Collaborate Disseminate
A team of Dutch scientists has taken on the grueling task of designing the perfect piece of chocolate, using novel 3D printing techniques to create designs that shatter in the most pleasurable way when bitten. Clearly, extensive testing is required.Con… Continue reading Physicists deploy 3D printing in pursuit of world’s crackliest chocolate
Low-salt food without a flavor penalty could soon be on the menu. Japanese food and beverage giant Kirin has partnered with Meiji University researchers to demonstrate a set of electric chopsticks that can boost people’s perception of saltiness.Continu… Continue reading Flavor-adjusting electric chopsticks make low-salt food taste salty
One of the first products made using a novel animal-free egg white is now available in the United States. The unique macarons are the first to be made with an egg white protein that comes from engineered yeast, designed to be indistinguishable from wha… Continue reading First chicken-free egg white product reaches US markets
A new study has reawakened a decades-old debate over the safety of artificial sweeteners, suggesting a small association can be detected between sugar substitutes such as aspartame or acesulfame-K and increased cancer risk. The authors of the new study… Continue reading Can artificial sweeteners cause cancer? New study rekindles debate
For decades those with multiple sclerosis have suggested dairy products can exacerbate the symptoms of their disease. Now researchers from the Universities of Bonn and Erlangen-Nuremberg have demonstrated exactly how this could be occurring, by finding… Continue reading Researchers demonstrate how milk can trigger MS symptoms
Animal studies have consistently demonstrated calorie-controlled diets lead to better health and longer lifespans. Human trials testing different dietary regimes have established calorie restriction as an effective way to lose weight, but it hasn’t bee… Continue reading Anti-aging mechanism of calorie restriction identified in Yale study
Malnutrition is a common problem at long-term care homes, as many residents simply don’t eat all the food which is served to them. An experimental new AI-based system is designed to help, by analyzing images of their plates.Continue ReadingCategory: He… Continue reading Plate-checking tech ensures care home residents don’t get malnourished
It’s ironic that even though many people are starving, a great deal of food gets discarded because it spoils before it can be eaten. A new natural-source packaging material could help, by making foods last longer – plus it’s biodegradable.Continue Read… Continue reading Corn-based biodegradable film shown to help fresh foods last longer
There has been a lot of activity in the world of cultured meat since we reported on a US$330,000 lab-grown burger back in 2013, as scientists and startups work to bring the price down to something resembling the real deal. Making inroads in this space … Continue reading Future Meats drives cost of lab-grown chicken down to $1.70 a breast
A new study, published in the journal Nature, has found a key fatty acid found in palm oil can promote cancer metastasis in mice. The research, which does not claim dietary palm oil has cancer-causing properties in humans, could lead to new therapies t… Continue reading Fatty acid in palm oil linked to cancer metastasis