Articles tagged with Food Production
University of Tennessee researchers are part of a nearly $1 million project to build a smart food production network, optimizing locally grown food distribution. The project, called DFARM, employs a user-centered software platform to connect community gardens, indoor hydroponic systems, and local food hubs.
A new AI tool, Tessera, has been developed to map smallholder crops in Senegal with high accuracy, providing essential data for food security planning. The technology, trained on satellite images, outperformed existing methods and can be used to guide support decisions, helping vulnerable populations.
New research shows how precision agriculture can save up to 15% of water needed to produce tomatoes and grapes, while improving yield and fruit quality. By using sensors to shield plants from weather stress, farmers can also test fruit quality without damaging the crop.
Researchers at Kyoto University investigated the effects of high-temperature-treated soy protein on mice, revealing decreased amino acid levels and altered social novelty behavior. The study suggests that severe protein heating can negatively impact nutritional availability and physiological responses.
A new study by Colorado State University reveals that ag irrigation prevents higher greenhouse gas emissions by avoiding land conversion, saving 363 years' worth of emissions. Irrigation allows the US to grow more food on less land, reducing land-use change and its associated emissions.
A third of the UK government's nutrition advisors have significant ties to the food industry, including Coca Cola and Nestle, despite new rules banning such links. Experts argue that these conflicts should be removed immediately to maintain public health and scientific integrity.
Overfermentation of cocoa beans can cause smoky, leathery, and cheesy off-flavors, with elevated concentrations of short-chain carboxylic acids and phenols detected. A simple measurement using test strips can help detect the onset of overfermentation, preventing the development of off-flavors.
A new study links severe water scarcity in wheat-growing regions to global wheat prices, finding that 3°C of warming could triple average wheat prices. The study used climate observations, crop geography, and global commodity prices to explore this connection.
A study of behavior-related digital dieting apps found that photo-informed expert feedback increased app use and improved meal recording, while photo-based peer observation reduced engagement and did not affect food choices. The findings provide practical guidance for designing effective digital health apps.
A study reveals weaknesses in farm sustainability monitoring, finding that one in four cocoa farm entries showed manipulated data. Auditors were more likely to make changes when aware of the target value required for certification, highlighting the need for independent verification.
A study found that US meat products with sustainability labels, such as organic chicken (7% increase) and grass-fed beef (33% increase), tend to be pricier than their non-labeled counterparts. The price premiums vary greatly depending on the type of label.
A new study from Florida Atlantic University finds that men who consume high amounts of ultra-processed foods have increased risks of prostate cancer. Men with the highest UPF intake had a possible 34% higher risk, although the finding did not reach statistical significance.
A survey of 3,013 people found that 66% of respondents are influenced by animal welfare when making purchasing decisions. Shoppers would pay an average of £1.31 per week for improved farm animal welfare, with specific increases for eggs (£1.61), milk (£1.13), and beef (£0.46).
A new study published by the American Society for Nutrition found that overall diet quality, not just food processing level, is strongly associated with long-term health outcomes. Healthy diets rich in whole grains, fruits, and vegetables are beneficial, even if they include some processed foods.
A new study reveals that the nutritional composition of milk depends on the dairy production method and season. Organic grass-fed milk contains significantly more omega-3 fatty acids than conventionally-produced milk.
Researchers at University of Missouri develop natural colorants from purple corn, showing stability and durability in various environments. The anthocyanins, rich in antioxidants, offer a viable path for food companies to create cleaner labels without sacrificing performance.
A new review of current research highlights the importance of culturally grounded approaches to food systems literacy in addressing global hunger and malnutrition. The study suggests that Indigenous knowledge and participatory methods can improve food systems resilience and support communities to maintain traditional food practices.
Researchers identified a precise gene edit that lowers cadmium in rice grains while maintaining yield and essential mineral nutrients. The OsNramp5 I441T mutation selectively limits cadmium translocation, reducing grain cadmium by 48% without compromising zinc or manganese uptake.
Canadian agri-food leaders recommend strengthening food infrastructure, improving preparedness, and building resilience to protect against geopolitical threats, biological threats, trade disruptions, and supply chain vulnerabilities. The report outlines seven key recommendations to ensure Canada's long-term food resilience.
A shift to healthier diets could lead to a significant reduction in global agricultural land use and livestock production value, with potential benefits for human health and the environment. The study suggests that transforming food systems could result in a 42% decline in global livestock production value compared to 2020.
Researchers tested 54 avocado oil-labeled products and found 48 contained other oils. The study used fatty acids and sterols to verify authenticity, but 89% of products still failed due to adulteration. Food companies may not detect adulterated oil without rigorous testing.
Researchers at Göttingen University found that virtual fences lead to a more even distribution of animals across the pasture and reduced movement near edges. Virtual fences also elicit similar behavior from cattle as conventional electric fences.
A large European study found a correlation between ultra-processed food consumption and increased levels of harmful fatty acids in the blood. The study, which analyzed data from 15,200 participants, suggests that ultra-processed foods may contribute to metabolic stress and potential health risks.
Researchers propose a voluntary labelling scheme using 'STABILISED' to indicate products with minimal risk of Listeria infection. The scheme aims to help consumers choose safe products and reduce the number of people falling ill with Listeria infections.
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 University of Göttingen study reveals that traditionally farmed landscapes can produce food while protecting nature and preserving cultural traditions. The research highlights four key strategies for adapting these systems to local environments and markets.
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 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.
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.
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.