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How do wine tariffs impact consumers and producers?
A new study finds that wine is often used as a scapegoat in trade disputes, resulting in damaging consequences for consumers and produces alike.
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University of Illinois
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Who is responsible for plastic waste?
A new study exploring the global patterns of plastic packaging waste has revealed the countries producing the most plastic pollution.
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How can we reduce salt in our diets?
A new University of Illinois study says that average salt consumption is well above the recommended amounts - but help is at hand to reduce sodium intake and avoid some dangerous non-communicable diseases.
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60 Second News – 8 April 2022
The New Food editorial team give you your rapid food and beverage update in just 60 seconds.
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Could liquorice soon be used to treat prostate cancer?
A marmite-like substance, liquorice divides many in terms of taste, but the plant could soon be elevated in status after researchers found a potentially promising use for it.
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Colombia’s lowlands facing coffee drought say researchers
Significant portions of Colombia could become unsuitable for coffee production according to new research, with farmers facing the prospect of relocation to continue growing the crop.
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How India’s rice production can adapt to climate change challenges
The research team has made several suggestions to increase rice crop yield despite ever more challenging conditions.
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Oval plates could be the key to reducing food waste, say researchers
Simply swapping traditional round plates to smaller, oval shaped ones could help reduce food waste in US university dining halls, according to one study.
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A daily avocado keeps your gut microbes happy
A study conducted by scientists at the University of Illinois found that avocados help to break down fat in the body and improve gut health.
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Enzyme is key to unlocking carrot’s super power
Scientists from the University of Illinois claim that in order to harness the cholesterol-battling abilities of carrots, a genetic variation is required.
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Research confirms comparable protein quality for ribeye and processed meat
A recent study from the University of Illinois assessed the protein quality of various meats, finding that both expensive cuts of meat contain equally highly digestible amino acids as cheaper processed meat products.
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What are the pros and cons of public-private partnership food research?
Researchers have come together to highlight both the power and the challenges of public-private partnerships in university food science and nutrition research.
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More light shed on waterhemp
Researchers discover more about the weed that threatens corn and soybean production, but say we must rethink how we manage waterhemp in the long-term.
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Swine dysentery in the US: The past, present and future…
As antibiotic usage drops, the National Pork Board is monitoring a once-mighty bacterial swine disease now sparsely recorded in the US. Here, Tyler A. McNeil explores the infection’s wrath, halt, rebound and future.
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New planting guidelines could boost edamame profits, says research
Lower plant densities were said to be more profitable, in part because increasing plant density led to a lower ratio of pod mass to vegetative mass.
