Research reveals the comparative environmental costs of livestock-based foods
We are told that eating beef is bad for the environment, but do we know its real cost? Are the other animal or animal-derived foods better or worse? New research at the Weizmann Institute of Science, conducted ...
Mammals metabolize some pesticides to limit their biomagnification
The concentrations of many historically used, and now widely banned, pesticides and other toxic chemicals—called legacy contaminants—can become magnified in an animal that eats contaminated food; however, ...
Essential oils may provide good source of food preservation
A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that essential oils may be able to be used as food preservatives in packaging to help extend the shelf-life of foo ...
Nine emerging trends in pet food
Four out of five pet owners now consider their pet a member of the family, and consumers are shifting their priorities when it comes to purchasing food for their pets accordingly (Mintel, Pet Food, 2013).
A global view of oceanic phytoplankton
University of Maine oceanographer Ivona Cetinic is participating in a NASA project to advance space-based capabilities for monitoring microscopic plants that form the base of the marine food chain.
New study shows how existing cropland could feed billions more
Feeding a growing human population without increasing stresses on Earth's strained land and water resources may seem like an impossible challenge. But according to a new report by researchers at the University ...
City academic calls on UK government to fix 'broken food system'
Professor of Food Policy at City University London, Tim Lang, has joined with leading UK food, farming and wildlife organisations to produce a new report released today.
Animal foraging tactics unchanged for 50m years
Animals have used the same technique to search for food that's in short supply for at least 50 million years, a study suggests.
Major study documents nutritional and food safety benefits of organic farming
The largest study of its kind has found that organic foods and crops have a suite of advantages over their conventional counterparts, including more antioxidants and fewer, less frequent pesticide residues.
Changing diets favour meat and milk producers: FAO
The UN food agency FAO on Friday predicted that global farming will move increasingly towards meat and milk production and away from traditional rice and grain agriculture in line with changing consumer tastes.
Researchers harness a powerful new source of up-to-date information on economic activity
Researchers at the University of Michigan, University of California Berkeley, and Arizona State University have developed a new data infrastructure for measuring economic activity.
Overfishing in the English Channel leaves fisherman scraping the bottom of the barrel
Decades of overfishing in the English Channel has resulted in the removal of many top predators from the sea and left fishermen 'scraping the barrel' for increasing amounts of shellfish to make up their catch.
World interest in research work on the benefits of the Okra plant
Estonian-born Katerina Alba's research at the University of Huddersfield could help to improve the quality of some of the most popular emulsion-based food products – such as butter, mayonnaise, yoghurt ...
Great tasting low-fat cheeses and cakes could soon be on the menu
Low-fat cheeses and cakes that are just as tempting as full-fat equivalents could be heading for supermarket shelves, thanks to fresh insights into how proteins can replace fats without affecting foodstuffs' taste and texture.