Increasing intake of protein and drinking regular cups of tea or coffee is one way women could reduce their risk of suffering a hip fracture, according to new research.
Nov 28, 2022
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Sodium is an essential micronutrient, but the amount we need is small. Three slices of bread or one teaspoon of table salt will do it, and chances are your daily sodium intake is far greater. More than 90% of Americans consume ...
Apr 15, 2022
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Anyone who has the wrong idea about genetically modified foods is more likely to change their beliefs when they are told that scientific consensus tells a different story. The impact may be even more effective if the person ...
Sep 20, 2021
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From faux-chicken satay to imitation beef rendang, a high-tech Singapore laboratory is replicating popular Asian dishes with plant-based meat alternatives to feed the region's growing appetite for sustainable food.
May 7, 2021
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A team of international and Chinese scientists is poised to report on its joint search for the origins of the coronavirus that sparked a pandemic after it was first detected in China over a year ago—with four theories being ...
Mar 25, 2021
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Healthier on-the-go cereal bars with 30% less sugar, same sweet taste and more fiber are being developed by food scientists from the University of Reading together with industrial partners—Strauss Group, DouxMatok, Herbstreith ...
Dec 8, 2020
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Ailments such as celiac disease and gluten sensitivity prevent an estimated one in 20 Americans from consuming gluten, the mesh of proteins that gives wheat doughs their structure.
Nov 20, 2020
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Consumer demand for food products formulated without synthetic additives has increased. However, food still has to be safe for consumers to eat, so food scientists are looking for ways to replace synthetic additives. Since ...
Nov 18, 2016
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What exactly happens as we digest food and what are the implications for our health? Answering these questions will help design healthier foods that could curb the rising rates of obesity, diabetes and cardiovascular disease.
Aug 17, 2016
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The biggest food challenge today is not hunger but nutritional deficiency. That's the conclusion of Cornell food security experts who spoke at the National Press Club Nov. 23.
Nov 25, 2015
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