Food

If a nuclear war were ever to break out, it probably wouldn’t last long. For a few days, perhaps a week, nuclear weapons would be fired between several countries and catastrophic losses would be swift. But what happens next?

A striking study has found eggs from hens in urban backyards can contain up to 40 times more lead than eggs from commercially farmed hens. The researchers recommend those in inner-city locations test their soil before raising chickens or growing food.

A study testing time-restricted eating has delivered positive results, indicating greater weight loss compared to calorie counting but researchers are still unsure whether the benefits are due to anything more than participants simply eating less.

The sight of a mouthwatering dish can certainly be enough to send our senses into overdrive, and a new study has demonstrated how the mechanisms behind this may play an important role in type 2 diabetes.

Scientists have improved on the natural process of photosynthesis, not only growing plants more efficiently, but doing so in the dark. This could expand agriculture to areas that don’t get enough sunlight, and even help feed future space explorers.

Plastic wraps and food containers generate huge amounts of waste. Now researchers at Harvard and Rutgers have developed a new plant-based, antimicrobial coating that can be sprayed onto food to keep it fresh, and easily washed off before consumption.

As important as kitchen ventilation is, it’s something that’s often not up to scratch. French designer Maxime Augay has now launched the AirHood, a portable range hood that can sit on a bench and efficiently pull grease and smoke out of the air.

BIG has revealed plans for a new culinary center in Spain. Hosting food start-ups, researchers and chefs under one greenery covered roof, it will encourage visitors to enjoy a stroll on top, or go inside and watch the research being carried out.

Vitamin D deficiency is a growing health issue, but very few foods are rich in the nutrient. To help combat the problem, scientists have now used CRISPR gene editing to fortify tomatoes with vitamin D.

Two years ago, we heard about an absorbant hydrogel made from pineapple leaves. Some of the scientists who developed that gel are now saying that the leaves could also be used to absorb fats from recently consumed foods in our digestive system.

Researchers at the University of Cambridge have been tinkering away on a robotic chef and developed a machine with an ability to "taste test" food as it goes, making sure the balance of flavors is just the way it should be.

A team of Dutch scientists has taken on the grueling task of designing the perfect piece of chocolate, using novel 3D printing techniques to create designs that shatter in the most pleasurable way when bitten. Clearly, extensive testing is required.