Food and Beverage
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.
Boston University MET’s David Tomov-Strock whips up a batch of the creamy cocktail
An oven and a refrigerator that sit silently in the kitchen until someone decides to get dinner started? That’s so 2014, say designers working on the next evolution of cutting-edge kitchen appliances.
The Paleolithic diet, or caveman diet, a weight-loss craze in which people emulate the diet of plants and animals eaten by early humans during the Stone Age, gives modern calorie-counters great freedom because those ancestral diets likely differed substantially over time and space, according to researchers at Georgia State University and Kent State University.
Scientists probe blueberries’ potential for boosting night vision
Most food producers are subject to a broad range of regulations and standards, from industry-wide ones such as ISO 22000 (which sets out several communications and system management guidelines), the United States Food Safety Modernization Act (FSMA) of 2011 and the European Union Regulation (EC) No. 178/2002 to process-specific ones like the Egg Products Inspection Act (EPIA) or the Federal Meat Inspection Act (FMIA).
New research from North Carolina State University and the University of Minnesota shows that the majority of consumers will accept the presence of nanotechnology or genetic modification (GM) technology in foods – but only if the technology enhances the nutrition or improves the safety of the food.
Salk researchers tinker with a time-restricted diet in mice and find that it is remarkably forgiving.
