Pickled vegetables in a mason jar. Homemade salsa. Craft ketchup. Each summer, people use a variety of home food preservation methods to make their garden harvest last all year, and many of them involve acidifying food with vinegar. But with low-acidity vinegars becoming increasingly prevalent, consumers can’t just grab any bottle from the shelf.
A study from Keck Medicine of USC published today in Clinical Gastroenterology and Hepatology found that eating fast food is associated with nonalcoholic fatty liver disease, a potentially life-threatening condition in which fat builds up in the liver.
Nebraska researchers working with food processing giant Conagra have developed a new complete-protein popcorn variety that benefits the human gut microbiome.
Researchers at the University of Florida Institute of Food and Agricultural Sciences have made a breakthrough -- discovering new, natural sweeteners in citrus for the first time.
In a newly published study, scientists showed that five of the compounds are part of a biochemical pathway for synthesis of these important flavor compounds. Using a closely related fruit, Solanum pennellii, scientists found a site on a chromosome essential to produce detectable nitrogenous volatiles in tomatoes, said Denise Tieman, a UF/IFAS research assistant professor of horticultural sciences.
A new model, available as an online calculator, estimates the impact of dietary changes on life expectancy.
Apple juice lovers won’t be left with a bad taste, thanks to a new Cornell University study that identifies three new bacteria species, one of which fouls up the flavor.
Researchers at Canada's McMaster University have developed a new form of cultivated meat using a method that promises more natural flavour and texture than other alternatives to traditional meat from animals.
Replacing up to 15% of the flour with dried distillers grain, a coproduct of the ethanol industry, can help increase the protein and fiber in steamed bread.
Consuming extra virgin olive oil has proved to have protecting effects for the health, especially due to its antioxidant content.
A new survey conducted by the Academy of Nutrition and Dietetics shows median salaries for registered dietitian nutritionists and nutrition and dietetics technicians, registered have increased significantly more than inflation during the past two years.
In addition to exercise, nutrition is an important for managing diabetes.
Global warming may increase undernutrition through the effects of heat exposure on people, according to a new study published this week in PLOS Medicine by Yuming Guo of Monash University, Australia, and colleagues.
Behavioral health and cultural competence are just a few of the emerging topics that will be addressed at the Academy of Nutrition and Dietetics 2019 Food & Nutrition Conference & ExpoTM October 26 to October 29 in Philadelphia, Pa.
When she saw the trailer for the movie “Brittany Runs a Marathon,” psychologist and body image researcher Kerstin Blomquist’s first thought was, “Oh, no. They’re doing it again!” Blomquist studies how to prevent disordered eating and how to promote a positive body image. She thought Hollywood had made another movie perpetuating negative stereotypes about people with obesity. Then, she saw the movie. “The movie was surprisingly better than I expected." She talks about what the movie got right, and what it could have done a little better.
Gloria Salazar, associate professor of nutrition, has received $805,409 from the James and Esther King Biomedical Research Program at the Florida Department of Health to look at the protective effects of polyphenols
Study assembles canola root’s dose-response curves for nitrogen sources
“Beauty and stress relief are probably the two most meaningful benefits trees bring to highways,” said Andrew Koeser, an assistant professor of environmental horticulture with the UF Institute of Food and Agricultural Sciences.
The Center for Health Promotion and Disease Prevention (HPDP) at the University of North Carolina at Chapel Hill has received a five-year, $3.8 million grant from the National Heart, Lung, and Blood Institute (NHLBI) to fund research that will address the challenge of achieving long-term weight loss among patients with obesity cared for at primary care practices.
Despite spending less than white households on food overall, black and Latino households have more impact on the environment per dollar spent on food than white households, according to a new study published in Environmental Engineering Science. The report suggests that black and Latino households tend to spend more on foods that have greater negative environmental impacts, such as grains and protein (e.
A science advisory from the American Heart Association describes system-wide innovations to the U.S. food system that are sustainable and have the potential to make it easier for consumers to choose healthy foods.
Registration is now open for IFT19: Feed Your Future in New Orleans, LA from June 2-5, 2019 at the Ernest N. Morial Convention Center. Hosted by the Institute of Food Technologists (IFT), IFT19 will bring together science of food professionals from around the globe to inspire and transform collective knowledge into innovative solutions that help advance the planet’s food safety, nutrition, and sustainability.
• In a study of African-American men and women with normal kidney function, a pattern of higher collective consumption of soda, sweetened fruit drinks, and water was associated with a higher risk of developing kidney disease.
Sandra Guzmán will lead the center’s irrigation and hydrology program.
The Institute of Food Technologists (IFT) and the Australian Institute of Food Science and Technology (AIFST) today announced that the two organizations will offer a joint membership, combining benefits from both organizations to provide enhanced resources.
With obesity-related diseases on the rise, many food and beverage manufacturers are looking at ways to reduce added sugar in products. From more traditional high-intensity options like sucralose and aspartame to natural offerings derived from the stevia plant, sugar alternatives can maintain sweetness levels in products as well as provide cost savings.
A new study appearing online June 11 in the journal Frontiers in Ecology and the Environment considers which food type is more environmentally costly to produce: livestock, farmed seafood or wild-caught fish.
Sweet potatoes may seem as American as Thanksgiving, but scientists have long debated whether their plant family originated in the Old or New World. New research by an Indiana University paleobotanist suggests it originated in Asia, and much earlier than previously known.
Americans waste nearly a pound of food per person each day, but the exact amount of food we trash differs by how healthy your diet is, new research finds. Annually, food waste corresponds with the use of 30M acres of land (7% of total US cropland) and 4.2 trillion gallons of water. Surprisingly, higher quality diets were associated with higher levels of food waste.
McMaster researchers have developed a test to bring certainty to the delicate but critical question of whether meat and other foods are safe to eat or need to be thrown out.
Mathias P. Clausen, a Danish researcher, became intrigued by jellyfish when he bit into the marine delicacy and experienced an unexpected crunch; he decided he wanted to “understand the transformation from soft gel to this crunchy thing.” Clausen and other scientists combined their expertise in biophysics and biochemistry to gain a better understanding of how food preparation affects jellyfish from the inside out. They will present their work during the 62nd Biophysical Society, held Feb. 17-21.
After 100 years of assertions about the roots of citrus, a global group of scientists – including a University of Florida professor – has traced the evolutionary history of Florida’s signature crop up to 8 million years ago in the Himalayas of Southeast Asia.
Consumption of dietary fiber can prevent obesity, metabolic syndrome and adverse changes in the intestine by promoting growth of “good” bacteria in the colon, according to a study led by Georgia State University.
The International Society of Neurogastronomy Symposium features leaders in the worlds of nutrition, neuroscience and culinary arts to explore the connection between brain and behavior in the context of food.
Consuming soy foods (such as soy milk, tofu and edamame) and cruciferous vegetables (such as cabbages, kale, collard greens, bok choy, Brussels sprouts, and broccoli) may be associated with a reduction in common side effects of breast cancer treatment in breast cancer survivors, say a team of scientists.
Understanding the climate context is important is determining how to best respond to food insecurity, according to a study of nearly 2,000 smallholder farms in Africa and Asia. Rainfall patterns determined whether financial supports or agricultural inputs or practices were the most effective intervention.
Here are hints to avoid food-borne illnesses from a holiday meal.
If you drink too much tea, scientists are concerned you might get sick from dental fluorosis in children or skeletal fluorosis in adults. The situation can be aggravated if water used for brewing tea contains high amounts of fluoride.
Experts at Fresno State and Sonoma State are still assessing the impact of the recent fires. So far, winemakers at both campuses see a healthy picture for the state and wine lovers alike.
Eating “clean” is all about avoiding foods with additives, preservatives or other chemicals on the label. Two Iowa State University professors are warning of the consequences associated with the clean food movement in terms of food waste, safety and cost.
Zhifeng Gao, a UF/IFAS associate professor of food and resource economics, led the study with his former doctoral students, Meng Shen and Lijia Shi, in which researchers wanted to know whether color helps draw consumers’ attention to information on food labels and impact their preference for food attributes. Researchers compared red labels with blue ones.
Writing this week (Oct. 9, 2017) in the journal New Phytologist, University of Wisconsin–Madison Professor of Botany Hiroshi Maeda and his colleagues describe an ancient loosening up of a key biochemical pathway that set the stage for the ancestors of beets to develop their characteristic red pigment.
Researchers have shown, for the first time, that reduced dietary potassium promotes elevated aortic stiffness in a mouse model. Such arterial stiffness in humans is predictive of heart disease and death from heart disease, and it represents an important health problem for the nation.
Texas potato growers may be few in number, but their spuds hit a market window that brings a premium each year at harvest. Now, a new potato scientist for Texas A&M AgriLife Research plans to pack even more value into the commodity through traditional and molecular breeding.
What determines how kids decide to spend their cash on snacks? In a study with Boston-area children, researchers show that their experience with money and their liking of brands influenced decisions – and that for some children, higher prices for unhealthy snacks might motivate healthier choices.
After a century of markets dominated by a few types of wheat and white flour, ancient and heritage wheat varieties are making a comeback. Restaurants and bakeries that promote organic and local agriculture have sprouted up across the country in the last decade, meeting a rising consumer demand for tasty and nutritious foods that support an ethic of sustainability.
Researchers have discovered the earliest evidence of wild potato use in North America. This is the first archaeological study to identify a spud-bearing species native to the southwestern United States, the Four Corners potato (S. jamesii), as an important part of ancient human diets.
Researchers at Rensselaer Polytechnic Institute have shown that four strains of E. coli bacteria working together can convert sugar into the natural red anthocyanin pigment found in strawberries, opening the door to economical natural colors for food and cosmetic manufacturers.
Onions are low in calories and packed with vitamins, minerals and antioxidants. However, as everyone from expert chefs to culinary novices has learned, onions can bring a tear to your eye, and an expert from the Texas A&M College of Medicine explains why that happens.
Eggs significantly increased growth in young children and reduced their stunting by 47 percent, finds a new study from a leading child-nutrition expert at the Brown School at Washington University in St. Louis. This was a much greater effect than had been shown in previous studies.
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