At the 2026 American Society for Mass Spectrometry (ASMS) Conference in San Diego, the Innovation Institute for Food and Health’s (IIFH) Research Program Manager, Mariana Barboza, presented exciting new research exploring how food production systems influence the lipid composition of plant- and animal-based foods. Conducted in collaboration with researchers from UC Davis and the Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán in Mexico, the study applied advanced lipidomics techniques to evaluate foods produced under conventional and organic/regenerative systems.
Using standardized methodologies developed through The Periodic Table of Food Initiative (PTFI), the research team mapped more than 1,400 lipid species across a diverse range of foods, including grains, legumes, nuts, seeds, dairy products, eggs, and meats. The findings revealed that food type remains the strongest determinant of lipid composition, while production systems and processing methods can influence specific lipid profiles in ways that vary across different food categories. These results underscore the complexity of food composition and the importance of studying foods at a much deeper molecular level.
For IIFH, this work showcases the power of modern foodomics tools to unlock new insights into the foods we eat. By combining advanced mass spectrometry with cutting-edge data science, IIFH and our researchers are leading the food and health space by building a more comprehensive understanding of how agricultural practices and food processing shape food composition. This research is helping create the scientific foundation needed to better understand connections between food quality, nutrition, sustainability, and human health—areas that are increasingly important to consumers, industry, and researchers alike.
As food systems continue to evolve, studies like this demonstrate why a deeper understanding of food composition matters. The ability to characterize foods beyond traditional nutrition labels opens new opportunities for industry partners, producers, and innovators to evaluate ingredients, production practices, and product quality with greater precision. Together, this work reflects IIFH’s commitment to advancing science that not only expands our understanding of food, but also helps shape a healthier, more sustainable food system.
