Food and Beverage Analysis – News and Features

Older people who follow a Mediterranean diet are at a lower risk of cognitive decline, reports a new study that highlights the biological mechanisms related to the impact of diet on cognitive health.

Researchers in Turkey have demonstrated how a waste product of wineries can be reused as an ingredient in gelatine-based sweets.

In this interview, Dr. Lorna De Leoz, global food segment director at Agilent Technologies, highlights practical advice to make a food and beverage lab more sustainable. She also discusses the role of metrics when establishing sustainability goals and how vendors can work with labs to ensure they achieve these goals.

Researchers describes a hitherto unknown protein with anti-oxidizing properties secreted by Coxiella burnetii, a Gram-negative intracellular bacterium, pointing to possible treatments for auto-immune diseases and even cancer.

A team of researchers developed a method that measures water loss from the skin to predict anaphylaxis during oral food challenges before it becomes clinically evident.

New calculations show European countries have great potential for reducing demand for global food resources and associated GHG footprint. Researchers have estimated the climate footprint savings that may be obtained from reducing food loss and waste.

A survey suggests a positive attitude about physical activity is related to lower anxiety about aging. The researchers say gender, age, marital status and income affect perspectives on exercise and aging.

There are few things tastier than the crisp bite of a cold IPA…for now. A recent study published in the journal Nature Communications found the changing global climate may be affecting the flavor and cost of beer.

Our food system is at a pivotal moment; there is enormous potential for innovation to unlock more healthy, accessible and sustainable diets for all, but we are simultaneously facing huge global challenges.

The culprit of muddy off-flavors in farmed fish has been identified as geosmin, a compound produced by aquatic microorganisms. The research could help fish farming become more sustainable.