food-science

Most high school biology students learn that plants use photosynthesis to turn light into energy. Associate Professor Berkley Walker said that’s only scratching the surface. Plants use that energy to capture carbon dioxide, or CO2, from the atmosphere and convert it into sugars. These sugars are the building blocks plants use to grow. From the … The post What if we could solve food sustainability…

Carlo Petrini and Slow Food acolytes in Turin, 2016.   As a member of Slow Food USA, I received its notice about the death of its founder, Carlo Petrini, at age 76 in Bra, Italy. A visionary leader and public intellectual with a profound commitment to the common good, human relationships, and the natural world, […] The post RIP Carlo Petrini: a huge loss to the food world and to humanity appeared…

Simple and spicy, this dish is adaptable enough to become a firm favourite with all the family – and it will fill lunchboxes the next day, too This is one of those rare dishes that I can make both for us and for the children – reserving the kimchi topping and chilli peanuts for the adults, of course. I also like to add the kimchi just before serving for freshness (this helps to keep all the good …

Soils in sub-Saharan Africa (SSA) are central to both agricultural productivity and human nutrition, yet increasing contamination from mining activities, wastewater irrigation, and agrochemical inputs has intensified the accumulation of toxic trace elements in food crops. This review synthesizes current evidence on the soil–plant–human transfer of toxic elements alongside essential nutrients, hig…

Scientific Reports, Published online: 25 May 2026; doi:10.1038/s41598-026-42668-9 Effect of Spirulina platensis enrichment on the physicochemical and sensory properties of pasta

Researchers found that adding bananas to berry smoothies can dramatically reduce the body’s ability to absorb healthy flavanols. The surprising discovery shows that even simple food combinations can change how much nutrition your body actually gets.

Fish stew in the south of France doesn’t have to mean a complicated bouillabaise: bourride is a simpler and equally perfect match for a summer’s evening Much as I love bouillabaisse, I’ve never come across rascasse, the spiny Mediterranean rockfish that’s the backbone of Marseille’s signature dish, outside its homeland. Bourride , another southern French fish stew, is a simpler affair that’s much…

Iroquois Valley Farmland REIT is giving organic farmers a direct stake in the land they tend, turning long-term stewards into shareholders. The post Organic Farmland Investment: Turning Farmers into Owners appeared first on Food Tank .

English wine grown in Crouch Valley is fast becoming globally renowned – even the French are taking notice It was a Thursday afternoon spent basking in the sunshine, strolling through rolling hills and expansive plains laced with fruit-bearing vines. Surely I must have been dispatched to Tuscany or Bordeaux but no, this was the scene a mere 20-minute drive from Chelmsford, Essex. While the unassu…

Scientists have traced the changing microbial communities inside three artisan British cheeses, revealing how bacteria shape their flavor, texture, and potential benefits for gut health. Cheese can seem like a simple pleasure, but every bite is the result of a microscopic transformation. As milk becomes cheese, bacteria and fungi break down sugars, proteins, and fats, [...]

Scientists found that storing mangoes at 54°F dramatically slows ripening and keeps the fruit fresh far longer than typical tropical temperatures. The cooler conditions helped mangoes stay firm, retain moisture, and preserve important antioxidants while reducing cellular damage. Researchers also uncovered the internal defense systems that switch on during cold storage, protecting the fruit from s…

The sweet drink is a staple in Spain and Mexico, and it’s being served around the UK as an iced beverage and even in desserts. Here’s how to drink it Having lived through the “ matcha revolution ”, I’ve become used to giving unfamiliar drinks a go. From bubble tea to pumpkin-spiced lattes, coffee tonic to ube frappes , I’ll try anything twice and – compared to those beverages – horchata feels lik…

This Week's Food Tank News Roundup: The dismantlement of USAID continues to impact global communities, Ebola cases rise in the Democratic Republic of Congo and Uganda, the fuel crisis in Cuba becomes a food systems crisis, the U.S. House advances legislation to allow the year-round sale of E15 ethanol blend, China restores trade for U.S. agriculture products, and the undamming of the Klamath rive…

The functional ingredient market in Indonesia is undergoing rapid growth, driven by increasing health consciousness, urbanization, and a shift toward natural,... The post Indonesia’s Smart Ingredient Revolution appeared first on Food Research Lab .

Surging food costs and fuel prices are pummeling Maine's struggling groundfishing industry. But a pandemic-era program is helping to keep it afloat as inflation worsens.

Dental caries, driven by free sugars, is the world’s most prevalent non‑communicable disease. The OECD‑FAO Agricultural Outlook, with its annual sugar projections, can serve as a vital “caries risk outlook” to guide dental public health prevention and planning.