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Study examines plant-based alternative food consumption trends in the UK

The proportion of UK people reporting eating and drinking plant-based alternative foods such as plant-based milk, vegan sausages and vegetable burgers nearly doubled between 2008-2011 and 2017-2019, according to a new study in Science of the Total Environment.

12 Nov 2021

Seasoning foods with herbs and spices may help improve heart health

Seasoning your food generously with herbs and spices isn't just a great way to make your meals tastier -; new research found it may have benefits for your heart's health, as well.

From Penn State University 11 Nov 2021

Researchers identify a gene in wheat with profound effects on the production of seeds

Scientists from the John Innes Centre have identified a gene that has deep-rooted effects on seed production in wheat.

10 Nov 2021

The 5:2 diet may provide a less overwhelming option for women with gestational diabetes

Weight loss after gestational diabetes can prevent the onset of type 2 diabetes. Yet finding the most effective way to lose weight and keep it off can be a challenge, especially for mothers with a new baby.

2 Nov 2021

Feeding Cows Seaweed to Reduce Climate Change

We spoke to Professor Ermias Kebreab about his latest research into methane emissions and how, by feeding cows seaweed, we could potentially reduce them.

From The University of California, Davis 27 Oct 2021

Coffee quality vulnerable to shifts in environmental factors associated with climate change

Whether you prefer notes of berry and citrus or chocolate and nuts, dark roast or light, a good cup of coffee can be a simple pleasure.

27 Oct 2021

Toxicity at the base of the aquatic food web increases with changing climate

Climate change impacts on freshwater systems can lower nutrition and increase toxicity at the base of the food web, according to research from Dartmouth College and the Swedish University of Agricultural Sciences.

25 Oct 2021

'Mini brains' allow researchers to study a fatal, untreatable neurological disorder

Cambridge researchers have developed 'mini brains' that allow them to study a fatal and untreatable neurological disorder causing paralysis and dementia – and for the first time have been able to grow these for almost a year.

22 Oct 2021

Researchers review factors that influence consumer sustainability perceptions in the dairy industry

Consumer definitions of sustainability are often different than industry definitions. Understanding consumer preferences and opinions of sustainability within the dairy industry can help dairy product developers successfully market their products.

22 Oct 2021

Study provides a global picture of crop diversity loss

Although scientists have been ringing bells for more than 100 years about the decline of crop diversity in agriculture, questions about the magnitude, causes, and significance of this loss remain unanswered.

21 Oct 2021

Research identifies genes that influence the outcomes of physical activity

Recent research identified that genes carry out a vital role in how human bodies respond to exercise. The study has also pinpointed various genes that influence the outcomes of different types of physical activity.

15 Oct 2021

Eating whole grain rye products is a better option than wheat for weight loss, finds study

Eating whole grain rye products instead of refined wheat alternatives can offer worthwhile health benefits. Researchers at Chalmers University of Technology, Sweden, recently published a study showing that people who ate high-fibre products made from whole grain rye lost more body fat and overall weight than those who ate corresponding products made from refined wheat.

13 Oct 2021

Symposium highlights the science gaps for risk assessment of PFAS in food

Developing ways to measure and study exposures to a class of synthetic chemicals is critical to addressing potential health risks stemming from a long history of consumer uses in food wrappers, popcorn bags and paperboard.

12 Oct 2021

IAFNS Science Innovation Showcase brings experts together to share breakthrough ideas on food

IAFNS, the Institute for the Advancement of Food and Nutrition Sciences, is now seeking abstracts from innovators to present their work as part of an exciting virtual Science Innovation Showcase set for December 14-15, 2021.

7 Oct 2021

Color-coded nutrition labels and warnings may encourage more healthful purchases

A new analysis has integrated findings from 134 studies of the impact of color-coded nutrition labels and warnings found on the front of some food packaging, indicating that these labels do indeed appear to encourage more healthful purchases.

7 Oct 2021

Multiple micronutrient supplements included in the WHO Model List of Essential Medicines

The New York Academy of Sciences today announced that multiple micronutrient supplements (MMS) have now been included in the World Health Organization's (WHO) Model List of Essential Medicines (known as EML), as an antenatal supplement for pregnant women.

6 Oct 2021

Chula researchers develop a heathy food for noodle lovers with Udon and Vermicelli products

Researchers from the Faculty of Allied Health Sciences, Chulalongkorn University, are pleasing noodle lovers with Udon and Vermicelli products made from 100 percent egg white that are high in protein, low in fat, and gluten-free, suitable for health lovers and those who wish to control their weight, the elderly, people with certain diseases, and cancer patients

1 Oct 2021