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Crop diversity is needed today for tomorrow’s food security and nutrition

Science can help mitigate, stem, and reverse loss of genetic diversity, for better productivity, resilience, and adaptive capacity in agriculture, a new study shows

22-Oct-2021

Although scientists have been ringing bells for more than 100 years about the decline of crop diversity in agriculture, questions about the magnitude, causes, and significance of this loss remain unanswered. A team of 15 scientists from a wide range of research centers and universities set out 18 ...

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McDonald’s and Burger King Nab PETA Vegan Food Awards

22-Oct-2021

More than 1 million households in the UK are vegan or vegetarian, and PETA is recognising the latest and tastiest offerings that are making it easier than ever to make the switch. Its ninth annualVegan Food Awards honours winners across 24 categories, some of which are listed below: Best Vegan ...

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Novo Holdings Leads US$21M Series A Financing in BIOMILQ

Funds will be used to support the development of pioneering mammary biotechnology to bring a novel infant feeding option to market that better meets infants' nutritional needs

21-Oct-2021

Novo Holdings, a leading international life science investor, today announces it has led the US$21 million Series A financing in BIOMILQ, Inc. ("BIOMILQ"), a first-of-its-kind mammary biotechnology company. BIOMILQ is developing a novel infant feeding option, derived from human mammary cells, to ...

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Food safety crises at smaller restaurant chains can hurt giants

When it comes to a food safety crisis like an E.coli outbreak, little restaurant brands have an outsized influence.

21-Oct-2021

A recent study published in the International Journal of Hospitality Management found that a theoretical crisis at one restaurant made people hesitant to eat at other restaurants even though they were not directly involved in the event. The negative spillover effect was also greater from the ...

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Spotlight on the future of food

21-Oct-2021

Personalised Nutrition is the central tool for preventing diet-related diseases, and this was very much in evidence at the third Innovation Summit for Personalised Nutrition, NEWTRITION X. at Anuga in Cologne on 12 October. Invited by the industry network foodRegio e.V., speakers from the world ...

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Cheers! Wine’s red grape pulp offers nutritional bounty

20-Oct-2021

Pomace – the mashed, leftover pulp from red grapes in the early process of making wine – is considered byproduct rubbish. But maybe not for long. In a new Cornell University-led food science study, researchers now demonstrate how viticultural trash could be a nutritive treasure. The group showed ...

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Exploring the global environmental impacts of China's growing demand for food

20-Oct-2021

Ensuring China’s future food security will have huge environmental impacts, both domestically and globally. A study by IIASA researchers and Chinese colleagues shows that carefully designed policies across the whole of China’s food system, including international trade, are crucial to ensuring ...

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Filling half of kids' plates with fruits and veggies helps increase consumption

20-Oct-2021

Filling half of a child’s plate with fruits and veggies isn’t just recommended by the United States Dietary Guidelines, it also helps increase the amount of produce that kids end up eating, according to Penn State research. In a controlled feeding study, the researchers tested two strategies for ...

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The rise of permissible indulgence and frozen snacking

19-Oct-2021

Historically, products that tout diet-specific benefits (low calorie, fat, sugar, carbs etc.) yet sacrifice taste, were the standard, in order to live a so-called “healthy lifestyle.” According to Mintel research, 78% of consumers believe snacking can be a part of a healthy diet and 69% want ...

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Ranking healthfulness of foods from first to worst

New nutrient profiling system, most comprehensive and science-based to date, clears up confusion to benefit consumers, policymakers

18-Oct-2021

A scientific team at the Friedman School of Nutrition Science and Policy at Tufts has developed a new tool to help consumers, food companies, restaurants, and cafeterias choose and produce healthier foods and officials to make sound public nutrition policy. Food Compass is a new nutrient ...

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