Articles tagged with Food Production
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.
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.
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.
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.
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.
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.
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.
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.