"Veggie" dinosaurs differed in how they ate their food
Although most early dinosaurs were vegetarian, there were surprising differences in the way that these animals tackled eating a plant-based diet, according to a new study by scientists from the Natural History Museum and the Universities of Bristol a.....»»
How do we reduce pesticide use while empowering farmers? A more nuanced approach could help
Pesticides threaten humans, wildlife and our environment. Food production must change......»»
Best refrigerator deals: new freezer and fridge as low as $400
We've rounded up the best refrigerator deals to help you keep your food cool on the cheap......»»
Angling fish for food: Study finds recreational fishing accounts for 11% of reported harvest in inland fisheries
Rod and reel fishing is much more than a recreational activity: It makes an important contribution to the diet in many regions of the world. This is shown by an international team of researchers, including Robert Arlinghaus, Professor for Integrative.....»»
Research explores ways to mitigate the environmental toxicity of ubiquitous silver nanoparticles
Silver has long been used to thwart the spread of illness and in recent years silver nanoparticles have been incorporated into products ranging from sanitizers, odor-resistant clothes and washing machines to makeup, food packaging and sports equipmen.....»»
Team develops technology for producing bioplastics from agricultural and food byproducts
As kimchi has been drawing attention as a global healthy food trend, cabbage is one of the representative vegetables used as a main ingredient for manufacturing kimchi overseas......»»
Natural biosurfactants: The future of eco-friendly meat preservation
A recent study has unveiled the potential of biosurfactants—natural compounds produced by microbes—to dramatically improve the preservation of meat products. This innovative approach could replace synthetic chemicals, enhancing food safety and qu.....»»
There is an urgent need for democratizing knowledge to revolutionize global food systems, researchers argue
In an article published today in Nature Food, a team of international experts delves into the urgent need for democratizing knowledge to revolutionize global food systems. Titled "Knowledge Democratization Approaches for Food Systems Transformation,".....»»
Outdoing the dinosaurs: What we can do if we spot a threatening asteroid
Someday, an NEO will pose a threat to us. Thankfully, we have options. Enlarge / We'd like to avoid this. (credit: Science Photo Library/Andrzej Wojcicki/Getty Images) In 2005, the United States Congress laid out a clear.....»»
Is it a bird or a dinosaur? Fossils from Teylers Museum in Netherlands secretly visit UK"s synchrotron
The feathered limbs, sharp teeth and claws of the oldest known bird-like dinosaurs, the Archaeopteryx have fascinated naturalists and paleontologists including Charles Lyell and Charles Darwin who propelled the species to fame especially following pu.....»»
Scientists win World Food Prize for work on Global Seed Vault
Scientists Geoffrey Hawtin and Cary Fowler, who on Thursday received the prestigious World Food Prize for "their work to preserve the world's heritage of seeds", are on a mission......»»
Disney+, Hulu, Max bundle on the way – are we reinventing cable TV?
A new streaming video bundle has been announced, comprising Disney+, Hulu, Max. It will be available in two tiers, starting sometime this summer. Given the that it will include ABC, CNN, DC, Discovery, Disney, Food Network, FX, HBO, HGTV, Hulu, Ma.....»»
Consumers report significant rise in diet satisfaction since January
The share of consumers who indicated they are either "rather happy" or "very happy" with their diets rose from 81% in January 2024 to 87% last month, according to the April 2024 Consumer Food Insights Report. This surprising finding follows extensive.....»»
MATE transporter facilitates bitter saponin transport from cytoplasm to vacuole
Domestic soybeans serve as an important source of healthy edible plant oil and high-quality plant protein in our food culture. In addition to the well-known components of oil (approximately 20%), protein (approximately 40%), and carbohydrates (approx.....»»
Researchers target spermidine production to combat emerging drug resistance in Salmonella
Food-borne diseases like typhoid, caused by Salmonella Typhimurium, are a severe threat to public health, especially in India. The indiscriminate use of antibiotics has allowed this bacterium to become resistant, posing a major hurdle in treating inf.....»»
Study exposes alarming risks to Scotland"s food delivery couriers
A new study highlighting the risks encountered by food delivery couriers reveals a majority feel 'unsafe' when at work with every woman surveyed having experienced sexual harassment or abuse......»»
What are nanoplastics? An engineer explains concerns about particles too small to see
It's become common to read that microplastics—little bits of plastic, smaller than a pencil eraser—are turning up everywhere and in everything, including the ocean, farmland, food and human bodies. Now a new term is gaining attention: nanoplastic.....»»
Unraveling isopods" culinary secrets and why it matters for ecosystems
New research on desert isopods' dietary preferences is the revelation of the complex factors influencing their food choices. By understanding how these animals meticulously regulate their nutrient intake and prefer biological soil crusts over plant l.....»»
No letup yet for flood-battered southern Brazil
The rains may have abated, but floodwaters continued their assault on southern Brazil Monday, with hundreds of municipalities in ruins amid fears that food and drinking water may soon run out......»»
Fish residues can compensate for raw materials shortages and improve our health in the bargain
More than a million tons of fish residues can rescue the food and cosmetic industries from raw materials shortages—and create new jobs. The key factors here are oils rich in omega-3, collagen and gelatin......»»
Eating the way we do hurts us and the planet, Canadian study finds
In an age of abundance and variety in food options, are Canadians eating better than they were half a century ago? According to a recent paper by researchers at McGill University and the International Food Policy Research Institute, those relying on.....»»