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Food and Beverage Analysis – News and Features

A scanning electron micrograph of Ebola particles (blue) infecting a cell (yellow)
News

Researchers Explore Fevers of Unknown Origin in Sub-Saharan Africa

A new retrospective study provides detailed insights into the causes of fevers of unknown origin in sub-Saharan Africa, finding that infections with highly pathogenic viruses were common.
Peanuts a common allergy among children against a blue blanket
News

Trial Results Suggest a Safe Pathway To Treat Children With Peanut Allergy

Children with high-threshold peanut allergy who ate gradually larger doses of store-bought peanut butter achieved significantly higher and long-lasting rates of desensitization compared to those who avoided peanuts, according to a new study.
A plate of chicken breasts, with a variety of seasonings in small bowls to the left-hand side.
News

Machine Learning Helps Detect “Woody Breast” in Chicken Meat

"Woody breast" results in up to $200 million annual yield loss. However, a new machine learning model is helping researchers detect it with better accuracy.
Four rod-shaped Salmonella bacteria with long tails.
News

Vaccine Induces Antibodies in Mice Exposed to Wastewater Salmonella

In a step toward combatting Salmonella infections, researchers have identified a potential vaccine.
Various colored and textured fluids flowing down from above to create puddles.
Article

Rheology Basics and Testing Rheological Properties

Discover the science of rheology—exploring how materials flow and deform, essential for industries like food, polymers and pharmaceuticals, and gain key insights into viscosity, elasticity and practical testing techniques.
A researcher pouring the liquid amino acid cysteine into a jar of canned tuna.
News

New Packaging Solution Can Reduce Mercury in Tuna

Researchers have come up with a novel approach to packaging canned tuna infused in the water-based solution of amino acid cysteine. It was shown to remove up to 35 percent of the accumulated mercury in canned tuna.
Pancakes
News

Improving the Nutritional Value of Breakfast Staple

Food scientists at Washington State University are working to boost the nutritional value of pancakes while enhancing their taste and texture.
Scanning electron micrograph of Salmonella Typhimurium invading a human epithelial cell.
News

Why Antibiotics Fail Against Salmonella Infections

Researchers found that nutrient starvation, not persister cells, helps Salmonella survive antibiotic treatments. Using real-time tracking, they demonstrated that nearly all Salmonella in infected tissues resist antibiotics due to slow growth.
Illustration of cappuccino
News

From Coffee Crema to Beer Froth: Exploring the Science of Food Foams

While foams are an essential component of many drinks and foods little is understood about these highly complex systems. A team of researchers has connected unique capabilities to investigate foams, bring a greener food future a step closer.
Scientist in white lab coat holding a green earth to represent lab sustainability.
Industry Insight

Chromatography and Sustainability: A Path Forward

Traditional chromatographic techniques raise significant environmental concerns. Addressing these issues is critical to making chromatography not only a powerful analytical tool but a more eco-friendly and responsible choice for future applications.
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