Articles tagged with Food Production
A team of scientists at the John Innes Centre has created a fast-growing broccoli line with the potential to deliver two full crops a season, reducing reliance on seasonal weather conditions. The new line can be grown in protected conditions or in urban farms, enabling continuous production and supply of fresh local produce.
Research shows that extended lactation does not negatively affect milk quality or cheese-making property. In fact, protein and fat contents increase, making milk more suitable for production. The study found no negative impact on taste, contrary to previous fears.
A comprehensive analysis found over two dozen toxic highly fluorinated chemicals in fast food packaging, including a phased-out substance. These chemicals have been linked to various health problems, and their persistence in the environment poses long-term risks.
An interdisciplinary MSU team will investigate new ways of producing hydropower, increasing food production and lessening environmental damage caused by dams. They aim to find solutions to impact river flows and temperatures, fish migration and unequal energy pricing.
A new grant program aims to encourage students to pursue food, agriculture, natural resource, and human science careers through experiential instruction. The University of Tennessee will develop a curriculum and professional development products to teach soilless vegetable growing systems in controlled environments.
The USDA is providing up to $5 million in funding for research on cyber-physical systems to improve efficiency and sustainability in the agricultural industry. This initiative aims to develop data-driven analytical tools throughout the food supply chain to promote smarter decision-making and reduce waste and increase safety.
Researchers developed a mapping system to identify areas where new roads can increase food production with minimal environmental cost. The study found potential for massive habitat conversion in some proposals, but also identified areas where new roads could substantially boost food production through improved transport links.
The Department of Energy's PNNL is conducting two ongoing research efforts exploring the properties of soil. MinT initiative focuses on microbes in soil, while IPASS studies fundamental processes affecting carbon, nitrogen and water through plant ecosystems.
Research suggests that darker tones in food packaging are associated with healthier choices, while light tones may be perceived as less tasty. The study tested consumer reactions to packaged products of varying colors, finding that health-conscious individuals were more likely to associate light colors with inferior taste.
A study found that up to 40% of consumers with food allergy concerns buy products with 'may contain' or 'manufactured on shared equipment' labels despite the risk. Food allergy affects approximately 8% of children and 2% of adults, with nearly 40% of children experiencing life-threatening reactions.
A study published in the Journal of Marketing Research found that people will choose smaller portions of food when they are enticed by the multisensory pleasure of taste, smell, and texture. This approach can lead to positive outcomes for consumer satisfaction and health, while also benefiting profits in the food industry.
Researchers found that adding a small amount of Chardonnay grape seed pomace to coffee increases antioxidant capacity without affecting taste or appearance. GSP supplementation can be used to develop a new coffee beverage with potential health benefits.
Researchers at the University of Missouri have developed a new formula to help reduce food waste in all-you-care-to-eat facilities. By accounting for environmental costs such as fuel and fertilizers, the formula can help minimize waste and lower the environmental impact.
Scientists develop new method to produce fruit protein brazzein, which is 2,000 times sweeter than sugar and has fewer calories. Using yeast, researchers successfully overproduce brazzein, making it a promising low-calorie alternative to high-fructose corn syrup.
A recent study published in JAMA Network found that consuming a diet high in subsidized foods, such as high-fat meat and dairy products, is associated with a higher risk of obesity and cardiometabolic diseases. The study suggests that individuals who consume fewer subsidized foods have a lower probability of being obese.
A national accounting of China's ecosystem services reveals a positive impact on both humans and nature. The study found that food production, carbon sequestration, and soil retention increased significantly, while sandstorm prevention and flood mitigation improved.
Researchers found that replacing half of the sugar content with steviana or inulin in muffins lowered glycemic response and improved dietary intakes. The study suggests careful selection and incorporation of low-caloric natural sugar replacers can lead to better glucose metabolism control.
Researchers at Utah State University and other institutions have developed a light-driven process for nitrogen fixation, which could revolutionize agriculture and reduce the world's dependence on fossil fuels. The new process uses nanomaterials to capture light energy, making it more energy-efficient than traditional methods.
A study found that 4% of agricultural land and 3-4% of fresh water are used for biofuel production, which could feed 280 million more people if used for food. The increasing competition between fuel and food production threatens global food security due to the growing world population.
A new study estimates that climate change could lead to twice as many deaths from reduced fruit and vegetable intake compared to undernutrition. The research predicts that changes in diet composition and bodyweight could cause around 529000 extra deaths globally by 2050, with China and India being the most affected countries.
A new NYU study reveals that three out of four top reasons urban farmers grow crops are driven by social motivations, including food security, education, and community building. The research also finds that many urban farms operate as nonprofits, shifting financial focus from sales to donations and grants.
A study found that Vietnamese fish sauce can reduce sodium chloride by 10-25% without compromising taste. Researchers suggest using fish sauce as a partial substitute for salt to create lower-sodium foods.
A Norwegian University of Science and Technology study reveals that preventing food waste is more effective than recycling it into biogas in cutting energy impacts. The research also highlights the importance of phosphorus conservation as a key benefit of reducing food waste.
The Can Manufacturers Institute supports the inclusion of all forms of fruits and vegetables in new dietary guidelines, citing nutritional benefits and convenience. A recent survey found that limiting language can negatively impact consumer perceptions of packaged fruits and vegetables.
New research suggests that increasing UK agricultural yields and restoring natural habitats like forests and wetlands can largely offset the country's greenhouse gas emissions. By 2050, this approach could meet government targets of an 80% reduction in emissions for the farming industry.
A new project, WasteTaste, uses energy-efficient vacuum-drying technique to convert food waste into valuable ingredients and new products. The process preserves flavor, color, and nutritional value of the original produce.
Climate change impacts on global food security are projected to be larger in tropical and subtropical regions due to changes in crop and livestock productivity. The report warns that warmer temperatures and altered precipitation patterns can disrupt transportation systems, degrade food safety, and threaten food production.
Scientists developed a simple method to quickly detect meat spoilage using nanotubes, providing real-time analysis and high sensitivity. The test reacts in under an hour to a teaspoon of vapor emitted by the samples, indicating freshness.
Researchers measured kangaroo methane production and found it was no lower than that of horses. Well-fed animals produced less gas due to faster food passage through the gut, not a unique low-production trait.
A business-as-usual approach to satisfying food demand is not sustainable due to climate change. Plant science can bolster supply by increasing crop nutritional content, water efficiency, and resistance to pests and diseases.
A comprehensive assessment of acrylamide in smokeless tobacco products found exposure levels to be relatively low and comparable across different types. However, the study suggests that snus and other STPs present a minor source of acrylamide exposure compared to diet or cigarette smoking.
The European Commission's Joint Research Centre highlights the need for global cooperation to regulate nanotechnology in food and agriculture. Current approaches vary between countries, with EU and Switzerland introducing binding provisions and others relying on non-legally binding guidance.
A call has been made for governments to restrict the production and sale of unhealthy, cheap salty junk food due to its detrimental impact on public health. Research suggests that low-income populations consume more salt than their higher-income counterparts, leading to lower life expectancy and increased disabilities.
A team of scientists has identified a novel tungsten-containing enzyme in the bacterium Caldicellulosiruptor bescii, which shows potential for converting plant biomass into useful chemicals and fuels. The discovery could lead to more efficient production of commercial renewable fuels and reduce greenhouse emissions.
The most successful food producers will harness science and technology to meet the demands of the first fully digital generation. This group, born in 2007, expects customized, readily available food that looks good on social media.
Researchers say Americans fall short of recommended daily fiber intake, and choosing a variety of natural and added fibers can increase health benefits. A mix of fiber sources, including plant-based options and those with added fiber, is key to achieving optimal results.
The use of 3D printers is expected to transform the food industry by enabling mass production of customized foods and speeding up delivery. Companies like PepsiCo are already utilizing 3D printing technology in non-food applications, while researchers explore its potential for producing nutrient-dense meals tailored to individual needs.
A new study reveals germinated buckwheat has better nutritional value than ungerminated buckwheat due to activated dormant enzymes. This process increases the presence of nutrients and reduces compounds interfering with nutrient absorption.
Researchers have discovered that manipulating porosity in processed foods can increase the release of salt during chewing, allowing for reduced salt content without sacrificing flavor. By controlling pore size and number, food manufacturers may be able to create lower-sodium alternatives to popular snacks.
A Dartmouth-led team is studying the environmental and financial benefits of converting methane gas from cow manure into electricity and heat on Vermont and New York dairy farms. The project aims to quantify how integrating food and energy production affects farm viability and environmental impacts.
A new coalition aims to promote balanced dietary guidance, backed by a survey of healthcare professionals who favor balanced information over prescriptive food policies. The Coalition suggests that approach based on balanced, moderate consumption of a wide variety of foods would be the most effective.
A special issue of the American Journal of Botany highlights the importance of basic plant science for pressing global issues like applied agriculture. Research fields include plant ecology, evolution, and phylogenetics, which provide tools for cultivated plant production and sustainable agriculture.
The Food Processing and Innovation Center (FPIC) will provide USDA/FDA certification and scale up services for private companies to develop new food products and production processes. MSU's Product Center expects the center to create over 300 jobs annually.
A new study suggests that changing global diets can mitigate greenhouse gas emissions from food production. The study reveals that a shift towards healthier diets, reduced food waste, and sustainable agricultural practices can significantly reduce the environmental impact of food production. By adopting balanced eating habits, includin...
Researchers have developed modified proteins that can mimic the behavior of fats, allowing for the creation of low-fat versions of cheeses and cakes. This breakthrough has the potential to reduce obesity and health problems associated with it, while also cutting costs for food manufacturers.
The use of new technologies such as pulsed light, cold plasma, and controlled condensation steam processes helps to limit spice contamination. These technologies aim to eradicate pathogens during the production process, improving overall spice safety.
A study suggests that nitrogen pollution can be reduced by 50 percent through targeted fertilizer application, recycling animal dung, and changing consumer habits such as reducing food waste and meat consumption. The findings highlight the importance of addressing nitrogen pollution to mitigate both health and climate impacts.
The IPCC report highlights the urgent need for actions to adapt to climate change and ensure food production and security. Innovative solutions, such as improved crop varieties and livestock breeds, can significantly lessen negative impacts.
A recent study at Chalmers University of Technology found that greenhouse gas emissions from food production threaten the UN's 2-degree Celsius limit for global warming. Reducing meat and dairy consumption could bring agricultural climate pollution down to safe levels, but broad dietary change can take time.
A new study published by the Institute of Food Technologists found that a mixed raspberry jelly with black and yellow raspberries had high sensory acceptability. The production of a 3-colored jelly could be an alternative to traditional single-color jellies, providing additional health benefits from antioxidants.
Researchers found that state regulatory agencies struggle to address public health concerns from industrial food animal production due to narrow regulations, a lack of public health expertise, and limited resources. The study suggests that strengthening regulations and providing complementary expertise can help protect public health.
Research from Northwestern University finds that today's best marriages excel when spouses invest time and energy to meet each other's psychological needs for personal growth. However, the majority of marriages are struggling due to a mismatch between what Americans expect from their marriage and the resources they invest in it.
Scientists developed a novel method to identify microbes producing large amounts of bio-oil, which can replace crops in fuel production. This technique could speed up the discovery of new biofuel sources, such as Streptomyces bacteria.
Research suggests that future global food security projections may be overly optimistic due to stagnant crop yields in intensively cropped areas. This could lead to increased marginal costs and decreased returns on investment in agricultural research and development.
A study by Aalto University found that global food availability has increased in recent decades, especially in regions like the Middle East and Latin America. However, food self-sufficiency remains low, with many countries relying heavily on imports to meet their food needs, putting pressure on natural resources.
A study found that tourist-fed iguanas suffer from physiological problems due to being fed sugary fruits like grapes and lacking essential nutrients. The researchers recommend a balanced diet through specially-formulated food pellets and education campaigns to mitigate the impact of tourism practices.
A new study found that increasing cropping frequency could boost global food production by up to 44% on existing agricultural lands. Harvest gaps, the difference between actual and maximum potential harvest frequencies, are highest in Africa, Latin America, and Asia.
Dr. Pedro Sanchez predicts significant increases in African food production due to the convergence of policies, subsidies, credit guarantees, and agronomic improvements. Key to this success is the implementation of agricultural technologies.
A new report by IFPRI and ASARECA suggests that Kenyan farmers may not only survive but thrive in the face of climate change. The study predicts a shift in maize production due to changing weather patterns, offering opportunities for farmers to adapt to new conditions.
Research suggests that reallocating croplands away from fuels and animal feed can boost food availability for people by 70 percent without clearing more land. The study found that growing food exclusively for human consumption could provide enough calories to feed a few billion more people.