food science

A University of Bath study reveals that residual stresses and dehydration cause chopped carrots to curl. Led by student Nguyen Vo-Bui, the research provides valuable insights for extending carrots’ shelf life and reducing food waste, showcasing an innovative application of mechanical engineering principles to food sustainability.Research by undergraduates, carried out in a kitchen amidst lockdown, has the potential to minimize food waste and extend the freshness of vegetables.Carrot pieces, neatly chopped, are a beloved…

Scientists have discovered a mechanism to prevent darkening and health risks in cold-stored potatoes, a breakthrough promising healthier, tastier snacks and addressing a billion-dollar market’s challenges. Their work, revealing a gene responsible for cold-induced sweetening (CIS), could lead to new potato varieties that avoid acrylamide formation, benefiting the snack food industry and potentially reducing food waste and costs.Researchers at Michigan State University have discovered a method to decrease the levels of a…

Incretin hormones, produced in our gut, play a pivotal role in managing metabolism and weight, akin to the function of drugs like Wegovy, Ozempic, and Mounjaro. This natural weight loss system, activated by our dietary choices and the health of our gut microbiome, offers a built-in method for obesity and diabetes control. By focusing on nurturing our gut health through proper nutrition, we can unlock this natural mechanism, offering a sustainable approach to weight management that parallels the benefits of these modern…

Potassium deficiency in soils presents a significant risk to global food security, with economic and environmental concerns necessitating global assessment and sustainable management strategies.Research reveals a global threat to food security from potassium deficiency in soils, highlighting the imbalance between potassium removal and replenishment, the critical role of potassium in crop yields, and the need for sustainable management and policy coordination.Potassium deficiency in agricultural soils is a largely…

A recent study by the Environmental Working Group found chlormequat, a pesticide linked to health risks in animals, in 80% of participants, indicating widespread exposure through oat consumption and raising questions about its impact on human health.A study by the Environmental Working Group found chlormequat, a pesticide associated with health risks in animals, in 80% of participants, highlighting the need for regulatory oversight and further research on its impact on human health.A new Environmental Working Group…

A research team has mapped the complete genome of einkorn, an ancient grain, revealing insights into the evolutionary history of wheat. This breakthrough could enable the development of bread wheat varieties with improved characteristics such as disease resistance, higher yields, and better hardiness.Researchers have mapped the genome of ancient einkorn wheat, opening avenues for breeding more resilient and nutritious bread wheat varieties by leveraging einkorn’s genetic diversity.Building on the Middle East’s reputation…

By Leibniz Institute for Food Systems Biology at the Technical University of Munich February 17, 2024Scientists identified 5-vinylguaiacol as the culprit behind a clove-like off-flavor in orange juice, recommending the fruit juice industry to reconsider the use of peracetic acid in cleaning processes.A team from the Leibniz Institute for Food Systems Biology at the Technical University of Munich has uncovered the source of a previously unidentified clove-like off-taste in orange juice. The study proves for the first time…

A study by Penn State reveals that using oat flour in chocolate can reduce added sugar by 25% without affecting its taste or texture, offering a healthier alternative that maintains consumer preference.Penn State researchers have discovered that the key to creating tasty chocolate with reduced sugar content lies in using oat flour, a recent study reveals.In a blind taste test, recently published in the Journal of Food Science, 25% reduced-sugar chocolates made with oat flour were rated equally, and in some cases…

Researchers at the University of Nottingham have pioneered a method to create blue cheese in an array of new colors and flavors by manipulating the fungal strains used in cheese production. Their work reveals how altering the pigment production process of Penicillium roqueforti can result in cheese that spans a variety of colors, potentially altering consumer taste perception and broadening market appeal. Credit: The University of NottinghamResearchers at the University of Nottingham have found how to produce different…

Foods such as yogurts, canned vegetables, and packaged breads frequently include preservatives that leverage the antimicrobial properties of substances like lantibiotics, including those similar to nisin, to ensure their longevity and safety. These additives, while essential for preventing microbial growth that can lead to spoilage, are now being studied for their broader implications on health, particularly their interactions with the human gut microbiome. Recent findings by researchers at the University of Chicago point…