Inspiring Innovation to Feed the Future and Beyond
Researched and written weekly by the editorial team of Food Technology magazine, the IFTNEXT Newsletter explores what are, arguably, the next big things in the science of food through original reporting of scientific breakthroughs, leading-edge technology, novel food components, and transdisciplinary R&D.
Animals born to mothers fed a high-fat diet during gestation were protected against brain changes characteristic of late-onset Alzheimer’s disease, according to a study published by researchers at the Lewis Katz School of Medicine at Temple University.
Formed during the food manufacturing process, Maillard reaction products (MRPs) in processed food can have harmful health effects. A study published in Cell Host & Microbe shows that human gut microbes can break down fructoselysine, a common MRP, into innocuous byproducts.
Research indicates that smoking marijuana may increase the risk of heart attack and stroke. A recent study has determined that a compound in soybeans may mitigate that risk.
Five new strawberry varieties boasting properties that will help growers control costs, better manage diseases, and use less water, fertilizer, and pesticides have been developed through the Public Strawberry Breeding Program at the University of California, Davis (UC Davis).
Scientists at the University of California, Berkeley, recently revealed new research that outlines how freshwater prawn farms can reduce the spread of the parasitic disease schistosomiasis.
The United Nations has announced its Global Climate Action Awards for 2019. The award-winning projects range from an initiative to train sub-Saharan African women sustainable agriculture practices to a “climate positive” burger.