When the fat comes out of food, what goes in?

When fat, sugar and gluten come out of salad dressings, sauces, cookies, beverages, and other foods with the new genre of package labels shouting what's not there, what goes into "light" or "-free" versions of products to ...

Improving adhesives for wearable sensors

By conveniently and painlessly collecting data, wearable sensors create many new possibilities for keeping tabs on the body. In order to work, these devices need to stay next to the skin. In a study described in ACS Omega, ...

Greening food preservation nourishes the environment

As consumers seek fewer preservatives in packaged food—while the environment needs less plastic waste—Cornell scientists are finding ways to make active packaging materials with a biologically-derived polymer that helps ...

New biotech advance to add heart healthy omega-3s to US diet

A new heart-healthy, essential omega-3 fatty acid is about to improve an American pantry staple: soybean oil. The new scientific advance will move biotechnology onto the average consumer's daily radar. U.S. soybean farmers ...

A second skin

Despite advances in treatment regimens and the best efforts of nurses and doctors, about 70% of all people with severe burns die from related infections. But a revolutionary new wound dressing developed at Tel Aviv University ...

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