Fungi naturally produce all the ingredients needed for a cruelty-free meat substitute. Our scientists are exploring how tuning the genomes of mushrooms and molds can transform these food sources into gourmet, nutrient-packed meals made with minimal processing and a light environmental footprint.
A new population study led by researcher Tomas Paus , professor of psychiatry and neuroscience at the University of Montreal and researcher at CHU Sainte-Justine, highlights the respective roles of maternal and fetal genes in the growth of the baby's cerebral cortex .
Scientists have discovered unparalleled antioxidative compounds in Northern shrimp (Pandalus borealis), signifying a major leap forward for both the food and pharmaceutical sectors. This study not only underscores the nutritional value of shrimp but also reveals novel compounds that offer promising health advantages.
There is enough evidence to evaluate several health benefits in children associated with adding isolated and synthesized fibers to food.
Sun sensitivity and related skin conditions are often misunderstood. Foods, medications, and skincare products can trigger symptoms like itching, redness, blistering, or burning. One of the most common conditions is photocontact dermatitis, a skin reaction occurring when certain substances come into contact with skin that is exposed to the sun.
The International Alliance for Phytobiomes Research is pleased to announce that Mosaic Biosciences™ has joined the organization as a sponsoring partner.
Cronobacter sakazakii is a harmful germ that can be found in powdered baby formula. It can cause very serious health problems in infants, such as meningitis and septicemia. Right now, it takes a long time and is complicated to check if the germ is in the formula. However, a new study has created a special test that uses a computer program to find the germ in the formula. This new method makes it easier and faster to find the germ, which is known for causing serious illness in babies. It helps make sure that baby formula is safe to use.
Participants in a JDS Communications® study increased their purchasing and consumption of cheese, ice cream, milk, and yogurt by more than 20% after learning more about dairy nutrition.
World hunger is growing at an alarming rate, with prolonged conflicts, climate change, and COVID-19 exacerbating the problem.
Published in the New England Journal of Medicine, Seth A. Berkowitz, MD, MPH, associate professor of medicine at the UNC School of Medicine, wrote perspective piece on how medically tailored meals address health consequences of food insecurity.
Weedy rice is an agricultural pest with a global economic impact. It is an aggressive weed that outcompetes cultivated rice and causes billions of dollars in yield losses worldwide. A study from Washington University in St. Louis offers new insights into genetic changes that give weedy rice its edge over cultivated rice in tropical regions of the world.
Despite the technological advances keeping meat fresh for as long as possible, certain aging processes are unavoidable. Adenosine triphosphate is a molecule produced by breathing and responsible for providing energy to cells. When an animal stops breathing, ATP synthesis also stops, and the existing molecules decompose into acid, diminishing first flavor and then safety. Hypoxanthine and xanthine are intermediate steps in this transition. Assessing their prevalence in meat indicates its freshness. In AIP Advances, researchers developed a biosensor using graphene electrodes modified by zinc oxide nanoparticles to measure HXA. The team demonstrated the sensor’s efficacy on pork meat.
Preferential trade agreements enable Norway to import large quantities of meat from Africa. This may undermine climate change mitigation in the agricultural sector.
University of Pittsburgh School of Medicine researchers discovered a molecular mechanism by which excessive dietary protein could increase atherosclerosis risk.
You’d think the complex flavor in a quality cup of tea would depend mainly on the tea varieties used to make it.
Scientists at the UC Davis School of Medicine may have figured out why some people have trouble digesting sorbitol, a sugar alcohol used in sugar-free gum, mints, candy and other products.
At the Department of Chemistry at Bar-Ilan University in Israel, PhD student Belal Abu Salha developed a process of coating fruits and veggies with edible nanoparticles using sonochemistry, and extended the shelf life of strawberries by 15 days.
From lab-grown chicken to cricket-derived protein, these innovative alternatives offer hope for a planet struggling with the environmental and ethical impacts of industrial agriculture.
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