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.
Yeast as food emulsifier? Easily released protein as strong as industry standard casein
Osaka Metropolitan University researchers have discovered yeast cell wall proteins exhibit emulsifying action, offering alternative to emulsifiers derived from milk and other known allergens
Regularly eating nuts supports healthy lifespan in older Australians
A Monash University study in Australia finds that regular nut consumption helps older Australians live longer without dementia or disability.
Chemists create world’s thinnest spaghetti
Scientists at University College London in the UK have created nanofibre spaghetti 200x thinner than a human hair, with potential uses in medicine.
How fresh is your milk? Your smartphone can tell.
UNSW Sydney researchers have developed a new way to detect when milk has gone off, which could save thousands of litres from being discarded.
Can fungi turn food waste into the next culinary sensation?
University of California, Berkeley, USA, researchers explore using Neurospora fungi to transform food waste into gourmet dishes, inspired by traditional Indonesian fermentation techniques.
18th-century mechanical dining table that lifts food from floor below
The Hermitage Pavilion in Peterhof Palace, St Petersburg, features an example of early 18th-century luxury and culinary innovation.