Why don’t most foods cause allergies?
Proteins in food set off an immune response—but a feeble one. Enlarge / Artist's rendering of a T cell. (credit: Getty Images) One of the adaptive immune system’s primary jobs is to recognize foreign substances in our bodi.....»»
The curious case of the brie made from nuts that caused a multi-state outbreak
Health officials cracked the case starting with just two cases. Enlarge / Some real brie cheese in Paris. (credit: Getty | FRANCOIS GUILLOT/AFP) Niche plant-based foods are often touted for their health benefits—but o.....»»
With mouth-watering foods, mountain farms in Europe seek climate readiness
Tackling threats to water supply in European highlands is crucial for producers of premium foods and drinks ranging from Spanish ham to Scotch whisky......»»
NIR spectroscopy provides easy, cost-effective method for food allergen testing
Food allergies pose a significant health risk, resulting in numerous hospitalizations every year, as even trace amounts of allergens can trigger severe reactions. Cross-contamination of food products can happen easily in the production process, so it.....»»
Confirming the safety of genetically edited allergen-free eggs
Researchers have developed a chicken egg that may be safe for people with egg white allergies. Chicken egg allergies are one of the most common allergies in children. Though most children outgrow this allergy by age 16, some will still have an egg al.....»»
More plants will go extinct if we do nothing, says researcher
A wide range of plant species is essential to our Earth because of the different materials and foods these plants provide. But plant diversity has decreased drastically in recent decades. Ph.D. candidate Kaixuan Pan explains what we can do to increas.....»»
What"s the latest on GMOs and gene-edited foods—and what are the concerns? An expert explains
Advances in genetic engineering have given rise to an era of foods—including genetically modified organisms (GMOs) and gene-edited foods—that promise to revolutionize the way we eat......»»
Why the future of restaurants runs through the grocery store
From Momofuku to Noma, top restaurants are pushing into frozen foods and pantry staples. The economics of their business leaves them little choice. It’s Friday night and, judging from the dejected slump of a quartet of would-be diners outside.....»»
Opinion: South Africans have unequal access to a healthy diet—solution requires tackling deep-seated injustice
South Africa has a food crisis. The food system—made up of all of the activities and actors involved in the production, processing, transportation, selling, consumption and disposal of food—produces starkly unequal access to nutritious foods......»»
Want better kimchi? Make it like the ancients did
Fermented foods like kimchi have been an integral part of Korean cuisine for thousands of years. Since ancient times, Korean chefs have used onggi—traditional handmade clay jars—to ferment kimchi. Today, most kimchi is made through mass fermentat.....»»
Reduced health risks with new epoxy resin monomer
Epoxy resin monomers used in industry can result in severe contact allergies. Researchers at the University of Gothenburg have now developed a new type of epoxy resin monomer that is far less allergenic and is based on a renewable material. The epoxy.....»»
Nanoparticle with mRNA appears to prevent, treat peanut allergies in mice
Peanut allergies affect 1 in 50 children, and the most severe cases lead to a potentially deadly immune reaction called anaphylactic shock......»»
9 surprising foods to cook in an air fryer
These air fryer foods are worth a try and the results may well surprise you – in a good way......»»
How salt can taste sweet: The myriad mechanisms of taste perception
Humans perceive five basic taste sensations: sweet, umami, bitter, salty, and sour. Specific foods trigger taste recognition of these sensations through the activation of different receptors in our taste buds. In the case of table salt, the concentra.....»»
Researchers develop portable color-changing food spoilage sensor
When foods like fish, meat, and cheese decompose, they release a variety of low molecular weight organic nitrogen compounds known as biogenic amines (BAs). While the body uses BAs in small amounts in processes like hormone synthesis, ingesting large.....»»
Pancakes won"t turn you into a zombie as in HBO"s "The Last of Us," but fungi in flour can make people sick
In the HBO series "The Last of Us," named after the popular video game of the same name, the flour supplies of the world are contaminated with a fungus called Cordyceps. When people eat pancakes or other foods made with that flour, the fungi grow ins.....»»
Researchers design a ‘space salad’ to keep astronauts healthy and happy
Researchers have come up with an astronaut salad, that meets the nutritional needs of astronauts and features foods that could be grown in space......»»
Processing, like fermentation and roasting, doesn"t cut cocoa"s health benefits
It is widely believed that when foods undergo processing, their health benefits are reduced. But that is not true for cocoa, according to a Penn State-led team of researchers, who conducted a new study using a mouse model......»»
Leveraging aquatic foods can help policymakers address multiple global challenges, new analysis shows
Policymakers looking to address food systems challenges have access to new analysis and online tools to show the role aquatic foods can play in tackling nutrient deficiencies and cardiovascular disease as well as reducing the sector's climate and env.....»»
Artificial sweetener as a wastewater tracer
Acesulfame is a sweetener in sugar-free drinks and foods. As it cannot be metabolized in the human body, the sweetener ends up in wastewater after consumption and remains largely intact even in sewage treatment plants. A new study by the University o.....»»
5 foods to avoid putting in the air fryer
Soggy results, overcooked meats, fire hazards – these foods do not belong in your air fryer......»»