Researchers have developed new ways to detect sugar syrup adulteration in honey using the Spatial Offset Raman Spectroscopy (SORS) method

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#honeyadulteration #sugarsyrupdetection #SORSmethod #foodscience #researchadvancements

Ancient DNA may be reason you love bread and chips

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#AncientDNA #LoveForBread #ChipsAddiction #FoodScience #GeneticInfluence

Researchers have devised a "disguise" to improve the dry, gritty mouthfeel of fiber-rich foods, making them more palatable by encapsulating pea cell-wall fibers in a gel that forms a soft coating around the fiber particles

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#FoodInnovation #HealthyEating #FiberRich #TasteTest #FoodScience

Chemists create world’s thinnest spaghetti. It is about 200 times thinner than a human hair

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#WorldsThinnestSpaghetti #InnovativeFood #FoodScience #CulinaryInnovation #PastaPerfection

What you eat can determine a cell's entire identity: researchers found that different nutrients can alter immune cell gene expression, function, and identity

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#NutritionMatters #CellIdentity #ImmuneHealth #GeneExpression #FoodScience

A new study of plant-based drinks reveals they are lacking in proteins and essential amino acids compared to cow’s milk. The explanation lies in their extensive processing, causing chemical reactions that degrade protein quality in the product and, in some cases, produce new substances of concern.

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#PlantBasedDrinks #ProteinDeficiency #NutritionMatters #MilkAlternative #FoodScience

Fermenting miso in orbit reveals how space can affect a food’s taste

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#FermentingMiso #SpaceFood #FlavorInOrbit #FoodScience #AstroCulinary

If you’ve ever regretted ordering a spicy meal 🌶️, take note: A new study identifying molecules that suppress the heat of chili peppers 🔥 hints at the possibility of adapting these compounds into an “anti-spice” condiment for food that’s too fiery to eat 🍽️.

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#SpicyFood #ChiliPeppers #FoodScience #AntiSpice #CulinaryInnovation

By affecting cows’ diets, climate change can affect cheese’s nutritional value and sensory traits such as taste, color and texture 🐄🧀🌍✨

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#ClimateChange #CheeseQuality #SustainableDairy #NutritionMatters #FoodScience

Researchers Have Found That the Potato 🥔 Evolved From a Tomato 🍅 Ancestor

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#PotatoFacts #TomatoEvolution #FoodScience #PlantBiology #AgricultureInnovation

How defined microbial community reproduces attributes of fine flavour chocolate fermentation 🍫✨

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#MicrobialCommunity #ChocolateFermentation #FlavorDevelopment #FineChocolate #FoodScience

While adding beneficial live bacteria (probiotics) to foods is a popular way to improve gut and immune health, it's technologically difficult to ensure these probiotics survive through food processing, storage, and digestion to provide any real benefit 🦠🍽️💪

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#Probiotics #GutHealth #ImmuneSupport #FoodScience #Microbiome

Cutting onions slowly with sharper knives 🔪 lowers the number of tear-inducing droplets 💧 the vegetables eject into the air 🌬️.

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#CuttingOnions #CookingTips #KitchenHacks #SharpKnives #FoodScience

Rodent contamination of soft drinks: An evaluation of postmortem changes 🐭🥤🔍

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#RodentContamination #SoftDrinksSafety #FoodScience #PublicHealth #HygieneAwareness

Eating ultra-processed foods is not linked to faster mental decline, study finds. Findings help clarify the complex relationship between what people eat and how their brains change over time.

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#MentalHealthDiet #BrainHealthResearch #EatingPatterns #FoodScience #NutritionInsights

✨ Subtle reminders of God can lead people to choose unhealthy, ultra-processed foods over natural options. A study published in Psychology & Marketing suggests spiritual cues activate a subconscious belief in divine healing, reducing dietary self-control.

✨ Researchers Ali Gohary (La Trobe University) and Hean Tat Keh (Monash University) conducted six experiments. They found that exposure to religious texts, songs like "Silent Night," or the Islamic call to prayer increased preference for processed foods and decreased preference for natural options.

✨ This effect, known as "God salience," works by making individuals feel that a higher power will heal negative health consequences, leading to less worry about risky eating habits. This belief in divine restoration, not general optimism, drives the shift towards unhealthy choices.

✨ The study, "God’s Presence in the Aisle: How God Salience Encourages Preference for Ultra‐Processed Foods," suggests practical implications for public health and food marketing, warning that religious framing in health initiatives might inadvertently undermine goals.

#FoodScience #ConsumerBehavior #HealthPsychology

🍞 Scientists have secretly enriched white bread with spinach, finding it contains significantly more fiber, folate, calcium, iron, and potassium.

🍞 A trial on 15 adults showed spinach bread delayed insulin peaks by about 30 minutes and reduced feelings of hunger three hours later, potentially impacting appetite and metabolism.

🍞 This research builds on work in 2024 that identified a 20% spinach content as optimal for boosting nutrition without affecting taste or texture.

#HealthTech #Nutrition #FoodScience

🥗 A September 10, 2026 study in npj Science of Food found that less arousing background music in a university cafeteria was linked to a slightly higher share of healthier food choices (a difference of 5.35 percentage points).

💡 The research involved 911 items sold over eight days, classifying "healthy" as vegetable-rich dishes and grilled/baked/steamed fish and white meat, while fried foods and processed meats were categorized differently.

🤔 While scenario experiments showed participants intended to choose healthier foods more often with less stimulating music, the study's authors emphasize this reflects intentions, not actual consumption, and the real-world effect observed was small and limited to one location.

#FoodScience #Health #Research

• 🍎 Study reveals that differently processed foods, even with identical calories and nutrients, trigger distinct metabolic and brain responses in healthy adults. Ultraprocessed meals led to higher insulin release, increased energy expenditure, and altered brain reward system activity.

• 🧠 Researchers at the Fralin Biomedical Research Institute at VTC found that the way food is processed influences how our bodies and brains react to it, beyond just its carbohydrate, fat, and protein content.

• 🔬 Published this month in Nature Metabolism, the study involved 57 healthy adults (18-45 years old) who consumed either minimally or highly processed 300-calorie meals. All metabolic and brain imaging metrics differed between the two meal types.

#FoodScience #Metabolism #NutritionResearch