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Scientists identify Blastocystis spp. in nearly 10% of edible plants worldwide, highlighting food safety concerns

A new study finds that 9.4% of edible plants worldwide are contaminated with Blastocystis spp., highlighting food safety concerns and the need for improved agricultural hygiene.

3 Mar 2025

The Future of CBD research, marketing, and regulation

In this interview, Professor Ted Dinan, Medical Director at Atlantia Clinical Trials, and Asa Waldstein, Principal at Supplement Advisory Group, discuss Atlantia’s expertise in clinical trials for CBD.

From Atlantia Clinical Trials 28 Feb 2025

Do sugar substitutes really help? New research reveals their impact on metabolism and gut health

Low and no-calorie sweeteners (LNCSs) help reduce sugar intake, but their long-term effects on metabolism, gut health, and insulin response remain under investigation. Ongoing research explores their safety, effectiveness, and regulatory landscape.

27 Feb 2025

Future food oil choices could determine the fate of global forests

Researchers reveal that meeting 2050’s vegetable oil demand could drive up to 148 million hectares of deforestation and 1525 Mt CO2 emissions, questioning the sustainability of palm oil alternatives.

23 Feb 2025

Juice cleanse may harm gut and oral health

Think your juice cleanse is making you healthier? A new Northwestern University study suggests it might be doing the opposite.

5 Feb 2025

Genetic predisposition plays a role in how coffee tastes bitter to some more than others

Why does coffee taste more bitter to some people than it does to others? Researchers at the Leibniz Institute for Food Systems Biology at the Technical University of Munich have now come closer to answering this question.

29 Jan 2025

Study reveals impact of fava bean proteins on sensory cells in the mouth

Researchers at the Leibniz Institute for Food Systems Biology at the Technical University of Munich have for the first time investigated how protein structures derived from fava beans affect a cellular model of human oral tactile cells.

25 Jan 2025

Could microalgae fermentation create the superfoods of the future?

Microalgae fermentation unlocks sustainable and nutritious food production, offering bioactive peptides with antidiabetic properties but faces challenges in consumer acceptance.

18 Dec 2024

Higher diet quality scores linked to lower emissions but come with trade-offs

Plant-based diets show the best sustainability outcomes, reducing emissions and land use, but increase water use and costs, highlighting diet trade-offs.

16 Dec 2024

New method uses lactic acid bacteria to produce vitamin B2

Many vitamins are produced in chemical factories, often synthetically, but researchers at the Technical University of Denmark have succeeded in developing a natural and simple method for producing vitamin B2: by gently heating lactic acid bacteria.

11 Dec 2024

Anti-obesity drugs increase food waste in some users

Taking anti-obesity drugs has led some U.S. adults to throw away more food than they tossed before starting the medications, a new study has found.

22 Nov 2024

Shift to sustainable diets could cut global mortality by 27%

The Planetary Health Diet may prevent 15 million deaths annually, offering a sustainable solution to improve health and meet global sustainability objectives.

22 Nov 2024

Diet shifts around the world may ease environmental pressures

Shifting our diets to be more sustainable can be a powerful way for each of us to address both climate change and global food insecurity, however making such adjustments at the large scales necessary to make a difference globally can be a delicate matter.

19 Nov 2024

New findings on calcium transport in Listeria bacteria may enhance food safety

Researchers at Umeå University in Sweden have revealed details on how bacteria use calcium to regulate vital processes, in a way that differs from human cells.

14 Oct 2024

Climate change: A growing threat to emergency response

International experts in emergency medicine have warned that climate change is likely to have a severe impact on emergency services around the world. Despite this, few countries have assessed the scale of the impact or have a plan to deal with it.

13 Oct 2024

Do organic foods really offer better health benefits?

Researchers compare the health impacts of consuming organic foods to conventional alternatives.

16 Sep 2024

High-pressure homogenization stabilizes paprika oleoresin

Paprika oleoresin (PO), extracted from chili peppers, is renowned for its vibrant color and beneficial health properties, such as antioxidant and anti-inflammatory effects. However, its lipophilic nature and sensitivity to factors like oxygen, heat, and light restrict its use in water-based foods. While previous approaches, including emulsions and liposomes, have aimed to improve PO's stability, the results have been limited. These persistent challenges underscore the need for new stabilization methods for PO.

14 Sep 2024

Assessing the environmental impact of biotechnological pesticides

Biotechnological pesticides are a promising alternative to traditional chemical pesticides. But we have limited knowledge of how toxic they are to other organisms in the environment beyond regulatory assessments.

13 Sep 2024

Combining epidemiology and climate data to uncover the source of an E. coli outbreak

A study published in Eurosurveillance to investigate an outbreak of Shiga toxin-producing Escherichia coli (STEC) O157:H7 in the UK identified contaminated lettuce as the most likely source of the infection and determined that heavy rainfall and flooding may have carried STEC from animal feces to the lettuce crops.

6 Sep 2024

Fermented foods' health impacts analyzed in groundbreaking European study

Review evaluates the health benefits and risks of fermented foods using a systematic approach, setting a foundation for future studies on their role in nutrition and public health.

6 Sep 2024