Food

A new CDC study has found restaurant dining to be the most commonly shared activity amongst a number of adults with COVID-19. The CDC study suggests eating at a restaurant is an especially high-risk activity during this ongoing pandemic.

Technologies that extend the lifespan of perishable foods could help us avoid huge amounts of waste, and scientists in Singapore have unearthed a promising new possibility in the form of chemically treated pineapple leaves.

Portable charcoal barbecues can come in many shapes and sizes, but a new model from startup Nomad is one that puts a big emphasis on easy carry, with the ability to be carted away like a briefcase once supper is done.

An intriguing new study, from a team of Swiss researchers, has revealed neural activity during REM sleep in a particular region of the brain known to affect appetite and feeding behaviors significantly influences waking eating patterns.

A team led by researchers at the University of Tokyo has shown that feeding pigs on the barley waste left over from the distillation of the Japanese liquor shochu makes for more relaxed pigs and results in tastier pork.

As tasty as cows are, their greenhouse gas emissions aren’t quite so palatable. To help clean up the agriculture industry, Burger King has now announced it will start feeding its cows a new diet that can cut methane emissions by as much as a third.

Scientists recently discovered the liver releases a hormone to suppress consumption of sweet foods once a person has consumed high volumes of sugar. A new study has homed in on exactly how this mechanism works, and where in the brain it takes place.

Graphene, the electrically-conductive "wonder material" made up of a one-atom-thick sheet of linked carbon atoms, already has many uses. It now has another, however, as the active ingredient in a sensor that detects food spoilage.

New research from the University of Massachusetts Amherst is adding weight to a growing body of evidence suggesting the food additive titanium dioxide, also known as E171, can disrupt the gut microbiome, leading to colonic inflammation.

We are starting to see how robots can play sous-chef in kitchens around the world. But some scientists are exploring how they might not only do some of the heavy lifting, but actually elevate the dining experience for the humans they serve.

GMOs in food are subject to some tight regulations. Now, researchers at North Carolina State University have created a new version of CRISPR that lets scientists edit crops without introducing new DNA, meaning they technically aren’t GMOs.

Many vegans swear by soy as a meat-free protein source, but concerns have been raised over the environmental sustainability of soybean farming. With that in mind, research now suggests that specially-prepared fava beans may be a better alternative.