Hospital admissions in the UK due to food-induced anaphylaxis have more than tripled over the past 20 years. Despite this increase, the death rate from food-induced anaphylaxis has halved, according to research published in The BMJ.
A team of researchers from NTU Singapore and SUTD has created a new way to create 'food inks' from fresh and frozen vegetables, preserving their nutrition and flavor. The method is expected to improve the eating experience for patients with swallowing difficulties, such as dysphagia.
Researchers at the University of California - Riverside discovered fermented food waste can boost beneficial bacteria in plants, increasing crop growth and resistance to pathogens. The treatment reduces carbon emissions from farming and has potential for sustainable agriculture practices.
A recent study finds that trade restrictions and stockpiling by key countries could lead to global price spikes and severe shortages. The researchers modeled scenarios showing that restricting exports by just three key exporters of each crop would increase wheat prices by 70% and maize and rice by 40% and 60%, respectively.
Researchers propose a Food Safety Monitoring System that uses text mining to analyze consumer comments on websites, flagging products associated with food-related illnesses. The system was tested on Amazon reviews and IWasPoisoned.com data, identifying specific brands of protein bars and herbal teas as high-risk products.
A new study by the RAND Corporation found that food insecurity increased by nearly 80% in two predominantly African American neighborhoods during the first weeks of the coronavirus pandemic. This marked a reversal of decade-long trends, with disparities between these areas and the general US population reaching their highest levels.
The article highlights the potential of fish as a solution to global malnutrition and hunger. Scientists argue that viewing fish as more than just a natural resource can help alleviate poverty and improve nutrition, especially for vulnerable communities. The authors suggest four pillars for action: improving metrics, promoting nutritio...
Researchers analyzed fast-food exposure near schools and found no association with childhood weight gain. Despite concerns about the role of fast food in obesity, the study suggests that simple exposure is not a primary driver of excess weight gain.
Researchers suggest that an exaggerated activation of the food quality control system, triggered by environmental changes such as processed food and hygiene products, contributes to food allergies. The study's findings could lay the groundwork for future treatment or prevention strategies.
A new study published in Nature Food investigated how to ensure the food supply chain functions under environmental disruptions, highlighting key areas for future research. The researchers identified the need to understand the shape of a supply chain, evaluate simultaneous shocks, and quantify substitutions within supply chains.
A new analysis of 2018 studies found that 13.4% of publications disclosed food industry involvement, leading to research findings nearly six times more favorable to industry interests. This study highlights the potential for industry bias in nutrition research and calls for exploring mechanisms to prevent such compromises.
Researchers developed an augmented reality (AR) visor system that manipulates light distribution to alter food appearance. This technique altered perceptions of moistness, wateriness, and deliciousness in people consuming the food, with the most notable effects on cake and ketchup.
A Cornell University-led team has created a roadmap for global agricultural and food systems innovation, reform, and sustainability to address food crises and climate change. The report outlines seven major recommendations to make the world's agri-food systems healthy, equitable, resilient, and sustainable.
A study from the University of Illinois found that college students have significantly lower rates of food insecurity than non-students and the general population, with 9.9% of full-time students facing insecurity. The gap is largest for young adults, with part-time students showing similar rates to non-students.
The University of Texas at Arlington and North Central Texas Council of Governments partner to assess regional opportunities for diverting food waste, increasing renewable energy production, and reducing vehicle emissions. The project aims to capture methane gas and produce biogas from anaerobic digestion infrastructure.
A new study reveals nearly one in five parents of children with food allergies are targeted by bullies, including parents and teachers. Parents found it helpful to intervene, with almost 50% reporting a positive outcome.
A new study by the American College of Allergy, Asthma, and Immunology found that food allergies negatively affect the quality of life of those who suffer from them, particularly for Asian patients and their parents. The study showed higher negative quality of life scores for Asians compared to white and Black patients.
A national study by Penn Medicine researchers reveals a significant link between food insecurity and cardiovascular death rates among adults. The analysis found that counties with increasing food insecurity levels had higher cardiovascular mortality rates, emphasizing the need for targeted interventions.
A recent USC study published in the Journal of Marketing found that people perceive pretty food as healthier and more natural, despite a lack of actual difference. The researchers suggested that advertisers' use of classical aesthetics in food presentation can skew perception and lead consumers to make unhealthy choices.
A study published in the Journal of Marketing found that consumers rate healthy foods as more natural and nutritious when they are presented in a visually appealing way, according to classical aesthetics principles. This effect can influence consumer behavior, leading to increased willingness to pay for pretty food.
The global food system accounts for nearly a third of total greenhouse gas emissions, with land clearing and deforestation, fertilizer use, and fossil fuel combustion major contributors. Reducing food system-related emissions is crucial to meeting the 1.5°C warming target
Dr. Zoellner received the Frozen Food Foundation Freezing Research Award for her work on agent-based computer models to control foodborne pathogens in frozen food facilities. Her research helps assure the microbial safety of frozen foods through the identification and tracing of Listeria monocytogenes.
Cities are crucial actors in tackling food waste, launching effective policies and initiatives to address it. A new framework for assessing urban food waste policies and initiatives has been presented, highlighting the importance of integrated management and multi-actorial collaboration.
Despite expansion of NYC food assistance programs, high rates of food insecurity remain among low-income and minority communities. The latest survey found that 38% of New Yorkers worry about running out of food before they can buy more.
A study found that humans more accurately recall the locations of high-calorie foods than low-calorie foods. Participants presented with food samples were 27% more accurate at mapping high-calorie foods to the correct location, while those presented with food-scented cotton pads showed a 28% accuracy boost.
A recent study led by ASU researcher Chris Wharton found that a values-based intervention can reduce household food waste by an average of 28%. The intervention used clear plastic bins to track food waste and highlighted the impact of cost, health, and environmental concerns. Participants reported that watching their waste build up pro...
A new algorithm developed by Cornell researchers improves the efficient distribution of food resources among patrons, boosting nutrition levels. The Food Bank of the Southern Tier saw a 7.73% increase in efficiency from 2018 to 2019 using the optimized allocation system.
Scientists analyzed six dog foods and found that certain aroma compounds, including (E)-2-hexenal, 2-furfurylthiol, and 4-methyl-5-thiazoleethanol, were correlated with increased canine intake. These findings could help dog food manufacturers create more appealing kibble.
Researchers at MIT have developed a Velcro-like food sensor that uses an array of silk microneedles to detect spoilage and bacterial contamination. The sensor, made from edible proteins and bioinks, changes color when it senses contaminants like E. coli or pH levels associated with spoilage.
Sustainably managing the ocean could increase food production by an outsize proportion relative to land-based food, nourishing the growing human population. Researchers estimate a roughly 16% increase in wild-caught seafood by 2050 if fisheries are sustainably managed.
A recent survey of pediatricians found significant variability in recommendations for solid food introduction, leading experts to question the relevance of current guidelines. The long waiting period may delay peanut introduction and limit food diversity, which can decrease the development of allergic diseases in infants.
A survey of 95 Central American migrants found that 74% experienced food insecurity, with factors including days in transit and travel companion illness. The researchers offer potential remedies for strengthening migrants' access to food, including information on procuring nutrition and prioritizing inexpensive food.
The study found that the Pacific Island Countries (PICTs) are vulnerable to food insecurity due to their reliance on global supply chains. However, researchers suggest that bolstering local production and intraregional trade can strengthen the food system and protect against malnutrition. The PICTs have the potential to rely on traditi...
A new study by Flinders University researchers highlights the importance of sustainable food choices, which not only benefit individuals but also the environment. The study found that people who participate in community gardening or local food swaps experience improved mental health and social connections.
The COVID-19 pandemic is affecting all four pillars of food security, including availability, access, utilization, and stability, according to a new article. Income declines are putting food access at risk, particularly for the extreme poor, who spend 70% of their income on food.
The COVID-19 pandemic's economic fallout has caused widespread income loss, particularly among the world's most poverty-stricken populations. Disruptions to agricultural supply chains have placed further strain on the global food system.
The COVID-19 pandemic has accelerated the adoption of agricultural technologies to ensure food supply security. Roboticized farms, vertical farming, and gene-edited foods are being used to reduce the risk of transmission of pathogens among workers and minimize reliance on human labor.
The UMass Amherst Department of Food Science has been awarded a five-year grant to fund an experiential learning program for undergraduates. The FUEL Scholars program offers independent research opportunities, paid summer internships with industrial partners, and professional skills development.
A Cornell University study reveals that food safety training and planning can lead to increased sales and revenue for small-scale farmers. By investing in food safety practices, these farmers can tap into new markets and buyers, resulting in overall gains.
Researchers found that crowdsourced information gathered from mobile apps like Yelp can provide a more accurate real-time representation of food deserts in impoverished communities. The study suggests that the methods used by the USDA to identify areas with low access to healthy food are often outdated and narrow in scope.
A University of Central Florida researcher has developed a new test strip that can detect adulterated food with high accuracy, solving the problem of people paying more for their food than it's worth. The technology aims to replace current tests that are expensive, complicated or less effective, and is scheduled for completion in 2023.
A global pandemic has exposed the vulnerabilities of the interconnected food system, with supply chain disruptions leading to food shortages and price spikes. A systems approach is needed to address the challenges of a globally complex food system, incorporating systemic risk and opportunities into food-related policies.
A recent survey by the CUNY Graduate School of Public Health found that one in four households with children under 18 have reported a child experiencing hunger, leading to weight loss and health concerns. The survey also highlights widening dietary inequities among low-income and minority households.
Researchers are investigating the effects of pandemic-induced supply chain disruptions on local Colorado farmers and ranchers. They are also examining shifts in emergency food service provisions for low-income students.
Research by Cornell University found that electronic food vouchers, provided to Rohingya families through the United Nations' World Food Programme, allow for a greater range of nutritious foods. This led to improved height and weight gains among young children, as they were able to access more calorically and nutrient-dense foods.
The Building Wealth and Health Network program at Drexel University's Center for Hunger-Free Communities reduces food insecurity by promoting healing and financial control through group experiences. Participants are 55% less likely to experience household food insecurity after completing the 16-session program.
A survey of Singaporeans found that those who dislike GM food tend to also reject nano-enabled food, highlighting the potential for a spillover effect in attitudes towards new technologies. The study's findings have implications for policymakers seeking to promote novel food technologies in Singapore.
Researchers have developed a DNA-based method to identify food components and specify their origin. The technique used k-mers for analysing genomic DNA data, allowing for the quick identification of plant or bacterial DNA in food samples.
A new analysis approach helps identify when and where to conduct food safety inspections, reducing waste and lost sales. The researchers found that food recalls are delayed by 1-2 months, peaking from mid-August through mid-September.
Researchers have identified 75 new technologies that can transform global food production to meet growing demands while protecting the environment. These solutions include artificial intelligence, micro-algae production, vertical farming, and other innovative approaches.
New technologies, such as artificial meats, 3D printing, and vertical agriculture, hold promise for transforming the global food system. The study identifies an arsenal of highly promising options that can be tailored to different institutional and political contexts.
A new study by UMD researchers highlights the importance of interdisciplinary collaborations in reducing global food waste due to date labeling. The study aims to clarify the science or lack thereof behind food date labels, with a focus on developing interventions to reduce behaviors that increase food waste.
A recent study analyzing Medicaid claims data found a lower prevalence of food allergy among enrolled children (0.6%) compared to previous estimates (7.6%). The research suggests potential under-diagnosis and highlights disparities in adequate management, particularly for racial and ethnic groups.
A new poll reveals that one in seven adults between 50 and 80 experience food insecurity due to cost or other issues. Older adults with lower household incomes and education face significant disparities. The pandemic may have worsened these disparities, highlighting the need for increased access to nutritious food and health resources.
The study found that respondents from the South and mid-South reported above-average levels of food insecurity, while the Midwest and Northeast were lower. In the U.S., nearly half of all respondents report food insecurity in the wake of the pandemic.
A study in Colombia and Spain found that territorial short food supply chains foster governance processes that prioritize social narratives, reflexive governance, and network governance. These mechanisms enable stakeholders to participate in decision-making and collective action, leading to more sustainable and democratic food systems.
A new study found that only international trade has a net positive effect on global food systems sustainability, while population growth, urbanization, and lifestyle change have negative impacts. The study suggests that policymakers need better tools to measure and monitor food system dynamics to make them more sustainable.
A new study reveals that people with avoidant attachment styles are less likely to share food or form intimate relationships due to trust concerns. In contrast, those with secure attachment styles exhibit greater willingness to share food and engage in prosocial behavior.
A University of Utah Health study found that poor communications in 22 Utah communities hinder efforts to connect those in need with food resources. The researchers identified four clusters of communities: Food Secure, Food Insecure, Information Deserts, and Information Uncertain.
Researchers from Cornell and Mars Global Food Safety Center developed a method for whole-genome sequencing to determine salmonella serotypes in two hours. This improves the efficiency of food safety response to salmonella contamination incidents, which can occur in various foods.