Editor Brian Harrod Provides Comprehensive up-to-date news coverage, with aggregated news from sources all over the world from the Roundup Newswires Network
Large new study using UK Biobank data shows even a small reduction in salt intake can be beneficial
Cutting out salt from meals can slash your risk of heart problems and strokes by almost a fifth, the largest study of its kind suggests.
Research has documented how adding salt to food increases the likelihood of cardiovascular disease and premature death. Now experts have established just how big a difference you could make to your heart health – simply by reducing the number of meals to which you add salt or by ditching it altogether.
Team call in Michelin-starred restaurant to help crack challenge of mimicking texture of seafood
From plant-based meat that “bleeds” to milk grown in a lab, fake meats and dairy have come a long way in recent years. But there is another alternative that scientists are training their sights on, one with the most challenging texture to recreate of all: seafood.
Scientists in Copenhagen are fermenting seaweed on fungi to develop the closest substitute for seafood yet, working with Alchemist, a two-Michelin-starred restaurant, to meet demand from diners for sustainable plant-based alternatives that are as good as – or better than – the real thing.
Imitating the fibrous texture of seafood is a difficult achieve, and the team are experimenting with growing filamentous fungi, the micro-organisms found in soil that form a mass of intertwining strands, on seaweed, to create a single product that tastes of the sea.
Analysis of nearly 100,000 samples found residues in a third of apples and half of blackberries
Contamination of fresh fruits by the most hazardous pesticides has dramatically increased in Europe over the past decade, according to a nine-year study of government data.
A third of apples and half of all blackberries surveyed had residues of the most toxic categories of pesticides, some of which have been linked to illnesses including cancer, heart disease and birth deformities.
Losing weight may be tough, but keeping it off, research tells us, is tougher – just not for the reasons you might think
As the director of the Energy Metabolism Laboratory at Tufts University, Massachusetts, Susan Roberts has spent much of the past two decades studying ways to fight the obesity epidemic that continues to plague much of the western world.
But time and again, Roberts and other obesity experts around the globe have found themselves faced with a recurring problem. While getting overweight individuals to commit to shedding pounds is often relatively straightforward in the short term, preventing them from regaining the lost weight is much more challenging.
About 1.35m Americans a year fall ill from the bacteria. Why are there still so many infections?
In my kitchen, I treat raw chicken as if it’s crawling with bacteria that could make me and my family sick. I use separate cutting boards for meats and produce; I wash my hands and disinfect everything that comes close to the bird, then cook it to 74C (165F). A little paranoid, but with good reason.
Chickens, turkeys and other fowl commonly harbour salmonella bacteria that are harmless to the birds but not to humans.
If cellular agriculture is going to improve on the industrial system it is displacing, it needs to grow without passing the cost on to workers, consumers and the environment
Americans will eat about 2bn chicken nuggets this year, give or take a few hundred million. This deep-fried staple is a way of profiting off the bits that are left after the breast, legs and wings are lopped off the 9 billion or so factory-farmed chickens slaughtered in the US every year. Like much else that is ubiquitous in contemporary life, the production of nuggets is controlled by a small group of massive companies that are responsible for a litany of social and ecological harms. And, like many of the commodities produced by this system, they are of dubious quality, cheap, appealing and easy to consume. Nuggets are not even primarily meat, but mostly fat and assorted viscera – including epithelium, bone, nerve and connective tissue – made palatable through ultra-processing. As the political economists Raj Patel and Jason Moore have argued, they are a homogenised, bite-size avatar of how capitalism extracts as much value as possible from human and nonhuman life and labour.
But if chicken nuggets are emblematic of modern capitalism, then they are ripe for disruption. Perhaps their most promising challenger is a radically different sort of meat: edible tissue grown in vitro from animal stem cells, a process called cellular agriculture. The sales pitch for the technology is classic Silicon Valley: unseat an obsolete technology – in this case, animals – and do well by doing good.
The system would also have very little impact on the environment, in contrast to livestock farming, scientists say
Combining solar power and microbes could produce 10 times more protein than crops such as soya beans, according to a new study.
The system would also have very little impact on the environment, the researchers said, in stark contrast to livestock farming which results in huge amounts of climate-heating gases as well as water pollution.
Getting your hands on everyday staples is not always as quick and easy as it used to be – but you can still rustle up delicious dishes by making a few judicious substitutions
Like life itself, cooking at home is likely to change radically in the coming months. It will be a sanctuary for some and a chore for others, but in an era of lockdowns, we will all sometimes be frustrated by not having this or that ingredient to hand – and no longer being able to pop out to get it. How you work around that lack of ingredients may determine how well you eat in 2020. To help, we asked various chefs and expert foodies – the kind of people who improvise every day – for their tips on how to best substitute in and swap out key ingredients while still creating delicious meals.
Study finds fashionable hoppy brews lose their characteristic taste while sitting on the shelf
It will be music to the ears of Belgian beer enthusiasts: drink up.
Scientists studying how well the fashionable hoppy-tasting beers of today keep in the cupboard have highlighted the particular propensity for them to lose their flavour over time.
Eco groups and global treaty blamed for delay in supply of vitamin-A enriched Golden Rice
Stifling international regulations have been blamed for delaying the approval of a food that could have helped save millions of lives this century. The claim is made in a new investigation of the controversy surrounding the development of Golden Rice by a team of international scientists.
Golden Rice is a form of normal white rice that has been genetically modified to provide vitamin A to counter blindness and other diseases in children in the developing world. It was developed two decades ago but is still struggling to gain approval in most nations.
The recall of raw turkey products from Jennie-O due to their association with an outbreak of salmonella has been expanded. The initial recall was announced by the U.S. Department of Agriculture Food Safety and Inspection Service on Nov. 15. 1-lb.
LAND O'LAKES RECEIVES FUNDING FOR NEW BUILDINGS, FOOD SAFETY PROJECTS Oct. 9, 2018 Source: Land O'Lakes news release "Land O'Lakes International Development welcomes the ongoing partnership of USAID and USDA as we continue leveraging the expertise of a nearly century-old, farmer-owned cooperative to improve livelihoods and enhance agriculture worldwide," said John Ellenberger, executive director of Land O'Lakes International Development. "We're excited to build collaborative efforts for international economic development that unite host country agricultural stakeholders, Land O'Lakes, Inc. farmers and technical staff, government leaders and academic experts to maximize results," said Ellenberger.
Cartons of eggs are displayed on a shelf at the Marina Supermarket on July 17, 2015 in San Francisco, California. From the kitchen to the driveway, there were some significant recalls this past week that you may have missed.
A recall from Johnston County Ham Company in Smithfield only affected one product that carried a Goodnight Brothers label, according to the Boone-based company, but it was not produced by Goodnight Brothers. "The product that is being recalled is a Fully Cooked Country Ham Deli Loaf that carries the Est# 2646," Goodnight said in a Thursday statement.
Arizona-based meat producer JBS Tolleson, Inc. is recalling 6,500,966 pounds of "various raw, non-intact beef products" due to an outbreak of salmonella, the United States Department of Agriculture's Food Safety and Inspection Service announced Thursday . The recall was issued after health officials identified JBS as the common supplier of raw ground beef products found to be the "probable source" of reported salmonella illnesses.
Federal officials have ordered a recall of ham products from a North Carolina company after investigators found listeria contamination, which led to one death. The U.S. Department of Agriculture's Food Safety and Inspection Service said Wednesday the ready-to-eat hams were produced by Johnston County Hams of Smithfield between April 3, 2017 to Oct. 2, 2018 and shipped to distributors in Maryland, North Carolina, New York, South Carolina and Virginia.
The Food Safety and Inspection Service has released a list of retailers that may have unknowingly sold ground beef contaminated with a dangerous strain of E. coli, and some of the country's top grocery stores are included. If you haven't already checked the frozen ground beef in your freezer to see if it's included in the 130,000 pounds of ground beef recalled because of a deadly E. coli outbreak, you need to take a look now.
More than 130,000 tons of ground beef sold nationwide have been recalled because of fears of E. coli contamination. Cargill Meat Solutions issued the recall of ground beef products made from the chuck portion of a carcass that may be contaminated with Escherichia coli O26, the U.S. Department of Agriculture announced.
Cargill Meat Solutions is recalling about 132,000 pounds of ground beef products that may be contaminated with E. coli, the U.S. Department of Agriculture announced Wednesday. The beef products were identified after an investigation into an E. coli outbreak, which had resulted in 17 illnesses and one death since Aug. 16, the USDA's Food Safety and Inspection Service said in a statement .
A nationwide recall has been issued for about 132,606 pounds of ground beef products because of the possibility of E. coli contamination. The beef products are being recalled by Cargill Meat Solutions, which produced and packaged the items on June 21, according to a U.S. Department of Agriculture news release .