The availability of foods based on plant proteins to substitute for meat has increased dramatically as more people choose a plant-based diet. At the same time, there are many challenges regarding the nutritional value of ...
Biotechnology
Dec 8, 2022
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Almost 200 species of bacteria colonize microfibers in the Mediterranean Sea, including one that causes food poisoning in humans, according to a new study led by Maria Luiza Pedrotti of Sorbonne Université, published November ...
Ecology
Nov 30, 2022
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49
A new Oregon State University study that examined exporting practices of Oregon food and beverage companies found that the likelihood of exporting increases with firm size and length of time in business and that the COVID-19 ...
Economics & Business
Nov 29, 2022
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We humans can't stop playing with our food. Just think of all the different ways of serving potatoes—entire books have been written about potato recipes alone. The restaurant industry was born from our love of flavouring ...
Archaeology
Nov 26, 2022
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453
Scientists have converted native starches such as wheat, corn and cassava to dietary fiber that can be added to food to make it healthier without changing its texture, color or taste.
Biotechnology
Nov 23, 2022
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11
It is well established that deep-sea ecosystems living in natural cold seep sites around the world thrive in areas where their only food source is limited to the uptake of carbon through chemosynthesis. However, it wasn't ...
Ecology
Nov 17, 2022
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A new analysis reveals significant gaps in evidence related to the sustainability claims of new food technologies such as vertical farming, blockchain, food deliveries and plant-based alternatives to animal products.
Biotechnology
Nov 3, 2022
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566
Pasta is serious business in Italy, with reportedly more than 300 specific forms known by some 1,300 names. There is even a 55-year-old "pasta law" that governs its production and manufacture. But that doesn't mean the beloved ...
Cell & Microbiology
Nov 2, 2022
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1291
It's no secret that whipped cream is composed of 38% saturated fat, making it a not so fluffy caloric and climate issue as well. Therefore, a group of researchers at the University of Copenhagen's Department of Food Science ...
Cell & Microbiology
Oct 28, 2022
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31
Animal-based products constitute a large portion of the average American's diet, as well as the resources necessary to get them from field to table. But as food systems in the US become more interconnected and complex, what ...
Environment
Oct 27, 2022
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