Foods

Study shows use of obesity drugs alongside behavioral intervention is associated with reduced “food noise”

Almost half of adults worldwide eat out at least once a week—exacerbating the obesity epidemic, suggests study in 65 countries

A study of 65 countries found that consuming food away from home is consistently associated with obesity. Eating out is driven by sociodemographic factors such as sex, age, income, and education, and is linked to higher energy intake and body mass index.

Over half of parents in England frequently pestered by their children to buy junk food while food shopping, national survey suggests

Controlled peanut intake may reduce allergies in toddlers

Researchers treated 75 children with peanut allergies using slow up-dosing and low maintenance dosing. After three years, 82% of the treatment group could eat at least 3.5 peanuts without an allergic reaction.

New research finds that almost all plant-based meat alternatives contain mycotoxins

A study by Cranfield University found that almost all plant-based meat alternatives and beverages in the UK contained at least one mycotoxin, with multiple products containing more than one. The research highlights the need for effective mycotoxin management integrated within food safety standards.

Pennington Biomedical convenes global experts to advance understanding of ultra-processed foods and health

A two-day symposium brought together leading researchers, clinicians, and policy experts to examine the science surrounding ultra-processed foods and their impact on human health. Key findings include the biological mechanisms linking ultra-processing to chronic disease and opportunities for policy action.

Registrations open for São Paulo School of Advanced Science in FoodOmics

The São Paulo School of Advanced Science in FoodOmics aims to advance understanding of omics technologies in food and nutrition. The event will feature keynote lectures, workshops, and interactive sessions with renowned researchers from around the world.

Less food waste: Supermarkets can save money by giving surplus food away

A new study from the University of Copenhagen shows that Danish retailers can generate a net financial gain of €0.3-€0.8 per kilo by selling surplus food at discounted prices. Donating food to organizations that redistribute it to vulnerable people is often cheaper than disposal, with savings of €0.10-€0.20 per kilo.

New lactic acid bacteria for plant-based yogurt alternatives

Researchers at DTU discover three types of lactic acid bacteria that can effectively produce plant-based yoghurt alternatives, inhibiting harmful bacteria and breaking down sugars. The bacteria also improve the product's texture and extend shelf life.

A bacterium from bumblebees can produce vitamin B2 in soya drinks

Researchers at DTU have developed a new method to identify bacteria capable of producing vitamin B2 in soya drinks. A bacterium from bumblebee guts was found to thrive in plant-based dairy alternatives and produce the nutrient in high quantities.

AI-based monitoring reveals protein deficiencies in people taking GLP-1 receptor agonists for weight loss

A real-world study found that adults taking GLP-1 RAs for weight loss have significantly lower total energy and protein intake. The use of an AI-powered nutritional tracking app revealed that 88% of users were under national protein guidelines, with many skipping meals to reduce protein intake.

How fresh is this fish?

Researchers at Hokkaido University developed a mathematical model that can measure fish freshness in real time. The model uses the degradation pathway of adenosine triphosphate (ATP) in fish muscle after death to estimate current freshness and predict changes over time.

Older men most likely to reach for saltshakers, while women’s salt-adding behavior more nuanced, study suggests

A new study found that older men are more likely to reach for saltshakers than women, who's behavior is influenced by factors such as diet quality and lifestyle. The research highlights the importance of reducing salt consumption, particularly in industrialized foods.

Cow manure digesters really cut methane — unless they leak

A new study finds that dairy manure digesters are highly effective in reducing methane emissions from cow manure, with most systems performing well. However, occasional leaks of large magnitude offset the climate benefits, highlighting the need for thorough monitoring and verification.

Placing fruit and veg near store entrances can improve sales and diet quality

Researchers discovered that placing fruit and vegetable sections near supermarket entrances increases purchased portions by 2,525 per week. This led to improved women's diets and potential long-term health benefits.

Food: New approach combines safety and sustainability

A recent article advocates for a risk-based approach to food safety, aiming to enhance sustainability and resilience of food systems. The authors argue that current policies leading to 'zero tolerance' are fueling the discard of safe food due to increasingly sensitive detection methods.

Meat consumption and cognitive health by APOE genotype

A new study published in JAMA Network Open suggests that high meat consumption is associated with better cognitive trajectories and lower dementia risk among individuals with the APOE 34/44 genotype. The finding contradicts previous expectations, highlighting potential clinical and public health relevance for this population.

Frontiers in Science Deep Dive webinar series: Trace levels of foodborne pathogens do not always translate to health risk, says study

A new study suggests that ultra-sensitive food safety tests may drive food waste and unavailability without significant public health benefits. The researchers propose using more flexible risk-based approaches to align food safety policies with sustainability goals.

Trace levels of food pathogen do not always translate to health risk, says study

A study by Frontiers in Science argues that ultra-sensitive food safety tests may drive food waste and unavailability, but not always translate to health risk. The researchers propose a more balanced approach that considers trade-offs between food safety, sustainability, and nutritional health.

Researchers combine flavor and nutritional value in Amazonian chocolate

Researchers found that combining fermented and unfermented cocoa beans can balance flavor and nutritional value, increasing the market potential of Amazonian cocoa. The study also identified new molecules with antioxidant properties, suggesting Amazonian cocoa as a superfood

BRIGHT at DTU partners with Novonesis in effort to turn captured CO₂ into nutritious protein

BRIGHT at DTU joins forces with Novonesis to develop microbes that can efficiently utilize acetic acid produced from captured carbon, enabling the production of sustainable protein. The collaboration aims to accelerate microbial fermentation and reduce costs, ultimately contributing to a circular bioeconomy.

Picture this: Photographing food available in the local community led to parents asking why there is so much ultra-processed and fast food

Researchers gave cameras to 25 mothers of preschoolers to photograph local food, revealing a shift in perceptions and questioning of ultra-processed food. The study highlights the potential of participatory methods in evoking grassroots advocacy for change.

Salad packs a healthy punch to meet a growing Vitamin B12 need

Researchers used aeroponic technology to grow pea shoots fortified with Vitamin B12, delivering the recommended daily allowance in a single serving. The fortified crop maintained shelf-life and persisted through cold storage, offering a commercially viable approach to dietary supplementation.

Immune ‘peacekeepers’ teach the body which foods are safe to eat

Scientists have identified specific proteins in common food sources like corn, soy, and wheat that signal to the immune system that they are safe to eat. Regulatory T cells, also known as Tregs, play a key role in this process, scanning food for these key proteins and calming the immune system when they find them.

Study confirms food fortification is highly cost-effective in fighting hidden hunger across 63 countries

A comprehensive systematic review found that large-scale food fortification is a highly cost-effective intervention for reducing global malnutrition, with benefits far outweighing costs. The study analyzed 56 studies from 63 countries and found that fortification programs deliver substantial health benefits relative to costs.

Ultraprocessed food consumption and behavioral outcomes in Canadian children

Higher ultraprocessed food consumption in Canadian preschoolers was associated with increased emotional symptoms by age 5. Replacing UPF with minimally processed foods may support healthier behavioral development and long-term mental health.

Japanese pigmented rice contains unique beneficial fats

Researchers at Hokkaido University studied 56 japonica rice cultivars, identifying 196 different types of lipid molecules with potential anti-inflammatory effects. Black and green rice varieties were found to have a higher health-promotion index due to their unique lipid composition.

Emotional memory region of aged brain is sensitive to processed foods

A new study suggests that a lack of fiber in the diet may impair emotional memory in older adults, linked to cognitive problems and inflammation. The amygdala, responsible for processing fearful experiences, is sensitive to highly processed diets, regardless of fat or sugar content.

Evidence behind intermittent fasting for weight loss fails to match hype

A new Cochrane review suggests that intermittent fasting may not be an effective strategy for weight loss in overweight or obese adults. The study found no meaningful difference in weight loss between intermittent fasting and traditional dietary advice or doing nothing, highlighting the need for more research into this area.

Sour grapes? Taste, experience of sour foods depends on individual consumer

A new study finds that different organic acids result in varying levels of sourness and mouthfeel sensations, even when consumed at the same concentration. The study suggests that individual differences play a significant role in shaping our perception of sour foods.

Researchers want a better whiff of plant-based proteins

Researchers developed a two-step fermentation process to counter plant-based protein odors, achieving 95-99% smell removal. The method could benefit the global food supply, reduce environmental impact, and increase consumer acceptance of plant-based foods.

Climate-friendly diet yielded unexpectedly strong nutritional outcomes

A study from Lund University found that a climate-friendly diet rich in plant-based foods like wholegrains, legumes, fruit, and vegetables leads to better nutritional status compared to traditional diets. Despite lower meat consumption, most participants achieved sufficient amounts of key vitamins and minerals.

New AI model improves accuracy of food contamination detection

Researchers at Oregon State University have developed a deep learning-based model for rapid bacterial contamination detection, eliminating misclassifications of food debris. The enhanced model can reliably detect bacteria in three hours and has the potential to prevent outbreaks and protect consumer health.

Risk factors for the development of food allergy in infants and children

A meta-analysis of childhood food allergy risk factors reveals a combination of major and minor factors, including genetics and antibiotic exposure. The study provides insights into the complex interplay of these factors in the development of food allergies in infants and children.

Natto your average food

Researchers at Osaka Metropolitan University discovered that natto bacteria convert soybean proteins and other substances into supersulfide molecules. Heat-treated soybeans also showed an increase in supersulfides before fermentation, indicating a complex mechanism behind natto's health benefits.

FAU study links ultra-processed foods to greater heart attack, stroke risk

A study by Florida Atlantic University found that ultra-processed foods (UPFs) are associated with a 47% higher risk of cardiovascular disease. Researchers analyzed data from the US National Health and Nutrition Examination Survey and found that those consuming high amounts of UPFs had a significant increase in heart attack and stroke ...

Consumer food purchases after glucagon-like peptide-1 receptor agonist initiation

After initiating GLP-1 receptor agonists, consumers showed a decrease in ultraprocessed foods and an increase in protein, while purchasing fewer calories, sugars, and saturated fats. These modest changes may have significant population-level effects given increasing GLP-1RA use.

Reducing sodium in everyday foods may yield heart-health benefits across populations

Two studies found that minor adjustments in sodium content could produce significant public health benefits without requiring individual behavior change. The research suggests reducing salt in packaged and prepared foods could prevent cases of cardiovascular disease, stroke, and deaths.

Takeaways are used to reward and console – study

A study found that ordering takeaway meals is a popular self-gifting option for both rewarding good days and consoling bad days. The research suggests that this may be due to the convenience of taking away daily cooking duties, while also providing a indulgent treat.

Study suggests bamboo has ‘superfood’ potential

A recent review of bamboo consumption found promising health benefits, including improved metabolic health, reduced inflammation, and antioxidant activity. However, caution is advised due to potential risks associated with raw or improperly prepared bamboo.

The Food and Drug Administration’s regulation of mifepristone

The FDA's regulation of mifepristone involves characterizing its decision-making process and rationale for key components. The agency's approach has evolved over time, with notable changes to its regulatory framework.

Are you ready to swap salmon for sprats and sardines?

A UK study found that over 40% of consumers are willing to try new fish species, including sardines and anchovies. The research highlights the potential for improving national health and local economies by embracing home-caught seafood. It also reveals a generational divide in seafood consumption habits.

How a gourmet's palate becomes refined: taste training mechanisms

Researchers at Tohoku University demonstrated that taste sensitivity can be enhanced through learning in a novel 'sweet taste recall training.' After just three days of training, participants showed significant improvement in taste sensitivity for all five sweet substances, indicating a sharper perception of sweetness. This finding pro...

Researchers revive old pea varieties in huge seed collection: ‘An untapped gold mine for the future’

A new AI method has identified 51 old pea varieties with high starch and protein content, potentially suitable for producing plant-based foods. The study shows a close relationship between seed appearance and chemical composition, enabling partial prediction of properties based on images.

Jeonbuk National University researchers explore the impact of different seasonings on the flavor perception of Doenjang soup

Jeonbuk National University researchers examine how different seasonings shape kokumi perception in doenjang soup, influencing consumer acceptance. They found that umami is a major sensory driver of kokumi perception and can be enhanced to improve the flavor quality of fermented foods.

Largest study of its kind highlights benefits – and risks – of plant-based diets in children

A large meta-analysis of over 48,000 children found that well-planned plant-based diets can support healthy growth and even offer additional health benefits for children. However, the study also highlights risks of deficiencies in key nutrients such as vitamin B12 and zinc if not obtained through fortified foods or supplements.

School feeding programs lead to modest but meaningful results

A new Cochrane review found that free or subsidized school meals slightly improve math achievement and enrolment rates in low- and middle-income countries. School feeding programs also likely contribute to small gains in physical growth indicators, but evidence from high-income countries is limited.

Key chemical in dark chocolate may slow down ageing

Research from King's College London found that theobromine in dark chocolate is linked to lower biological age. The study tested blood-based markers of biological ageing and found a correlation between theobromine levels and reduced biological age.

Three-quarters of the world not getting enough omega-3, research shows

A new review highlights the lack of alignment between current evidence and actual population intakes of omega-3 fatty acids. The study found that 76% of people worldwide are not meeting recommended intakes of EPA and DHA, emphasizing the need for easier access to these essential nutrients.

Food-waste nanocellulose turns desert sand into fertile sponge

Researchers have discovered a zero-cost solution to reverse desertification by using food waste nanocellulose extracted from pineapple peels. The material cuts water leakage by 90% and triples phosphate retention, offering a more sustainable alternative to expensive hydrogels.

Prevalence, characteristics, and genetic architecture of avoidant/restrictive food intake phenotypes

A substantial prevalence of avoidant/restrictive food intake was found in the general pediatric population, with affected children at risk of developmental difficulties across multiple domains. The study suggests a need for broad support interventions and advances understanding of the genetic underpinnings of this condition.

All-you-can-eat: Young adults and ultra-processed foods

A study published in Obesity found that young adults exposed to a diet high in ultra-processed foods ate more calories at an all-you-can-eat meal. The researchers, led by Brenda Davy and Alex DiFeliceantonio, used a controlled feeding study to investigate the effects of ultra-processed food on eating habits.

Evaluation of a state-level incentive program to improve diet

A state-level incentive program aimed at improving diet in SNAP participants showed no significant increase in fruit and vegetable intake. However, the study found benefits among existing high-fruit-and-vegetable consumers. Enhanced implementation strategies may be needed to maximize public health outcomes.

Ultraprocessed food consumption and risk of early-onset colorectal cancer precursors among women

A study found that higher consumption of ultraprocessed foods is associated with an increased risk of developing early-onset colorectal cancer precursors. The research highlights the importance of improving dietary quality to mitigate the rising burden of early-onset colorectal cancer.

1st death linked to ‘meat allergy’ spread by ticks

A 47-year-old man from New Jersey died after consuming beef due to a tick-borne meat allergy caused by the Lone Star tick's alpha-gal sugar. Researchers identified the allergy and its link to fatal anaphylaxis, urging physicians to investigate severe abdominal pain after eating red meat in areas with high Lone Star tick populations.

Study finds high rates of antibiotic-resistant bacteria in raw milk

A study found high rates of antibiotic-resistant bacteria in raw milk, with 95% of isolated strains resistant to penicillin and erythromycin. The presence of multidrug-resistant Staphylococcus epidermidis in raw milk highlights the urgent need for responsible antibiotic use and improved hygiene practices.

Vegan diet can halve your carbon footprint, study shows

A recent study published in Frontiers in Nutrition found that a vegan diet can halve the carbon footprint of an individual, with reductions of 46% in CO2 emissions and 33% in land use. The study also showed that a plant-based diet delivers nearly all essential nutrients.

Five science-backed ways to make cheese production greener

A literature review of cheese fermentation and ripening identified five underused, evidence-based measures to improve efficiency and sustainability in cheese production. By exploiting whey and encapsulating lactic acid bacteria, dairies can reduce waste and optimize production processes.

A nose for microbes: how hunger tunes the brain

A study from the Champalimaud Foundation found that when fruit flies are deprived of essential amino acids, their brains upregulate two olfactory receptor genes involved in smell, leading to a refined sense of smell that guides them to protein-rich yeast and gut bacteria. This interplay between smell and taste regulates feeding behavior.

A food tax shift could save lives – without a price hike in the average shopping basket

A food tax shift could reduce premature deaths and disease by 700 annually and 700,000 tonnes of carbon dioxide emissions in Sweden. The study shows that selective taxes on unhealthy foods can lead to healthier diets without increasing the average price of groceries.