Articles tagged with Food Production
A comprehensive study of Asia, Africa, and Latin America's major river basins finds that sufficient water exists to sustainably increase food production. Research suggests focusing on efficient use and rain-fed agriculture can generate two to three times more food.
A radical overhaul of farming is proposed as a 'game-changer' for global food security. The new approach aims to enhance production and protect ecosystems by adopting agroecosystem practices that maintain clean water, air, and biodiversity.
Michigan State University researchers aim to breed dairy cows that produce milk with less feed to increase food production efficiency. They will develop a feed-efficiency database and genomic tools to enhance feed efficiency in cattle.
The World Agroforestry Centre calls for a radical transformation in agriculture to address climate change, food security, and sustainability. Evergreen Agriculture promotes sustainable crop yields, carbon storage, and income generation through fertilizer trees integrated into farming systems.
The University of Leicester historian's book 'Pomodoro! A history of the tomato in Italy' sheds light on the tomato's journey from a botanical curiosity to a staple ingredient. The study reveals how the tomato became closely linked with other foodstuffs like pizza and pasta, and how its uses were subject to change over time.
A new report by FARA and Imperial College London reveals that crops can be produced for bioenergy on a significant scale in west, eastern, and southern Africa without harming food production or natural habitats. The study suggests that policies are needed to address potential conflicts, but views bioenergy as crucial to unlocking Afric...
Using productive farmland to grow crops for food instead of fuel is more energy efficient, according to a new study by MSU scientists. No-till production was found to be the most energy-efficient system for growing grain for food or fuel production.
Researchers are using conservation agriculture techniques to increase food production, improve soil quality, and reduce climate change risks. The projects focus on implementing technologies such as cover crops, no-till production, and residue management to improve food security and sustainability in Haiti and other countries.
The American Society of Agronomy identifies key questions and expected outcomes for achieving global food security and sustainable agriculture. The 'grand challenge' involves doubling production on existing farmland with efficient systems that prioritize resource use, biodiversity, and ecosystem health.
A new study by Oregon State University researchers concludes that free trade reforms have caused declining food production and increased poverty in African nations. The reforms, which began in the mid-1980s, eliminated critical support systems for poor farmers, leading to food riots and a hunger crisis.
The complete genome sequence of Brachypodium distachyon has been analyzed, providing insights into how grass genomes evolve and expand. The compact genome is being used to navigate the larger and more complex genomes of wheat and barley.
LeanGreenFood, an EU-funded network, educates 17 scientists from six countries on sustainable food production. The focus is on improving yields, reducing water and energy consumption, and lowering chemical use through the development of enzyme-based technology.
The study found that the world can achieve greater environmental benefits by focusing on improvements to key aspects of salmon production and distribution. Farmed salmon feeding, wild salmon catching, and transportation methods have a significant impact on climate change, ocean acidification, and habitat loss.
University of Missouri researchers extracted starch grains from 4,000-year-old gourds and squashes, revealing the types of foods consumed at feasts. The findings provide the earliest evidence of algarrobo and arrowroot consumption in Peru.
Researchers at UW-Madison have found a safe and acceptable protein option for people with phenylketonuria (PKU), allowing them to liberalize their diet. The GMP protein derived from whey has been shown to improve protein metabolism and lower blood phenylalanine levels.
Researchers found evidence that houseflies collected near broiler poultry operations can contribute to the dispersion of antibiotic-resistant bacteria. The study suggests that flies in intensive production areas could efficiently spread resistant organisms over large distances.
By selecting crop varieties with higher solar reflectivity, researchers estimate a global cooling of over 0.1°C, equivalent to 20% of the total global temperature increase since the Industrial Revolution. The study proposes issuing farmers with carbon credits for growing such crops.
A study suggests that aquaculture can be a sustainable way to meet growing demand for seafood, reducing pressure on wild stocks and enhancing depleted ones. Improved management techniques have diminished some harmful effects of the practice, but more comprehensive information is needed to guide its growth.
The US Agency for International Development has awarded a $1 million grant to Virginia Tech to enhance agricultural productivity and trade barriers in Africa. The project aims to increase yields, reduce crop risks, and promote long-term productivity growth through science-based methods.
The Human Health and Food Security Research Programme aims to improve the nutritional value of African crops while minimizing environmental damage. The programme, funded by £2.8 million, will enhance research capacity in Sub-Saharan Africa and develop partnerships with African universities and institutes.
Reducing global average meat consumption by 10% could significantly decrease greenhouse gas emissions and associated health risks. The proposed target of 90g per day, with no more than 50g coming from red meat, aims to achieve a balance between food security and environmental sustainability.
Researchers found that coordination of prices, clearer codes of conduct, and better understanding of markets can improve quality and competition. National institutes for quality control can also hinder improvement.
According to MSU scientist Bruce Dale, cellulosic ethanol makes it possible to feed the country's population with less land, as animal feed production can be integrated into biofuel production. This will reduce pressure on our land resources and increase raw material yield from one acre of land.
Dr. Dowen Birkhed, a renowned expert in dental caries research, has received the prestigious IADR Research in Dental Caries Award. Over 35 years of dedicated research have led to numerous publications and awards.
Despite China's genetically modified (GM) rice ambitions, poverty and unequal land distribution will persist, hindering efforts to eliminate hunger. The Lancet notes that GM technology is not a solution to food insecurity, but rather a Band-Aid on the symptoms of deeper issues.
Researchers have uncovered patterns of granular motion that promote layer formation and interfere with achieving uniform mixing, which could be useful in manufacturing and understanding particle flow on a larger scale. The study's findings could help engineers design barriers to divert rock slides from populated areas.
A $300,000 study will examine the demand and availability of veterinarians in food supply-related disciplines. The research aims to address student recruitment, retention, and training to serve society.
The book Challenges for Rural America in the 21st Century examines rural social change, economic transformation, and policy implications. Key findings include unevenly spread gaming benefits, elder care challenges, and the need for rural communities to adapt to a decentralized system.
A recent study published in The Lancet found that global obesity rates among children have more than doubled between 1975 and 2003. This significant increase poses serious health risks for the millions of children affected by childhood obesity worldwide.
A University of Minnesota study suggests a decline in US trans-fatty acid consumption is contributing to lower rates of coronary heart disease. The findings come as food manufacturers are required to disclose trans-fatty acid amounts on nutrition labels.
A study by the American Dietetic Association found that most marketplace portions exceed standard sizes by as much as eight times. Researchers also discovered that portion sizes of many foods and beverages have increased two to five times since their introduction.
A study published in the journal Appetite found that energy density labels do not lead to increased food intake among normal-weight women. The research suggests that people take the same portion sizes regardless of calorie content, making it easier for manufacturers and restaurants to create healthier products.
A study by the American Thoracic Society found that workers in the food flavoring manufacturing industry may be at risk of developing non-reversible airway obstruction due to exposure to high concentrations of acetaldehyde and capsaicin.
Researchers discuss innovative examples of sustainable agriculture, such as the Ecological System of Rice Intensification (SRI), which trains farmers to adopt environmentally friendly techniques. SRI has successfully increased rice yields without relying on herbicides and pesticides, improving food security in Cambodia and Asia.
UCB-Bioproducts is providing commercial quantities of bivalirudin for Angiomax, a thrombin-specific anticoagulant. The company's unique process technology enables the production of synthetic peptide-based APIs, and its regulatory support ensures compliance with FDA regulations.
A study by Dr. Adam Drewnowski suggests that using Mediterranean cuisine techniques can help overcome bitterness in vegetables, revealing potential health benefits.
A recent study suggests that trans fatty acids, commonly found in baked goods and fried foods, may contribute to an increased risk of heart disease. The researchers found that diets high in trans fats led to higher triglyceride levels and lower HDL cholesterol.
The US is facing a shortage of antiparasitic drugs due to low market demand, making treatment options scarce for diseases like schistosomiasis and liver fluke infections. The CDC has stepped in to distribute remaining stocks, but more support is needed to ensure availability.
University of Florida scientists are helping North Florida growers produce a crop in November by tricking strawberry plants into acting like spring has arrived. The process involves putting young strawberry plants in refrigerated trailers for about two weeks, making them think they've been through the required winter chilling period.
The proposed food label changes could lead to a reduction in heart disease deaths, with estimated annual savings of $25 billion to $59 billion in healthcare costs. Manufacturers are expected to reformulate products in response to consumer demand for lower trans fat foods.
A Penn State researcher suggests listing energy density on Nutrition Facts labels to encourage people to choose lower-calorie, yet still satisfying foods. This approach can help reduce calorie intake and combat the current obesity epidemic.
Researchers explore biotechnology for healthier foods, enzymes for proper digestion, rapid pathogen detection, and advanced packaging materials. These advancements aim to delay chronic disease, improve mental and physical performance, and enhance food safety.
The American Chemical Society has recognized Lawrence Carosino and team for their oil barrier technology, producing reduced-fat French fries. Carlyle Caldwell pioneered research on modified food starches, expanding preserved and frozen foods.
A special symposium at the American Chemical Society meeting explores how food chemistry enhances the eating experience, delivers essential nutrients, and helps lower chronic disease risk. Chemists, food producers, and a chef will share their perspectives on biotechnology's role in tailoring foods to satisfy palates and prevent diseases.
Purdue University students won the Institute of Food Technologists' competition with their high-protein, ready-to-eat cereal SOY-PRO, made from soy flakes and fortified with standard nutrients. The team overcame flavor challenges by toasting the soy flakes and adding sugar and sodium bicarbonate.
The Institute of Food Technologists' Annual Meeting will address pressing questions on plant substances, functional foods and dietary supplements. Researchers will discuss the potential impact of phytochemicals and dietary supplements on chronic disease, as well as cultural and regulatory differences among countries.
Experts will discuss Listeria monocytogenes characteristics, risk assessment and control measures. They will also examine strategies for dealing with antimicrobial-resistant pathogens and improving food safety in muscle foods.
New approaches to addressing fresh produce safety will be discussed at the IFT Annual Meeting, focusing on microbiological performance criteria and non-thermal technologies. These methods aim to control microorganisms and maintain food freshness, with benefits including better nutrient retention and flavor preservation.
Research found that spices can inhibit the growth of E. coli O157:H7 in ground meat and salami, with garlic showing the highest effectiveness. While spices may not eliminate the pathogen, they could add an extra layer of safety to food handling and cooking.
A Cornell University professor has developed mathematical and computer models to explain how different foods are affected by microwave heating. The models take into account food characteristics, placement in the oven, and oven power, providing a quantum leap in understanding of microwaving behavior. This research aims to improve the U....
Pacific Northwest National Laboratory has been awarded $2.1 million for three projects that could lead to new disease identification methods, improved glass production, and faster semiconductor devices. The funding is part of a larger DOE initiative with industry partners IBM, Corning, SEMATECH, and Genometrix.
A study found that folic acid fortification in cereal grains effectively increases folate intake and reduces homocysteine levels in adults. The research, conducted by the University of Florida, showed consistent good absorption of folic acid from fortified white and whole wheat bread, rice, and pasta.
Researchers found that small-intestine digestibility and nutritive value are essentially equal in pet foods containing raw meat or animal by-products. Pet owners can opt for premium diets rich in protein with fewer stools and less gas, but at a higher cost.
Researchers at the University of Illinois have developed a method to measure interior temperatures of food using magnetic particles, enabling safer and more efficient aseptic processing of solid-liquid foods. This technology has the potential to increase nutritional value, flavor, and reduce energy consumption in food packaging.
A new study found that people who regularly eat breakfast cereal tend to consume more fiber and calcium, but less fat, compared to those who eat other foods for breakfast. The study analyzed data from the US Department of Agriculture's survey and found that cereal-eaters were also more likely to consume other nutritious foods.
Researchers discovered that gut bacteria communicate with intestinal cells, influencing the production of carbohydrates and creating a niche for beneficial microbes. The study sheds light on how humans adapt to a microbial world and may lead to new treatments for infectious diseases.
The Yanomamo tribe, numbering around 25,000, is facing a major survival crisis due to the devastating floods in Venezuela's Amazon region. The flooding has imperiled clusters of Yanomamo living near the Orinoco River and destroyed their staple food crops, leading to increased sicknesses and potentially uncontrollable epidemics.