The European Science Alliance for Agriculture and Food (ESAAF) aims to provide independent scientific expertise to EU policies. The new coalition brings together five leading institutions to promote sustainable and resilient food systems.
Research from the University of Adelaide found that nutrition-conscious consumers have habits reducing food waste, with 1030 Australians surveyed.
Research found that people taking GLP-1s consume less processed foods, soda, refined grains, and beef, but still desire them. The study also showed an increase in consumption of fruits, leafy greens, and whole grains among GLP-1 users.
A new analysis suggests that fees for food companies could generate much-needed resources for the FDA to strengthen its oversight of foods and keep unsafe ingredients out of the market. The FDA's current lack of resources hampers its ability to ensure the safety of the country's food supply, with growing concerns about the agency's ina...
A recent study published in Cell revealed that a specific intestinal immune cell prevents food allergies by breaking the threshold between friend and foe in the gut. Researchers at WashU Medicine identified this cell as RORγt+ dendritic cells, which maintain tolerance to harmless food allergens, preventing allergic reactions.
Researchers at HKUST have developed an AI-assisted 3D food printing solution that combines printing with infrared cooking to produce safer and more visually appealing food. The system uses graphene heaters to precisely control the cooking process, ensuring shape retention and quality.
The BfR conference discusses the role of microorganisms in food production, focusing on both beneficial and pathogenic properties. The event explores topics such as E. coli, Listeria monocytogenes, and the importance of food microbiology in ensuring public health.
A new study found that 85% of Universal Credit recipients experience food insecurity, with many going whole days without food or consuming limited diets lacking essential nutrients. The loss of a £20 weekly uplift added during COVID exacerbated the issue, leading to increased reliance on food banks.
A recent study in the Journal of Nutrition Education and Behavior emphasizes the value of braiding cultural food values with nutrition education to promote healthy eating among the Osage Nation community. The study's findings highlight five key concepts crucial to healthy eating, including food accessibility, community food values, and...
Recent studies have identified over 1,000 new chemicals in food contact materials, including per- and polyfluoroalkyl substances (PFAS) and phthalates. The updated FCCmigex database now includes 5,294 chemicals from 1,500 scientific studies.
A new Northwestern Medicine study reveals that young adults experiencing food insecurity have a 41% greater risk of developing heart disease in midlife. Food insecurity affects one in eight households in the US, and addressing it early may help reduce the burden of heart disease later.
Climate change and air pollution threaten food systems, while agricultural activities contribute to global warming and poor air quality. Implementing mitigation and adaptation strategies within the food system can reduce emissions and improve resilience.
A new study reveals that a rise in temperature by more than 1.5°C could lead to a marked decline in crop diversity, impacting global food security. Low-latitude regions are particularly vulnerable, with up to half of their crop production at risk.
Researchers found that omalizumab significantly improved treatment outcomes for multi-food allergy patients compared to oral immunotherapy. A total of 36% of omalizumab recipients could tolerate at least 2 grams of multiple food allergens, while only 19% of oral immunotherapy participants achieved this threshold.
A recent study by Indian Institute of Science found that tropical lizards, such as rock agamas, prioritize variable food sources over constant ones when hungry. This flexible approach helps them thrive in unpredictable conditions.
Researchers at North Carolina State University have developed a new technique to improve the efficiency of food-delivery operations. The technique accounts for key factors such as food supply, location, and vehicle capacity to determine optimized routes that make food delivery faster and more fuel-efficient.
Researchers identified a region in the brain's visual cortex that responds to food and developed a theoretical framework to explain its origins. The study used the Natural Scenes Dataset, which revealed a pattern of food specialization present in every subject.
The Washington State Food Security Survey shows that food insecurity is widespread in the state, with rising grocery prices and expiring pandemic-era assistance programs exacerbating economic pressures. Key findings include higher rates of food insecurity among households with children and those earning $75,000–$150,000.
A new study in the Israel Journal of Health Policy Research found that food deliveries to Gaza between January and July 2024 exceeded international caloric and nutritional standards, except for dietary iron. Despite meeting energy and protein needs, distribution challenges prevented equitable access to food.
A new study by the University of Illinois links traffic delays with increased visits to fast food restaurants, resulting in unhealthier eating habits. The research found that even short delays can lead to a spike in fast food visits, especially during evening rush hour.
A £2 million project, led by Anglia Ruskin University, is working to identify vulnerabilities in the UK's food system and prioritize areas for improvement. The project will analyze potential pathways leading to civil unrest and work with stakeholders to build resilience and address early-stage problems.
Research from RIKEN Center for Integrative Medical Sciences found that infant gut bacteria are associated with food sensitivities and allergies, particularly to eggs. The study suggests that probiotic supplements, such as Bifidobacterium, may help prevent food allergies in at-risk infants.
A new study has identified specific gut cell types that communicate with T cells to tolerate or attack food, revealing how the intestinal immune system maintains balance. The findings also suggest that parasitic infections can disrupt tolerance mechanisms, leading to reduced food tolerance and increased allergy risk.
A new Edith Cowan University study found that anti-junk food advertisements during Australian national sporting broadcasts reduced both cravings and consumption intentions, particularly in healthy BMI participants. In contrast, junk food advertisements were largely unregulated and had minimal to no impact on inclinations to eat junk food.
The Consumer Food Insights Report finds a 9.5% out-of-stock rate for foods in 2024, down from 12.3% in 2023 and 19.3% in 2022. Consumers are motivated to improve their health through diet changes, with two-thirds of those making resolutions doing so for health reasons.
A new study reveals that US state policies are falling short of reducing food waste, with only California, Vermont, and Arizona projected to achieve the goal. Current policies focus on recycling methods, but experts suggest a shift towards prevention and rescue strategies is needed to address food insecurity.
The study found that climate policies would lead to a smaller increase in consumer food prices in wealthier countries, with prices rising by 1.25 times, compared to 2.45 times in lower-income countries. This means consumers in wealthier countries are shielded from fluctuations in farm prices.
A new study from Ohio State University finds that freezing food can lead to less waste, with households that practice home freezing exhibiting lower levels of total food waste. The study also highlights the importance of proper food storage techniques and education on reducing food waste, particularly among consumers.
A recent study published in the Journal of Nutrition Education and Behavior reveals a significant influence of home food environments on adolescent dietary patterns. Home food availability, particularly fruits and vegetables, promotes healthier eating habits, while neighborhood fast-food options negatively affect dietary quality.
A comprehensive study reveals that global crop yields have continued to grow at roughly the same rate since the 1960s, offsetting any slowdown in specific crops or regions. The findings highlight the need for sustainable food production and affordability to address future food security challenges.
A study by Purdue University researchers has identified key challenges in ensuring the safety of low-moisture foods, including hygienic design, risk communication, behavioral change, and limited resources. The findings highlight the need for better food safety culture, research, and education to prevent outbreaks and recalls.
A study of U.S. adults on anti-obesity medications found that 25% reported wasting more food since taking the drugs, while changes in diet and eating habits appeared to offset some of this waste, particularly among those who consumed more vegetables.
A new study reviews radio frequency (RF) treatment's applications in processing fluid and semi-fluid foods, finding it outperforms conventional heat treatments due to its non-contact nature. Researchers highlight the need for further research to achieve large-scale application in the food industry.
A study analyzing social media posts found fast food restaurants and sugar sweetened beverages are the most common, with millions of mentions reaching billions of users. The research argues that normalizing unhealthy eating in the digital environment contributes to obesity challenges worldwide.
A study found that anxiety related to food allergies increased significantly in children, leading to an average of 2.1 allergens per patient and a 69% incidence of food-related anxiety. Psychology referrals for these patients increased by 50% over four years, with 60% completing at least one appointment.
A study published in Nature Communications reveals that households with older heads produce nearly twice as much food waste, emphasizing the need for targeted interventions. Vegetables were found to be the most wasted food type, contributing significantly to greenhouse gas emissions.
A study of over 1,329 adults and 1,907 caregivers found that two-thirds of adults with food allergies and three-quarters of adult caregivers reported psychological distress related to food allergy. The biggest barrier to access to psychological help was cost, highlighting the need for free or low-cost support.
Research reveals people's perception of a food's appeal and calorie content is biased towards their previous rating, creating a chain reaction. This 'serial dependence' can inform strategies for food marketers and have potential applications in addressing eating disorders.
Researchers have identified nearly 200 potential breast carcinogens in food contact materials, including plastics and paper, highlighting widespread exposure despite existing regulation. The findings emphasize the need for stronger preventative measures to reduce these chemicals in everyday products.
Biofilms on food-contact surfaces pose significant risks to food safety, spoilage, and public health. Innovative approaches like edible coatings, antibiofilm surfaces, and nanosensor technologies offer promising solutions.
A new study has identified key factors to build food resilience in Sub-Saharan Africa, including diversifying suppliers, empowering local farmers, and promoting sustainable practices. The proposed blueprint aims to enhance self-sufficiency and reduce reliance on external sources.
A new study found that Australians are wasting a third of all food in the country every year due to confusion over use-by and best-before dates. The research suggests that clearer date labels and more practical storage advice could help reduce food waste.
A new NIH-funded study found that children who experienced food insecurity during early childhood or whose mothers experienced it during pregnancy had a higher BMI and increased chance of developing obesity. Researchers explored how neighborhood food access affected child body mass index and obesity over time.
A new review has found that 3,601 food contact chemicals have been detected in human bodies, representing 25% of known chemicals. The study highlights significant gaps in biomonitoring and toxicity data, and emphasizes the need for safer alternatives.
A new study reveals that inpatient food insecurity among caregivers during pediatric hospitalizations is associated with longer hospital admissions and increased odds of readmission. Caregivers experiencing food insecurity were found to have a 2.4 day longer length of stay and 1.8 times higher odds of readmission within 30 days.
A recent study published in the Journal of Nutrition Education and Behavior examines the connection between food insecurity and gestational diabetes risk among young American Indian and Alaska Native females. The research highlights how targeted risk reduction methods could significantly improve diabetes health outcomes for this popula...
A new survey by the Physicians Committee for Responsible Medicine found that 69.2% of U.S. hospitals affiliated with a medical school host at least one fast-food restaurant. The most common fast-food chains include Starbucks, Subway, Chick-fil-A, Au Bon Pain, and McDonald's.
The Eat Local WNY initiative, funded by the US Department of Agriculture, aims to create a thriving community through investment in local food, businesses, and people. The project encourages shoppers to purchase at least 10% of their food from local producers, promoting fair wages for farmers, better stewardship of farmlands, and fresh...
Researchers have developed a comprehensive database of the 'food microbiome' by sequencing metagenomes from 2,533 foods, identifying 10,899 food-associated microbes. The study shows that these microbes can influence human health and provide insights into how to improve food quality, safety, and authenticity.
A study found that affluent households are twice as likely to shop online for groceries, while those in lower social grades opt for take-away meals. Users of food delivery apps are more likely to be living with obesity, the research suggests.
A new study reveals that the FDA lacks oversight over thousands of added ingredients in US foods, including ultra-processed foods. The lack of regulation allows companies to independently evaluate the safety of these substances, often without notifying the government or public.
The research aims to develop a new method for detecting foodborne viruses like norovirus and hepatitis A in time to prevent or quickly respond to an outbreak. The technology uses magnetic liquids to concentrate viruses from large food samples into smaller volumes, streamlining the detection process.
A study by University of Surrey researchers highlights the importance of public bodies investing in local food systems to create healthier communities. Community cafes and pantries have been shown to empower volunteers and promote knowledge sharing about food, while grant funding and council support can unlock new projects.
A study by Virginia Tech researchers found that mothers' mental health suffers when their families lack food resources, especially if they are the ones going without food. The study highlights the need for strategies to help moms or caregivers manage their mental health during times of food insecurity.
A USC Dornsife study finds that nearly one in four LA County residents experience food insecurity, while almost half with nutrition insecurity do not report food insecurity, highlighting the need for addressing both issues to improve access and address barriers to healthy diets.
The US food system is dominated by industrial agriculture, which perpetuates global challenges like food insecurity and biodiversity loss. Agroecology offers a solution, prioritizing ecological and social sustainability without sacrificing one for the other.
Researchers found that people in lower-income neighborhoods and without local food stores eat more snacks and sweets. Despite this, a surprising finding is that people living in USDA-defined food deserts ate the same amount of snacks and sweets as those who did not live in these areas.
A new study emphasizes the need to balance water conservation with food security, finding that ending groundwater depletion would lead to significant declines in food production, particularly for rice and wheat. The study warns that such efforts could push up international prices, making food less affordable for the poor.
A new University of Michigan study concludes that nearly half of the food produced globally each year goes to waste. Implementing fully refrigerated food supply chains worldwide could eliminate 620 million metric tons of global food loss and reduce climate-warming greenhouse gas emissions by 41%.
A new study published in Nature Food emphasizes the necessity of incorporating diverse knowledge systems into decision-making processes to address blind spots in current food system policies. The authors advocate for participatory and transdisciplinary approaches that integrate scientific, Indigenous, and traditional understandings.