Zapping our tastebuds can help reduce our salt intake
By Peter Rejcek, science writer Image: YAKOBCHUK VIACHESLAV/Shutterstock.com Most people consume too much salt in their diet, leading to high blood pressure and other health [...]
Food
This sustainable solar oven allows rural communities to cook without coal or firewood
This sustainable solar oven allows rural communities to cook without coal or firewood, published in Frontiers in Energy Research [...]
Beer byproduct mixed with manure proves an excellent organic pesticide
By Tayyibah Aziz, science writer A productive lettuce yield following the researchers’ new biodisinfestation method. Image: Maite Gandariasbeitia et al A new study [...]
Could coloring our steaks blue help reduce the world’s insatiable demand for meat?
By Prof Charles Spence, University of Oxford Image: SciePro/Shutterstock Blue has become an increasingly popular color in drinks and confectionary. Now, Prof Charles Spence [...]
Taking a bite out of food waste
Scientists re-purpose wasted bread as a more sustainable starter for the food industry: Frontiers in Microbiology [...]
Exploring the origins of the apple
The wild apples in the Tien Shan Mountains represent the main ancestral population for our modern apple. These trees produce large fruits, which are often red when ripe and [...]
More scrutiny needed for less-deadly foodborne bacteria
Foodborne pathogens in the Bacillus cereus group cause diarrhea and vomiting. Credit: Penn State. — by Penn State University, USA Employing advanced [...]
Widely used food additive may cause celiac disease
Research suggests that celiac disease could be caused by a bacterial enzyme used to manufacture sausages, cheese, bread and other processed foods; Frontiers in Pediatrics [...]
Taste is key in promoting insect-based food
Promoting the enjoyable aspects of insect-based food is more effective than highlighting health or environmental benefits: Frontiers in Nutrition [...]
We have more than enough calories, but what about other nutrients?
New research maps energy, protein, fat, essential amino acids and micronutrients across the global food system to assess whether enough reaches everyone's plate: Frontiers in Sustainable Food Systems [...]
Foods for fighting the effects of rheumatoid arthritis
Blueberries, olive oil, turmeric and ginger are just some of the foods recommended in a Frontiers in Nutrition study. [...]
Announcing the launch of Frontiers in Sustainable Food Systems
Today, on World Food Day, we are thrilled to announce the launch of Frontiers in Sustainable Food Systems which publishes rigorously peer-reviewed research [...]
Maternal diet could affect kids’ brain reward circuitry
Children from high-fat diet mothers have altered brain circuitry into adulthood. Research from Frontiers in Endocrinology explains how a preference for unhealthy foods can be passed from mother to child during pregnancy. [...]
Data analysis in the kitchen
New research published in Frontiers in ICT suggests and analyses a possible new principle behind ingredient mixing in traditional cuisines [...]
Science to transform our global food system: EAT Food Forum
Food, health, and environmental sustainability: interconnected issues to be tackled. Experts discuss at the EAT Stockholm Food Forum 2017. [...]
Cocoa and chocolate are not just treats — they are good for your cognition
A mini-review concludes: cocoa can be seen as a dietary supplement to protect human cognition and can counteract different types of cognitive decline. [...]
One step closer to finding out how wine may protect your neurons
Recent research, published in Frontiers in Nutrition, investigates the molecular mechanisms underlying the neuroprotective actions of wine. [...]
Fighting malnutrition with education
Improving the academic training of healthcare professionals in human nutrition is necessary to fight malnutrition [...]
When Open Data meets business ‘hackers’
Is developing a business model based on open data possible? [...]
A way out of the junk-food eating cycle
Study shows that junk-food is habit-forming in rats – but that the habit could easily be broken by pairing it with the right environmental cues. [...]