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Study reveals physico-chemical nature of xylem barriers that confer bacterial wilt resistance

A new work led by Núria Sánchez Coll, CSIC researcher at the Centre for Research in Agricultural Genomics, elucidates how tomato plant varieties resistant to the bacterial wilt pathogen Ralstonia solanacearum have the ability to restrict bacterial movement in the plant.

17 Feb 2022

Diet induces permanent genetic alterations in the gut microbes, study reveals

A recent study found that diet can influence the evolutionary path of bacteria in the gut within host-relevant timescales.

31 Jan 2022

WVU food science experts determine the properties of protein in several insect powders

As the human population grows to a predicted 10 billion by 2050 and overall land mass remains constant, traditional animal farming may become a less viable method for food production.

13 Jan 2022

Researchers produce ovalbumin with the help of ascomycete fungus

The Future Sustainable Food Systems research group found that fungus-produced ovalbumin can reduce the environmental impact of chicken egg white powder.

11 Jan 2022

Consuming human food lowers microbial diversity in the gut of wild bears

According to a new study, eating human food has a significant impact on the microbiome of black bears.

7 Jan 2022

Researchers develop plant-based emulsifier likely to replace eggs or dairy

A group of researchers recently created a plant-based emulsifier that is rich in antioxidants and protein and also has the properties to replace dairy or eggs.

From Nanyang Technological University Singapore (NTU Singapore) 23 Dec 2021

Monitoring conductivity in distillates provides better tasting apple spirits

The holiday season is marked with celebrations and festive drinks—some made with apple liquors.

17 Dec 2021

Developing a New Method to Detect Food Fraud

In this interview, we speak to Florian Cueni about his latest research that developed a new method to detect food fraud.

14 Dec 2021

Sustainable dietary habits are linked to health benefits, says study

Large population research from Lund University in Sweden has revealed that sustainable dietary habits are associated with health benefits like a decreased risk of premature death from cancer and cardiovascular disease.

13 Dec 2021

Using plant-based ingredients to 3D-print meat alternatives

No longer just a dream of vegetarians and vegans, fake meat is becoming more widely available in grocery stores and restaurants. And more options are almost certainly on the way.

9 Dec 2021

Knowledge about production conditions plays a key role in sensory perception of smoked salmon

A great many packages of sliced and vacuum-sealed smoked salmon find their way into Danish shopping carts every year. The vast majority of this smoked salmon is sourced from Norwegian aquaculture farms.

7 Dec 2021

Study provides insight into how fat affects the texture of food

Food texture is likely to be the reason between passing on a plate and love at first bite.

From The Max Planck Institute 7 Dec 2021

Natural anti-inflammatory compound in rosemary plants may benefit postpartum dairy cows

Rosemary and dairy cows could be a winning combination.

3 Dec 2021

Apple trees inherit microbiome to the same extent as genes, says research

The global changes resulting from human activities have posed an enormous challenge for agriculture.

2 Dec 2021

Cornell food scientists develop new tool to quantify zinc status within the body

Zinc deficiency is prevalent around the world, and among children, these mineral shortfalls can lead to stunting, embryonic malformations and neurobehavioral abnormalities.

26 Nov 2021

Experts develop new method to quantify the physiological status of zinc

The deficiency of Zinc is prevalent worldwide. The shortfall of this mineral in children leads to embryonic malformations, stunting, and neurobehavioral abnormalities.

19 Nov 2021

Study compares protein quality of meat-based burgers and plant-based burgers

Plant-based burgers claim that they offer protein similar to their animal-based counterparts. However, protein is expressed on present-day nutrition labels as a single generic value expressed in grams.

19 Nov 2021

Researchers analyze patterns of rice adaptation to drought tolerance

Rice is not only a staple food but also a means of livelihood for numerous smallholder farmers in South and Southeast Asia.

17 Nov 2021

Researchers use DNA to track the genetic evolution, migration of chickpea

Scientists at the University of Saskatchewan are part of an international team that employed DNA to monitor the genetic evolution and migration of chickpea.

17 Nov 2021

Europeans have a growing appetite for plant-based foods, but Danes lag behind other countries

A major new survey on meat consumption in Europe reports that Europeans have a growing appetite for plant-based foods and that meat consumption has dipped. While this applies to Denmark as well, Danes lag behind the other countries in the survey.

10 Nov 2021