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Orphan gene boosts the protein levels of crops

A recent study from Iowa State University shows how a gene, found in a single plant species so far, can increase protein content when grafted into the DNA of staple crops. Their findings could help improve a huge variety of crops and improve nutrition in developing parts of the world, where available sources of protein are sometimes limited.

Eating sweets with every meal may help your memory

Scientists at the Georgia State University, Georgia Regents University and Charlie Norwood VA Medical Center found that the brain uses sweet foods to form the memory of a meal. The paper shows how the neurons in the dorsal hippocampus -- a part of the brain that is critical for episodic memory -- are activated by consuming sweets.

Astronaut food: what astronauts eat in space

Many of you reading this hope to one day be able to explore outer space; the thrill of discovery, entwined with the peace and solitude that only the silent void can provide. It's awesome stuff, I'm completely on board. But as it usually goes, great adventures come with great sacrifices.

Feeding the world through global warming: Altering one plant gene makes for climate-resilient crops

It's estimated that humanity will have to produce around 50% more food than we currently do to keep up with growing global demand....by 2050. It's an enormous challenge, especially as more and more countries face the effects of climate change, such as drought or toxic salinity levels. One of our best hopes is to rely more on crops that can flourish despite the vicissitudes of the environment, and plant cell biologists at the University of Oxford hope that their new breakthrough in climate-resilient agriculture will allow us to do just that.

What makes indian food so unique - a molecular explanation

After they analyzed more than 2,000 traditional Indian recipes down to the molecular levels, scientists now think they know what makes Indian cuisine so appealing. Unlike western dishes, Indian recipes are based on ingredients whose flavors don't overlap for a unique taste that dumbstrucks anyone who tries it for the first time.

Wild oats might be the first cereal consumed by humans, as early as the Stone Ages

While analysing starch grains on ancient stone grinding tools from southern Italy, Marta Mariotti Lippi at the University of Florence in Italy and her colleagues were able to date the earliest known human consumption of oats as far back as 32,000 years ago – way before farming took root.

Ever-growing population and climate instability will lead to severe food shortages by 2050

The food industry has become much more efficient in the last few decades as a result of globalization, but also a lot more vulnerable to shocks. Climate change will lead not only to increased temperatures, but the extreme weather it causes in North, South America and Asia are likely to also lead to global food shortages.

Astronauts to eat food grown in space, for the first time

Back in 2013, we were telling you about about a small agricultural project on the International Space Station - now, the space veggies are ready to be harvested; for the first time, astronauts will be eating food grown in space.

Science delivers: new seaweed tastes like bacon, healthier than kale

The unexpectedly delicious new creation is actually a new strain of red marine algae named dulse. It's packed full of minerals and proteins, it's low in calories, and it looks a bit like red lettuce. The team claims it's better for you than kale!

Google AI will tell you how many calories there are in your food pics

We've all seen them - the food pics are everywhere. Instagram has basically become a food porn haven, with everyone sharing their delicious lunch or snack. But those pics could actually yield valuable information, and tell you how many calories you're eating.

Some foods taste better (or less atrocious) while flying

The loud noise that usually airline passengers have to deal with in mid-flight can significantly alter how food tastes. According to researchers at Cornell University sweet flavors are inhibited, while savory flavors are enhanced. This might serve to explain why, for instance, tomato juice is such a popular beverage served on flights. German airline, Lufthansa, reports its passengers consumed 1.8 million liters of tomato juice in a single year or just as much as beer. Quite a lot, considering few people actually buy tomato juice back on land.

Smiley face labels can encourage kids to eat healthier food

An innovative study suggests that something as small as labeling healthy foods with a small smiley face can make kids more interested in buying and consuming healthy food.

Here's what kids eat at school lunch around the world. Needless to say, US trails behind

A typical school cafeteria serving contains fried food stuff like nuggets, mashed potatoes or peas. Kids' nutritional uptake and diet could be a lot better, as proven elsewhere by schools all around the world. Sweetgreen, a restaurant the values local and organic produce, recently published on its Tumblr an amazing photo journal detailing what a typical cafeteria serving looks like in countries like South Korea, Brazil or Italy.

Seattle is the first US city that requires citizens to separate food waste from trash

Seattle, an US city with one of the highest recycling rates in the country, is now effectively mandating its citizens to separate food waste from trash cans. Those who do not comply risk a fine, but also a red tag on their garbage cans for all the other neighbors to see. Basically, it's a shaming act - will it work?

Nutritional labels today lead to decisions indistinguishable from chance - there's something better, though

Every food product is mandated in most of the world to list its nutritional values - how much proteins, lipids, sugars and so on - yet most people, even nutrition conscious shoppers, have a hard time interpreting the labels to make a healthy decision.

Biggest indoor farm is 100 times more productive than conventional agriculture

An inspired entrepreneur, Shigeharu Shimamura, took an old semiconductor factory that was abandoned following the 2011 Japan disaster and turned it into the largest indoor farm in the world. Using state of the art growing technology, his company manages to make some 10,000 heads of lettuce per day out of the 25,000 square feet facility. This makes it 100 times more productive per square foot than traditional agriculture, all with 40% less power, 80% less food waste and 99% less water usage than outdoor fields.

Both seed size and number can be increased at the same time, an important find for food security

For a long time, scientists have believed there’s a sort of net trade-off between the number of seeds and the size of the seed a plant yields. Namely, if a plant yields more seeds, these will be smaller or, oppositely, if a the size of the seed is greater, there will be fewer seeds. Now, […]

Males may be Wired to choose Sex over Food

Men are from Mars and women are from Venus, or so the old adage goes, but how different are men and women? I won’t go into debates like whether or not men and women are neurologically the same – it’s a far too exhaustive and exhausting subject for such a short article. Clearly, however, men […]

Gut bacteria may control your mind by influencing your dietary choices

Our gut hosts an enormous population of bacteria, each species with its own niche (they feed on certain foods), which outnumbers our own cells 100-fold. Most of these bacteria are good bacteria, though. In fact, you couldn’t survive without most of them! They’re among the best decomposers, breaking down dead and organic matter otherwise impossible […]

Chart shows we're not growing enough food to feed the world of 2050

“Feeding nine billion people in a truly sustainable way will be one of the greatest challenges our civilization has ever faced,” concludes Jonathan Foley, the director of the Institute on the Environment (IonE) at the University of Minnesota , in 2009 essay for Scientific American. That time will most likely come around 2050 if current projections are true, […]

Organic label makes regular food taste better or about the "health halo effect"

In a society that attempts to pass from an opulent attitude towards consumption to a much more temperate, health-centered one, biases can easily make their way through and distort reality. It’s quite easy too, considering the amount of confusion that seems to be floating in the air. A good example for this is the “health […]

Big food corporations work with corrupt government agencies to eliminate "small time" competition and take over the industry

As you sit in the morning and have your daily coffee or tea and enjoy your breakfast, take a moment to think where that food actually comes from. Odds are, it’s not coming from your local farm; nope, odds are, it comes from a handful of companies. Three companies now account for more than 40 […]

Cheese has a 7500 year history

Polish researchers have found the earliest evidence of prehistoric cheese-making from a study of 7,500-year-old pottery fragments that are perforated much like today’s modern cheese strainers. When early men figured out how to make cheese, it was a big thing; at that time, livestock was too precious to use just for the meat, and mankind […]

Cooking food helped early humans grow bigger brains

The pyramids, art, all of the world’s great inventions, literary works, just about any valuable intellectual work can be traced back to food – cooked food. If you care to go as far back as our very roots, that is. Previous research showed that cooked food made it easier and more efficient for our guts to […]

The 'five seconds rule' has been debunked

You just invested a lot of time, ingredients and love in that perfect sandwich, only for it land on the kitchen floor. Darn it! The 5 second rule immediately pops in your head and you confidently retrieve it, comforting your despair. A team of researchers at San Diego State University, however, has found that the germs do indeed attach themselves […]

Food demand to double by 2050, new study says

According to a new report released online by researchers of University of Minnesota, the world’s food demand is expected to double by 2050. To fill this need, the researchers argue that if one was to use inferior agricultural practices present in developing countries, then a land mass of  2.5 billion acres (1 billion hectares) would have to […]

If you think you have food allergies... well... you probably don't

A new study has shown that most people who think they have food alergies (over 80% in fact) actually don’t suffer from such problems. This has taunted some doctors for years and years, and AOL Health looked into this misdiagnosis. The study concluded that it is in fact a number of factors that lead to […]

Last supper paintings shows biblical growth of portions

According to a research conducted by researchers from the Cornell University the portions and the plates depicted in more than 50 paintings of the Last Supper have gotten bigger as time passed – way bigger. This finding seems to obviously suggest that as time passes, we eat more and more, which should raise some concerns; […]

What YOU can do to help Haiti

As you probably know, a 7.0 earthquake struck Haiti, basically destroying the country. The situation there was extremely bad even before, but now hospitals are down, there’s no water and no food for a very big part of the population and no way to receive medical treatment; it’s estimated that there are between 100.000 and […]

Taking a glance at space food

Astronauts definitely don’t have it easy; preparing and training for most of your life, to go on a mission that is dangerous in most cases, and that has many difficulties to say the least. But perhaps the most interesting aspect in the life of an astronaut is eating. Because there’s not any room for your […]

Incredible waster; half of Earth's food is wasted

It’s hard to believe that about half of the food produced on our planet is wasted, especially when about a quarter of Earth’s inhabitants are suffering from hunger; this, my friends is the wonderful world we live in. Not a world without resources, but a world in which we do not know how to use […]
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