Exposure to harmful phthalates from processed foods and soft drinks
Dolphins from Southern European waters accumulate pollutants in their bodies
A study published in Environmental Pollution magazine shows that three dolphin species from the Strait of Gibraltar and the Gulf of Cadiz accumulate flame retardant pollutants in their bodies, including the classical PBDEs, ...
Researchers formulate new yogurts with high protein content and higher satiating capacity
Researchers of the Universitat Politècnica de València and the Instituto de Agroquímica y Tecnología de Alimentos (IATA) of the Spanish National Research Council (CSIC) have obtained in the laboratory ...
Recipe for antibacterial plastic: Plastic plus egg whites
Bioplastics made from protein sources such as albumin and whey have shown significant antibacterial properties, findings that could eventually lead to their use in plastics used in medical applications such ...
Do biofuel policies seek to cut emissions by cutting food?
A study published today in the journal Science found that government biofuel policies rely on reductions in food consumption to generate greenhouse gas savings.
A new piece in the 'French paradox' puzzle—cheese metabolism
Figuring out why the French have low cardiovascular disease rates despite a diet high in saturated fats has spurred research and many theories to account for this phenomenon known as the "French paradox." ...
Sea creatures will get bigger and bigger (if we don't eat them first)
When life on Earth began around 3.6 billion years ago, all organisms were small. Indeed, it took some 2.5 billion years to evolve any organism that grows larger than a single cell.
How organizational ecology may relate to human networks—and even to terrorist organizations
The world today is more intimate and tightly wound together than ever before. Organizations are linked together in a variety of ways, allowing relationships to form and resources to be exchanged.
Scientists tackle our addiction to salt and fat by altering foods' pore size, number
Two University of Illinois food scientists have learned that understanding and manipulating porosity during food manufacturing can affect a food's health benefits.
World crop diversity survives in small farms from peri-urban to remote rural locations
As much as 75 percent of global seed diversity in staple food crops is held and actively used by a wide range of small farmholders—workers of less than three to seven acres—with the rest in gene banks, ...
EU to simplify GMO import approval: sources
The EU plans to simplify the import approval process for controversial genetically modified foods and animal feed, allowing member states to decide whether to admit them or not, sources said Wednesday.
Road salt guidelines need review to protect food chain in lakes, study finds
Salt used for winter road maintenance in Canada could wipe out water flea populations that keep our lakes clear of algae and feed the fish, a recent York University study has revealed.
Amazonian study quantifies key role of grandparents in family nutrition
Anyone who has ever loved a grandmother or grandfather knows the nurturing role that grandparents can play. A study of indigenous people in Amazonia, who survive on food they hunt, forage or cultivate, quantifies the evolutionary ...
The difference between "use-by" "sell-by" and "best-by" dates
Confusion over date labeling leads to billions of pounds of food waste every year. Bob Brackett, PhD CFS, Director of the Institute for Food Safety and Health at the Illinois Institute of Technology and IFT spokesperson explains ...