Food Science
American Heart Association Launches Data Challenge to Transform Food and Nutrition Information
The American Heart Association's Periodic Table of Food Initiative data challenge aims to translate complex molecular food data into accessible visualizations that could revolutionize how consumers, policymakers and industry leaders understand nutrition and sustainability.
Curdlan Innovation Cuts Pineapple Jam Production Time by Two-Thirds While Maintaining Quality
Researchers have discovered that curdlan, a natural polysaccharide, can reduce pineapple jam cooking time from three hours to just one while improving texture and stability without compromising taste, offering a cost-effective alternative to expensive pectin that could transform fruit preservation and reduce food waste.
Study Links Ultraprocessed Foods to Increased Health Risks, Calls for Policy Reform
A new Science Advisory from the American Heart Association highlights the adverse health effects of ultraprocessed foods (UPFs), linking them to increased risks of cardiovascular disease, obesity, and diabetes, and calls for research and policy changes to improve public health.