Articles tagged with Food Production
The event aims to connect grain farmers with buyers from the region to discuss market opportunities for organic grain crops. Presenters will also showcase ongoing organic research in Arkansas.
A new study suggests that ultra-sensitive food safety tests may drive food waste and unavailability without significant public health benefits. The researchers propose using more flexible risk-based approaches to align food safety policies with sustainability goals.
A study by Frontiers in Science argues that ultra-sensitive food safety tests may drive food waste and unavailability, but not always translate to health risk. The researchers propose a more balanced approach that considers trade-offs between food safety, sustainability, and nutritional health.
Climate mitigation policies may increase hunger risk due to land use competition, but ozone reduction benefits partially offset these effects. Ozone-driven yield gains reduce food prices and increase food availability, particularly in regions with severe hunger.
BRIGHT at DTU joins forces with Novonesis to develop microbes that can efficiently utilize acetic acid produced from captured carbon, enabling the production of sustainable protein. The collaboration aims to accelerate microbial fermentation and reduce costs, ultimately contributing to a circular bioeconomy.
Researchers used aeroponic technology to grow pea shoots fortified with Vitamin B12, delivering the recommended daily allowance in a single serving. The fortified crop maintained shelf-life and persisted through cold storage, offering a commercially viable approach to dietary supplementation.
A comprehensive systematic review found that large-scale food fortification is a highly cost-effective intervention for reducing global malnutrition, with benefits far outweighing costs. The study analyzed 56 studies from 63 countries and found that fortification programs deliver substantial health benefits relative to costs.
Researchers propose a hybrid approach of combining conventional and microwave frying to achieve lower oil content without compromising flavor and texture. The study found that microwave frying resulted in faster moisture loss, shorter cooking time, and lower oil intake, suggesting an economically feasible option for industrial production.
Researchers at the University of Granada found that Nutri-Score labels do not accurately reflect the true nutritional value of soluble cocoa. The study analyzed 54 products from 19 brands and discovered no correlation between Nutri-Score categories and actual nutritional composition, especially regarding bioactive compounds.
Researchers developed a two-step fermentation process to counter plant-based protein odors, achieving 95-99% smell removal. The method could benefit the global food supply, reduce environmental impact, and increase consumer acceptance of plant-based foods.
Researchers developed the Meat 3G system to predict beef eating quality, combining animal characteristics, rearing conditions, and consumer expectations. The system generates €0.10-€0.55/kg of added value for farmers, improving remuneration and competitiveness.
A new report by Anglia Ruskin University and the University of York identifies key weaknesses in the UK's food system and recommends interventions to prevent disruptions from escalating into a crisis. The study suggests increasing energy security, diversifying food value chains, and promoting varied diets to reduce risks.
The METAGROLAND project aims to improve environmental farming schemes by studying plant-pollinator interactions and land manager networks. Key findings include the development of practical guidance for agri-environmental schemes that align ecological processes with real-world management.
A $1.8 million grant will fund the development of refrigerated semen storage, eliminating liquid nitrogen needs for dairy farming in developing countries. This technology is expected to increase milk production and improve farmers' incomes, addressing food insecurity.
The new centre will support the WHO in estimating disease burden from foodborne diseases and developing integrated risk-benefit approaches, combining nutrition, microbiological risks, and chemical contamination. The centre will contribute scientific expertise to achieve healthy, safe, and sustainable dietary patterns worldwide.
A $4.9 million Gates Foundation grant will support the development of self-cloning crops in India, improving agricultural productivity and accessibility for smallholder farmers. The project aims to expand synthetic apomixis technology into staple crops like pearl millet and Indian mustard.
A new global dataset quantifies biodiversity loss in international trade of staple crops, revealing a strong upward trend and key contributors. Soybean trade shows the most rapid increase, surpassing wheat, while major agricultural producers drive global biodiversity loss patterns.
New research found 47% of takeaway foods in the UK exceed their declared salt levels, with curries and pasta failing to match menu claims. Traditional fish and chip shop meals contained relatively low levels of salt due to cooking methods.
A study of European farmers' protests reveals a wide range of concerns including environmental regulations, which differ between countries. Farmers in Germany criticized bureaucracy, while French farmers focused on financial pressures, Belgian farmers expressed a broad mix of concerns, and Dutch farmers voiced dissatisfaction with policy.
Researchers have developed a new way to produce ammonia, a common fertilizer, that is cleaner and more efficient than traditional methods. The process uses calcium nitride and hydrogen atoms to create ammonia without emitting carbon dioxide, and can be scaled up for widespread use.
A study at Kindai University has identified a single gene in eggplant that provides resistance to begomovirus infection. This finding holds promise for developing naturally protected crop varieties, reducing the need for insecticides and promoting sustainable food production.
A UK study found that over 40% of consumers are willing to try new fish species, including sardines and anchovies. The research highlights the potential for improving national health and local economies by embracing home-caught seafood. It also reveals a generational divide in seafood consumption habits.
A UAlbany researcher will study how PFAS 'forever chemicals' accumulate in plants, affecting their nutritional quality and safety. The study aims to understand the dynamics of PFAS in soil-plant systems and develop regulatory standards to protect public health.
A new AI method has identified 51 old pea varieties with high starch and protein content, potentially suitable for producing plant-based foods. The study shows a close relationship between seed appearance and chemical composition, enabling partial prediction of properties based on images.
The ALLIANCE project aims to develop optimised multi-product biorefineries for microalgae to increase utilisation efficiency and produce ingredients for various industries. By implementing circular production models, the partners will reduce waste generation and make sustainable microalgae-based products more affordable.
A Chinese group has developed a single sheet of modified paper pulp that can cut oxygen levels by 99% and change color when food is spoiled. The cellulose film uses a combination of dialdehyde protein cross-linking and curcumin to kill bacteria and monitor freshness.
A new deep-learning tool can rapidly identify wild and farmed salmon by analyzing fish scales, with 95% accuracy. This technology has the potential to mitigate the ecological impact of escaped farmed salmon on wild populations.
The University of Arkansas System Division of Agriculture has partnered with the Indian National Horticulture Board to improve agricultural production in India. The project aims to establish nine clean plant centers in India, providing training in advanced diagnostic methods, virus elimination, and science-based certification systems.
A new Lancet Series exposes the tactics used by UPF companies and outlines a roadmap for change. The series calls for government regulation, community mobilisation, and accessible healthier diets to address the growing consumption of ultra-processed foods.
Concordia researchers propose a new model for urban development combining key strategies to ensure an environmentally friendly future. By integrating energy, mobility, land use, and social functions, the 15-minute city principle can be applied to create sustainable neighborhoods with reduced carbon emissions.
A 47-year-old man from New Jersey died after consuming beef due to a tick-borne meat allergy caused by the Lone Star tick's alpha-gal sugar. Researchers identified the allergy and its link to fatal anaphylaxis, urging physicians to investigate severe abdominal pain after eating red meat in areas with high Lone Star tick populations.
A recent study published in Frontiers in Nutrition found that a vegan diet can halve the carbon footprint of an individual, with reductions of 46% in CO2 emissions and 33% in land use. The study also showed that a plant-based diet delivers nearly all essential nutrients.
A new study from the University of Oxford estimates that adopting more plant-based diets could reduce global agricultural labor needs by 5-28% by 2030, which is equivalent to 18-106 million full-time jobs. This shift could also cut global labor costs by $290-995 billion per year.
A literature review of cheese fermentation and ripening identified five underused, evidence-based measures to improve efficiency and sustainability in cheese production. By exploiting whey and encapsulating lactic acid bacteria, dairies can reduce waste and optimize production processes.
A new study by Lund University researchers has discovered the key to preventing spaghetti disintegration in boiling water. The findings show that gluten acts as a 'safety net' for regular pasta, preserving its starch structure during cooking. In contrast, gluten-free pasta relies on precise cooking conditions to maintain its structure.
A new smartphone-based AI system accurately predicts avocado firmness and internal quality with high accuracy, enabling consumers to avoid overripe avocados. The technology has the potential to assess the ripeness and quality of other foods, reducing global food waste by 50% by 2030.
A new study finds that tariffs could increase domestic beer production costs and raise prices for imported beers. The impact would be felt more by multinational firms than small craft breweries, potentially reducing product variety and shifting business strategies.
Researchers found that curdlan reduces cooking time from three hours to one, strengthens texture, and improves stability in pineapple jam. Consumer panels reported no loss in taste or overall appeal.
Researchers Prof David Julian McClements and Prof David L. Kaplan propose hybrid foods as a solution to reduce industrial animal use's carbon footprint and boost health. The authors emphasize the need for collaboration to optimize protein combinations balancing nutrition, taste, sustainability, and affordability.
Researchers reveal how hybrid foods combining proteins from different sources could be part of the solution to reduce industrial animal use. By using combinations of different proteins, they found that hybrids can overcome many limitations of individual protein sources and create products that are more than the sum of their parts.
A study found that 21% of Gen X women and 10% of men meet criteria for ultra-processed food addiction, with a higher prevalence in older women. The study highlights the link between ultra-processed foods and risk of chronic disease and premature death, particularly among those who perceive themselves as overweight.
A study by ICTA-UAB reveals that non-agricultural sectors absorbed most of the value added in global agri-food systems between 1995 and 2020. The Global South increased its share of agricultural production, but countries of the North still capture a disproportionate share of income from higher-value sectors.
A groundbreaking European study by Dr. Mohammad Fazle Rabbi evaluates the EU's food system and identifies key pathways for reduction in carbon emissions. The research highlights systemic inefficiencies, regional disparities, and improvements in circular economy practices that can contribute to emission reductions.
Researchers have identified distinct genetic adaptations in European cisco populations adapted to fresh, saline, or brackish water, as well as varying spawning times. These findings can inform sustainable management practices and improve our understanding of the impact of environmental factors on roe quality.
A new study from Cornell University shows that apple pomace can be used as an ingredient in commercial beef meatballs without compromising taste or texture. The addition of up to 20% apple pomace increases the fiber content and antioxidant effect of the product.
New research from Uppsala University reveals how plant-based meat alternatives became popular in Sweden through a combination of business, consumer and societal factors. Key findings include the role of documentaries like An Inconvenient Truth and the Swedish National Food Agency's sustainability recommendations.
Researchers have found that plastic nanoparticles can enter crops during growth, accumulating in edible parts and potentially affecting human health. The study used radishes to demonstrate the uptake of nanoplastics by plants, with nearly 5% of particles retained by the root system.
A new study has found that while vertical farms can deliver more than 20 times the yield of field farms and use far less water, their carbon footprint still exceeds traditional farming due to high energy demands. Researchers suggest switching to alternative materials could cut the environmental cost by over 95%.
A new multiyear study reveals wheat disease losses totaling $2.9 billion in the US and Canada between 2018 and 2021. The top three yield-reducing pathogens were fusarium head blight, stripe rust, and leaf rust.
Molecular Sustainable Solutions has developed more powerful and sustainable disinfection methods capable of tackling resistant microorganisms. The company will accelerate technology maturation with the investment, strengthening its position in public health and sustainability.
A study by SeoulTech researchers found high levels of polycyclic aromatic hydrocarbons (PAHs) in common food items, including cooking oils and meats. The QuEChERS-GC-MS method revealed carcinogenic compounds with limits of detection ranging from 0.006 to 0.035 µg/kg.
A new Cornell University study finds that traditional farm jobs are declining as nations grow wealthier, while employment in the broader food industry remains steady, offering better wages. However, this shift reinforces gender pay inequality, with women often moving into lower-paid service-sector jobs.
A Kennesaw State University researcher is working on an electronic nose that can detect bacterial contamination in food using volatile organic compounds (VOCs). The system uses AI models trained from thousands of samples to identify pathogens like salmonella and E. coli, aiming to revolutionize food safety.
Dr Mercy Diebiru-Ojo recognized for her work on Semi-Autotrophic Hydroponics (SAH), a technology accelerating the production of clean planting materials. The innovation boosts agricultural productivity, food security, and creates opportunities for youth and women agripreneurs.
High consumption of ultra-processed foods is associated with higher levels of systemic inflammation and a greater risk of cardiovascular disease. The study found that individuals who consumed the most ultra-processed foods had significantly higher levels of high-sensitivity C-reactive protein, a key marker of inflammation.
A new study finds that traditional masculine norms, such as self-reliance and avoiding femininity, drive men's increased meat consumption. Researchers recommend addressing these norms and promoting plant-based marketing to encourage men to adopt healthier dietary habits.
A new global study shows that hotter and drier conditions are affecting yield swings of three major food crops: corn, soybean, and sorghum. The study highlights a compounding danger: instability. Crop failures could become more frequent, with 'once-in-a-century' crop disasters happening every decade by 2100.
Researchers at Cranfield University have developed a DNA-free gene editing technique for raspberries, which could lead to the creation of more sustainable and resilient varieties. The new method uses CRISPR-Cas9 technology to edit the genome of raspberry protoplasts, resulting in faster breeding times and reduced food waste.
Kyushu University researchers have developed a new 3D bioprinting method to create customized dysphagia diets using controlled radiofrequency and microwave energy. The method produces gels with varying textures, adhesiveness, and water retention suitable for different dysphagia diet requirements.
Scientists from the University of Nottingham have identified key microbial species and metabolic traits associated with fine-flavour chocolate. They found that both abiotic and biotic factors shape chocolate flavour, allowing for a standardized fermentation process to unlock novel flavour possibilities and elevate chocolate quality.