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Volume 1 Issue 2, February 2020

Volume 1 Issue 2

Form and function

Food gels and oleogels feature 3D percolating biopolymers or colloids designed to span water or oil in food, thereby providing viscoelastic properties to an otherwise purely viscous fluid. The cover image is an artistic view of food gel droplets, drawn against the typical cellular background of protein-templated oleogels.

See Cao et al.

Image: Sonia Monti. Cover Design: Tulsi Voralia.


  • Editorial |

    Transforming the food system for human and planetary health must support the livelihoods and well-being of those working in the agri-food sector.

Comment & Opinion

  • Comment |

    A food system framework breaks down entrenched sectoral categories and existing adaptation and mitigation silos, presenting novel ways of assessing and enabling integrated climate change solutions from production to consumption.

    • Cynthia Rosenzweig
    • Cheikh Mbow
    • Joana Portugal-Pereira

Books & Arts

  • Books & Arts |

    • Annisa Chand
    • Juliana Gil
    • Anne Mullen

Research Highlights

News & Views

  • News & Views |

    Transgenic corn expressing anti-inflammatory antibodies presents a new avenue for mitigation of the enteric disease coccidiosis, providing new possibilities for antimicrobial-free management of poultry diseases.

    • Charles Li
    • Mingmin Lu
  • News & Views |

    To highlight vulnerabilities of future food production under climate change, we need a better understanding of crop yield variability drivers. Soil moisture, which plays interdependent roles in water demand and supply, determined from satellite observations can markedly improve the predictive skill of US maize yield models.

    • Michelle Tigchelaar
  • News & Views |

    An engineered increase in Rubisco production has increased photosynthetic capacity, rice yield and nitrogen use efficiency in an experimental paddy field. This demonstrates a key means to sustainably increasing yield and global food security.

    • Stephen P. Long


  • Review Article |

    A comprehensive review of the constitutive nature, design approaches, structural properties and applications of food gels, pertinent to the food science, nutrition and health communities.

    • Yiping Cao
    • Raffaele Mezzenga


Amendments & Corrections

Food for Thought

  • Food for Thought |

    Popular ideas about the Mediterranean diet are reviewed and questioned with respect to regional data on food intake and cultural diversity. With the UNESCO declaration of the Mediterranean diet as an Intangible Cultural Heritage, a far more holistic approach to food habits and environmental patterns has been developed.

    • Helen Macbeth
    • F. Xavier Medina


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