Npj Science of Food

Researchers have evaluated a range of studies focussed on Salmonella in insects to gather data for assessing the safety of insect-based foods. The

In a large-scale study, now published in npj Science of Food and conducted by the University of Hohenheim in Stuttgart and the University Medical Center Mainz, researchers identified a total of 2,896 different proteins in 150 flour samples from the five types of wheat—einkorn, emmer, spelt, and durum and common wheat. In addition to the place of cultivation, the respective variety plays a major role. That…

npj Science of Food - Ultrafast cold-brewing of coffee by picosecond-pulsed laser extraction

Researchers have been pushing the limits of 3D printing for decades, using the manufacturing technique to churn out human organs, rocket parts and more. But can the technology be applied to make a fully baked dessert? A team of engineers revealed the results in a new study.

Scientists at the University of California, Davis, in partnership with the Mars Advanced Research Institute, have announced a significant breakthrough in the production of low-calorie sugar substitutes, such as allulose. This discovery could help address one of the primary obstacles to the widespread adoption of these alternatives: production costs.

A review of the potential benefits of using Digital Twins (virtual replicas) alongside AI, smart sensors and other embedded systems, has found techno-economic limitations, as well as barriers to their deployment, which threaten the goal of building inclusive, productive, and sustainable agrifood systems. The findings are reported in the journal npj Science of Food.

Mechanical engineers in the Creative Machines Lab at Columbia University have been experimenting with 3D-printed food ("food printers") and laser cooking of food since 2005.