Food and Beverage
University of Saskatchewan researchers will share a total of $844,000 from the Canada Foundation for Innovation (CFI) for wide-ranging projects that will explore potential health benefits of using pulse crops in pet and fish feeds, energy-efficient technology for removing water from biofuels, catalysts to clean up air and water, and genetic and environmental factors underlying diseases such as cancer and osteoarthritis.
Salmonella Lubbock will provide new avenues for research into the bacteria’s prevention.
For every degree Celsius that the temperature increases, the world loses 6 percent of its wheat crop, according to a new global study led by a University of Florida (UF) scientist. That’s one fourth of the annual global wheat trade, which reached 147 million tons in 2013.
New Florida State University research shows just 1 cup daily could reduce blood pressure, heart risk.
University of Manchester researchers have led a study to define allergen levels in food which can trigger allergic reactions which will help to make allergen warning labels more effective.
When you pick up a pound of meat from the grocery store, have you noticed the label indicating where the meat originated? According to new research, most shoppers have no idea the label exists — but that little label is causing a big stir among the U.S., Canada and Mexico.
A study just published in the American Journal of Clinical Nutrition (AJCN) adds to the growing body of evidence demonstrating that cognitive function is improved with a diet high in cocoa flavanols—a group of naturally occurring bioactives found in fresh cocoa beans.
Sensitive toxicity test used sugars in doses like what we eat.
ORNL work with scientists funded by The American Chestnut Foundation confirms increased blight-resistance of former forest giant.
