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Food & Beverage
Food & Beverage
News
Crop Diversity Is Needed Today for Tomorrow’s Food Security and Nutrition
by
The Alliance of Bioversity International and the International Center for Tropical Agriculture
Science can help mitigate and reverse loss of genetic diversity, for better productivity, resilience in agriculture
| 4 min read
News
Cheers! Wine’s Red Grape Pulp Offers Nutritional Bounty
by
Cornell University
Researchers demonstrate how viticultural trash could be a nutritive treasure
| 2 min read
News
Americans Are Eating More Ultra-Processed Foods
by
New York University
Study measures increase in industrially manufactured foods that may be contributing to obesity and other diseases
| 3 min read
News
'Caramel Receptor' Identified
by
Leibniz-Institute for Food Systems Biology at the Technical University of Munich
The new knowledge contributes to a better understanding of the molecular coding of food flavors
| 2 min read
News
An Efficient and Low-Cost Approach to Detecting Food Fraud
by
University of Basel
Botanists have developed a model that can be used to determine the origin of food in an efficient and low-cost manner
| 2 min read
News
Color-Coded Nutrition Labels and Warnings Linked to More Healthful Purchases
by
PLOS
New analysis of 118 studies conducted over 30 years could help refine, improve food labeling policies
| 2 min read
News
New Bacteria ID Will Help Apple Juice Producers Avoid Spoilage
by
Cornell University
The findings will allow manufacturers to identify whether their juices contain bacteria that lead to spoilage
| 2 min read
News
Higher Fruit and Veg Intake Linked to Better Mental Health in Schoolchildren
by
BMJ-British Medical Journal
Nutritious breakfast and lunch linked to emotional well-being in pupils across age spectrum
| 4 min read
News
Researchers Provide a Framework to Study Precision Nutrigeroscience
by
Buck Institute for Research on Aging
New research sub-specialty deals with the fact that health benefits from many forms of dietary restriction vary
| 5 min read
News
Meeting Sleep Recommendations Could Lead to Smarter Snacking
by
Ohio State University
Study links less shut-eye to higher intake of non-meal calories
| 3 min read
News
Now We’re Cooking with Lasers
by
Columbia University School of Engineering and Applied Science
Columbia Engineers invent software-controlled robotic lasers that cook food with unparalleled precision
| 2 min read
News
A Blue Food Revolution
by
University of California - Santa Barbara
Doubling of global demand for aquatic foods calls for a "blue food revolution" to tackle climate change, malnutrition
| 4 min read
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