Nutrition News and Research

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Academy of Nutrition and Dietetics supports new Keep Kids Fed Act to protect nutrition security for children

The Academy of Nutrition and Dietetics strongly supports the new Keep Kids Fed Act, introduced June 21 in Congress, as a crucial step in addressing nutrition security among school-aged children in the United States.

23 Jun 2022

Cost of groceries rose in tandem with COVID-19 cases, global study finds

By now, most Americans have felt the effects of global crises on their grocery bills. Recent research published in the journal Nature Food has found this to be a worldwide phenomenon.

14 Jun 2022

Surging popularity of beneficial fermented foods meets patchwork of global regulations

The surging popularity of beneficial fermented foods like kombucha and yogurt is being met with a patchwork of regulations worldwide, according to a recent review.

1 Jun 2022

Researchers create new authentication tool to check the geographical origin of virgin olive oil

Olive oil is one of the most prestigious agri-foods in Spain and it is the base of the Mediterranean diet. This is why adulteration and commercial fraud cases occur when it comes to the origin and varieties of a product with such an economic and business interest.

From University of Barcelona 26 May 2022

Researchers take a deep dive into the genetic origins of mustelid physiological and behavioral range

Within the order Carnivora, Mustelids are the most ecologically and taxonomically varied family. They inhabit a range of natural niches, from the tayra in the tropics to the wolverine in the subarctic, and have developed species-specific features relating to their feeding, reproductive strategy, and shape.

25 May 2022

Researchers shed light on an exclusive healthy cereal - oats

Oats are a worldwide crop. It currently ranks seventh in cereal production. In comparison to other cereals, oats cultivation needs fewer insecticides, fungicides, and fertilizer treatments.

23 May 2022

Measuring agrobiodiversity in farms, markets, and on plates

What foods comes to your mind when you think about "The Mediterranean Diet"? For most people, the term evokes strong associations with fresh, minimally-processed ingredients – olive oil, fresh fruits, vegetables, legumes, and whole grains, followed by fish and animal products – together making up a form of local food production and consumption that holds societal, economic, and cultural benefits.

19 May 2022

Tackling Food Waste to Protect Our Planet

In this interview, we speak to Maddy Rotman, Head of Sustainability at Imperfect Foods, about how they are working to reduce food waste in the US.

13 May 2022

Trial assesses the impact of Mediterranean diet on depression symptoms in young men

Depression is a common mental health condition that affects approximately 1 million Australians each year. It is a significant risk factor for suicide, the leading cause of death in young adults.

10 May 2022

Scientists plan to analyze the diversity of marine life using environmental DNA

Researchers from the Scripps Institution of Oceanography at UC San Diego, the J. Craig Venter Institute (JCVI), and the National Oceanic and Atmospheric Administration (NOAA) evaluated the diversity of aquatic life off the California coast using genetic research tools similar to those used in genealogy.

10 May 2022

Climate change may increase aflatoxin problems in US corn

As climate change continues to alter weather patterns around the planet including the Midwest, researchers at Michigan State University are modeling the impact on crops such as corn.

5 May 2022

Understanding how genetic and environmental factors affect lentil crops

Lentils are an important and popular food in many parts of the world. They are also a nutritional powerhouse.

4 May 2022

Farming Outside of the Box; Creating a More Sustainable Future for Agriculture

Is vertical farming and aeroponics the future of sustainable farming? We spoke to India from LettUs Grow to find out!

From LettUs Grow 4 May 2022

Researchers analyze leaf angle genetics for improved crop yields

Plants have long been the main source of nutrition. The demand for food production is always increasing as the human population grows exponentially. Since agricultural land is constrained, meeting this rising need will necessitate developing new ways to increase the productivity of existing crops.

29 Apr 2022

Nutrition News and Research

Academy of Nutrition and Dietetics supports new Keep Kids Fed Act to protect nutrition security for children

Cost of groceries rose in tandem with COVID-19 cases, global study finds

Surging popularity of beneficial fermented foods meets patchwork of global regulations

Researchers create new authentication tool to check the geographical origin of virgin olive oil

Researchers take a deep dive into the genetic origins of mustelid physiological and behavioral range

Researchers shed light on an exclusive healthy cereal - oats

Measuring agrobiodiversity in farms, markets, and on plates

Tackling Food Waste to Protect Our Planet

Trial assesses the impact of Mediterranean diet on depression symptoms in young men

Scientists plan to analyze the diversity of marine life using environmental DNA

Climate change may increase aflatoxin problems in US corn

Understanding how genetic and environmental factors affect lentil crops

Farming Outside of the Box; Creating a More Sustainable Future for Agriculture

Researchers analyze leaf angle genetics for improved crop yields

Minor genetic differences impact the ability to utilize the energy of various nutrients

What does Creativity and Innovation Look Like In Science?

Comprehensive review provides insights on salt-reducing technologies in food production

A mitochondrial uncoupler prevents sarcopenic obesity in elderly mice

Scientists recognize neuronal processes that regulate food cravings during pregnancy

Purple Tomatoes; The Future of Genetically Modified Food?

Driving Support for Pharmaceutical Testing Through Continuous Innovation

From Memory to Metaplasticity: Unraveling the Brain's Secrets

Revolutionizing Mass Spectrometry: A Deep Dive into Plasmion’s SICRIT® Technology

Latest in Genomics