveals Secrets About Locust Swarm Movement

Texas A&M AgriLife — Mon, 24 Mar 2025 09:05:35 EST

New research published in Science is reshaping our understanding of one of nature's most stunning yet destructive phenomena -- massive locust swarms moving together.

East Meets West at the Monell Center: Cross-cultural Collaboration Continues With Visit by Sensory Scientists from the Singapore Institute of Food and Biotechnology Innovation

Monell Chemical Senses Center — Fri, 21 Mar 2025 18:00:34 EST

In the next steps of the five-year research and education alliance between the Monell Chemical Senses Center and the Singapore Institute of Food and Biotechnology Innovation, a team of scientists from Singapore visited the Monell Center to learn more about Monell science and scientists and plan potential corporate and academic collaborations for the ongoing partnership.

AI Food Scanner Turns Phone Photos Into Nutritional Analysis

NYU Tandon School of Engineering — Tue, 18 Mar 2025 10:55:16 EST

An AI system being developed by NYU Tandon School of Engineering researchers can tell you the calorie count, fat content, and nutritional value of food with just a photo of a meal.

UP's Prof Hettie Schonfeldt selected as UN Hub Chair for SDG 3

University of Pretoria — Sat, 15 Mar 2025 08:45:54 EST

Professor Hettie Schonfeldt of the Faculty of Natural and Agricultural Sciences and Faculty of Health Sciences at the University of Pretoria (UP) was recently appointed as the Hub Chair for the United Nations Academic Impact Sustainable Development Goal 3 (UNAI SDG 3) - Good Health and Well-Being.

Chocolate -- with Potential Health Benefits

American Chemical Society (ACS) — Thu, 13 Mar 2025 21:00:03 EST

On its own, dark chocolate has health benefits, such as antioxidants that neutralize damaging free radicals. And a report in ACS Food Science & Technology suggests that packing the sweet treat with pre- and probiotics could make it more healthful.

Fermentation-Derived Proteins Are Bubbling Up in 2025

The Good Food Institute — Thu, 13 Mar 2025 12:40:20 EST

Fermentation-derived proteins are bubbling up in 2025

First National Perception Survey of Food Is Medicine Programs Shows Strong Public Support

Tufts University — Wed, 12 Mar 2025 08:00:00 EST

Researchers have conducted the first national survey on public awareness and perceptions of food, health, and Food is Medicine programs. A team at the Food is Medicine Institute at the Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University found that nearly 90 percent of Americans surveyed agreed that eating healthy foods is important for preventing conditions like obesity, high blood pressure, and type-2 diabetes.

For Nutritional Gains, Opt for Chickpeas Over Cereal Grains

University of Adelaide — Tue, 11 Mar 2025 21:40:27 EST

Chickpeas and lentils, either whole or in flour form, offer more nutritional value to the human diet than products made from oats and wheat, research from the University of Adelaide has found.

Beyond Eggs: Protein Sources That Strike the Right Balance

UT Southwestern Medical Center — Mon, 10 Mar 2025 20:05:56 EST

High-protein diets and protein-enriched foods seem to be everywhere we turn. It's a nutrition trend with a refreshingly positive vibe. Unlike carbohydrates and fats, protein is the only one of the three macronutrients that doesn't get vilified - instead of cutting back, we're encouraged to boost our intake!

Ohalo(r) Launches the Ohalo Strawberry Consortium: A Groundbreaking Collaboration with Industry Leaders to Develop More Flavorful Strawberries While Benefiting Farmers by Bringing Them to Market as True Seed

Ohalo Genetics, Inc — Mon, 10 Mar 2025 17:35:50 EST

Ohalo(r) Launches the Ohalo Strawberry Consortium: A Groundbreaking Collaboration with Industry Leaders to Develop More Flavorful Strawberries While Benefiting Farmers by Bringing Them to Market as True Seed

From Lab to Lunchbox: Violet LED Light Stops Apple Browning in Its Tracks

Chinese Academy of Sciences — Mon, 10 Mar 2025 07:45:01 EST

A recent study has revealed that violet Light-Emitting-Diode (LED) light can significantly reduce browning in fresh-cut apples by enhancing phenolic compounds and suppressing oxidative enzymes. This discovery not only boosts the visual appeal and shelf life of fresh-cut fruits but also offers a sustainable, chemical-free alternative to a long-standing problem in the food industry.

Illinois Researchers Spearhead Efforts to Establish Guidelines for Personalized Nutrition Approaches

Fri, 07 Mar 2025 18:05:54 EST

Personalized nutrition (PN) has gained popularity in recent years as a customized approach to health outcomes. The Personalized Nutrition Initiative at the University of Illinois Urbana-Champaign, together with their external partners, hosted two workshops for PN practitioners and experts, aimed at establishing guidelines and setting up best practices for the field. The workshop findings were recently published in two journal articles.

New Study: Eating Mangos Daily Shown to Improve Insulin Sensitivity and Blood Glucose Control

The National Mango Board — Wed, 05 Mar 2025 08:15:10 EST

New research has uncovered a potential gamechanger for improving cardiometabolic health: fresh mangos. A study recently published in the journal Nutrients finds that eating two cups of mango, just about 100 calories-worth, daily may help lower insulin concentration levels and improve insulin sensitivity in adults who are overweight or obese with chronic low-grade inflammation.

Scrambling to Find Eggs

University of Miami — Tue, 04 Mar 2025 18:00:39 EST

As consumers struggle to find cheap eggs, a University of Miami nutritionist gives tips on what are the best substitutes for eggs.

Wheat Extrusion Processing Technology for Optimizing Process Parameters and Enhancing Nutrient Retention

Chinese Academy of Sciences — Tue, 25 Feb 2025 03:35:55 EST

This study reviews the use of extrusion in processing wheat-based products. It highlights that extrusion parameters--such as temperature, pressure, die size, and shear rate--significantly influence the microstructure and nutritional properties, including starch gelatinization and protein denaturation. These findings suggest that extrusion can enhance nutrient retention and drive product innovation, addressing challenges in traditional wheat processing.

Ultrasound Promotes Phenolic Synthesis in Fresh-Cut Red Cabbages via High Energy Levels

Chinese Academy of Sciences — Fri, 21 Feb 2025 09:05:51 EST

Researchers innovatively applied ultrasonic technology to the cleaning of fresh-cut red cabbage to reduce surface microbial contamination and pesticide residues. The phenolic compound synthesis in fresh-cut red cabbage was found to increase after ultrasonic cleaning. The use of ATP and DNP treatments confirmed that the accumulation of phenolic compounds induced by ultrasonic cleaning is closely related to elevated energy levels.