News Focus Channel: Food Science Featured Story 2

Lubrication science: why does chocolate make you feel so good

University of Leeds — Mon, 16 Jan 2023 12:50:12 EST

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.

Small fish could play big role in fight against malnutrition

Cornell University — Fri, 02 Dec 2022 09:30:52 EST

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.

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Osaka University — Tue, 18 Oct 2022 04:10:39 EST

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've eaten it.

Feeling Anxious or Blue? Ultra-processed Foods May be to Blame

Florida Atlantic University — Thu, 25 Aug 2022 08:30:34 EST

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, "mentally unhealthy days" and "anxious days." They also had significantly lower rates of reporting zero "mentally unhealthy days" and zero "anxious days." Findings are generalizable to the entire U.S. as well as other Western countries with similar ultra-processed food intakes.

Study shows why 'aromatic' blueberries taste better

University of Florida — Mon, 08 Aug 2022 13:05:08 EST

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.

Zapping Orange Peel Oil Into New, Pleasant Aroma Compounds

American Chemical Society (ACS) — Wed, 01 Jun 2022 08:00:00 EST

Limonene - a compound in orange peels - is used in flavorings, perfumes and cleaners. Researchers reporting in ACS' 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't been identified before.

Gene-edited tomatoes could be a new source of vitamin D

John Innes Centre — Mon, 23 May 2022 16:10:01 EST

Tomatoes gene-edited to produce vitamin D, the sunshine vitamin, could be a simple and sustainable innovation to address a global health problem.

Rutgers Researchers Partner with Cultivated Meat Company to Create Sustainable, Environmentally Friendly, Low-Cost Meat

Rutgers University's Office for Research — Wed, 20 Apr 2022 10:40:41 EST

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.

Research Pioneers New Frontiers in Plant-Based Food Science

American Institute of Physics (AIP) — Tue, 12 Apr 2022 11:00:00 EST

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 new grape varieties offer tropical flavors, grower-friendly features

Cornell University — Mon, 21 Mar 2022 17:00:14 EST

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.

Buffalo State Researchers Examine Impact of Climate Change on Crop Yields in Great Lakes 'Fruit Belt'

SUNY Buffalo State University — Thu, 10 Feb 2022 12:50:44 EST

A new paper published in January by Buffalo State College's 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 "Laurentian Great Lakes Warming Threatens Northern Fruit Belt Refugia," was published in the International Journal of Biometeorology.

How plant-based burgers stack up against meat burgers in protein quality

Tue, 16 Nov 2021 18:25:06 EST

Plant-based burgers often promise protein comparable to their animal-based counterparts, but the way protein is expressed on current nutrition labels - a single generic value expressed in grams - can be misleading.

Perfectly popped - sorghum?

Wed, 27 Oct 2021 08:00:27 EST

New variety offers superior popping quality and a new type of popped grain

Cheers! Wine's red grape pulp offers nutritional bounty

Cornell University — Mon, 18 Oct 2021 14:00:01 EST

Pomace - the mashed, leftover pulp from red grapes in the early process of making wine - 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.

Mushroom consumption may lower risk of depression

Penn State College of Medicine — Mon, 11 Oct 2021 08:25:09 EST

Mushrooms have been making headlines due to their many health advantages. Not only do they lower one's 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's mental health.

Egg White Noodles -- High in Protein, Low in Calories -- Healthy and Delicious Food from Chula Researchers

Chulalongkorn University — Thu, 30 Sep 2021 08:55:48 EST

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.

What to Call Seafood Made from Fish Cells

Rutgers University-New Brunswick — Mon, 09 Aug 2021 11:20:40 EST

Food companies, regulators, marketers, journalists and others should use the terms "cell-based" or "cell-cultured" 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.

Debunking Canning Myths

West Virginia University — Thu, 05 Aug 2021 11:25:11 EST

With a host of online videos available on Tik Tok and YouTube, it's 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.

Texas A&M AgriLife team seeking 'holy grail' of tomatoes

Texas AArrayM AgriLife — Wed, 07 Jul 2021 15:55:38 EST

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' reputation for growing exceptional produce, according to Texas A&M AgriLife Research scientists.

NUS researchers concoct probiotic coffee and tea drinks

National University of Singapore (NUS) — Mon, 11 Jan 2021 08:05:09 EST

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.