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Current Food News and Events, Food News Articles.
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CSIC develops healthy 'snacks' from egg proteins
Researchers at the Spanish National Research Council have developed snacks using a technique based on egg hydrolysis. Scientists think that these new products could become a healthy alternative to sweet or salty food people consume between hours, and which is unhealthy due to the large quantities of salt, fat and sugar it contains. (2015-04-29)

Keeping food visible throughout the house is linked to obesity
Researchers have identified two seemingly unrelated but strong predictors of obesity: having low self-esteem related to one's weight and keeping food visibly available around the house, outside the kitchen. (2015-04-28)

UK coalition government derailed efforts to reduce salt in food
The coalition government derailed a successful program that reduced salt content added to foods by industry, argue experts in The BMJ this week. (2015-04-28)

Research identifies barriers in tracking meals and what foodies want
Eating healthy is sometimes a challenge on its own, so technology should ease that burden -- not increase it -- according to new research from the Georgia Institute of Technology and University of Washington. Researchers studied how mobile-based food journals integrate into everyday life and specific challenges when using food journaling technology. Their research suggests how future designs might make it easier and more effective. (2015-04-16)

A beggars banquet -- life in a shared nest
It's not all bad for crow chicks who have to share their nest with an uninvited guest such as a cuckoo youngster. For one, they can sit back and wait for food to arrive while the cuckoo chick does all the begging for nourishment. The findings are published in Springer's journal Behavioral Ecology and Sociobiology. (2015-04-15)

$5 million in USDA food-safety grants to target bacteria
Three new grants from the US Department of Agriculture's National Institute of Food and Agriculture will fund research focused on preventing foodborne illnesses. (2015-04-14)

'The United States of Excess'
Are Americans hard-wired to consume too much food and fuel? Unfortunately, yes, writes Robert Paarlberg in 'The United States of Excess: Gluttony and the Dark Side of American Exceptionalism.' Paarlberg argues that America's excess is driven in each case by its distinct endowment of material and demographic resources, its unusually weak national political institutions, and a unique political culture that celebrates both individual freedoms over social responsibility, and free markets over governmental authority. (2015-04-13)

More food, low pollution effort gains traction
Nitrogen fertilizers make it possible to feed more people in the world than ever before. However, too much of it can also harm the environment. Professor Eric Davidson at the University of Maryland Center for Environmental Science has been leading a group of scientists, economists, social scientists, and agriculture experts in figuring out how to produce more food while lowering pollution at the same time. He calls it a 'Mo Fo Lo Po': more food, low pollution. (2015-04-09)

Scientists tackle our addiction to salt and fat by altering foods' pore size, number
Two University of Illinois food scientists have learned that understanding and manipulating porosity during food manufacturing can affect a food's health benefits. (2015-04-09)

Rise of UK food banks linked to local spending and central welfare cuts
The expansion of food banks across the United Kingdom is associated with cuts in spending on local services, welfare benefits and higher unemployment rates, conclude researchers in The BMJ this week. (2015-04-08)

UMass Amherst food scientist honored for work with edible oils
A recognized international expert in edible oil applications and health and nutrition of lipids, Park will receive a plaque, a $750 honorarium and will deliver the award lecture, 'Conjugated Linoleic Acid: 30-year Research,' at the AOCS annual meeting in Orlando in May. (2015-04-07)

UM study finds fast food just as effective for recovery as sports supplements
A new study, recently published by the International Journal of Sport Nutrition and Exercise Metabolism, found there was no significant difference in glycogen recovery when cyclists ate fast food after a workout versus when they ingested traditional sports supplements such as Gatorade, Powerbar and Clif products. (2015-04-07)

Critical windows to turn away junk food craving
University of Adelaide researchers have shown there are two critical windows during the developmental pathway to adulthood when exposure to junk food is most harmful, particularly for female offspring. (2015-04-02)

The rise of the takeaway
The number of takeaway food outlets has risen substantially over the past two decades, with a large increase seen in areas of socioeconomic disadvantage, according to a study carried out across Norfolk by researchers at the University of Cambridge. (2015-03-31)

Isotope study shows which urban ants love junk food
Research finds that some -- but not all -- of the ant species on the streets of Manhattan have developed a taste for human food, offering insight into why certain ants are thriving in urban environments. The findings stem from a study that tested isotope levels in New York City ants to determine the makeup of their diet. (2015-03-31)

Percentage of children eating fast food on a given day drops
A lower percentage of children are eating fast food on any given day and calories consumed by children from burger, pizza and chicken fast food restaurants also has dropped, according to an article published online by JAMA Pediatrics. (2015-03-30)

Do biofuel policies seek to cut emissions by cutting food?
A study published in the journal Science found that government biofuel policies rely on reductions in food consumption to generate greenhouse gas savings. (2015-03-27)

Love the cook: Attraction to comfort food linked to positive social connections
A big bowl of mashed potatoes. What about spaghetti and meatballs? Sushi? Regardless of what you identify as comfort food, it's likely the attraction to that dish is based on having a good relationship with the person you remember first preparing it, according to the results of a new study by a University at Buffalo research team. (2015-03-27)

Excessive vitamin intake in pregnant rats impacts food choices in offspring
A research group at the Department of Nutritional Sciences at the University of Toronto, Faculty of Medicine has been using a rat model to see how maternal intake of above-requirement vitamins (A, D, E, and K) impact offspring's brain development and behavior. Some of their findings were published today in the journal Applied Physiology, Nutrition, and Metabolism. (2015-03-19)

Fast-food ban in L.A. fails to improve diets or cut obesity, study finds
In 2008, the city of Los Angeles passed a law restricting the opening or expansion of any 'stand-alone fast-food restaurant' in low-income neighborhoods where obesity was a problem. A new study finds the measure has failed to reduce fast-food consumption or reduce obesity rates in the targeted neighborhoods. (2015-03-19)

New study: Food TV a recipe for weight gain
Women aged 20 to 35 who obtained information about new food from food television and who cooked frequently from scratch had a higher body-mass-index, or BMI -- weighing on average 10 more pounds -- than those who obtained new food information from sources like family and friends, magazines and newspapers, or cooking classes. Those who watched food television but didn't cook from scratch failed to see their viewing habits translate to a higher BMI. (2015-03-17)

Chimpanzees will travel for preferred foods, innovate solutions
Just as humans will travel to their favorite restaurant, chimpanzees will travel a farther distance for preferred food sources in non-wild habitats, according to a new study from scientists at Chicago's Lincoln Park Zoo that publishes on March 17 in the journal PeerJ. (2015-03-17)

Viewers vs. doers
A new Food and Brand Lab study, finds that if you often cook from scratch and source your recipes from TV, you are likely to weigh about 11 pounds more than if you watch cooking shows for entertainment and don't often cook! (2015-03-17)

Neither more food nor better food -- still, fish biomass increases
To increase the biomass of fish, contemporary ecological theory predicts that either the amount of food or the quality of the food has to increase. In a recent experiment, researchers at UmeƄ University doubled the fish biomass under identical food supply and food quality by only controlling how much of total food supply that was channeled to juvenile and adult fish, respectively. The results have major implications for the exploitation (harvest) of fish populations and the coexistence of predatory fish and their prey. (2015-03-16)

Depression puts low-income population at even greater risk for obesity and poor nutrition
In a study published in the Journal of the Academy of Nutrition and Dietetics, researchers from the RAND Corporation report that for people receiving food assistance there are significant links between depression, poor dietary quality, and high body mass index. They suggest that understanding the risk of depression among Supplemental Nutrition Assistance Program participants could be important to understanding the relationship among SNAP participation, diet, and weight. (2015-03-10)

Fast food commercials to kids 'deceptive' by industry self-regulation standards
Fast food ads aimed at kids fail to de-emphasize toy premiums, making them deceptive by industry self-regulation standards. They also fail to emphasize healthy menu items, investigators at Dartmouth-Hitchcock's Norris Cotton Cancer Center have found. (2015-03-05)

Sad movies are fattening
Sad movies are bad news for diets. A newly reported study from the Cornell Food and Brand Lab showed movie-goers watching tearjerkers ate between 28 and 55 percent more popcorn both in the lab and in a mall theater during the Thanksgiving holiday. (2015-03-02)

Where ants go when nature calls
Ants may use the corners of their nest as 'toilets'. (2015-02-18)

Supermarket promotions boost sales of less healthy foods more than healthier foods
UK supermarket price promotions are more likely to lead to an increase in sales of less healthy foods than healthier choices in supermarkets, according to a study published today. However, the study of almost 27,000 UK households found that supermarkets were no more likely to promote less healthy over healthier foods. (2015-02-11)

Unraveling the complex web of global food trade
A study published this week in the journal BioScience by an interdisciplinary team of researchers at the University of Minnesota's Institute on the Environment proposes to extend the way we characterize global food trade to include nutritional value and resource consumption alongside more conventional measures of trade's value. (2015-02-11)

Researchers identify peptide that reduces urge to eat
Researchers have identified a peptide and hormone that when administered to a specific area of the brain may reduce the desire for food. The study, which appears in the journal Neuropsychopharmacology, may one day lead to medications that treat obesity and binge eating disorders. (2015-02-04)

Study investigates the complex roads that lead families to food insecurity
Food insecurity creates a host of unhealthy consequences. The roads leading there can be very different. A University of Houston study examined four risk factors for families that can lead to varying degrees of hunger. (2015-02-03)

When it comes to variations in crop yield, climate has a big say
What impact will future climate change have on food supply? That depends in part on the extent to which variations in crop yield are attributable to variations in climate. A new report from researchers at the University of Minnesota Institute on the Environment has found that climate variability historically accounts for one-third of yield variability for maize, rice, wheat and soybeans worldwide -- the equivalent of 36 million metric tons of food each year. (2015-01-22)

Ultra-high pressure processing may increase salmon shelf-life
The researchers found that salmon flesh treated with UHP at levels greater than or equal to 400 MPa improved the color, hardness, and chewiness of the flesh, and inhibited microorganism proliferation, thus increasing shelf life. (2015-01-21)

Pasture feeding may improve nutritional benefits of red meat
A new review article in Comprehensive Reviews in Food Science and Food Safety published by the Institute of Food Technologists found that pasture-fed lamb meat is high in polyunsaturated fat due to the specific plant species consumed. (2015-01-21)

Burying beetles hatch survival plan to source food, study shows
Young beetles pick up sensory signals from adult insects to increase their chances of being fed -- and shorten the odds of being killed instead. (2015-01-20)

Current nutrition labeling is hard to digest
Current government-mandated nutrition labeling is ineffective in improving nutrition and curbing the obesity epidemic, but there is a better system available, according to a study by McGill University researchers. (2015-01-20)

New year's res-illusions
Do you resolve to eat healthier and lose weight in 2015? Watch out for this 'healthy illusion' discovered by researchers at the Cornell Food and Brand Lab. (2015-01-06)

Despite resolutions, people buy more food after New Year
Despite resolutions to eat better, people buy the greatest amount of food after New Year. Shoppers continue buying elevated holiday-levels of junk food, and then start adding healthier items on top. As a result, people take home 9 percent more calories after New Year than they do over the heavy-eating holidays. (2015-01-06)

First hydrocolloids symposium leads to special edition of journal
New levels of collaboration between researchers in food science, pharmacy and chemistry have been pioneered at the University of Huddersfield. The three-man team of scientists behind the development have launched a conference that is set to become a regular event around the UK, and have co-edited a special edition of the key academic journal in their field called Food Hydrocolloids. (2015-01-05)

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