Articles tagged with Food Production
Public health experts urge stronger warnings on ultra-processed foods due to their high salt, sugar, and saturated fats content. The authors suggest building a public brand around the term 'ultra-processed' to increase awareness of the product's harms.
A study by Göttingen University found that training methods combining farmer-to-farmer learning with educational videos significantly increased the use of productive practices among smallholder farmers in Ethiopia. This approach also promoted informal information transfer and improved adoption of complex technologies.
Researchers from SUTD developed a simple method to perform direct ink writing 3D printing of okara without using food thickeners. This innovation enables the creation of snacks with controlled texture and boosts food supply sustainability and waste reduction.
Researchers from The Ohio State University developed a novel method to supplement cow milk with vegetable protein using readily available dairy processing equipment. This innovation combines the benefits of casein micelles with pea protein to create functional, multisourced dairy products that can help bolster declining fluid milk sale...
Research found that cacao agroforestry systems support unique bird species in tropical dry forests, while bats are more abundant in these areas than in nearby forests. This suggests that cacao farms can serve as biodiversity-friendly oases, providing food and refuge for birds and bats.
A citizen science project found urban growers in Brighton and Hove harvested 1kg of insect-pollinated fruit and vegetables per metre squared, comparable to conventional farming. Urban farming benefits biodiversity and human health while offering sustainable and productive alternatives.
A new study projects that farmed seafood supply will drop by 16% globally by 2090 if no action is taken to mitigate climate change. The industry is vulnerable to the effects of climate change, and some regions could see a decline in mariculture production by up to 90%.
Black soldier fly larvae thrive in dense groups when given the right amount of airflow, reducing the risk of overheating. The research, published in Frontiers in Physics, aims to make these protein-rich insects more readily available as recyclers of food waste, which totals 1.3 billion tons per year.
A large population study from Lund University found that a sustainable diet is associated with lower risks of premature death. The EAT-Lancet diet, which emphasizes whole grains, vegetables, and pulses, was linked to a 25% lower risk of total mortality and specific causes like cardiovascular disease and cancer.
A recent study by the Potsdam Institute for Climate Impact Research found that climate change has contributed to a four-fold increase in crop pest and disease occurrence in China since the 1970s. The researchers attributed this rise to warmer night temperatures, which can foster an increased chance for pests and diseases.
Researchers investigated how providing information about alternative feedstuffs impacts consumer preferences. They found that consumers are more likely to prefer insect-based feed due to sustainability claims. The study emphasizes the importance of labelling and transparency for the acceptance of these alternatives.
A blind taste test by University of Copenhagen researchers shows Danes prefer conventional and organic farmed smoked salmon over wild-caught. The study reveals that people's expectations about a product affect their overall taste experience.
A recent study found that adopting a reduced meat diet can significantly improve human health, animal welfare, and the environment. The researchers compared different diets, including a Mediterranean diet with more fish and seafood, and a vegan diet, to a reference diet based on German Nutrition Society recommendations.
The article examines how the pandemic affected the protein sector's food supply chains, discussing lessons learned from the experience. The authors highlight the importance of building food supply chain resilience through improved efficiency and technology adoption, but warn that larger firms may pose a threat to smaller local systems.
Researchers at Lancaster University examine the use of AI in the food sector, highlighting the need for trusted data collaboration to reduce waste and increase sustainability. They also warn about potential ethical issues and unexpected consequences of new technology.
Integrating food production and biodiversity conservation in spatial planning can minimize trade-offs between nature and people. The study found that joint planning processes for rural development and biodiversity conservation are more ecologically effective and socioeconomically feasible than separate strategies. By dedicating at leas...
A new study suggests that UK plant-based alternative food consumption has nearly doubled over the past decade, with younger generations and women being more likely to adopt this diet. The research found that plant-based milks were the most popular among the UK population, followed by vegan sausages and vegetable burgers.
New research enables regionally relevant eating-quality traits to be selected early in breeding programs, saving time and effort. Genetic markers associated with 10 grain-quality traits have been identified, which can now be used by rice breeders in Latin America and potentially worldwide.
A NASA study published in Nature Food projects that climate change will affect crop yields as early as 2030. Maize yields are projected to decline by 24%, while wheat yields could increase by 17%. The changes are due to rising temperatures, shifting rainfall patterns, and elevated carbon dioxide concentrations.
A new study highlights the need for sustainable dietary choices to reduce food-related greenhouse gas emissions. Reducing discretionary foods like sweets, pastries, and processed meats can help lower emissions, which contribute to climate change.
A team led by David Kaplan at Tufts University aims to produce an alternative food source using cell-grown meat, driving efforts to enhance food sustainability and nutrition. The five-year project will combine interdisciplinary teams to evaluate consumer acceptance, environmental impact, and economic viability.
A study analyzed grocery purchase records of 57,000 US households and identified three ways to reduce food-based carbon footprints: meal planning, using local produce, and reducing meat consumption. The research suggests that 71% of households can decrease their emissions by implementing these strategies.
The number of wild bees has fallen by 25% since 1990, threatening plant reproduction and food production. Researchers must assume social responsibility to communicate their knowledge and work in transdisciplinary coalitions to halt the decline.
A new study by Lancaster University identifies four major concerns that hinder the adoption of reusable packaging: affordability, digitalization challenges, regulatory hurdles, and data collection limitations. To address these concerns, researchers propose implementing a track and trace system using unique barcodes to enable businesses...
A study by Veronika Somoza's team found that gallic acid stimulates gastric cells to secrete acid via the bitter receptor TAS2R4. The plant substance affects acid secretion regardless of whether it is added to water or red wine. This discovery provides new insights into the functions of bitter receptors in food ingredients.
An 18-year study found a significant increase in ultra-processed food consumption among US adults, contributing to obesity and chronic diseases. The study recommends policies to reduce ultra-processed food intake, such as revised dietary guidelines and taxes.
Researchers found evidence of two fungal species used in blue cheese and beer production in ancient feces from Hallstatt-Dachstein/Salzkammergut. The findings suggest that people consumed blue cheese and beer during the Iron Age, nearly 2,700 years ago, and retained a non-Westernized gut microbiome structure until the Baroque period.
A new study found that daily phthalate exposure may lead to 100,000 premature deaths among older Americans each year, resulting in a $40 billion to $47 billion annual economic burden. The study suggests a link between phthalate exposure and increased risk of heart disease and early death.
Researchers at the Leibniz Institute for Food Systems Biology have identified the 'caramel receptor', which recognizes furaneol, a natural odorant found in fruits and coffee. This discovery contributes to a better understanding of molecular coding of food flavors.
Researchers at the University of Basel have developed a model that can efficiently detect food fraud by analyzing oxygen isotope ratios. The model, which uses publicly available data on temperature, precipitation, and humidity, simulates the regions of origin for various plant products with high accuracy.
A study found that Amazonian and Afrotropical communities consuming wild meat may spare up to 71 metric tonnes of carbon dioxide per year by replacing beef or poultry with wild meat. This could generate millions of dollars in carbon credit sales, but unsustainable hunting practices must be avoided.
A new report by International Food Policy Research Institute (IFPRI) suggests that accelerated adaptation can substantially reduce Egypt’s food production losses from climate change. Climate change-induced biophysical crop stress could lead to a 10% reduction in food crop yields by 2050, but investing in agricultural research and devel...
Salt stress alters legume responses to symbiotic rhizobacteria by modulating gene expression. Several genes with well-characterized functions in nodulation are highly induced under salt stress, making the plant hypersensitive to bacterial signals.
Researchers identified three new Alicyclobacillus species that can cause spoilage in apple juice. The discovery will allow manufacturers to identify and fine-tune control strategies to reduce waste and improve customer satisfaction.
A new study reviews sustainability standards for crop and livestock production, finding moderate positive effects on the environment through reduced agrichemical use. However, economic benefits vary by region and standard, and assessments are complicated. The study also raises concerns about labor practices and inequalities in the rura...
Pollinators contribute significantly to global food production, particularly for small-scale farmers who rely heavily on these services. The author emphasizes the need for increased support and research efforts to maintain biodiversity and improve crop yields.
A study by McGill University reveals significant regional variation in Canada's nitrogen footprint, with Ontario and Quebec contributing the most. The research highlights the importance of understanding local drivers of nitrogen pollution to develop targeted solutions.
A new study suggests that keeping reservoir levels low during droughts can exacerbate the problem and contribute to Brazil's current water and energy crisis. Storing more water in reservoirs could increase precipitation and river flow, alleviating the crisis.
Researchers at Aarhus University have discovered that ants excrete chemical compounds that effectively inhibit plant pathogens, offering an alternative to current pesticides. The study suggests that applying ants and their chemical defenses could protect agricultural plant production.
Scientists at TUM and LSB developed a new methodology to quantify the flavor profile of cocoa samples. The method provides quantitative data on 66 taste-decisive substances using a single mass spectrometric platform, allowing analysis of 200 samples per week.
The scientific paper highlights challenges in global food systems, including climate change, production of unhealthy foods, and inadequate nutrition. The authors propose rebalancing agriculture research towards healthy crops, nutrient-rich foods, and nature-positive technologies to create a more sustainable future.
Researchers from Kaunas University of Technology and the University of Helsinki have developed a nutritious meat analogue using fermented okara, which can help alleviate digestive problems due to its probiotics. The product contains less salt and saturated fats than real meat while maintaining protein levels.
Researchers at Tel Aviv University have created a system that enables the production of 'good' bacteria capable of eliminating 'bad' bacteria. This breakthrough technology uses a toxin injection system to target specific types and amounts of toxins, offering an alternative to antibiotics.
A new study provides a comprehensive framework to evaluate the emissions of three major greenhouse gases from food production and consumption. The research found that animal-based foods emit 57% of global greenhouse gas emissions, while plant-based foods account for 29%, with CO2 being the most important emission factor.
A breakthrough IVF method has been developed to significantly improve in-vitro fertilization (IVF) in cattle, reducing pregnancy issues and increasing overall meat and milk production. The new process improves live birth rates with a high accuracy rate, offering vast potential for the cattle breeding industry.
Researchers found that insect protein has great potential to reduce global warming associated with food consumption in Europe, especially when used in broiler meat production. Using edible insects or low-value food industry side stream products can increase the carbon footprint benefits of using insect protein over soybean meal protein.
A new study predicts that climate change will lead to longer dry spells in tropical regions, causing important global crops like coffee and cocoa to suffer. This could result from hotter temperatures, increased number of dry days, and longer dry spell lengths, particularly during the dry season.
A recent study by the University of Illinois at Urbana-Champaign Institute for Sustainability, Energy, and Environment suggests that bioenergy crops can be produced on economically marginal land. The research team estimated that 1.4-2.2 million hectares in the rainfed region are suitable for bioenergy crop production on such land.
Researchers have developed a biodegradable polymer coating that can block grease and oil in compostable paper packaging, reducing environmental impact. The coating's ester linkages break apart in water, allowing microorganisms to degrade it.
A new study assesses the potential trajectories of cellular agriculture, a technology that grows cultured meat, dairy, and egg products from animal cells and yeast. The research highlights the need for increased public investments in open-source research and education to ensure a just and equitable development of the sector.
Researchers analyzed 8 popular plant-based burgers and found that some closely mimic the odor of real beef when cooking. The Beyond Burger from Beyond Meat came closest to replicating the hamburger aroma, but still differed significantly.
Citrus canker has reappeared in Texas after a 70-year absence, threatening the state's $200M commercial citrus industry. Collaborative eradication efforts are underway between the USDA, Texas Department of Agriculture, and universities to prevent further spread.
A University of Delaware study found that diversifying nutritional strategies is key to improving diets for India's smallholder farmers. The researchers suggest individual-level and community-level approaches, such as growing diverse crops or sharing produce at local markets.
A study found that UK policies to reduce salt, sugar and calories in food products have not led to improvements in their nutritional values. Only one company, Kelloggs, showed a small overall improvement, driven by reducing sugar content in two products.
A team of researchers developed a new method to analyze global food value chains, revealing that farmers receive only 27% of consumer expenditure on foods consumed at home. The study found that the majority of value is created in post-farmgate activities, such as processing and manufacturing.
Radically altering animal agriculture practices could prevent future pandemics, experts argue. Incentivizing plant-based food alternatives and implementing a 'zoonotic tax' on meat production are proposed solutions to mitigate zoonotic risk.
New research by Aalto University warns that climate change could push a third of global food production out of safe climatic space if greenhouse gas emissions continue growing unchecked. The study assesses the impact of climate change on crop production and livestock, highlighting regions most vulnerable to changes.
Researchers found that US agriculture contributes to 15,900 annual deaths due to poor air quality, mainly from ammonia emissions. Improving livestock manure management and using fertilizer additives can reduce mortality from poor air quality by consuming more plant-based foods.
A new study estimates that US food production is responsible for 16,000 annual deaths due to poor air quality, primarily from animal production. Improving animal and crop management practices, as well as eating more plant-rich diets, can substantially reduce mortality from food-related air pollution.
Researchers developed natural lactic acid bacterium that secretes antimicrobial peptide nisin, extending food shelf life and reducing waste. Nisin is approved for use in various foods to prevent spoilage and foodborne illness.