FOOD SCIENCE NEWS WITH IFT

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People who eat more ultra-processed foods like soft drinks, chips and cookies may have a higher risk of having memory and thinking problems and having a stroke than those who eat fewer processed foods, according to a new study published in the May 22, 2024, online issue of Neurology®, the medical journal of the American Academy of Neurology. The study does not prove that eating ultra-processed foods causes memory and thinking problems and stroke. It only shows an association.

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As the summer season approaches, lots of people will be planning to host or attend backyard cookouts and potlucks. But before you fire up the grill, Virginia Tech food safety expert Melissa Wright shares tips to protect yourself, your family, and your friends from foodborne illnesses during the warm-weather months. “Safe food handling when eating outdoors is critical,” says Wright.

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Scientists have long been studying the brain with a goal of aiding healthier aging. While much is known about risk factors for accelerated brain aging, less has been uncovered to identify ways to reduce cognitive decline.

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In this study, four drying methods including hot air drying (HAD), catalytic infrared drying (CIRD), electric infrared drying (EIRD) and electric oven drying (EOD) were used to prepare dried chicken breast. The study systematically compared the drying efficiencies of different methods and their effects on physico-chemical properties, pet food applications, energy consumption, and cost.

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Thousands of top nutrition experts will gather next month for a dynamic program of research announcements, policy discussions and award lectures at NUTRITION 2024, the annual flagship meeting of the American Society for Nutrition. Reporters and bloggers are invited to apply for a complimentary press pass to attend the meeting in Chicago from June 29–July 2.

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The sweet taste receptor, expressed in taste bud cells, conveys sweetness from the mouth when it is activated. Monell researchers delved into how the sweet-taste receptor might be the first stop in a metabolic surveillance system for sugar. They team found that stimulation and inhibition of the receptor demonstrates that it helps regulate glucose metabolism in humans and may have implications for managing such metabolic disorders as diabetes.

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Researchers have developed a groundbreaking point-of-care detection method for Vibrio parahaemolyticus, a bacterium responsible for a significant number of foodborne illnesses. The new platform, leveraging recombinant polymerase amplification (RPA) and the CRISPR/Cas12a system combined with an immunochromatographic test strip (ICS), offers a low-cost, simple, and visually intuitive solution for the rapid detection of this pathogen in seafood.

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University at Albany researchers have been awarded $611,000 from the USDA National Institute of Food and Agriculture to develop a new, fast-acting tool for Salmonella detection. Similar to the test strips used to measure pH or detect COVID-19, it will display results on a color-changing panel — purple if positive, red if negative. If successful, the test will reduce the time it takes to detect salmonella in food from days to hours, making it possible to quickly implement preemptive measures to prevent human illness and lost revenue.

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Recently, exciting new paper unveils the potential of biosurfactants—natural compounds produced by microbes—to significantly improve the preservation of meat products. This innovative approach could replace synthetic chemicals, enhancing food safety and quality.

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Hae Choon Chang, President of the World Institute of Kimchi (WiKim) announced on April 22 that the institute has developed a 'bio-refactoring-based upcycling technology' that can convert cabbage byproducts discarded as waste during the food manufacturing process into biodegradable plastics.

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Reporters are invited to join leading nutrition researchers and professionals at NUTRITION 2024, the annual flagship meeting of the American Society for Nutrition.

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Event at National Press Club features nutrition, food safety scientists and leaders addressing major issues with a research and regulatory lens.

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The FDA announced 1 in 5 grocery store milk samples tested positive for bird flu. UC Davis experts explain the limits of the test and how to protect yourself from avian influenza.

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A research team reviewed the process of gel formation in fermented sausages, emphasizing the crucial role of myofibrillar proteins and the influence of lactic acid bacteria, temperature, and processing methods on gel properties.

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A study illuminates the physicochemical properties and nutritional value of honey from Montesinho Natural Park (MNP), a cherished natural reserve in Portugal. This research serves as both a tribute to the enduring heritage of Portuguese honey and a significant advancement in comprehending how geographical factors influence honey's quality.

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Municipal water systems must remove “forever chemicals” from their tap water under a new rule issued by the Environmental Protection Agency meant to prevent deaths and serious illnesses linked to the substances.

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The National Alliance for Water Innovation (NAWI), which is led by Berkeley Lab, has been extended for five more years with $75 million in funding fromDOE. NAWI will continue its contributions to helping decarbonize the water and wastewater sectors through investments in technologies that enhance the efficient use of energy for water use, treatment, and distribution.

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Apple puree is a major market player, integral to various products, yet its quality varies with the diversity of apple cultivars and processing conditions.

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Complimentary press passes are now available for NUTRITION 2024, the annual flagship meeting of the American Society for Nutrition.