Protein bars enriched with collagen have potential as a weight-loss aid
University of Navarra researchers discover collagen-enriched bars double weight loss, improve liver health, and increase muscle mass.
New research suggests drinking coffee may reduce the risk of frailty
Researchers at the University of Amsterdam find 4-6 daily coffee cups linked to lower frailty risk.
Robotic wedding cake with edible batteries
A Swiss Italian team has created a wedding cake with robotic jelly teddy bears and chocolate batteries, showcased at Expo 2025 Osaka.
Tastier Apples: Genetic insights unlock nature’s flavour code
Penn State University researchers uncover 60 million years of evolutionary genetic history, aiding future apple breeding advancements.
Designer microbe shows promise for reducing mercury absorption from seafood
UCLA and UCSD scientists develop probiotic with engineered bacteria, significantly lowering methylmercury levels in mice consuming tuna.
Scientists devise method for flawless cacio e pepe
Researchers from the University of Barcelona uncover the secret to preventing cheese clumping in this classic dish.
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.