food material science

How To Protect Bioactive Compounds From Food During Digestion

Posted on January 6, 2026

Bioactive compounds present mostly in fruit and vegetables perform different bodily functions relating to health and well-being. Their effects are considered antioxidant, antidiabetic, antiaging and anticancer, among others. Many studies are looking for ways to optimize absorption of bioactive compounds by the organism and increase their bioavailability – the proportion that enters the bloodstream after absorption. One way is to coat the compounds with another material and package them on the nanometric scale (a nanometer is a billionth of a meter). Nanoencapsulation, as this technique is known, guarantees slow release of the compounds so that they take longer to digest…

Global Food Colors Market Report 2023: Innovative Color

Posted on December 13, 2025

Dublin, March 29, 2023 (GLOBE NEWSWIRE) — The “Global Food Colors Market by Type (Natural, Synthetic, Nature-Identical), Application (Food Products, Beverages), Source (Plants & Animals, Microorganisms, Minerals & Chemicals) , Form, Solubility, and Region – Forecast to 2028” report has been added to ResearchAndMarkets.com’s offering. The global food colors market is projected to reach USD 6 billion by 2028 growing at a CAGR of 5.4% from 2023 to 2028. Food colors are essential additives used in the food & beverage industry, not only to provide color to the food products but also to add nutritional value and increase the palatability…

Inside the Global Effort to Keep Perfectly Good Food Out of the Dump

Posted on November 26, 2025

In Seoul, garbage cans automatically weigh how much food gets thrown in the trash. In London, grocers have stopped putting date labels on fruits and vegetables to reduce confusion about what is still edible. California now requires supermarkets to give away — not throw away — food that is unsold but fine to eat. Around the world, a broad array of efforts are being launched to tackle two pressing global problems: hunger and climate change. Food waste, when it rots in a landfill, produces methane gas, which quickly heats up the planet. But it’s a surprisingly tough problem to solve.…

Putting food-safety detection in the hands of consumers | MIT News

Posted on September 16, 2024

MIT Media Lab researchers have developed a wireless system that leverages the cheap RFID tags already on hundreds of billions of products to sense potential food contamination — with no hardware modifications needed. With the simple, scalable system, the researchers hope to bring food-safety detection to the general public. Food safety incidents have made headlines around the globe for causing illness and death nearly every year for the past two decades. Back in 2008, for example, 50,000 babies in China were hospitalized after eating infant formula adulterated with melamine, an organic compound used to make plastics, which is toxic in…