Insights into the diets of the tiny common fruit fly may help provide understandings into how humans evolved to eat what we eat, according to new research published in Cell Reports and a press release from Kyoto University.
The common fruit fly, Drosophila melanogaster, can eat a wide range of foods and is called a nutritional generalist (humans are also nutritional generalists). There are some fruit fly species that are genetic cousins to D. melanogaster that have very strict diets (nutritional specialists). The experiment involved investigating whether the larvae of Drosophila species (categorized as either generalists and specialists) could get used to three different diets that the researchers developed: high protein, high carbohydrate, and medium protein-carbohydrate. The generalist larvae, which included the common fruit fly, grew under all diets and the specialists only survived under the high-protein diet. A team of researchers from Kyoto University found that there are differences in a genetic signaling pathway that regulates the body’s response to carbohydrates in nutritional generalists and nutritional specialists.
“Various species in nature show complex adaptations to diverse environments, whose underlying mechanisms still remain to be elucidated,” write the researchers in the study. “Our interspecies comparative study provides a powerful approach to understand how environment-responsive systems function and how they can evolve through genome-environment interactions.”
A novel approach to 3-D printing has allowed researchers from the Singapore University of Technology and Design (SUTD) to 3-D print chocolate-based products at room temperature using cold extrusion.
Sour is one of the five basic tastes that humans can detect, and researchers from the University of Southern California have identified a sour taste receptor that sheds light on how sour taste is sensed.
Low-fat potato chips often fall short in terms of acceptable texture compared to full-fat versions. A new technique offers insights into texture attributes and could be used to help manufacturers develop tastier low-fat chips.
Cultured meat offers a multitude of environmental benefits but unless its taste and texture approach that of whole-muscle beef or chicken, the cell-based products are unlikely to achieve broad commercial success.
Motif FoodWorks, the animal-free ingredient company, has announced a partnership with the University of Queensland (UQ) in Brisbane, Australia, to test and identify new formulations to improve the texture of plant-based meat products through in vitro processing.
Hostess Brands has entered an agreement to acquire Voortman, a manufacturer of premium, branded wafers as well as sugar-free and specialty cookies, from Swander Pace Capital for approximately $320 million in cash.
Research published in the journal Obesity and presented at the Seventh Annual Obesity Journal Symposium at ObesityWeek offers specific metrics that might qualify foods as hyper-palatable.
Hershey Foods’ third-quarter results exceeded Wall Street analysts’ estimates, thanks to pricing increases and the company’s expanded portfolio of healthier snacks, Reuters reports.
A poll conducted by Monmouth University finds that among a list of eight top-selling types of candy for Halloween, the most popular one by far is Reese’s Peanut Butter Cups, with 36% of Americans picking this as their favorite.