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Pomegranate phytobiotics offer natural alternative to synthetic veterinary drugs

Researchers have identified a broad range of biological properties in pomegranate with potential for use in medical applications, including antimicrobial, antiparasitic, antioxidant, immunomodulatory, antidiabetic, anti-inflammatory, liver-supporting, and wound-healing effects.

27 Aug 2026

Why pulses could play a bigger role in healthy and sustainable diets

A narrative review finds that pulses may support gut and metabolic health through their fiber, protein, phytochemicals, and interactions with the gut microbiota, while offering a lower environmental footprint than many animal protein sources. Human evidence is strongest for selected cardiometabolic outcomes, while many microbiome and fermentation-related benefits remain supported mainly by animal and laboratory studies.

9 Aug 2026

Penn State study identifies genetic regions linked to avian herpesvirus virulence

A highly contagious herpes virus causes Marek's disease, a deadly illness that mainly infects chickens. While it does not make people sick, the virus causes tumors and paralysis in chickens and, if unchecked, can spread rapidly through entire flocks.

3 Aug 2026

How intensive poultry farming accelerated the evolution of Campylobacter

Intensive poultry farming transforms Campylobacter jejuni ecology, enhancing host adaptability and raising concerns for foodborne illness transmission.

31 Jul 2026

Dietary emissions vary substantially across different stages of life

A new international study published in Nature Food reveals that age plays an important but often overlooked role in shaping global food-related greenhouse gas emissions.

22 Jul 2026

Meat and dairy cuts may improve health without raising food costs

A Scottish microsimulation study found that reducing meat and dairy intake, especially red meat among high consumers, could improve modeled health and environmental outcomes without increasing diet costs. However, some nutrient intakes, particularly calcium and iodine, declined, highlighting the need for carefully planned substitutions and fortified alternatives.

6 Jul 2026

Foodborne threats demand stronger pandemic planning, review says

A Perspective review in npj Science of Food argues that pandemics can weaken food safety systems even when the pathogen is not foodborne. The authors call for One Health planning that integrates food safety into pandemic preparedness, surveillance, laboratory capacity, workforce readiness, and regulation.

2 Jul 2026

Plant-based Mediterranean-style diet cuts heart disease risk by 26%

A 20-year study links plant-based Mediterranean diets to lower heart disease risk, highlighting the importance of sustainable eating for cardiovascular health.

24 Jun 2026

Food security review shows how countries can protect staple crops from global shocks

A systematic review of 105 studies found that climate change, water scarcity, land-use change, biofuel demand, trade disruptions, pandemics and conflict are major threats to maize, rice and wheat supplies. The authors identify international trade, agricultural innovation, virtual water trading and well-managed food stockpiles as practical ways to strengthen food security.

9 Jun 2026

Study: Antibiotic resistance is increasing in Shiga toxin-producing E. coli

Resistance to antimicrobial agents is rising among human infections with Escherichia coli bacteria that produce the Shiga toxin, according to a study analyzing data from nearly 2,000 infections in the United States between 2010 and 2021.

8 Jun 2026

Rice-fish coculturing may reduce schistosomiasis and poverty

The chronic disease schistosomiasis wreaks havoc on more than 220 million people around the world, with the vast majority of cases being in sub-Saharan Africa.

4 Jun 2026

Can AI help build a fairer food system from farm to plate?

AI could help make food systems more personalized and climate-resilient by linking nutrition, health, farming, logistics, and sustainability data. The review highlights promise in precision nutrition, vertical farming, traceability, and smarter supply chains, while warning that privacy, equity, energy use, data silos, and governance gaps must be addressed.

27 May 2026

Concentrated agriculture threatens global food security and sustainability

Half of all the calories we consume come from just three crops, grown in only a handful of locations. What's more, food production uses increasing amounts of energy.

10 Apr 2026

Salt-adding behavior varies by gender and lifestyle factors

Salt has been used as seasoning and food preservative for thousands of years, but having too much of it can lead to various diseases, including high blood pressure, cardiovascular diseases, and kidney disease.

2 Apr 2026

Planetary health diet meets key nutrient needs during early pregnancy

Following The Planetary Health Diet in pregnancy can meet key nutrient requirements, suggesting that women who eat more sustainably in pregnancy may have higher intakes of several key-pregnancy-related nutrients, including folate, iron, calcium, and dietary fiber.

31 Mar 2026

Experts gather to address evolving food safety risks in Europe

Leading scientists, policymakers, industry representatives and early-career researchers from across Europe will gather on 10-11 June 2026 at Wageningen University & Research (Netherlands) for the joint final conference of the EU-funded HOLiFOOD and FoodSafeR projects.

28 Mar 2026

New AI tool assesses the potential threat posed by new bacteria

Researchers have developed an AI tool that can help determine whether unfamiliar bacteria carry genetic features linked to disease.

27 Mar 2026

Whole wheat diets may reduce the risk of inflammatory bowel disease

Enriching the diet with wheat fiber protects mice against intestinal inflammation, according to a study published by researchers in the Institute for Biomedical Sciences (IBMS) at Georgia State University.

25 Mar 2026

Zero-risk food safety approach may increase waste and costs

These food safety measures and ultra-sensitive tests may drive edible food being thrown away, excessive packaging, and extra costs for consumers.

17 Mar 2026

Dragon fruit peel extract enhances bread nutrition and reduces food waste

A research team led by Professor ZHOU Weibiao from the Department of Food Science and Technology at the NUS Faculty of Science has shown that compounds extracted from red dragon fruit peel can be incorporated into bread to increase antioxidant activity and slow starch digestion, offering a potential pathway to healthier staple foods and reduced food waste.

17 Mar 2026