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Heat stress on cattle production may lead to severe financial loss by the century’s end

Climate change poses a potentially devastating economic threat to low-income cattle farmers in poor countries due to increasing heat stress on the animals.

11 Mar 2022

Study takes a deep dive into the molecular biology of the brain in bipolar disorder patients

In a comprehensive study involving one of the largest-ever samples of post-mortem brains, scientists at the Lieber Institute for Brain Development, in collaboration with researchers at the Johns Hopkins School of Medicine and Bloomberg School of Public Health, have pinpointed significant differences in gene expression in two specific regions of the brains of hundreds of patients who had bipolar disorder.

8 Mar 2022

Crops grown in farms following soil-friendly practices have a healthier nutritional profile

Everyone knows eating fruits and vegetables is good for your health. But these days, stores offer a dizzying array of options: organic, conventional, CSAs, local agriculture. Which ones are best for your health?

28 Feb 2022

Study shows the impact of dietary changes on life expectancy

Fadnes, L.T., et al. (2022) Estimating impact of food choices on life expectancy: A modeling study. PLOS Medicine. doi.org/10.1371/journal.pmed.1003889.

10 Feb 2022

Meat eating, less gut bacteria, more immune cell subsets in the blood linked to multiple sclerosis

Eating more meat, having less of certain bacteria in the gut, and more of certain immune cells in the blood, all link with multiple sclerosis, reports a team of researchers led by UConn Health and Washington University School of Medicine.

27 Jan 2022

Paving the Way for a New Lab-Grown Meat

In this interview, we speak to Professor Kelly Schultz and colleagues about their latest research that has led to the development of a new lab-grown meat.

From Lehigh University 18 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

Risk of blood clots in the brain can be lowered with sustainable diet, finds study

The risk of bleeding or blood clots in the brain is lower if your diet is sustainable. This is shown by a new research result from Aarhus University. The results have just been published in the scientific journal Stroke.

5 Jan 2022

‘Smart’ food packaging material kills microbes and keeps food fresh

A team of scientists from Nanyang Technological University, Singapore (NTU Singapore) and Harvard T.H. Chan School of Public Health, US, has developed a 'smart' food packaging material that is biodegradable, sustainable and kills microbes that are harmful to humans. It could also extend the shelf-life of fresh fruit by two to three days.

From Nanyang Technological University Singapore (NTU Singapore) 29 Dec 2021

A genetic variation makes sugar healthy for some Greenlanders

A genetic variation among some Greenlanders makes sugar healthy – significantly more than for most people.

23 Dec 2021

Menu composition must be 75% vegetarian to encourage sustainable plant-based food choices

Researchers from the University of Westminster have found that meat eaters are significantly more likely to choose vegetarian meals when they make up the majority of food offered. A menu had to be at least 75% vegetarian for this choice tipping point to occur.

15 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

Experts grow novel cell lines in a chemically defined medium

Researchers for the first time acquired stem cells from livestock that was grown under chemically defined conditions.

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

High quality products for cultured meat research

AMSBIO has announced a new range of kits, media and reagents to assist in the development of cultured meat products - an exciting new area of food technology.

From AMS Biotechnology 9 Dec 2021

Researchers compare impact of different diets on health, animal welfare and the environment

Which diet is better: moderately reduce meat consumption and eat more fruit, vegetables and wholegrain products, as recommended by the German Nutrition Society? Follow Germany's southern neighbors' example and eat more fish and seafood? Or even switch completely to a vegan diet?

1 Dec 2021

UAB expert shares the science of how to make a delicious Thanksgiving meal

Thanksgiving is a time when many Americans pull out their boxes of recipes from generations of family members, but one thing that may not be included in your grandmother's turkey stuffing -; or dressing -; recipe is what happens at a molecular level to make it worth gobbling up.

29 Nov 2021

Exploring how the pandemic has affected the supply and demand sides of food supply chains

The unprecedented COVID-19 pandemic sent shock waves through systems and markets around the world, causing complex economic disruptions. The agricultural market too faced significant challenges.