food science

If you ever watch a duck float across a pond, gobbling up the vegetation coating the surface, that bird is way ahead of its time. The buoyant greenery is azolla, a tiny fern that grows like crazy, doubling its biomass as quickly as every two days to conquer small bodies of water. The duck doesn’t know it—and who could blame it, really—but azolla may soon spread across human civilization, becoming food for people and livestock, fertilizer for crops, and even biofuel.“I’m not out here saying everybody should go eat this…

Native to the eastern U.S., Carolina azolla holds excellent potential for use as a fast-growing, short-season crop that requires minimal inputs, upkeep, and processing, according to Penn State researchers. The plant — sometimes referred to as mosquito fern, fairy moss, and water fern — could be used to increase the food supply. Credit: Penn StateThe rapidly expanding aquatic fern possesses the nutritional profile necessary to act as a crucial food source in post-disaster scenarios and could be relevant now.An…

Many fruits and vegetables already have a layer of food-grade wax that is applied for cosmetic reasons and to prevent water loss. This method combines such wax with nano-encapsulated cinnamon-bark essential oil in protein carriers to enhance them with antibacterial properties. Credit: Texas A&M University EngineeringA groundbreaking wax coating developed by researchers uses cinnamon-bark essential oil to enhance produce safety, showing promise in reducing foodborne illnesses and extending shelf life.Dr. Mustafa…

Despite the known benefits of consuming less meat and more plant-based foods, consumers often struggle at the supermarket, swayed by taste and texture preferences, even as some plant-based alternatives fall short in sustainability. New research from the University of Copenhagen introduces a promising solution: using non-toxic blue-green algae, specifically modified cyanobacteria, to produce protein-rich foods with meat-like textures, offering a sustainable and minimally processed alternative.It’s widely recognized that…

A recent study indicates a potential link between increased consumption of ultra-processed foods and a higher risk of cancers in the upper aerodigestive tract, suggesting that factors beyond obesity, such as additives in UPFs, might contribute to this risk. International study, led by the University of Bristol and the International Agency for Research on Cancer, analysed diet and lifestyle data on 450,111 adults who were followed for approximately 14 years.Eating more ultra-processed foods (UPFs) may be associated with a…

A breakthrough in cellular agriculture, enabling bovine cells to produce their own growth factors, promises significant cost reductions in cultivated meat production. This advancement could lead to affordable, sustainable meat alternatives in supermarkets, with ongoing research focusing on optimization for commercial use and regulatory approval.Bovine muscle cells have been engineered to generate their own growth signals, eliminating the need for expensive components in the production process.Cellular agriculture – the…

A lifetime of snacking and frozen food dinners may affect your body in lots of surprising ways, new research suggests. The study, a large-scale review of the existing evidence, found an association between regularly eating ultra-processed foods and a higher risk of many health problems. It also found that these foods were associated with an early death.Prepping the Sandworm Scenes in Dune: Part TwoMany studies have indicated that ultra-processed foods are uniquely bad for our health. But the authors of this latest…

Scientists discovered that using Torulaspora delbrueckii yeast in carbonic maceration wines significantly enhances their color, aroma, and overall quality, while also accelerating the fermentation process. This breakthrough provides winemakers with a valuable tool to differentiate their products in a highly competitive industry.A study conducted by the Universitat Rovira i Virgili has discovered that a specific yeast can accelerate the winemaking process and enhance the organoleptic properties of wines.The market is…

Glutenin, a wheat protein, shows promise for lab-grown meat production by supporting the cultivation of muscle and fat layers that mimic real meat’s texture and composition, offering a sustainable alternative to traditional meat as the global population increases.As the global population grows, lab-grown meat, which consists of animal muscle and fat cells cultivated in lab settings, presents a promising solution to meet the rising demand for protein. Additionally, affordable plant proteins could serve as a foundation for…

What the body does need is fiber, a nutrient found in vegetables, whole grains, and legumes that helps regulate the bowel and lower blood cholesterol and glucose levels. Only about 5 percent of Americans get the recommended amount of daily fiber, which is about 30 grams a day.The enzyme Zya is developing comes from a family called inulosucrases, and is naturally made by a strain of bacteria found in the human microbiome that’s capable of converting sugar to fiber in the gut environment. This enzyme acts on sugar before it…