Articles tagged with Food Production
Stanford researcher Ellen Kuhl's AI tool, BurgerAI, creates novel burger recipes optimized for deliciousness, sustainability and nutrition. The burgers were tested in a blinded taste test and found to be comparable to popular fast-food options.
Colorado State University researchers propose strategies to immobilize toxic metals and prevent plant uptake in rice grains, protecting food security and public health. The approach aims to reduce arsenic, cadmium, and mercury contamination in rice paddies using nanomaterials and chemical reactions.
A new UK study has found that plant-based alternatives contain twice as many additives as animal products, with a total of 199 versus 100. The study analyzed 71 like-for-like pairs of products from a UK supermarket range and found that plant-based products contained more ingredients and E-numbers.
A new study has found that standard antibody-based tests can fail to detect all gluten residues in barley beer, leading to concerns about the safety of gluten-free products. Researchers developed a new mass spectrometry method to identify celiac disease-active peptides, which were found in some 'gluten-free' beers.
A new study by Agbonma Onyeka and colleagues demonstrates that Lentinus squarrosulus can be cultivated using locally available agricultural waste, reducing waste management issues and creating a safer alternative protein source. The researchers successfully grew the mushroom on different sawdust species types, producing edible biomass ...
A pilot study discovered over 100 different algae species in German farmland, with blue-green and green algae prevalent during summer, and yellow-green algae during spring and autumn. The research highlights the importance of soil algae in maintaining soil health and fertility.
A European Society of Cardiology consensus report suggests that ultra processed food consumption is linked to cardiovascular disease and death. The report calls for doctors to advise patients on limiting UPF intake to prevent cardiovascular risks.
A study by Cranfield University found that almost all plant-based meat alternatives and beverages in the UK contained at least one mycotoxin, with multiple products containing more than one. The research highlights the need for effective mycotoxin management integrated within food safety standards.
Researchers at Florida International University have discovered that sargassum seaweed can serve as a valuable ingredient in everyday foods due to its high content of alginate. The study shows extraction yields of roughly 45% and demonstrates the potential for sargassum as an alternative source to traditionally harvested seaweeds.
A two-day symposium brought together leading researchers, clinicians, and policy experts to examine the science surrounding ultra-processed foods and their impact on human health. Key findings include the biological mechanisms linking ultra-processing to chronic disease and opportunities for policy action.
A new report highlights the catastrophic risks of nature loss on food systems, economies and societies. Chronic pressures like soil degradation and water scarcity are already reducing crop yields and increasing food prices.
Researchers at the University of Illinois have developed a machine learning model that can predict chick embryo mortality using hyperspectral imagery, reaching accuracy of up to 97%. They also successfully identified male embryos with high accuracy, potentially reducing the culling of male chicks in hatcheries.
Researchers found that integrating a mix of shade trees improves soil health and plant physiology, leading to stronger plant growth and consistent early fruit development. Proper management through spacing, pruning, and natural mulch can also make cacao farms more resilient to climate stress.
Scientists at KTH Royal Institute of Technology have discovered a new way to fight potato late blight, a plant disease that once triggered the Irish Potato Famine. The peptide CS5 specifically attacks Phytophthora infestans without harming other plants.
A new study found that microbial proteins make up to 11% of the total protein content in fermented foods and comprise 60% of identified proteins. These microbes convert raw substrates into nutritious products, influencing gut physiology and potentially impacting health outcomes.
Researchers at DTU discover three types of lactic acid bacteria that can effectively produce plant-based yoghurt alternatives, inhibiting harmful bacteria and breaking down sugars. The bacteria also improve the product's texture and extend shelf life.
A new study removes bitter-tasting compounds from flaxseed oil, preserving its health-beneficial fatty acids and extending its shelf life. The approach uses bleaching earth to selectively reduce cyclolinopeptides, resulting in a flavor-stable oil that remains milder for longer.
Fungal endophytes from cacti have been found to boost drought tolerance in cacao plants by controlling stomatal conductance and retaining more water. These microbes could provide a novel strategy for addressing climate change's impact on cacao production.
Researchers discovered that common human painkillers, such as aspirin and lidocaine, prevent Norway lobsters from exhibiting painful responses to electric shocks. This finding highlights the need for more humane methods of killing crustaceans, which may be phased out in favor of gentler alternatives.
Researchers at DTU have developed a new method to identify bacteria capable of producing vitamin B2 in soya drinks. A bacterium from bumblebee guts was found to thrive in plant-based dairy alternatives and produce the nutrient in high quantities.
A long-term public study found that phytochemicals from oregano and rosemary supported favorable gut health and growth performance in weaned pigs, preserving microbial diversity to improve nutrient utilization. The natural agents outperformed antibiotic growth promoters in terms of final body weight and gain-to-feed ratio.
Fusarium head blight (FHB) is a destructive wheat disease that can reduce yields and contaminate grain with toxins. New research in Plant Disease identified several emerging fungal pathogens, including a previously undescribed species, responsible for the severe outbreak in Ethiopia.
A comprehensive study reveals that staple crops such as maize, rice, and cassava are responsible for about 11% of all agriculture-driven deforestation globally. In contrast, major export-oriented commodities like cocoa, coffee, and rubber cause less than 5% of deforestation.
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.
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.
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.
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 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.
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.
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 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.
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.
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.
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 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.
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.