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.
Manuka honey kills human breast cancer cells
Researchers at UCLA in the United States found that Manuka honey targets breast cancer cells in human cell lines and mice, reducing tumour growth by 84% in mice.
Novel automated rice cooker adds raw rice, washes it and cooks it remotely
The Chinese company Di have introduced an app-controlled rice cooker that has gained significant attention online this week.
Cooling ‘blood oranges’ could make them even healthier – a bonus for consumers
A University of Florida study explores the potential health benefits and commercial viability of storing blood oranges at cool temperatures.
Eating more ultra-processed foods tied to cognitive decline, stroke
Researchers from Massachusetts General Hospital, USA, found that higher consumption of ultra-processed foods may increase the risk of cognitive impairment and stroke, with a greater impact on Black participants.
Chocolate that harnesses the full potential of the cocoa fruit
Researchers at ETH Zurich in Switzerland are developing a new type of chocolate using underutilised parts of the cocoa fruit, aiming to improve sustainability and health benefits.
Enhancing fermented sausage quality: a comprehensive review of gel formation mechanisms and the role of lactic acid bacteria
Researchers from Harvard University in the United States are studying the gel formation in fermented sausages, e.g. salami, to enhance their texture and flavour through advanced spectroscopic methods.
Food in sight? The liver is ready!
Researchers at the Max Planck Institute for Metabolism Research in Germany have discovered how liver mitochondria adapt to food sight and sound stimuli in mice, potentially aiding type 2 diabetes treatment.