Articles tagged with Food Production
Scientists think Neanderthals passed down different food preparation practices to neighboring groups, resulting in distinct butchery strategies. The differences in cut-mark patterns between Amud and Kebara caves may reflect unique cultural traditions of animal carcass processing.
Research suggests that nine commonly used pesticides in viticulture have significantly underestimated environmental impact, with half-lives exceeding two days and potential for long-range transport.
Preliminary research suggests that climate change can lead to a reduction in nutritional quality in food crops, with potential devastating consequences for human health. The study found that elevated CO2 levels and hotter temperatures can exacerbate this decline, particularly affecting essential proteins, minerals, and antioxidants.
Research presents fig tree species storing calcium carbonate in trunks, converting CO2 from atmosphere. The oxalate-carbonate pathway increases soil pH and nutrient availability, making it a potential means to mitigate CO2 emissions.
A new study developed a powerful method for detecting simultaneous nitrogen and water deficiencies in field-grown sesame using deep learning and multiple data sources. The integration of hyperspectral, thermal, and RGB imaging enabled identification of combined nutrient and water-related deficiencies.
Researchers have identified microalgae that can break down kelp to obtain carbohydrates, providing a new ecological niche and opportunities for sustainable product development. This discovery has implications for various industries, including biofuels, feed production, recycling, and carbon cycle research.
Researchers have developed a two-step fermentation technique that controls acidification without allowing bacteria to grow, reducing the use of starter culture by up to 80%. This method extends shelf life, eliminating post-acidification issues and improving planning and logistics for dairy production.
The collaboration aims to enhance global capabilities in food safety risk assessment through the application of AI, digital modelling, and other innovations. The project will leverage expertise from NTU Singapore, WHO, and partners to develop robust methodologies for assessing novel food systems.
Researchers at the Institute of Industrial Science, The University of Tokyo, found that increasing levels of free amino acids in the culture medium can increase intracellular free amino acids and influence flavor compounds in cultured meat. Glutamic acid was the most prominent amino acid, while alanine was higher in conventional beef.
Researchers discovered a massive 330-acre ancient agricultural site in Michigan, featuring raised field systems and clustered garden beds. The site, dating back to the 10th century, reveals intensive farming practices by ancestral Native Americans, challenging previous estimates.
Researchers at Colorado State University have demonstrated the reversal of embolism in a type of wild grass, which can recover from extended drought within 24 hours. This finding has significant implications for improving agricultural productivity and food security, as it could potentially be bred into crops to make them more resilient...
Researchers at Colorado State University have created a programmable plant circuit that can turn genes on and off, allowing farmers to time harvests and adapt to drought. The breakthrough could lead to automated genetic circuit design through machine learning, revolutionizing agriculture.
The use of plastics in agriculture and food production has grown significantly, with 20% of all plastics used in France in 2023. Plastics are used to package, transport, and preserve food products, but their composition is often complex and diverse.
Researchers developed a new system to classify processed foods based on the health impacts associated with specific ingredients. The WISEcode system provides a more nuanced and objective framework for evaluating processed foods, allowing consumers to make informed choices and manufacturers to compare their products.
A recent study by the Leibniz Institute for Food Systems Biology at the Technical University of Munich shows that less bitter-tasting pea protein hydrolysates can form bioactive peptides during digestion, which induce satiety signals via bitter taste receptors. The study reveals molecular mechanisms that can be used to optimize the tas...
Washington State University researchers used microwave technology to create shelf-stable hummus without chemical preservatives. Lentil-based hummus retained 75% of vitamin C after treatment, offering a healthier alternative. The innovative process allows for predictable and rapid heating of pre-packaged food.
Researchers from MIT and SMART extended fresh-cut crops' shelf life by four days at room temperature and 10 days when refrigerated using melatonin-filled microneedles. This technology could reduce global food waste, providing an alternative to refrigeration for regions with limited infrastructure.
A new study reveals that combining AI technology with international partnerships is key to addressing growing food contamination challenges. The researchers identify six key drivers of current and future food safety risks, including demographic changes, economic factors, and environmental conditions.
Researchers studied the effects of adaptation strategies on milk and cheese quality in response to climate change. The results show that cows fed on grazed grass produce richer cheeses with higher omega-3 fatty acids content, while those fed on corn silage produce whiter, firmer cheeses.
A new study reveals the global distribution of FMFO factories, highlighting Peru's high production and potential environmental impacts. The study provides a starting point for addressing these issues through more transparent data, regulation, and sustainable practices.
A recent study suggests that aquaculture in the Amazon can be a more sustainable alternative to livestock farming, producing 10 times less greenhouse gases and using 20-100 times less land. This could help achieve food security in the region while minimizing environmental impact.
Imperial scientists launched a miniature laboratory into Earth orbit to engineer microbes that can produce food, pharmaceuticals, fuel, and bioplastics in microgravity. This partnership aims to create environmentally friendly and affordable non-animal foods, reducing the cost of space travel.
Researchers have developed a bioreactor that can produce over 10 grams of chicken muscle for cultured meat applications. The system enables cell distribution, alignment, contractility, and improved food-related properties, making it a practical alternative to vascular-based methods.
Researchers found that fermented pearl millet flour can replace up to 20% of whole wheat flour without affecting consumer acceptance. The study also highlights the value of simple and natural food preparation techniques to improve nutrition and flavor.
A new study from the University of Illinois examines how food manufacturers navigate different state regulations, revealing four response options: updating products, maintaining separate versions, removing from stricter markets, or ignoring regulations. The researchers found that firms choose their responses based on factors like cost ...
A study in the journal Cell Host & Microbe found that a diet rich in soluble fiber can protect against pathogenic bacteria like Clostridioides difficile. Consuming soluble fiber produces compounds like acetate, which regulates immune response and reduces inflammation.
Research found that people taking GLP-1s consume less processed foods, soda, refined grains, and beef, but still desire them. The study also showed an increase in consumption of fruits, leafy greens, and whole grains among GLP-1 users.
Research by Griffith University warns that over 43% of Queensland's productive aquaculture sites are expected to be impacted by sea level rise. The study projects significant economic losses due to the impact on prawn production, with annual losses estimated at AUD$12.6-127.6 million.
A new Sea Grant publication provides clarity to Great Lakes fish farmers navigating permits, policies, and regulations hindering their operations. The comprehensive report breaks down complex legal frameworks, offering practical insights for understanding state and regional requirements.
A new paper highlights emerging alternatives to traditional diabetes medicines, such as continuous glucose monitors and lifestyle interventions like GEM, which can improve patient adherence and long-term health outcomes.
A study published in JAMA Cardiology found that legislation to reduce sodium in processed food in South Africa is linked to significant declines in blood pressure levels. The reduction in sodium intake has been associated with lower rates of cardiovascular disease mortality and stroke, potentially saving millions of lives globally.
The reuse of human urine could significantly reduce the global demand for fertilizers in agriculture, lowering energy consumption and greenhouse gas emissions. Researchers have developed a system to recover nitrogen from urine, which can be used as fertilizer for urban agriculture.
Researchers at KAIST evaluated industrial microbial cell factories to identify suitable strains and optimal metabolic engineering strategies. Using genome-scale metabolic models, they calculated maximum theoretical yields and achievable yields under industrial conditions for 235 bio-based chemicals.
New research suggests converting whey waste into a valuable food product is feasible with significant industry-wide potential. Only a small number of cheese manufacturers have adopted innovative technologies and business models to upcycle whey, highlighting the need for clearer incentives and enabling conditions.
A team of researchers at MIT has developed a system that makes pesticides stick to plant leaves, reducing waste and costs for farmers. The new technology, which involves coating droplets with an oily material, improves the 'stickiness' of the droplets by up to a hundredfold.
Researchers at Osaka Metropolitan University developed an engineered yeast that can produce record-high yields of D-lactic acid from methanol, a key compound used in biodegradable plastics and pharmaceuticals. The optimized yeast strain achieves a 1.5-fold boost in production compared to other methanol-based methods.
Despite decades of overfishing warnings, Southeast Asia's catch fisheries have maintained biodiversity and ecological health, with a three-fold higher ratio of underfished stocks compared to the global average. This study highlights the benefits of non-species-selective multispecies fishing practices in promoting sustainable fisheries.
Researchers assessed the environmental impact of five waste-to-nutrition technologies in France, finding that their efficiency is variable. They compared these technologies with existing waste recovery methods, such as anaerobic digestion and composting.
Researchers at the University of Copenhagen create a hybrid cheese recipe combining milk and pea proteins, resulting in a product with a similar texture and taste to traditional paneer. The study demonstrates that up to 25% of milk protein can be replaced with pea protein without compromising on quality.
Following the introduction of warning labels in 2020, Mexico substantially reformed food and non-alcoholic drink products to be healthier. The reformulation resulted in a significant reduction of excessive calories, fats, salts, sugars, sweeteners, and caffeine content in these products.
Researchers from the University of Vaasa found that consumers who prefer plant-based alternatives are perceived as socially different, evoking feelings of admiration and envy. Marketing strategies must address prevailing prejudices to make vegetarianism socially acceptable.
Research proposes a new methodology for dynamically optimizing solar panel positioning based on the light needs of crops. Advanced ray tracing techniques are used to evaluate the distribution of solar radiation, enabling the automation of design optimization of agrivoltaic systems.
Consumers purchasing natural pasture-raised beef believe high-quality meat is part of a sustainable diet, but struggle to link it to reduced overall intake. The study highlights the need for clearer definitions and guidance on sustainable meat consumption criteria.
A new study introduces Aloe vera as a natural scaffold for cultured meat production, enhancing the taste and texture of alternative proteins. The research also highlights a novel bioprocessing approach using Aloe vera scaffolds in a macrofluidic single-use bioreactor.
The study categorizes CROP-AP models into four key types, highlighting five major applications in agricultural productivity simulation. Future research priorities focus on strengthening model validation and simulating multi-scale interactions to support sustainable global food production.
The Agrifood Economy Index rose to 94 in December, reflecting improving sentiment across the industry. The agricultural input manufacturing segment saw a four-point increase, while the production sector experienced a 22-point jump, driven by stabilizing commodity prices and post-election policy clarity.
Researchers found that emotional social media posts increase short-term willingness to pay for sustainable chocolate, but this effect diminishes within two weeks. The study suggests that emotional content can be an effective way to promote sustainable consumption in the short term.
New University of Sheffield research reveals agrivoltaics can meet UK electricity demand four times over, boosting crop yields and conserving water. Regions identified for effective deployment include Cambridgeshire, Essex, Lincolnshire, and the broader East and South East of England.
Researchers developed a liquid fertilizer replacing unsustainable chemical fertilizers with organic waste, producing up to 100% of nitrogen and 77% of phosphorus. The method also increases phosphorus solubility by adjusting pH levels.
Researchers found that fog water can be harvested in the Atacama Desert to ease water scarcity affecting vulnerable populations. The collected water can be used for drinking, irrigation, and local food production, with potential yields of up to 300,000 liters per week.
Researchers at the Technical University of Denmark have found that adding biochar to chicken feed can significantly reduce campylobacter levels in free-range chickens. The study, published in Poultry Science, demonstrates an 80% reduction in campylobacter and suggests a potential tool for improving public health.
Researchers at U of T discover a ginger compound called furanodienone that selectively binds to and regulates nuclear receptor PXR, reducing inflammation in the colon. FDN has been shown to increase tight junction proteins, repairing damage to the gut lining caused by inflammation.
Researchers argue that rewilding productive farmland or forestry in industrialised nations with low biodiversity may do more harm than good on a planetary scale. Efforts to conserve nature can displace production to more biodiverse regions, leading to increased demand for commodities like red meat.
A Washington State University study explores the role of nostalgia and comfort in prepared meals for older adults. The research highlights the significance of texture variety and cheese flavor in increasing appeal, with participants preferring foods that evoke a sense of warmth and familiarity.
Scientists have found that Wrinkle-lipped free-tailed bats hunt at altitudes of up to 1,600m, restricting the spread of high-flying planthoppers. This crucial contribution to pest control and food security is attributed to the bat's impressive foraging range of up to 1,743km².
Researchers at WSU have developed value-added pancakes using whole grain flours like buckwheat, quinoa, and millet, increasing fiber and protein content. The study found that these flours can be incorporated into pancake recipes without compromising taste or texture.
Researchers found that sustainability certificates improve cocoa yield and income for small-scale producers, but have no effect on biodiversity in plantations. The study suggests that further biodiversity conservation measures are needed to achieve tangible environmental benefits.
A new study reveals that Chlorella Vulgaris, a freshwater microalga rich in protein and essential nutrients, holds immense promise as a sustainable and nutritious food source. The researchers emphasize the need for advancements in cultivation techniques, processing methods, and sensory improvements to enhance its appeal.
A £2 million project, led by Anglia Ruskin University, is working to identify vulnerabilities in the UK's food system and prioritize areas for improvement. The project will analyze potential pathways leading to civil unrest and work with stakeholders to build resilience and address early-stage problems.
A new study from DTU National Food Institute finds that temperature and light intensity play a crucial role in the yield of various nutrients produced by the microalga Nannochloropsis oceanica. The research suggests a two-stage cultivation process to optimize nutrient production, paving the way for sustainable food production.