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.
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.
A study of 6,885 adults found that tooth loss and untreated caries are associated with limited food intake, affecting quality of life. Researchers used NHANES data to examine the relationship between dentate status and number of teeth with untreated decay on reported limited food intake.
A study found that 4% of agricultural land and 3-4% of fresh water are used for biofuel production, which could feed 280 million more people if used for food. The increasing competition between fuel and food production threatens global food security due to the growing world population.
A study of 1140 pregnant women and their children found that eczema, rhinitis, pet ownership, and age at introducing solid food are associated with different types of food hypersensitivity. A healthy diet was also found to be protective against both IgE-mediated and non-IgE mediated reactions.
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 used X-ray micro-computed tomography to study the microstructure of fried potato disks and observed how oil content and pathway networks change with frying time. The findings can be applied to other fried foods, revealing a correlation between pore size and oil uptake.
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.
Rising temperatures and extreme weather events will negatively impact global crop production, leading to higher food prices and scarcity. Global markets with the ability to deliver food where it's needed most can help counterbalance these effects. Trade agreements can significantly moderate the worst effects on food security.
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.
New research predicts more frequent extreme weather events will disrupt global food production, leading to 'food shocks' that can wreak havoc on markets and families worldwide. The study highlights the increasing interconnectedness of global food systems, making countries vulnerable to distant production shocks.
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.
Researchers analyzed over 2,200 breakfast cereals and prepared meals with front-of-pack (FOP) claims, finding no correlation between the claims and nutritional quality. The FDA defines four types of FOP claims, but none can distinguish 'healthy' foods.
Childhood socioeconomic status may influence people's food choices as adults, with those from lower SES environments more vulnerable to unhealthy weight gain. Serving order and labels also play a role in convincing people to make healthier food choices.
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.
MSU has defined food fraud and established strategies to fight it, providing a system-wide focus for prevention. The university's Food Fraud Initiative aims to adjust entire food supply chains to detect and prevent food fraud.
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.
A new project, WasteTaste, uses energy-efficient vacuum-drying technique to convert food waste into valuable ingredients and new products. The process preserves flavor, color, and nutritional value of the original produce.
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.
A study by Cornell researchers found that consumers tend to ignore food safety risks if they conflict with their preferred products, rather than changing their behavior. The study showed that risk information alone is not enough to get consumers to alter their behavior.
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.
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.
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 business-as-usual approach to satisfying food demand is not sustainable due to climate change. Plant science can bolster supply by increasing crop nutritional content, water efficiency, and resistance to pests and diseases.
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.
A new study by Johns Hopkins Bloomberg School of Public Health found that federal policy changes led to an increase in healthy food availability at smaller urban corner stores in Baltimore. The researchers found that stores in neighborhoods with a majority of black residents showed the greatest improvement, suggesting that boosting hea...
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 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.
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 developed a smartphone application to collect data on food handlers' behaviors, minimizing the Hawthorne Effect. The app allows for discreet observation and recording of aspects such as hand hygiene and temperature control, improving the quality of food safety observations.
The Center for Agriculture and Food Security and Preparedness at the University of Tennessee Institute of Agriculture is developing a national training program for produce food safety with a $1.5 million grant from the FDA.
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 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 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.
Participants in an agricultural intervention showed improved HIV outcomes, including increased CD4 cell counts and viral suppression rates. The program addressed food insecurity, poverty, and empowerment, demonstrating a potential solution to combat the intertwined issues of HIV/AIDS and food insecurity.
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 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.
A study published in CMAJ found that people with food insecurity use more health care services and incur higher health care costs. Adults in marginally food-insecure households had 23% higher health care costs, while those in severely food-insecure households had 121% higher costs.
A five-year grant from the USDA National Institute of Food and Agriculture will support a graduate training program combining laboratory research and practical application to enhance food safety in the produce industry. The program aims to develop tested, validated methods to reduce food safety risks in an affordable way.
The most successful food producers will harness science and technology to meet the demands of the first fully digital generation. This group, born in 2007, expects customized, readily available food that looks good on social media.
Light-based technologies using UV, pulsed light, and LED lights show promise in improving food safety and longevity by breaking down bacterial cells and eliminating microorganisms. However, more research is needed to understand penetration depth and ensure effective use.
China and Taiwan have enhanced their food safety laws to tackle food fraud and protect consumers. New regulations require food businesses to register and implement good hygiene practices, while Taiwan also introduces labeling requirements for genetically modified foods.
The use of 3D printers is expected to transform the food industry by enabling mass production of customized foods and speeding up delivery. Companies like PepsiCo are already utilizing 3D printing technology in non-food applications, while researchers explore its potential for producing nutrient-dense meals tailored to individual needs.
Researchers found that obese adults have a heightened ability to imagine odors, particularly food and non-food smells, which may promote food cravings. This study's findings suggest the need for individualized approaches to identify factors contributing to weight gain.
The likelihood of food shortages looms due to rising fossil-fuel energy costs and transportation infrastructure breakdowns. Researchers warn that new sustainable technologies are needed to preserve, store, and transport food products effectively, as the capacity of microorganisms grows exponentially with temperature increases.
A recent study published in the Bulletin of the World Health Organization found a strong correlation between global increases in food energy supply and obesity rates. The research analyzed data from 69 countries and discovered that both body weight and food energy supply had increased in 81% of them between 1971 and 2010.
A new nationally representative survey found that nearly three-quarters of Americans believe they waste less food than the national average, despite 31-40% of the American food supply being wasted. The top foods wasted are fruits and vegetables, with food waste costing Americans $161.6 billion annually.
A recent study by the American Diabetes Association found that Latinos experiencing food insecurity have poorer glycemic control and eat fewer vegetables. The study suggests that food insecurity should be considered in overall diabetes management, highlighting the need for individualized care.
A study from Cornell Food & Brand Lab reveals that buying too much food, preparing in abundance, and improper storage lead to significant household food waste. Implementing efficient meal planning strategies and proper food storage techniques can significantly reduce waste and save money.
A new study reveals germinated buckwheat has better nutritional value than ungerminated buckwheat due to activated dormant enzymes. This process increases the presence of nutrients and reduces compounds interfering with nutrient absorption.
A study finds that the global food system is becoming more fragile and susceptible to crisis as population growth increases and international trade expands. Countries heavily reliant on imports face greater instability and food insecurity, exacerbating existing challenges.
A study published in Brain Imaging and Behavior found that brain activity responding to high-calorie food images is lower at night compared to daytime. Researchers used MRI to measure neural responses to food images during morning and evening sessions, revealing a dip in reward-related brain reactivity in the evening.
A study by Ohio State University found that people with low self-esteem related to their weight are more likely to have visible food in their homes, eat unhealthy foods, and experience depression. The home environment may contribute to obesity, but it's not a clear cause-and-effect relationship.