Making gluten-free, sorghum-based beers easier to brew and enjoy

Beer is usually made from barley, leaving those with a gluten allergy unable to enjoy. Sorghum could be an alternative, but complex preparation steps hamper its adoption. A team reporting in ACS’ Journal of Proteome Research has uncovered an enzyme that could improve sorghum-based beers’ future.

New study finds global climate change could impact the flavor and cost of American beer

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.   A warmer and drier climate is expected to lower the yield of hops — the aromatic flowers of the Humulus lupulus plant that give beer its signature bitter flavor — in Europe up to 18 percent by 2050.

Be wary of low-acidity vinegar options when preserving food at home, Virginia Tech food safety experts say

Pickled vegetables in a mason jar. Homemade salsa. Craft ketchup. Each summer, people use a variety of home food preservation methods to make their garden harvest last all year, and many of them involve acidifying food with vinegar.  But with low-acidity vinegars becoming increasingly prevalent, consumers can’t just grab any bottle from the shelf.

Choose the right brews for your Fourth of July cookout: Virginia Tech food chemist offers beer and food pairing tips

Peanut butter and jelly. Fireworks and the Fourth of July. A juicy burger and a crisp German lager. Some things just go together.  With the recent rise of craft beer in the U.S., Americans now have more beer choices than ever before. While it’s tempting to serve your favorite adult beverage with every dish, pairing the right beer style with your dish of choice can elevate your Independence Day meal.

Fourth of July story ideas: grilling safety, beer & food pairings, pets & fireworks, sun safety

Ahead of the July 4th holiday, Virginia Tech experts can speak on a variety of topics, including food & beer pairings for cookouts, pets & fireworks safety, grilling safety tips, and more. To schedule an interview, please contact the media relations office at [email protected]. Safeguarding pets on the 4th of July Summer heat and holiday travel can always be dangerous for pets, and so can the noise of fireworks.

Meeting Preview: Hot Topics at NUTRITION 2023

Reporters and bloggers are invited to join top nutrition experts for a dynamic program at NUTRITION 2023. The annual flagship meeting of the American Society for Nutrition runs July 22-25 at the Sheraton Boston and features research announcements, expert discussions, and more.

Want Better Kimchi? Make It Like the Ancients Did

In a combined experimental and theoretical study, Georgia Tech researchers measured carbon dioxide levels in onggi during kimchi fermentation and developed a mathematical model to show how the gas was generated and moved through the onggi’s porous walls. By bringing the study of fluid mechanics to bear on an ancient technology, their research highlights the work of artisans and provides the missing link for how the traditional earthenware allows for high quality kimchi.

A Registered Dietitian’s Reaction to the New FDA Proposed Rule on Salt

According to the American Heart Association, roughly 90% of Americans are overdoing it on salt, consuming over twice the daily recommended amount. The U.S. Food and Drug Administration (FDA) announced recently it was proposing a rule to allow the use of salt…

Tart, sour, or sweet? Virginia Tech researchers create hard cider lexicon for accurate, shared descriptions

Citrus, caramelized sugar, vinegary, puckering, sour, and solvent. These are just a handful of the 33 terms that researchers in the Virginia Tech College of Agriculture and Life Sciences found after conducting a sensory descriptive analysis of hard cider. This lexicon didn’t previously exist for hard cider, and its development will aid producers in Virginia’s robust cider industry as well as anyone who chooses to enjoy these beverages. Producers will be able to describe their products with precision and clarity because of the study conducted in the Sensory Evaluation Lab at Virginia Tech.

Blood-based metabolic signature outperforms standard method for predicting diet, disease risk

Researchers have found a method using molecular profiling and machine learning to develop blood-based dietary signatures that more accurately predict both diet and the risk of cardiovascular disease and type 2 diabetes. They say the metabolic snapshot could allow those studying food science to better understand the implications of diet and nutrition on health.

Chula Science Student Receives Two Awards from 2022 FameLab International

Our applause goes to Mr. Nuti Hutasingh, a Doctoral student from the Department of Food Technology, Faculty of Science, who received the 2nd runner-up award and the Audience Winner prize for receiving the most viewer votes at the 2022 FameLab International Competition.

Completing the micronutrient picture for plant-based milk alternatives

Plant-based milk alternatives are an attractive option for many people. But some minerals are required to be on the Nutrition Facts label only under certain circumstances. Now, researchers have analyzed plant-based beverages and report variability in mineral content. They will present their results at ACS Fall 2022.

Low levels of high-risk salmonella evade traditional methods of detection

Poultry is responsible for more than one out of every five cases of salmonella infection in the U.S. But traditional methods of testing the chicken you grab off the grocery shelf may not be enough to detect all strains of the bacteria, according to new research from the University of Georgia.

Featured Research from NUTRITION 2022 LIVE ONLINE

Press materials are now available for NUTRITION 2022 LIVE ONLINE, the flagship annual meeting of the American Society for Nutrition (ASN).