Articles tagged with Butter
The International Society of Microbiota and RIKEN will host the prestigious Innovation Awards Gala to celebrate microbiota-driven discoveries. Nominations for the awards close on October 7, 2025, and recognize scientific excellence and translational breakthroughs in microbiota medicine.
Researchers from the University of Strathclyde examined the properties of several vegan butter alternatives and found that those with higher fat content produced biscuits closest to traditional shortbread. The study recommends choosing a vegan butter with similar consistency to dairy butter for optimal results.
A large study of dietary habits found that diets higher in butter but low in plant oils were associated with elevated risk of mortality. Replacing butter with plant-based oils, such as soybean and olive oil, was linked to lower total, cancer, and cardiovascular disease mortality rates.
A cohort study found that consuming more butter was associated with higher mortality rates, whereas increasing consumption of plant-based oils was linked to lower mortality. Substituting butter with plant-based oils may provide substantial benefits in preventing premature deaths.
A study by the Universities of Göttingen and Bonn found that reducing effort required to opt out of nudged options and increasing transparency of the nudge significantly improved public support for these interventions. The perception of upholding free choice and effectiveness were key drivers of acceptance.
A recent study found that consuming the most vegetables, including leafy greens and cruciferous veggies, was associated with a lower risk of developing Type 2 diabetes. Meanwhile, potatoes may not have the same benefits but aren't bad if prepared in a healthy way.
A large prospective study found a positive association between higher avocado consumption and lower cardiovascular events. Avocados contain healthy fats and other favorable components that support good cardiovascular health.
A study found that consuming more than 7 grams of olive oil per day is associated with lower risk of cardiovascular disease, cancer, neurodegenerative, and respiratory disease mortality. Replacing margarine, butter, mayonnaise, and dairy fat with olive oil was also linked to improved health outcomes.
A new Penn State study found that doubling the amount of corn and broccoli served at a meal increased children's veggie consumption by 68%, or an additional 21 grams. The daily recommended amount for kids is about 1.5 cups, and serving larger portions may help meet this target.
Kessler explores the psychological impact of food on art, revealing how paintings like Vollon's 'Mound of Butter' and Manet's 'Fish (Still Life)' evoke anxiety and discomfort. Her research sheds new light on the cultural significance of food in 19th-century France.
A new grant will fund the research, which aims to develop an effective and efficient cleaning method for peanut butter processing facilities. The technology has the potential to reduce cleaning time by nearly a week and minimize the risk of Salmonella contamination in peanut butter production.
Scientists have discovered two new species of 'tweezer-beaked hopping rats' that specialize in eating earthworms, showcasing the incredible biodiversity of the Philippines. The discovery highlights the importance of protecting mountainous forests, which provide unique habitats for these animals and other endemic species.
Researchers found two new species of 'tweezer-beaked hopping rats' in the Philippines, with distinctive features like long pointed noses and sturdy hind legs. The discovery highlights the country's incredible biodiversity and the importance of protecting mountainous forests where these unique species thrive.
A recent study published in Frontiers in Nutrition found that a Mediterranean-type diet enhances the good bacteria living in the gut, increasing diversity by up to 7% compared to a Western diet. The study used an animal model and analyzed fecal samples to confirm these findings.
A Northwestern Medicine study reveals that many 'fragrance-free' and 'hypoallergenic' moisturizers contain allergens, making it difficult for patients to find affordable and safe options. The study found that only 12% of the top-selling moisturizers were free of common skin allergens.
A research team led by Professor Bhesh Bhandari has discovered that small fat globules can impart stability to cream and give cold butter a softer texture. The breakthrough uses nanoemulsions to create innovative dairy ingredients with potential to increase the return on investment for dairy manufacturers.
A study published in the Journal of Food Science found that consumers expect higher quality and are willing to pay more for products labeled as 'all-natural'. The researchers used virtual reality technology to simulate a grocery store taste-test, where subjects preferred the all-natural product with a label.
A recent study published in PLOS ONE analyzed the association of butter consumption with chronic disease and all-cause mortality. The researchers found that butter consumption was only weakly associated with total mortality, not associated with cardiovascular disease, and slightly inversely associated with diabetes.
Researchers found that adding limonene accelerates cocoa butter crystallization at lower temperatures but inhibits it at higher temperatures. The study suggests using carefully chosen limonene concentrations and processing temperatures to achieve a smoother, more luxurious reduced-fat chocolate.
Anthropologists at the University of Oregon have discovered evidence of shea tree harvesting dating back to A.D. 100 in western Burkina Faso, challenging previous estimates of around A.D. 1100. The study reveals a long history of sustainable farming practices and the importance of wild foods in early agricultural diets.
Researchers at OIST Graduate University discovered a way to predict emerging structures and bulk properties of new materials by analyzing attractive and repulsive forces between molecules. This discovery allows experimentalists to bypass complex calculations and predict material properties using minimal information.
A new study discovered that bottlenose dolphins can reverse prediabetes by switching between diabetic and non-diabetic states, with the key driver being a saturated fat called heptadecanoic acid. Dolphins fed fish high in this fatty acid showed significant improvements in metabolic syndrome indicators within six months.
Research found that consuming at least 10g of nuts or peanuts daily lowers mortality rates for various causes, including respiratory disease and neurodegenerative disorders. The effects are seen in both men and women, with equal reductions.
Researchers discovered that lipids in chocolate products move through pores and cracks, softening and dissolving solid cocoa butter into liquid form. By reducing pore number and liquid cocoa butter content, chocolatiers can minimize the formation of blooming coatings.
The discovery of a gene involved in determining the melting point of cocoa butter could lead to new varieties of the cocoa plant with extended growing climates and increased crop values. This finding has significant implications for the livelihoods of millions of cocoa farmers worldwide, who rely on the crop for their income.
A new study found that explicit identity marketing messages can undermine consumer agency and result in lower purchase likelihood for those who care deeply about their identities. Brands must consider this when creating campaigns.
Mount Hood's magma chamber has been stored for at least 20,000 years in near-solid conditions, with the potential to erupt in as little as a couple of months. Scientists have discovered that magma needs to be heated to over 750 degrees Celsius to become mobile and potentially erupt.
A new study by Oregon State University found that cows fed flaxseed produced milk with lower saturated fat and higher omega-3 levels. The study also found improvements in butter and cheese, but suggested that the increased polyunsaturated fats did not compromise their nutritional value.
Theoretical physicist Dima Shepelyansky found that energy flows from large to small scales can be prevented under specific conditions, similar to the way electron currents are stopped in disordered solids. This discovery links chaos theory and turbulence, highlighting a phenomenon where energy threshold plays a crucial role.
A study published in the British Food Journal found that US consumers have a better understanding of dietary fats than French counterparts, which contradicts the notion that nutritional information encourages healthy eating habits. Researchers suggest that detailed nutritional knowledge may not be the key to healthy eating.
Engineers at MIT validate the scratch test as a simple method to assess a material's fracture properties. By analyzing the force and dimensions of scratches, researchers can determine a material's toughness, making it a valuable tool for understanding how materials break.
Scientists converted surplus butter into biodiesel, meeting most test standards for a biobased fuel source. Butter's fatty acid esters can be blended with existing biodiesel to increase supply.
Researchers found a dietary pattern involving high intakes of salad dressing, nuts, fish, tomatoes, poultry, fruits, and cruciferous and dark leafy vegetables to be significantly associated with reduced Alzheimer's disease risk. This pattern reflects multiple pathways in the development of Alzheimer's disease, including the impact of v...
Researchers have identified a fast-acting compound, benzylquinolone carboxylic acid (BQCA), that improves cognitive function impairments in mice with progressive Alzheimer's disease. BQCA works by boosting weak signals of the M1 muscarinic acetylcholine receptor and inhibiting production of amyloid beta, a marker of the disease.
A new rodent study finds exposure to diacetyl, a chemical in artificial butter flavoring, can cause respiratory issues in mice. The research suggests workplace exposure to diacetyl may contribute to the development of obstructive bronchiolitis (OB) in humans.
A new study from Penn State shows that eating low-calorie soup before a meal can significantly reduce total calorie intake. The study tested different forms of soup and found that low-calorie, broth-based soups are filling regardless of their form.
A new study by Brian Wansink found that diners who consumed more olive oil ate more bread due to its high calorie density. The researcher suggests focusing on total food intake rather than individual item fat content for better health outcomes.
A new study reveals the Tibetan Plateau is approximately 13.5 million years old and has reached its maximum average height of 5 kilometers. The plateau's formation is attributed to the collision between two tectonic plates, resulting in a flat-topped spreading plateau.
A recent UT Southwestern Medical Center study found that substituting regular margarine for butter can lower LDL cholesterol levels by up to 11% in adults and 9% in children. The study also confirmed that a margarine-based diet is healthier than a butter-based diet, reducing heart-disease risk.