Researchers developed a new technique using modified strains that consume xenobiotic nutrients, allowing them to outcompete other microorganisms. This method enables mass biofuel production without the use of antibiotics, which is poised as a more sustainable energy source.
A recent study found that only 53% of Americans are aware of food waste being a problem, despite its negative environmental impacts. The study identified practical benefits such as reduced risk of foodborne illness, but also feelings of guilt and misconceptions about the importance of food waste.
A review of existing research concludes that manipulating food product order or proximity can positively impact food choices. Healthy food nudging is promising, with 16 out of 18 studies showing a positive impact. The review suggests using placement of products to promote healthier options, such as vegetables being placed first in line.
Scientists have developed a new vaccine that stimulates both innate and adaptive immune responses, allowing the body to remember and attack cancer cells. The treatment, called aAVC, uses modified foreign cells that promote the maturation of dendritic cells, key coordinators of the immune response.
A study found that university students who practice health-promoting behaviors like tracking food intake and exercising frequently are more likely to use nutrition information on dining hall food. Only 20% of students used the labels, despite high label awareness rates.
A study using GPS technology found that adolescents' exposure to junk food outlets during trips to and from school significantly affects their likelihood of making a junk food purchase. The research revealed that longer exposure times increased the chances of a purchase, with females being more likely to make unhealthy choices than males.
Research from Cornell Food & Brand Lab reveals that caregivers often serve large portions to show affection, leading to unnecessary food waste. The study suggests connecting food pantries with nutritional educators can reduce food waste in lower-middle class households.
Researchers have designed a new approach to treating B cell malignancies by targeting specific B cell markers with modified T cells. The treatment showed promising results, resulting in complete remission in two patients and stable disease in four others.
A new study from Washington University in St. Louis finds that genetically modified Golden Rice is still years away from field introduction due to scientific challenges. The research suggests that GMO opponents have not been the problem, but rather the rice's inability to yield well and meet its nutritional goals.
Physicists at Lomonosov Moscow State University propose a theoretical model for analyzing the conformational behavior of hydrophobically modified polymer gels in solution. The model explains experimentally observed phenomena and reveals new ways to control gel susceptibility, promising applications in drug delivery systems.
The Johns Hopkins Berman Institute will pursue two projects on global food ethics, including explicit discussion of future food systems and ethical certification. The program aims to address complex issues in food security, nutrition, and agriculture with a focus on bioethics.
Researchers have modified microalgae to produce complex molecules using sunlight, enabling efficient production of pharmaceutical compounds. The method offers a sustainable and renewable energy-based solution for producing chemicals, potentially replacing traditional methods that rely on plants or yeast.
Research from the University of South Carolina found that fast casual restaurants have a higher average calorie count than fast food establishments. The study analyzed menus at 34 fast food and 28 fast casual restaurants, finding that fast casual entrées averaged 561 calories compared to 760 for fast food.
A CSU-led team has identified strategies to improve global food accessibility while reducing agriculture's environmental impacts. The study highlights the importance of integrated food system approaches, such as increasing legumes in crop production practices and improving women's access to resources.
A University of Liverpool study found that people who believed they were food addicts ate fewer calories and spent less time tasting unhealthy foods. This perception reduced their concern about eating behavior, leading to decreased consumption.
A study by Fatima Maia and her team found that modifying household utensils can increase autonomy and self-esteem among patients with leprosy. Patients reported feeling joyful using modified tools like toothbrushes, pens, and mugs, while also experiencing frustration with remaining limitations.
A new study analyzing 5,000 stored blood samples found no increase in food-specific IgE antibodies between the 1980s and 2000s. The researchers suggest that growing awareness and diagnosis of food allergies among children may be contributing to the increasing prevalence of food allergies over the past few decades.
One third of global food is lost or wasted, causing environmental harm and contributing to global warming. Individual actions, such as checking fridge contents before shopping and adjusting consumer choices, can significantly impact sustainability.
Researchers at Queen Mary University of London have developed a modified flu virus that can re-sensitize resistant pancreatic cancer cells to chemotherapy. The virus enhances the efficacy of the drug by preventing cancer cells from repairing themselves, leading to increased cell killing with lower doses.
A study by George Washington University researchers found that people who ate more fast food had higher levels of phthalates in their urine, which have been linked to reproductive damage and infertility. The study also discovered that grain and meat items were significant contributors to phthalate exposure.
Researchers have identified a core component of a conotoxin from marine snail venom that retains its pain-relieving properties after simplification. This modified conotoxin successfully treated pain in a laboratory rat model similar to human irritable bowel syndrome.
A recent study published in Population Health Management found that 30% of patients with high hospitalization rates are food insecure and struggle to shop for or prepare their own meals. The research highlights the impact of food insecurity on health outcomes, particularly for vulnerable populations with chronic diseases.
The NYU Steinhardt School of Culture, Education, and Human Development study found that New York City retailers' decisions to sell organic food are linked to neighborhood demographics and store size. Approximately 60% of stores sold no organic foods, while about a third offered one or less than half of the available products.
Experts call for legislative action to reduce food waste, citing 7% global emissions contribution and need for sustainable food system. Voluntary agreements deemed insufficient, smaller portions and healthier diets proposed as complementary measures.
Researchers found that technology can reduce waste and theft in India's public distribution system, improving food access for over 20 million people. The study suggests training peer salespeople and cross-disciplinary collaboration are key to successful implementation of these technologies.
Scientists have developed a modified form of CRISPR that can silence genes in stem cells more efficiently and precisely than the original CRISPR-Cas9 system. This new technology allows for flexible gene suppression and reversal, enabling versatile investigations into genetic diseases.
Researchers have found a modified protein that can reverse liver fibrosis and cirrhosis in lab rats. The protein, TRAIL, was coated with a polymer to extend its half-life, allowing it to effectively kill activated hepatic stellate cells and reduce signs of fibrosis.
A new NYU study reveals that three out of four top reasons urban farmers grow crops are driven by social motivations, including food security, education, and community building. The research also finds that many urban farms operate as nonprofits, shifting financial focus from sales to donations and grants.
Researchers analyzed Instagram posts from over 3 million users in food deserts and non-food deserts, finding that foods high in fat, cholesterol, and sugars were more common in the former. Regional staples like steak and okra were also prevalent in their respective communities.
Kyoto University engineers have developed genetically modified E. coli that produce thebaine, a morphine precursor, 300 times more efficiently than yeast. This breakthrough could lead to the production of painkillers from microbes with low regulatory risk.
The European Union's complex and unpredictable decision process is hindering the introduction of genetically modified trees to the market. The current procedure involves extensive risk analyses, which are costly and time-consuming, making it difficult for scientists to predict the long-term consequences of GM tree use.
Experts from Asia, Europe, and the US discuss building resilience in complex food systems using decision-making models, big data, and IT. Collaboration between industry, innovators, and stakeholders is crucial for creating a higher level of food security.
A study published in Journal of Food Science found that seed germination can degrade allergenic proteins in peanuts, reducing their allergenicity. By altering environmental factors, researchers may have discovered a simple method to produce hypoallergenic peanut food.
A new study published in Science suggests that food tolerance emerges over time in normal individuals due to specific populations of T cells. The research found that consumption of a normal diet stimulates gut cells that suppress rejection of food by the immune system, making children more susceptible to food allergies.
A new study by University of Liverpool health expert Dr Emma Boyland confirms that unhealthy food advertising significantly increases food consumption in children. The analysis of 22 studies found that television and internet advertising equally impact children's eating habits.
Food pantry clients make choices based on factors such as limited resources and unintentional design. Simple adjustments like raising healthier products' profiles and making them easy to access can nudge clients towards healthier options.
A Norwegian University of Science and Technology study reveals that preventing food waste is more effective than recycling it into biogas in cutting energy impacts. The research also highlights the importance of phosphorus conservation as a key benefit of reducing food waste.
A recent study suggests that eliminating food deserts may not lead to improved dietary quality in the US. Instead, initiatives like education and changes to food assistance programs can have a greater impact on reducing disparities in diet quality. The authors argue that addressing these disparities is crucial for improving public health.
Researchers at Imperial College London have genetically modified Anopheles gambiae mosquitoes to be infertile, using a gene drive technology that can spread the trait rapidly. The goal is to reduce the spread of malaria parasites, which infect over 200 million people annually and cause 430,000 deaths.
Researchers found that stimulating brain receptors for ghrelin, a hormone that increases appetite, increases food-related behaviors such as gathering and consuming food. Blocking ghrelin receptors in the brain prevents these behaviors, suggesting a crucial role of brain receptors in regulating food intake.
Climate change impacts on global food security are projected to be larger in tropical and subtropical regions due to changes in crop and livestock productivity. The report warns that warmer temperatures and altered precipitation patterns can disrupt transportation systems, degrade food safety, and threaten food production.
Michigan State University has been awarded $18.5 million in USAID grants to support food security initiatives in Nigeria and Senegal. The grants will help strengthen the countries' policies and procedures necessary for achieving their own food security goals.
Cornell researchers modified stevia's component rebudioside A to dissipate its bitter components, reducing its aftertaste. The study's findings could encourage the beverage industry to adopt more stevia in their products.
In a study published in Animal Cognition, researchers found that captive elephants blast air through their trunks to obtain inaccessible food, revealing an advanced understanding of their physical environment. The dominant female, Mineko, was more proficient in adjusting her trunk to target the air and push food towards her.
A new study by the American College of Allergy, Asthma and Immunology found that 53% of siblings of children with food allergies had a sensitivity to a food, while only 13% had an actual food allergy. The study suggests that food allergy testing should be limited in these cases.
A new study by Rice University sociologists finds that adjusting to less food availability can negatively impact kids, resulting in behavioral problems and poorer health. The study looked at transitions in food insecurity among kindergarteners and first-graders between 2011 and 2012.
Researchers found that pantry food safety procedures were often informal, with 75% lacking proper storage and handling information. However, most pantries limited cross-contamination and provided adequate handwashing facilities.
Researchers at UCSF and Feeding America found that providing nutritious food and education to low-income individuals with diabetes improved glycemic control and medication adherence. The intervention also encouraged the consumption of healthy foods, including fruits and vegetables.
A recent study published in the Journal of Food Science discovered that Ceylon gooseberry skin and pulp contain higher antioxidant activity than other berries like blueberries and cranberries. Gooseberry skin may be a source of natural colorants and antioxidants for food manufacturing.
Researchers at Tulane National Primate Research Center are working on a new tuberculosis vaccine by modifying Mycobacterium tuberculosis to lose stress response gene SigmaH. Monkeys vaccinated with the modified strain showed better resistance to infection and protective immune responses in their lungs.
Scientists at ETH Zurich have developed a genetically modified cassava variety that produces several-fold higher levels of vitamin B6, addressing the widespread deficiency in Africa. The new trait is stable under different conditions and has been confirmed to be bioavailable for human consumption.
A recent study published in the Journal of the American Osteopathic Association reveals a strong link between food insecurity and the development of metabolic diseases in children. The research found that adolescents from households with low to very low levels of food security were more likely to be overweight and have central obesity,...
Researchers at Drexel University have developed a model to recover surplus food, repurpose it into appealing products, and channel it to those in need. The Food System-Sensitive Methodology generates $90,000 monthly in gross revenue, enough to support several employees at a family wage.
A University of Iowa study reveals local food markets are rooted in relationships, values, and a sense of community. Consumers shop at farmers markets and join coops due to a desire to know the farmers behind their food, reflecting a commitment to healthy lifestyles and sustainable environments.
A recent study found that people shop at farmers markets and join food co-ops in record numbers due to the desire to know who grows their food. This trend is driven by the need to feel part of a community that shares their values, making supporting local food markets a form of civic duty.
A new study found that depicting food in motion on packaging and marketing campaigns can make it seem fresher and more appealing to consumers. The researchers discovered that implied motion elevates the perceived quality of food, potentially encouraging healthier choices.
Researchers at the University of Missouri found that meat food waste has a significant impact on the environment due to increased energy use in its production. The study suggests that consumers and institutions should be more conscious of not only the amount but also the types of food being wasted.
A Kansas State University biochemist has modified a nonfood oilseed crop to produce high levels of lipids with unique properties. The researchers achieved very high levels of an oil with reduced viscosity and improved cold temperature characteristics, making it suitable for biofuels, industrial applications, and even food-related uses.
A new study finds that EU consumers waste an average of 123 kg per capita annually, equivalent to 16% of consumed food. The majority of this waste is avoidable, with vegetables, fruit, and cereals being the most wasted due to shorter shelf-life and over-purchasing.
The UK is the worst offender in European avoidable food waste, with nearly 80% of all food waste being avoidable. The study found that vegetables, fruit and cereals contribute most to lost resources, while meat production uses more resources in the first place.