Edible holograms could someday decorate foods
Holograms are everywhere, from driver's licenses to credit cards to product packaging. And now, edible holograms could someday enhance foods. Researchers reporting in ACS Nano have developed a laser-based method to print nanostructured holograms on d.....»»
Researchers serve up a guide to help kickstart new fermented foods
Fermentation isn't just for beer or sourdough bread anymore. University of Alberta research published in the Annual Review of Food Science and Technology is honing in on how to best choose new bacterial cultures to dish up to food manufacturers for f.....»»
NZ has the energy resources to adopt alternative food technologies—it just needs a plan
The potential for alternative foods to displace and disrupt conventional agricultural production has been discussed and debated for some time. While it may still be too early to make firm predictions, the trends are clear......»»
Team develops a non-allergenic wheat protein for growing better cultivated meat
As the world's population increases, cultivated or lab-grown meat—animal muscle and fat cells grown in laboratory conditions—has emerged as a potential way to satisfy future protein needs. And edible, inexpensive plant proteins could be used to g.....»»
The palm tree that lives beneath the rainforest floor
In the heart of western Borneo's vibrant jungles, the edible fruits of the underground palm are well-known to the local people who snack on them. But this botanical marvel has remained unnoticed by the scientific community for so long because it flow.....»»
Unveiling the high-quality MicroTom genome and its impact on developmental biology
Tomato (Solanum lycopersicum) has marked its global significance with annual production of approximately 186 million tons in 2020. In addition to its edible and economic value, tomato has become a vital model in developmental biology research, surpas.....»»
Why do carrots curl? Research reveals the mechanics behind root vegetable aging
Chopped carrot pieces are among the most universally enjoyed foods and a snacking staple—a mainstay of school lunchboxes, picnics and party platters year-round......»»
How to design policies that support both aquaculture and small-scale fisheries
Marine aquaculture has expanded dramatically over the last two decades to meet growing demand for aquatic foods, but this growth can sometimes come at a cost. New Stanford-led research published in npj Ocean Sustainability explores how investments in.....»»
Holograms are coming to university classrooms
Hologram technology has been breathing new life into music legends dead and alive for years, but now there are plans to use the same system for teaching......»»
Cancer doctors reveal their favorite healthy breakfasts — and 2 foods they avoid
Cancer doctors reveal their favorite healthy breakfasts — and 2 foods they avoid.....»»
Finding a home for the wandering mushrooms—phylogenetic and taxonomic updates of Agaricales
Many edible, medicinal, and poisonous mushrooms that we are familiar with belong to the order Agaricales, which is a group of fungi with important economic and ecological value. Understanding the phylogenetic relationships of Agaricales can help us t.....»»
The surprisingly resourceful ways bacteria thrive in the human gut
The gut microbiome is so useful to human digestion and health that it is often called an extra digestive organ. This vast collection of bacteria and other microorganisms in the intestine helps us break down foods and produce nutrients or other metabo.....»»
Unraveling the evolutionary origins of umami and sweet taste preferences
The perception of taste is one of the most important senses and helps us identify beneficial foods and avoid harmful substances. For instance, our fondness for sweet and savory foods results from our need to consume carbohydrates and proteins. Given.....»»
Novel food regulations are a barrier for edible insects
Edible insects could be the key to a more sustainable food system, yet food regulations could be restricting alternative environmentally friendly sources of protein for consumers, a new report has found......»»
Scientists engineer bacteria to make two valuable products from plant fiber
We often look to the smallest lifeforms for help solving the biggest problems: Microbes help make foods and beverages, cure diseases, treat waste and even clean up pollution. Yeast and bacteria can also convert plant sugars into biofuels and chemical.....»»
The holographic secret of black holes
As weird as it might sound, black holes appear to be holograms......»»
Soybean oil production residue can be used to make product that treats symptoms of menopause
Consuming soy foods is often said to be good for women's health, and much research has been conducted in recent decades to find out whether it can explain why Asian women, whose diet contains plenty of soy foods, have few or none of the usual symptom.....»»
Decoding flavonoid metabolism: A closer look at plant-based diets
In a world where plant-based lifestyles are on the rise, the power of foods such as broccoli, celery, and tofu, which are rich in flavonoids, is becoming clearer. Flavonoids are phenolic compounds produced by plants that are essential for plant devel.....»»
Researchers suggest use of natural fermentation may have led to early human brain size increase
A trio of researchers with varied backgrounds is suggesting in an article published in the journal Communications Biology that eating naturally fermented foods may have led to an increase in brain size for early humans. In their paper, Katherine Brya.....»»
Research traces modern maize back to a hybrid created 5,000 years ago in Mexico
Maize is one of the world's most widely grown crops. It is used for both human and animal foods and holds great cultural significance, especially for indigenous peoples in the Americas. Yet despite its importance, the origins of the grain have been h.....»»
Are healthy foods automatically sustainable, too?
Many people are keen on making healthy as well as sustainable food choices, and they often intuitively equate "healthy" with being "sustainable." A study by researchers at the University of Konstanz, the Johannes Kepler University Linz, and the Hambu.....»»