Could Breadfruit Be the Next Superfood? Researchers Say Yes
Breadfruit is sustainable, environmentally friendly, and a high-production crop
Nutrition
To Recreate Ancient Recipes, Check Out the Vestiges of Clay Pots
Archaeologists find that unglazed ceramic cookware absorbs the chemical residue of present and past meals
Mold Now Associated with Food Quality
New research shows that mold-prone foods are considered to be more natural than those with long shelf lives
Gut Microbes Could Be Key to Keeping Space Travelers Healthy
Review highlights that treatments targeting the gut microbiome could protect space travelers against negative health effects of space travel
New Insight Into How Breast Milk Boosts the Immune System
Alarmins have a positive post-natal impact on the development of intestinal flora and the immune system
Scientists Approve New Test for Cocoa and Chocolate Products
Revised and expanded analytical test for measuring flavanols and procyanidins adopted as new Official Method of Analysis by AOAC International food science experts
Gluten in Wheat: What Has Changed during 120 Years of Breeding?
Researchers investigate whether modern wheat varieties are responsible for the increase in the number of people affected by celiac disease and sensitivity to gluten
First Food-Grade Intermediate Wheatgrass Released
The crop is a cool-season perennial grain domesticated primarily for food use while maintaining the ecological benefits it offers
Increased Global Mortality Linked to Arsenic Exposure in Rice-Based Diets
New research explores the relationship between the consumption of rice and cardiovascular diseases caused by arsenic exposure
Seafood Products Made from Cells Should Be Labeled Cell-Based
Rutgers study examines potential names for package labels to meet FDA rules