Newswise Feature Channel: Food Science

UP's Prof Hettie Schonfeldt selected as UN Hub Chair for SDG 3

University of Pretoria — Sat, 15 Mar 2025 08:45:54 EST

Professor Hettie Schonfeldt of the Faculty of Natural and Agricultural Sciences and Faculty of Health Sciences at the University of Pretoria (UP) was recently appointed as the Hub Chair for the United Nations Academic Impact Sustainable Development Goal 3 (UNAI SDG 3) - Good Health and Well-Being.

Chocolate -- with Potential Health Benefits

American Chemical Society (ACS) — Thu, 13 Mar 2025 21:00:03 EST

On its own, dark chocolate has health benefits, such as antioxidants that neutralize damaging free radicals. And a report in ACS Food Science & Technology suggests that packing the sweet treat with pre- and probiotics could make it more healthful.

Fermentation-Derived Proteins Are Bubbling Up in 2025

The Good Food Institute — Thu, 13 Mar 2025 12:40:20 EST

Fermentation-derived proteins are bubbling up in 2025

First National Perception Survey of Food Is Medicine Programs Shows Strong Public Support

Tufts University — Wed, 12 Mar 2025 08:00:00 EST

Researchers have conducted the first national survey on public awareness and perceptions of food, health, and Food is Medicine programs. A team at the Food is Medicine Institute at the Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University found that nearly 90 percent of Americans surveyed agreed that eating healthy foods is important for preventing conditions like obesity, high blood pressure, and type-2 diabetes.

For Nutritional Gains, Opt for Chickpeas Over Cereal Grains

University of Adelaide — Tue, 11 Mar 2025 21:40:27 EST

Chickpeas and lentils, either whole or in flour form, offer more nutritional value to the human diet than products made from oats and wheat, research from the University of Adelaide has found.

Beyond Eggs: Protein Sources That Strike the Right Balance

UT Southwestern Medical Center — Mon, 10 Mar 2025 20:05:17 EST

High-protein diets and protein-enriched foods seem to be everywhere we turn. It's a nutrition trend with a refreshingly positive vibe. Unlike carbohydrates and fats, protein is the only one of the three macronutrients that doesn't get vilified - instead of cutting back, we're encouraged to boost our intake!

Ohalo(r) Launches the Ohalo Strawberry Consortium: A Groundbreaking Collaboration with Industry Leaders to Develop More Flavorful Strawberries While Benefiting Farmers by Bringing Them to Market as True Seed

Ohalo Genetics, Inc — Mon, 10 Mar 2025 17:35:50 EST

Ohalo(r) Launches the Ohalo Strawberry Consortium: A Groundbreaking Collaboration with Industry Leaders to Develop More Flavorful Strawberries While Benefiting Farmers by Bringing Them to Market as True Seed

From Lab to Lunchbox: Violet LED Light Stops Apple Browning in Its Tracks

Chinese Academy of Sciences — Mon, 10 Mar 2025 07:45:01 EST

A recent study has revealed that violet Light-Emitting-Diode (LED) light can significantly reduce browning in fresh-cut apples by enhancing phenolic compounds and suppressing oxidative enzymes. This discovery not only boosts the visual appeal and shelf life of fresh-cut fruits but also offers a sustainable, chemical-free alternative to a long-standing problem in the food industry.

Illinois Researchers Spearhead Efforts to Establish Guidelines for Personalized Nutrition Approaches

Fri, 07 Mar 2025 18:05:54 EST

Personalized nutrition (PN) has gained popularity in recent years as a customized approach to health outcomes. The Personalized Nutrition Initiative at the University of Illinois Urbana-Champaign, together with their external partners, hosted two workshops for PN practitioners and experts, aimed at establishing guidelines and setting up best practices for the field. The workshop findings were recently published in two journal articles.

New Study: Eating Mangos Daily Shown to Improve Insulin Sensitivity and Blood Glucose Control

The National Mango Board — Wed, 05 Mar 2025 08:15:10 EST

New research has uncovered a potential gamechanger for improving cardiometabolic health: fresh mangos. A study recently published in the journal Nutrients finds that eating two cups of mango, just about 100 calories-worth, daily may help lower insulin concentration levels and improve insulin sensitivity in adults who are overweight or obese with chronic low-grade inflammation.

Scrambling to Find Eggs

University of Miami — Tue, 04 Mar 2025 18:00:39 EST

As consumers struggle to find cheap eggs, a University of Miami nutritionist gives tips on what are the best substitutes for eggs.

Wheat Extrusion Processing Technology for Optimizing Process Parameters and Enhancing Nutrient Retention

Chinese Academy of Sciences — Tue, 25 Feb 2025 03:35:55 EST

This study reviews the use of extrusion in processing wheat-based products. It highlights that extrusion parameters--such as temperature, pressure, die size, and shear rate--significantly influence the microstructure and nutritional properties, including starch gelatinization and protein denaturation. These findings suggest that extrusion can enhance nutrient retention and drive product innovation, addressing challenges in traditional wheat processing.

Ultrasound Promotes Phenolic Synthesis in Fresh-Cut Red Cabbages via High Energy Levels

Chinese Academy of Sciences — Fri, 21 Feb 2025 09:05:51 EST

Researchers innovatively applied ultrasonic technology to the cleaning of fresh-cut red cabbage to reduce surface microbial contamination and pesticide residues. The phenolic compound synthesis in fresh-cut red cabbage was found to increase after ultrasonic cleaning. The use of ATP and DNP treatments confirmed that the accumulation of phenolic compounds induced by ultrasonic cleaning is closely related to elevated energy levels.

UP's Giving Garden Helps Community Gardeners Think Differently About Growing Edible Plants

University of Pretoria — Fri, 21 Feb 2025 07:55:33 EST

The University of Pretoria's Giving Garden remains true to its name. In 2024 it provided around 100 community food gardens in Gauteng with free cuttings, seedlings and tubers of lesser-known and easily grown crop plants. Situated in the heart of the Manie van der Schijff Botanical Garden on the Hatfield Campus, it is also a valuable space for practical training and research on edible orphan and indigenous crops for UP students and staff.

Expert Available: Avian Flu Price Spike Highlights Need for More Secure Food Supply

The Good Food Institute — Thu, 20 Feb 2025 17:05:00 EST

The Institute for the Advancement of Food & Nutrition Sciences is Now Accepting Applications for Summer Research Opportunity Fellowships

Institute for the Advancement of Food and Nutrition Sciences — Tue, 18 Feb 2025 19:40:02 EST

Part-time, summer opportunity for graduate students to provide science translation experience across formats and sectors.

Ultrasounds Could Help Process Edible Flowers as Food Ingredients

University of Georgia — Mon, 17 Feb 2025 10:30:29 EST

What happens to the Valentine's Day flowers that went unsold? A new study from the University of Georgia explores how flowers can be repurposed as food ingredients, offering a more sustainable way to use blooms that might otherwise be discarded.

The Institute for the Advancement of Food & Nutrition Sciences Hits its Four-Year Milestone

Institute for the Advancement of Food and Nutrition Sciences — Fri, 14 Feb 2025 09:20:40 EST

IAFNS has been advancing food and nutrition sciences as an independent organization for four years.

Alternative Proteins' Place on the Global Health Agenda

The Good Food Institute — Thu, 13 Feb 2025 19:55:24 EST

I thought to myself as I read yet another story about the latest spike of avian influenza where I live in Colorado. This news, unfortunately, no longer surprises me.

From Sustainability to Profitability: Behind the Scenes of Alt Proteins

The Good Food Institute — Thu, 13 Feb 2025 19:50:27 EST

The global alternative protein market and larger food tech spaces have grown rapidly over the past decade.