The collaboration aims to enhance global capabilities in food safety risk assessment through the application of AI, digital modelling, and other innovations. The project will leverage expertise from NTU Singapore, WHO, and partners to develop robust methodologies for assessing novel food systems.
Australians waste 7.6 million tonnes of food annually, with poor label design and inconsistent packaging being key reasons for this problem. Clearer date labels and storage advice could drastically reduce edible food waste.
A new study highlights the presence of synthetic chemicals in food packaging and processing, increasing health risks from ultra-processed foods. The research emphasizes the need for safer food systems, better testing methods, and policy reforms to address this growing public health issue.
A new analysis of 100 top TikTok videos about food noise found that half reference the use of medications, mainly anti-obesity drugs, to manage constant thoughts about food and eating. The study highlights the potential risks of misinformation on social media platforms like TikTok.
Researchers successfully achieved triplet-triplet annihilation up-conversion of cationic iridium(III) complexes using organically modified hectorite in a green solvent. The efficiency of TTA-UC was enhanced in colloidal clay systems, demonstrating the utility of clay minerals for energy up-conversion.
A new study from Umeå University reveals that trees' circadian clocks regulate growth and seasonal events. Adjusting clock-associated genes could help trees synchronize with changing climates, improving forestry management. The study also has implications for global vegetation models predicting forest growth and carbon storage.
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.
Researchers have developed a nonviral gene delivery system to introduce transgenes into cynomolgus monkeys, expanding the use of genetic models for human disease research. The piggyBac transposon system allows for precise selection of modified embryos and flexible expression control.
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.
Jessica Adsit, a board-certified genetic counselor, received the 2025 ACMG Foundation Genetic Counselor Best Abstract Award for her platform presentation on next-generation sequencing in blastocyst stage embryos. The award celebrates contributions to research and clinical care made by licensed genetic counselors.
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.
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.
Researchers are conducting a first-in-human clinical trial to test a modified herpes virus that targets spinal cord nerve cells to treat neurogenic bladder. The therapy, EG110A, aims to block sensory nerve signals causing involuntary bladder contractions and incontinence.
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.
Researchers have developed a novel LiMn₂O₄ electrode material with improved lithium extraction capacity and cycle stability. The SnO₂ nanoparticle island-modified LMO electrode material shows good selectivity and stability for lithium ions, enabling efficient electrochemical salt lake lithium extraction.
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 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.
A study by National Institute of Standards and Technology scientists has highlighted the need for standardized measurement methods in gene therapy. The researchers evaluated four techniques used to measure modified viruses deployed in some gene therapy research and treatments, finding that one technique had poor accuracy and precision.
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.
Researchers develop core-membrane microstructured amine-modified mesoporous biochar for efficient CO2 capture, demonstrating exceptional sorption capacity and thermal stability. The innovative material shows promise in mitigating climate change through cost-efficient and sustainable CO2 capture technologies.
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.
MD Anderson researchers have made significant advancements in treating chronic pain, myelodysplastic syndrome, and rare cancers. A novel treatment for chronic pain has been developed with reduced side effects, while targeted therapies like canakinumab show promise for personalized approaches.
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 recent study found that over 90% of Mexican consumers would be willing to pay a premium of up to 73% for non-genetically modified products, including chicken, eggs, and tortillas. The ban on genetically modified corn could have significant impacts on US farmers who rely heavily on Mexico as their second-largest importer.
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.
Researchers at NYU Abu Dhabi have developed nanoscale covalent organic frameworks (nCOFs) modified with peptides to treat triple-negative breast cancer. The COFs selectively release drug cargo within the acidic environment of tumors, improving treatment effectiveness and minimizing side effects.
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.
Scientists at IOCB Prague have developed a new compound that suppresses appetite and protects the brain against Alzheimer's disease. The modified molecule, derived from the neuropeptide CART, is effective in reducing pathology associated with Alzheimer's.
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 photonic transmitter uses a wide-bandwidth packaged back-illuminated modified uni-traveling-carrier photodiode to achieve high-performance THz wireless communication. The device exhibits an over 80 GHz bandwidth and high saturated output power, promising applications in 6G mobile communication technology.
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.
A new study published in JAMA Oncology found that chemotherapy before surgery can improve survival rates for patients with pancreatic ductal adenocarcinoma (PDAC), an aggressive form of the disease. The modified FOLFIRINOX regimen was administered to 46 patients, resulting in a 67% 12-month progression-free survival rate and a 59% two-...
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.
Researchers have developed a compact, high-fidelity version of the Cas12a protein, which can be packaged within a non-pathogenic virus for targeted gene editing. The modified protein demonstrates efficient editing activity and has been shown to reduce blood cholesterol levels in mice with high cholesterol.
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%.
Researchers developed a modified sugar that increases the effectiveness and safety of antisense oligonucleotides, a treatment strategy for central nervous system disease. The modification, called BNAP-AEO, decreases toxic side effects while improving gene silencing in brain cancer cells and mice.
Researchers at IOCB Prague have developed a novel method for preparing ribonucleic acid (RNA) containing modified bases using engineered DNA polymerases. This opens the door to applications in chemical biology and therapeutic applications, including mRNA drugs.
A recent study at the Hebrew University of Jerusalem found that women with restrained eating habits who practiced flexible responses to food cues showed increased positivity towards high-calorie foods. This suggests that a balanced approach to responding and inhibiting food cues can foster more positive emotional reactions to food.
A study explores multi-objective nitrogen management in the food system, focusing on Quzhou County in China. The researchers found significant N losses to the environment, mainly from crop and animal production, and developed a framework for reducing these losses while promoting food security and economic sustainability. The study sugg...
Researchers developed a framework to ensure food safety by retaining vitamins and minerals. The study used bootstrapping to estimate kill ratios in low-moisture foods, allowing for more accurate risk assessments and potentially relaxed standards, while maintaining high levels of food safety.
Researchers propose a direction of research on 'microbial food production from sustainable raw materials' to produce nutritious and eco-friendly foods. Microbial biomass is rich in protein, emits minimal carbon dioxide, and requires less water and space.
Researchers are exploring the potential of using naturally occurring polyphenols and proteins from pigmented waxy rice as a natural starch strengthener. This approach aims to improve food texture without chemical modification, addressing consumer concerns over chemically modified ingredients.
A new therapy combines gene-modified dendritic cells with immunotherapy to promote a stronger immune response against lung cancer. The treatment slows down tumor growth and activates T cells to attack cancer cells systemically.
A new study from the University of Illinois found that changes in home food availability between 2 to 4 years old are associated with changes in nutrient intake. The researchers used the Home Food Inventory (HFI) to measure food availability and found significant changes in several food categories over time.
Researchers found that AI-generated food visuals excel at enhancing the appeal of depicted foods by leveraging symmetry, shape, and lighting. However, this may lead to 'visual hunger' and influence unhealthy eating behaviors among consumers.