Waste to wealth: Pomelo peel can be used for electricity generation and sensing devices
University of Illinois researchers transform discarded pomelo peels into sustainable energy sources, reducing food waste significantly.
High blood pressure? Eat more bananas
University of Waterloo study reveals potassium-rich diets, including bananas, may lower blood pressure more effectively than reducing salt.
Miso made in space tastes nuttier, researchers find
Researchers from the Technical University of Denmark discovered that space-fermented miso has a nuttier, roasted flavour profile.
Calorie-free sweeteners can disrupt the brains appetite signals
A study from the Keck School of Medicine of USC found that a common sugar substitute alters brain activity related to hunger and increases appetite, especially in people with obesity.
Fruit, fibre, dairy and caffeine may prevent tinnitus
Chinese researchers highlight 14% worldwide tinnitus prevalence but say more evidence is needed to confirm diet link.
Food is medicine: US perception survey shows strong public support
At Tufts University, researchers found most participants support healthy food prescriptions, with 3,000 surveyed citing cost as a key barrier.
An orange a day could cut depression risk by 20 percent
Researchers at Harvard Medical School reveal daily citrus consumption may bolster mood by influencing gut bacteria.
e-Taste pumps virtual food flavours into your mouth
Researchers at Ohio State University have created a VR taste system with multiple remote flavour profiles including lemonade, cake, fried egg, fish soup and coffee.
Dessert stomach identified in the brain
Researchers at the Max Planck Institute discovered that nerve cells that tell to mice they are full also make them crave sweets.
New tuna packaging reduces mercury by 35 percent
Scientists at Chalmers University of Technology in Sweden have devised an amino acid-based packaging solution that curbs mercury levels while maintaining tuna’s taste and smell.