Articles tagged with Food Production
A UK study found that over 40% of consumers are willing to try new fish species, including sardines and anchovies. The research highlights the potential for improving national health and local economies by embracing home-caught seafood. It also reveals a generational divide in seafood consumption habits.
A new AI method has identified 51 old pea varieties with high starch and protein content, potentially suitable for producing plant-based foods. The study shows a close relationship between seed appearance and chemical composition, enabling partial prediction of properties based on images.
A UAlbany researcher will study how PFAS 'forever chemicals' accumulate in plants, affecting their nutritional quality and safety. The study aims to understand the dynamics of PFAS in soil-plant systems and develop regulatory standards to protect public health.
The ALLIANCE project aims to develop optimised multi-product biorefineries for microalgae to increase utilisation efficiency and produce ingredients for various industries. By implementing circular production models, the partners will reduce waste generation and make sustainable microalgae-based products more affordable.
A new deep-learning tool can rapidly identify wild and farmed salmon by analyzing fish scales, with 95% accuracy. This technology has the potential to mitigate the ecological impact of escaped farmed salmon on wild populations.
A Chinese group has developed a single sheet of modified paper pulp that can cut oxygen levels by 99% and change color when food is spoiled. The cellulose film uses a combination of dialdehyde protein cross-linking and curcumin to kill bacteria and monitor freshness.
The University of Arkansas System Division of Agriculture has partnered with the Indian National Horticulture Board to improve agricultural production in India. The project aims to establish nine clean plant centers in India, providing training in advanced diagnostic methods, virus elimination, and science-based certification systems.
Concordia researchers propose a new model for urban development combining key strategies to ensure an environmentally friendly future. By integrating energy, mobility, land use, and social functions, the 15-minute city principle can be applied to create sustainable neighborhoods with reduced carbon emissions.
A new Lancet Series exposes the tactics used by UPF companies and outlines a roadmap for change. The series calls for government regulation, community mobilisation, and accessible healthier diets to address the growing consumption of ultra-processed foods.
A 47-year-old man from New Jersey died after consuming beef due to a tick-borne meat allergy caused by the Lone Star tick's alpha-gal sugar. Researchers identified the allergy and its link to fatal anaphylaxis, urging physicians to investigate severe abdominal pain after eating red meat in areas with high Lone Star tick populations.
A recent study published in Frontiers in Nutrition found that a vegan diet can halve the carbon footprint of an individual, with reductions of 46% in CO2 emissions and 33% in land use. The study also showed that a plant-based diet delivers nearly all essential nutrients.
A new study from the University of Oxford estimates that adopting more plant-based diets could reduce global agricultural labor needs by 5-28% by 2030, which is equivalent to 18-106 million full-time jobs. This shift could also cut global labor costs by $290-995 billion per year.
A literature review of cheese fermentation and ripening identified five underused, evidence-based measures to improve efficiency and sustainability in cheese production. By exploiting whey and encapsulating lactic acid bacteria, dairies can reduce waste and optimize production processes.
A new study by Lund University researchers has discovered the key to preventing spaghetti disintegration in boiling water. The findings show that gluten acts as a 'safety net' for regular pasta, preserving its starch structure during cooking. In contrast, gluten-free pasta relies on precise cooking conditions to maintain its structure.
A new smartphone-based AI system accurately predicts avocado firmness and internal quality with high accuracy, enabling consumers to avoid overripe avocados. The technology has the potential to assess the ripeness and quality of other foods, reducing global food waste by 50% by 2030.
A new study finds that tariffs could increase domestic beer production costs and raise prices for imported beers. The impact would be felt more by multinational firms than small craft breweries, potentially reducing product variety and shifting business strategies.
Researchers found that curdlan reduces cooking time from three hours to one, strengthens texture, and improves stability in pineapple jam. Consumer panels reported no loss in taste or overall appeal.
Researchers Prof David Julian McClements and Prof David L. Kaplan propose hybrid foods as a solution to reduce industrial animal use's carbon footprint and boost health. The authors emphasize the need for collaboration to optimize protein combinations balancing nutrition, taste, sustainability, and affordability.
Researchers reveal how hybrid foods combining proteins from different sources could be part of the solution to reduce industrial animal use. By using combinations of different proteins, they found that hybrids can overcome many limitations of individual protein sources and create products that are more than the sum of their parts.
A study found that 21% of Gen X women and 10% of men meet criteria for ultra-processed food addiction, with a higher prevalence in older women. The study highlights the link between ultra-processed foods and risk of chronic disease and premature death, particularly among those who perceive themselves as overweight.
A study by ICTA-UAB reveals that non-agricultural sectors absorbed most of the value added in global agri-food systems between 1995 and 2020. The Global South increased its share of agricultural production, but countries of the North still capture a disproportionate share of income from higher-value sectors.
A groundbreaking European study by Dr. Mohammad Fazle Rabbi evaluates the EU's food system and identifies key pathways for reduction in carbon emissions. The research highlights systemic inefficiencies, regional disparities, and improvements in circular economy practices that can contribute to emission reductions.
Researchers have identified distinct genetic adaptations in European cisco populations adapted to fresh, saline, or brackish water, as well as varying spawning times. These findings can inform sustainable management practices and improve our understanding of the impact of environmental factors on roe quality.
A new study from Cornell University shows that apple pomace can be used as an ingredient in commercial beef meatballs without compromising taste or texture. The addition of up to 20% apple pomace increases the fiber content and antioxidant effect of the product.
New research from Uppsala University reveals how plant-based meat alternatives became popular in Sweden through a combination of business, consumer and societal factors. Key findings include the role of documentaries like An Inconvenient Truth and the Swedish National Food Agency's sustainability recommendations.
Researchers have found that plastic nanoparticles can enter crops during growth, accumulating in edible parts and potentially affecting human health. The study used radishes to demonstrate the uptake of nanoplastics by plants, with nearly 5% of particles retained by the root system.
A new study has found that while vertical farms can deliver more than 20 times the yield of field farms and use far less water, their carbon footprint still exceeds traditional farming due to high energy demands. Researchers suggest switching to alternative materials could cut the environmental cost by over 95%.
A new multiyear study reveals wheat disease losses totaling $2.9 billion in the US and Canada between 2018 and 2021. The top three yield-reducing pathogens were fusarium head blight, stripe rust, and leaf rust.
A study by SeoulTech researchers found high levels of polycyclic aromatic hydrocarbons (PAHs) in common food items, including cooking oils and meats. The QuEChERS-GC-MS method revealed carcinogenic compounds with limits of detection ranging from 0.006 to 0.035 µg/kg.
Molecular Sustainable Solutions has developed more powerful and sustainable disinfection methods capable of tackling resistant microorganisms. The company will accelerate technology maturation with the investment, strengthening its position in public health and sustainability.
A new Cornell University study finds that traditional farm jobs are declining as nations grow wealthier, while employment in the broader food industry remains steady, offering better wages. However, this shift reinforces gender pay inequality, with women often moving into lower-paid service-sector jobs.
High consumption of ultra-processed foods is associated with higher levels of systemic inflammation and a greater risk of cardiovascular disease. The study found that individuals who consumed the most ultra-processed foods had significantly higher levels of high-sensitivity C-reactive protein, a key marker of inflammation.
A Kennesaw State University researcher is working on an electronic nose that can detect bacterial contamination in food using volatile organic compounds (VOCs). The system uses AI models trained from thousands of samples to identify pathogens like salmonella and E. coli, aiming to revolutionize food safety.
Dr Mercy Diebiru-Ojo recognized for her work on Semi-Autotrophic Hydroponics (SAH), a technology accelerating the production of clean planting materials. The innovation boosts agricultural productivity, food security, and creates opportunities for youth and women agripreneurs.
A new study finds that traditional masculine norms, such as self-reliance and avoiding femininity, drive men's increased meat consumption. Researchers recommend addressing these norms and promoting plant-based marketing to encourage men to adopt healthier dietary habits.
A new global study shows that hotter and drier conditions are affecting yield swings of three major food crops: corn, soybean, and sorghum. The study highlights a compounding danger: instability. Crop failures could become more frequent, with 'once-in-a-century' crop disasters happening every decade by 2100.
Researchers at Cranfield University have developed a DNA-free gene editing technique for raspberries, which could lead to the creation of more sustainable and resilient varieties. The new method uses CRISPR-Cas9 technology to edit the genome of raspberry protoplasts, resulting in faster breeding times and reduced food waste.
Kyushu University researchers have developed a new 3D bioprinting method to create customized dysphagia diets using controlled radiofrequency and microwave energy. The method produces gels with varying textures, adhesiveness, and water retention suitable for different dysphagia diet requirements.
Scientists from the University of Nottingham have identified key microbial species and metabolic traits associated with fine-flavour chocolate. They found that both abiotic and biotic factors shape chocolate flavour, allowing for a standardized fermentation process to unlock novel flavour possibilities and elevate chocolate quality.
University of Houston researchers are developing an AI-powered dashboard for Florida food pantries, aiming to streamline stakeholder collaboration and distribute resources to families in need. The tool will enable emergency coordinators to respond quickly to spikes in demand, prioritizing the needs of vulnerable populations.
Researchers developed a strategy to predict multiple traits at once based on the whole genome, increasing predictive ability by 2-10 times. This method, called multi-trait genomic selection (MT-GS), combines genetic markers with known trait links for more accurate predictions, making it a promising tool for efficient and cost-effective...
Researchers have mapped the microbiome of agri-food systems, revealing how diverse and balanced microbes keep our food safe, nutritious, and sustainable. The map highlights areas where targeted interventions such as probiotics and biofertilizers can improve food quality and reduce antibiotic use.
Researchers at ETH Zurich have developed a method to produce lab-grown beef with thick, functional muscle tissue that closely resembles natural bovine muscle. The breakthrough could accelerate developments in lab-grown meat production, making it more affordable and climate-friendly.
New research shows that ancient Japanese rice farming did not necessarily lead to the abandonment of cultural practices, particularly culinary traditions. Millet, a sister crop of rice, was largely left behind in Japanese cuisine despite its popularity in Korean cooking.
Researchers have discovered biological triggers of oil production in oats, which will help processing and drive demand for Australian-grown oats. The study identified key enzymes involved in oil synthesis, which could be genetically manipulated to lower oil content.
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...