Food & Beverage

Several major food companies have announced plans to remove artificial ingredients, such as color and flavor, from their products within the next few years. It’s a move driven by consumer demand and one that will be a challenge for the industry, says Lester Wilson, University Professor of Food Science and Human Nutrition at Iowa State University.

Higher consumption of dietary trans fatty acids (dTFA), commonly used in processed foods to improve taste, texture and durability, has been linked to worsened memory function in men 45 years old and younger, according to a University of California, San Diego School of Medicine study published online on June 17 in PLOS ONE.

Healthier and longer lasting pita bread may be the outcome of barley research underway at the University of Adelaide’s Waite campus.

A daily sugar-sweetened beverage habit may increase the risk for non-alcoholic fatty liver disease (NAFLD), researchers from the Jean Mayer USDA Human Nutrition Research Center on Aging (USDA HRNCA) at Tufts University reported June 5 in the Journal of Hepatology.

A University of Wisconsin-Madison animal scientist has developed an antibiotic-free method to protect animals raised for food against common infections.















