#Food24

9 Jul 2026

Marigold flowers as a new source of plant protein

A University of Georgia study found proteins in common marigold petals similar to quinoa protein. Marigold extracts show heat stability for baking, help emulsify foods, and add nutrition and flavour to dishes.

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Photo by Nicole Sara, Unsplash

24 Apr 2026

FDA updates "healthy" definition and label influence on shoppers

In 2024 the FDA revised the definition of "healthy" for food packaging and proposed an icon. A 2023 study found that an FDA-style healthy icon increased selections and the price shoppers were willing to pay.

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31 Mar 2026

Natural egg dyes and safe coloring tips

Learn how to dye Easter eggs with common kitchen ingredients and how to keep them safe to eat. The guide explains colors you can get, how to prepare dyes, and basic storage rules for hard‑boiled eggs.

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31 Mar 2026

Highly processed foods are almost always in binge eating

A review of research finds that highly processed foods appear in most binge-eating episodes, while minimally processed foods are rare. The authors say this pattern could change prevention and treatment and appears in a specialist journal.

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20 Feb 2026

Some processed foods may be addictive

Researchers say many ultraprocessed products — like snacks, sugary drinks and fast food — share addictive qualities with tobacco. The study urges a shift from blaming individuals toward policies that hold companies accountable for engineered, habit-forming foods.

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21 Jan 2026

Family Makes Yanbian Water Tofu (tsodibi)

On December 28, 2025, a visitor joined the Lee family in Helan village, Yanbian, to make tsodibi, a local water tofu also called sundubu. The article describes the traditional, multi-step process and the family ritual around it.

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20 Jan 2026

Chef Filip Ondrušek: food, memory and tradition

Filip Ondrušek is an Austrian‑Slavic chef and ecologist based in São Paulo. He connects cooking with national history, works with biodynamic seasonal ingredients and has cooked in many top restaurants worldwide.

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25 Dec 2025

Photographer Reimagines Local Fruit

Trinidadian photographer Marlon Rouse has posted a new series of fruit photographs that present produce as specimens rather than food. He explores light, form and memory, and plans to continue sharing and publish a book.

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22 Dec 2025

Engineered bacteria produce tagatose sweetener

Tufts researchers engineered Escherichia coli to make tagatose, a rare sugar that can substitute for table sugar. They used a slime mold enzyme and another enzyme to convert glucose, producing higher yields; tagatose is low‑calorie and FDA‑recognized as safe.

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18 Dec 2025

Expert warns about synthetic food dyes

A Syracuse University expert explains health concerns about synthetic food dyes like Red Dye 40. Companies have guidance to phase them out by 2027–28, but removing color may cause other changes to products.

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18 Dec 2025

Fermentation makes seaweed spreads tastier

A study tested whether fermenting brown seaweed can improve taste and texture in everyday spreads. Fermented seaweed gave milder flavour, firmer texture and scored highest in a consumer test of cream cheese spreads.

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5 Dec 2025

Saving Palestinian Seeds and Stories

Vivien Sansour founded the Palestine Heirloom Seed Library to save seeds, crops and memories that link Palestinians to their land. The project preserves local varieties and shares knowledge amid farmland loss and threats in the region.

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28 Nov 2025

Sorbitol can become fructose and affect the liver

Researchers found that sorbitol can turn into fructose in the liver and may harm the organ. The study used zebrafish and was led by Gary Patti; the results raise questions about some sugar substitutes.

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