Articles tagged with 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.
A Michigan State University study reveals that maize trade disruptions could jeopardize food security in nations with limited diversification, such as Mexico, Japan, and South Korea. The study suggests that climate change impacts and non-food uses of maize, like ethanol, could lead to price shocks and supply chain disruptions.
Researchers used biotechnologies to increase food production while lowering harmful gas emissions from cattle. The study found that biotechnology treatments improved milk production and reduced greenhouse gas emissions.
Current global crop yields are not increasing quickly enough to support estimated global needs in 2050, according to a University of Minnesota study. The analysis identifies focus areas for closing the gap, including targeting investments on arable lands and improving best management practices.
As the global population is expected to reach 9 billion by 2040, providing enough food and water while meeting rising demands for energy will be a daunting task. Innovations in plant biotechnology, synthetic biology, and information technology are needed to address these challenges.
The Integrated Approaches to Food Allergen and Allergy Risk Management (iFAAM) project will develop a standardized management process for companies involved in food manufacturing. New risk models will predict who is likely to suffer severe reactions, while tools to measure allergens will support efficient labeling and monitoring.
The University of Nottingham will lead two innovative manufacturing centres, one in food production and the other in medical devices, with a focus on sustainable food production and cost-effective medical device manufacturing. The £45 million package of investment aims to drive growth and keep the UK ahead in the global race.
To feed the world, Paul Ehrlich advocates for a bottom-up movement focusing on agricultural and demographic planning to address overpopulation and overconsumption. Giving women equal rights is a crucial first step in this effort.
A new study finds that state and local health departments often lack involvement in addressing health concerns related to industrial food animal production sites. Community members surveyed reported taking on the role of monitoring and educating themselves due to limited health department engagement.
Scientists at Michigan State University and other institutions have found that marginal lands can produce substantial amounts of cellulosic biomass, which could provide up to 215 gallons of ethanol per acre. This study provides an estimate of greenhouse gas benefits from using these lands for biofuel production.
Researchers estimate that using marginal lands for growing cellulosic biomass crops could provide up to 215 gallons of ethanol per acre, with substantial greenhouse gas mitigation. The study found that mixed species cellulosic biomass can be a prime real estate for meeting the nation's alternative energy production goals.
Researchers at University of Illinois mapped 4,648 urban agriculture sites in Chicago using Google Earth, finding that residential gardens and vacant lot gardens contribute substantially to food production. Backyard gardens, underappreciated and unsupported, also play a crucial role in food security, particularly in areas with limited ...
Researchers at Aalto University estimate that halving food losses globally could provide enough food for an additional 1 billion people, saving 614 kilocalories per person daily. This reduction would require efficient use of resources such as clean water and fertilizers.
The seafood industry frequently employs a combination of fishing and aquaculture techniques, making traditional categories insufficient for accounting for its growth potential and environmental impacts. Hybrid classification schemes can help improve the accuracy of data on seafood production and enhance sustainable supply management.
Multinational companies like Nestle and PepsiCo have significant penetration in low- and middle-income countries, leading to rapid increase in unhealthy food consumption. The study highlights the role of global producers in manufacturing and marketing unhealthy commodities, which contribute to non-communicable diseases.
Recent research suggests that plant-derived biofuels could meet 30% of the global demand for liquid transportation fuels without affecting food production. Scientists have identified non-edible plants as a promising area of research to produce biofuels sustainably.
The aging baby boomer population is driving demand for food products that can help manage chronic conditions like diabetes, vision loss, and bone/joint problems. Food scientists are exploring ways to create healthier options, including clearly labeling foods as suitable for specific health needs.
The High Level Panel will discuss a 'nexus' approach to water management, planning projects with input from stakeholders in the food, water, and energy sectors. This approach aims to reduce conflicts between these sectors over dwindling water resources as global food and energy production intensify.
Researchers at the University of Nottingham have discovered a way to accelerate salt delivery to the tongue, allowing for significant salt reduction in snack foods while maintaining flavor. This breakthrough has the potential to tackle high salt intake, linked to health issues like high blood pressure and cardiovascular disease.
Current climate models fail to account for the relationship between atmosphere and soil, leading to underestimated temperature variability and increased food production risk. This could lead to serious effects on crop yields, particularly in Europe and the Americas.
A team of University of Alberta researchers created a new, cleaner and more efficient technology to replace salt with kokumi, a flavor enhancer that amplifies taste without sacrificing it. The product shows great potential in reducing sodium consumption in North American diets.
A recent investigation into a 2009 multistate outbreak of Shiga toxin-producing E. coli identified commercial prepackaged cookie dough as the culprit. The study recommends that manufacturers reformulate their product to make it safer and provides guidance for consumers on how to prevent illness by baking the dough before consuming.
A new projection shows global food demand doubling by 2050, which could lead to significant environmental issues if not addressed. Increasing yield in poorer countries through adapted high-yielding technologies and efficient nitrogen fertilizers usage can help mitigate these effects.
Climate change is expected to alter water flows in major river basins in Africa, posing a new challenge to food production and cross-border water conflicts. The Limpopo Basin, Nile Basin, and Volta Basin are particularly vulnerable to changes in temperature and rainfall patterns.
A team of MSU researchers is working on a project to link climate change to coping strategies and impacts on food production, security, and incomes for farm families in Zambia and Kenya. The study will provide new information on how climate change affects farming households and their responses.
A global plan for sustainable agriculture has been developed to increase food production by doubling current levels, while minimizing environmental damage. The plan combines data from crop records and satellite images to create new models of agricultural systems.
Researchers developed a theoretical model to understand how to best avoid jamming of soft matter, which can be applied in food and cosmetics production. The model takes into account common properties between three classes of materials: soft matter, metallic liquids, and granular materials.
Researchers aim to overcome fundamental limitations of photosynthesis by improving light capture, sugar production, and molecular structure. Successful projects could lead to significant increases in crop yields for food and bioenergy crops.