Articles tagged with Food Production
Researchers identified three states in a spaghetti strand's evolution: sagging, settling, and curling. The model accurately replicates the behavior of a noodle, potentially valuable for the food production industry and food science community.
Researchers found that Japanese households with higher carbon footprints tend to consume more confectionary and alcohol, while also eating more vegetables and fish. The study suggests that targeting these food groups could be a more effective way to reduce carbon footprints than focusing on meat consumption.
A recent study published in Journal of Archaeological Science reveals that the Moai statues were believed to aid in agricultural fertility and production. The analysis of soil samples from two excavated Moai found high levels of essential nutrients, supporting the Rapanui people's practice of planting multiple crops together.
Researchers found a 20-fold increase in simultaneous heatwaves in major crop-producing regions, posing risks to global food production and leading to potential harvest failures. This phenomenon can cause significant economic and societal impacts, particularly in interconnected world regions.
Researchers explore controlled environment agriculture as a means to address urban food systems, offering advantages such as year-round crop production and reduced energy consumption. The study highlights the potential for controlled environments to increase food security and support local economies.
Diversifying crop production can increase protein by 1-5%, iron supply by 5-49%, climate resilience by 1-13% and reduce GHG emissions by 2-13%. Coarse cereals like millets and sorghum are recommended
A study by Future Consumer Lab at the University of Copenhagen found that young Indonesians preferred traditional tempe made with local ingredients and produced using traditional methods. The researchers believe that the pride in a traditional dish can significantly impact its perceived taste. The study suggests that producers in Indon...
A $1.6 million grant from NSF will study linkages between urban food security and rural agricultural production, focusing on small-sized urban areas in sub-Saharan Africa. The project aims to translate scientific knowledge into data for policymakers to mitigate food security challenges.
Researchers at WashU Medicine discovered that certain strains of gut microbes can break down harmful compounds in processed foods and produce beneficial nutrients. These microbes could potentially make unhealthy snacks healthier when added to their composition.
A new study warns that up to 60% of current wheat-growing areas could experience severe and prolonged droughts by the end of the century due to climate change. This would have a significant impact on global food production and lead to increased food prices.
Researchers found particular components of dietary fiber that encourage growth and metabolic action of beneficial microbes in the mouse gut. By identifying these compounds, they aim to develop sustainable and affordable dietary fiber sources for next-generation food products.
Researchers found that plant-forward diets can significantly reduce greenhouse gas emissions and water use, with even a two-thirds vegan diet having lower impacts than traditional lacto-ovo vegetarian diets. The study's findings emphasize the need for country-specific dietary shifts to address climate and nutrition crises.
Researchers explore ways to minimize acrylamide formation in fried and baked snacks, such as using the enzyme asparaginase to convert asparagine into harmless compounds. Food companies like Novozymes, Kerry, and DSM offer products to reduce acrylamide levels, including non-GMO options for organic food producers.
Researchers propose targeted government support and food programs to address nutrition gaps, reducing environmental impacts compared to increased agricultural production. Eradicating hunger by 2030 requires only a marginal increase in overall agricultural production, with potential benefits for environmental sustainability.
Researchers found agrivoltaics significantly impacted air temperatures, direct sunlight and atmospheric demand for water, leading to improved crop growth and reduced water loss. The system also increased energy production efficiency by cooling solar panels with crops underneath.
Researchers developed a mass-spectrometry-based approach to detect gluten proteins specific to rye, expanding detection capabilities beyond wheat and barley. The method identified six peptides that were consistently detected in all rye varieties, allowing for more accurate labeling of 'gluten-free' foods.
Scientists at TUM and Leibniz-Institute developed a new methodology for simultaneous analysis of odorants and tastants using ultra-high performance liquid chromatography mass spectrometry. This approach enables fast and precise food analysis, which is crucial for manufacturers to guarantee consistent sensory quality.
A Northwestern University study found that 80% of Americans' calorie consumption comes from store-bought foods, highlighting the need for healthier options. The food supply plays a central role in obesity and cardiovascular disease development.
Researchers reviewed knowledge on making corn into food products, highlighting the importance of corn quality and masa quality. They found that better quality corn could lead to higher yields, lower costs, and improved product consistency.
Small changes to food production and consumption, such as reducing waste and altering diets, could reduce the land required to feed the planet by at least 21%. Altering diets in developed nations is found to have the greatest potential to reduce the impact of food production. Changes to food systems are needed to provide nutritional fo...
A new study found that post-Soviet changes in food systems resulted in a net emissions reduction of 7.61 gigatons of carbon dioxide equivalents from 1991 to 2011. This decrease was mainly due to the decline in domestic livestock production and soil organic carbon sequestration on abandoned cropland, particularly in Russia and Kazakhstan.
A new manufacturing process utilizing cellulose nanocrystals provides advanced barrier coatings for food packaging, keeping groceries fresher longer. This innovation has the potential to enable more sustainable high-performance food packaging, validating its merit among experts in the field.
Researchers at the University of Göttingen advocate coordinated approaches that combine nature conservation and agricultural production in sustainably managed landscapes. This approach enables the highest species diversity, promotes ecosystem services such as pollination and biological pest control, and benefits people.
A science advisory from the American Heart Association describes system-wide innovations to improve access to healthy foods. Improvements in food production, distribution, and consumer behavior can favorably impact health behaviors, such as reducing calorie consumption and increasing fruit and vegetable intake.
A new study found that reducing meat consumption could cut greenhouse gas emissions by the most, while also increasing use of animal byproducts. By combining various strategies such as eliminating waste and finding uses for byproducts, researchers estimate a 43% reduction in emissions from the meat supply chain.
A new report found that white individuals produce an average of 680 kg of carbon dioxide per year from their food choices, while Latinx individuals produce 640 kg and blacks produce 600 kg. White diets require 7% more water than Latinx diets due to higher consumption of resource-intensive foods.
Researchers found that traditional agroecosystems in Hawaii could produce over 1 million metric tons of food annually, comparable to current consumption levels. The study highlights the importance of restoring indigenous agricultural systems to support biodiversity and indigenous well-being under climate change.
A new study by North Carolina State University found that aquaculture has expanded seafood production but does not contribute to fishery conservation. The research suggests that prioritizing socially sustainable seafood production and regulating industry practices are essential for advancing conservation goals.
A study published in Nature Sustainability identified 226 food production shocks across 134 nations over a 53-year period. The research found that extreme weather events and geopolitical factors are major drivers of these shocks, posing a growing danger to global food production.
Feeding a growing population of 10 billion people by 2050 with a healthy and sustainable diet will require significant changes to eating habits, food production, and reducing food waste. The new dietary pattern promotes whole grains, plant-based protein sources, and high consumption of fruits, vegetables, and legumes.
A study found that people underestimate the environmental impact of food, especially meat, but can be helped by labels. The researchers asked participants to rate the energy used and greenhouse gas emissions generated by different foods and appliances.
Researchers at the University of Illinois successfully converted wet biowaste into a diesel-compatible fuel using hydrothermal liquification. The new process meets current standards for diesel fuel and produces similar pollutant emissions to regular diesel.
A new study using crowdsourced field size data shows that smallholder farms contribute substantially to world food production, making up 40% of the global agricultural area. The research provides a detailed map and estimates of field sizes at the global, continental, and national levels.
Researchers at the University of New Hampshire are studying water flow in fish tanks to improve aquaponic systems. Their study suggests that reducing water flow rates can result in similar velocity profiles, leading to lower operational costs. The findings aim to increase sustainable food production through integrated farming methods.
Associate Professor Klavs Martin Sorensen's research uses big data and machine learning to optimize food production, reducing waste of raw materials. His projects include reusing water in dairies and predicting cheese quality using near-infrared spectroscopy.
Researchers characterized microbial populations in a vegetable fermentation facility, finding distinct signatures between production and fermentation areas. The study's findings suggest that raw vegetables are the primary source of microbes in production areas, rather than handling or environmental sources.
A new multi-campus initiative funded by NSF aims to explore the intersection of agriculture, food, and technology. Researchers will investigate novel solutions such as lab-grown meat and drones that monitor plant stress to address challenges in sustainable food production.
A Lehigh University researcher is exploring an electrochemical method to produce ammonia, reducing energy consumption and carbon dioxide emissions. The new process uses electricity to drive the chemical reaction, eliminating high-pressure requirements and emitting only oxygen as a byproduct.
A study from the University of Vermont found that mandatory labeling in Vermont improved consumer attitudes toward genetically modified food, with opposition falling by 19%. The simple disclosure reduced fear and increased transparency, allowing consumers to make informed decisions.
A new study found that individuals valuing gluten-free foods tend to engage in healthier eating habits, including a balanced diet with more fruits and vegetables. However, they are also more likely to have unhealthy weight control behaviors, such as smoking or using diet pills.
A new analysis finds that small, wild-caught fish and farmed mollusks have the lowest environmental impact, while industrial beef production and farmed catfish are the most taxing. The study used life-cycle assessments to compare environmental costs across various types of animal protein production.
A meta-analysis of global food production cycles and their environmental impacts has identified data-supported opportunities to reduce the environmental impact of food production. The study found that some products have disproportionately high environmental impacts, while others may require trade-offs in certain mitigation strategies.
A recent study found that farming fish can help feed the future global population while substantially reducing land use impacts of meat production. Replacing terrestrial livestock production with aquaculture could spare up to 747 million land hectares globally, an area twice the size of India.
A new study shows that farming fish can help meet the world's future protein demands while reducing land use, with potential savings of up to 747 million hectares globally. The research highlights the efficiency of aquatic animals in converting feed to biomass for human consumption.
A study by Ron Milo and colleagues reveals that plant-based diets offer a significant reduction in food loss and an increase in food production. Replacing animal-based products with plant-based alternatives could produce up to 20-fold more protein per acre, enough to feed approximately 350 million additional people.
The USDA's National Institute of Food and Agriculture has awarded grants totaling $2.6 million to support innovative ideas in agriculture and food production through the Exploratory Research Grants (ERG) program. The grants aim to develop proof of concept for untested ideas that will lead to positive disruption of the agricultural norm.
A major new study confirms that a diet high in fruit and vegetables is better for the planet than one high in animal products. Organic food consumption adds additional climate benefits for plant-based diets, but not for diets with only moderate contribution from plant products.
New Caledonian crows manufacture hooked stick tools to outsmart hidden food, extracting it 2-10 times faster with improved efficiency. The study reveals that even small tool design changes can significantly boost foraging performance.
A new study finds that in-store product sampling has both immediate and sustained effects on sales, with smaller stores benefiting more. The model also reveals that repeated sampling for a single product increases returns and expands product categories.
The prevalence of obesity in the UK has almost doubled over two decades, with food taxes being suggested as a measure to correct this trend. However, experts disagree on its effectiveness, with some arguing it is too simplistic and overlooks other factors influencing obesity.
Researchers at the University of Queensland have identified genes that control a cell protein holding wheat grain layers together, leading to improved milling efficiency and nutritional profiles. This breakthrough could increase flour yield by up to 10% and unlock new high-yielding field wheats.
A new study in Global Food Security found that livestock consume mostly foods unfit for human consumption, making their impact on the human food supply smaller than previously thought. The research also showed that certain production systems contribute directly to global food security by producing highly valuable nutrients.
A recent study at the University of Missouri found that collegiate sports venues can significantly reduce waste by implementing better recycling systems, donating unsold food to charities, and replacing high-emission foods with more sustainable options. By adopting these strategies, stadiums can achieve 'zero waste' operations and set ...
A new study found that reducing meat consumption and adopting organic farming methods can help mitigate environmental degradation, but not at the expense of land use and energy efficiency. The researchers suggest combining different production systems to create a more sustainable agricultural system.
A new University of Iowa study examines the link between obesity and food container chemical substitutes, finding no associations with BPF and BPS. However, the study confirms that BPA is associated with increased obesity in humans.
A University of Illinois project has identified a source of natural blue and purple corn, providing an affordable alternative to synthetic food dyes. The researchers found that anthocyanin concentrations in Peruvian corn lines remained stable across generations, paving the way for breeding high-yielding, colored corn hybrids.
A new process for water filtration using carbon dioxide reduces energy consumption by 1,000 times compared to conventional methods. The research, published in Nature Communications, suggests the technique could be applied in various industries and is easily scalable.
The USDA has announced $300,000 in funding for initiatives offering farm safety education and certification to youth in agricultural production. The program aims to provide industry-recognized credentials and ensure vocational curricula align with current regulations.
A recent study published in the Journal of the Academy of Nutrition and Dietetics found that 'no fat' or 'no sugar' labels on food packaging do not necessarily imply a healthier product. In fact, foods with these claims often have a worse nutritional profile than those without claims.
New research suggests agriculture's food demand will likely increase by 25-70%, challenging the widely accepted doubling of global crop and animal production. To meet growing food demands while protecting the environment, researchers propose quantitative targets for both food production and environmental impacts.