Food and Beverage Analysis – News and Features

Milk protein and plant-derived cellulose can be electrospun into thin fibers for use in biodegradable (and edible) materials, a new study has shown. The resultant fiber mats could be used as edible packaging or biodegradable medical dressings.

Food scientists at the University of Illinois identified the optimal fermentation conditions for pulses, the dried edible seeds of legumes, that increased their antioxidant and antidiabetic properties and their soluble protein content.

A global study, covering more than 230 million people, sheds light on the relationship between Guillain-Barré syndrome after certain Covid vaccines or SARS-CoV-2 infection.

New research has identified the molecules responsible for nullifying heat in less-spicy varieties of chili pepper, providing new insights for custom chili breeding outcomes. The compound may also have applications in pain management.

Washington State University scientists are using microwave technology to extend the shelf life of hummus while eliminating the need for chemical preservatives.

Scientists don’t know the full extent of the impact of nanoplastics on our health, but new research from the University of Illinois Urbana-Champaign food scientists suggests certain nanoplastics may make foodborne pathogens more virulent.

New research shows how Salmonella hide and replicate in immune cells with particularly high iron levels.

Researchers have developed a method that, with the help of AI and DNA decoding, can predict how well disease-causing bacteria tolerate disinfectants. This may become a valuable weapon in the fight against harmful bacteria in the food industry.

Thetis cells are a recently discovered class of immune cells, which were first described by MSK researchers in 2022, play an essential and previously unknown role in suppressing inflammatory responses to food.

Eating a Mediterranean diet after a course of antibiotics could support the recovery of your gut microbiome, a new mouse study suggests. In contrast, a traditional Western-style diet that is high in processed foods may hinder recovery.