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Science Daily
Learn all about food. See news and food science research. What foods are healthiest? What foods cause cancer? And more.
Updated: 12 hours 1 min ago

Animal nutrition: Excess phosphorus damages the kidney

Wed, 21/03/2018 - 21:42
A new study carried out by veterinarians shows that high phosphorus intake, comparable to the average level provided by prepared cat food, can be deleterious to kidney function in healthy cats.

Mono-unsaturated fats from plants, not animals may reduce risk of death from heart disease and other causes

Wed, 21/03/2018 - 20:22
Diets rich in mono-unsaturated fats from plants may lower the risk of death from heart disease and other causes. The largest reductions in the risk of death were found when healthy fats from plant sources replaced saturated fats, trans fats and refined carbohydrates.

Grilling and other high-temperature cooking may raise risk of high blood pressure

Wed, 21/03/2018 - 20:22
Among people who routinely eat meat, chicken and fish, those who grill, broil or roast these foods at high temperatures may be more likely to develop high blood pressure.

Predators learn to identify prey from other species

Wed, 21/03/2018 - 18:14
Predatory bats learn both from other members of their own species and from other predatory bat species.

Insects could help us find new yeasts for big business

Wed, 21/03/2018 - 16:15
Yeasts are tiny fungi -- but they play key roles in producing everything from beer and cheese to industrial chemicals and biofuels. And now scientists are proposing a new approach that could help these industries find new yeasts for use in their manufacturing processes.

Banana plant extract could be key to creamier, longer lasting ice cream

Wed, 21/03/2018 - 13:09
Scientists say they are closing in on a cool solution to a sticky problem. They've found that adding tiny cellulose fibers extracted from banana plant waste to ice cream could slow melting, increase shelf life and potentially replace fats used to make the tasty treat.

How obesity dulls the sense of taste

Tue, 20/03/2018 - 18:13
Previous studies have indicated that weight gain can reduce one's sensitivity to the taste of food. Now a new study shows that inflammation, driven by obesity, actually reduces the number of taste buds on the tongues of mice.

20 percent of Americans responsible for almost half of US food-related greenhouse gas emissions

Tue, 20/03/2018 - 14:08
On any given day, 20 percent of Americans account for nearly half of US diet-related greenhouse gas emissions, and high levels of beef consumption are largely responsible, according to a new study.

Smoked foods are tastier, less harmful with a tip from the auto industry

Tue, 20/03/2018 - 12:44
Infusing foods with smoke can impart delicious nuanced flavors, but could also come with an unwelcome side of carcinogens. To reduce the carcinogen content of smoked foods, researchers took a lesson from the automobile industry, running the smoke through a zeolite filter to remove harmful compounds. It worked, and with a happy bonus: superior smoke flavor.

Continuously killing bacteria on coated stainless steel -- add bleach to recharge

Tue, 20/03/2018 - 12:44
Stainless steel is the gold standard for kitchen appliances and cookware, but bacteria can grow on these surfaces, contaminating food. Current coatings available on the market are pricey and potentially harmful, so scientists have now developed an affordable specialized polymer coating for such surfaces that they can recharge with bleach treatments.

Pregnant women and new moms still hesitant to introduce peanut products

Mon, 19/03/2018 - 19:57
In January 2017 guidelines were released urging parents to begin early introduction of peanut-containing foods to reduce the risk of peanut allergy. A new study shows those who are aware of the guidelines are still hesitant to put them into place and not everyone has heard of them.

Fish accounted for surprisingly large part of the Stone Age diet

Mon, 19/03/2018 - 16:05
New research can now show what Stone Age people actually ate in southern Scandinavia 10 000 years ago. The importance of fish in the diet has proven to be greater than expected. So, if you want to follow a Paleo diet -- you should quite simply eat a lot of fish.

Molecular cuisine for gut bacteria

Mon, 19/03/2018 - 16:05
Scientific recipes have been developed to successfully grow and study gut bacteria in the lab Researchers report on the nutritional preferences and growth characteristics of 96 diverse gut bacterial strains. Their results will help scientists worldwide advance our understanding of the gut microbiome.

Environmentally friendly cattle production (really)

Mon, 19/03/2018 - 16:01
When cattle congregate, they're often cast as the poster animals for overgrazing, water pollution and an unsustainable industry. While some of the criticism is warranted, cattle production -- even allowing herds to roam through grasslands and orchards -- can be beneficial to the environment as well as sustainable.

From landfill to lipstick: Grape waste as a cosmetic and food ingredient

Mon, 19/03/2018 - 13:07
The world drinks a lot of wine, and that means a lot of grapes are consumed. But not every part of the grape ends up in the bottle. Seeds, stalks and skins end up in landfills. Now, researchers say they have found useful commercial applications, such as prolonging the shelf life of fatty foods, for these wine leftovers.

Mediterranean diet is linked to higher muscle mass, bone density after menopause

Sun, 18/03/2018 - 18:48
The heart-healthy Mediterranean diet also appears to be good for an older woman's bones and muscles, a new study of postmenopausal women in Brazil finds.

Fish the primary source of nutrition in medieval Northern Ostrobothnia

Fri, 16/03/2018 - 16:12
Researchers investigated the diet of people buried in the Ii Hamina, Northern Finland, cemetery from the 15th to the 17th centuries by analysing isotopes in the bones of the deceased. Isotopes preserve information on the various nutrient sources used by humans during their lifetime. A study reveals that the dominant protein source was small fish, such as roach or Baltic herring.

New survey finds huge and unnecessary variation of salt levels in bread

Thu, 15/03/2018 - 13:38
Bread features heavily in many diets worldwide, and is one of the biggest sources of salt in diets. A new survey has revealed shocking levels of salt present in this essential staple.

Fussy eating prevents mongoose family feuds

Thu, 15/03/2018 - 13:13
Mongooses living in large groups develop 'specialist' diets so they don't have to fight over food, new research shows.

Tasty superfood from plant cell cultures

Wed, 14/03/2018 - 13:26
Researchers are developing a new and promising method of producing healthy and tasty plant-based food through plant cell culture (PCC) technology rather than field cultivation. The development work was elevated to a whole new level by a study on the nutritional properties of PCCs grown from cloudberry, lingonberry and stoneberry. Their nutritional value was proven to be much higher than anticipated, in addition to having a nice sensory profile.


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