Articles tagged with Food Production
A new study found that people who received free produce prescriptions experienced increased fruit and vegetable consumption, leading to improved body mass index, blood sugar, and blood pressure levels. This research suggests that produce prescription programs may be an effective way to address food insecurity and promote health.
Research has clarified how starch granules form in wheat seeds, unlocking diverse potential benefits for various industries. The discovery of the enzyme PHS1 crucial for B-type granule initiation offers opportunities to create variations in starch for different food and industrial applications.
Scientists at Nanyang Technological University have developed a sustainable method to produce lactic acid using discarded jackfruit seeds. The new process is cheaper and more efficient, reducing waste and environmental impact while addressing rising production costs.
A recent study found that extending cooling strategies to day-and-night improves milk yield, reduces rumen temperatures, and enhances cow well-being. The enhanced day-plus-night cooling group produced more milk and had lower panting scores compared to the daytime cooling group.
A new study from the University of Sheffield found that households growing their own food produce more than half of the vegetables and 20% of the fruit they consume annually, resulting in a 70% increase in recommended 5-a-day portions. Households also waste less, with only 0.12 portions thrown out daily.
A new technique converts kale waste into phytochemicals for use in health and personal care products, preserving potency and using non-toxic solvents. The method reduces energy consumption and emissions, making it attractive for industry adoption and supporting a circular economy.
Researchers at KAIST have developed microbial cell factories that can produce a variety of food and cosmetic compounds, including natural pigments, flavors, and functional compounds. These eco-friendly alternatives can help address global food shortages and environmental concerns.
A study by researchers at Tufts University found that the majority of forced labor risks come from animal-based proteins, processed fruits and vegetables, and discretionary foods. The study aims to provide policymakers with information to create a just and sustainable food supply.
Researchers found that most microbial pairs fail to coexist, challenging the long-held hypothesis that every pair of microbes must also coexist in a bigger community. This study highlights the need for new predictive tools to engineer successful microbial communities, essential for biotechnology applications.
Researchers found melatonin reduces chilling injury symptoms and membrane leakage in cold-stored fruits and vegetables, maintaining freshness. Melatonin is a safe alternative to hazardous chemical treatments without adverse effects on consumer health.
Researchers at West Virginia University are developing a hydrogen flexible boiler to decarbonize the food and beverage industry. The technology, proposed by Hailin Li, will supply thermal energy by burning clean fuel rather than traditional fossil fuels.
A team at Penn State has identified a protein called calcium-dependent protein kinase 32 (CPK32) that modifies the cellular machinery responsible for producing cellulose. This new understanding could inform the design of more stable, cellulose-enriched materials for biofuels and other functions.
Research published in ACS' Journal of Agricultural and Food Chemistry shows that unroasted, 'raw' chocolate features compounds responsible for fruity flavors and sour tastes. Volatile flavor compounds were more pronounced in the roasted samples, but others with fruity or flowery aromas remained noticeable.
A new study reveals that some US truffle producers are accidentally cultivating winter truffles instead of European black truffles, a more valuable species. The researchers analyzed specimens from 10 anonymous truffle orchards and found that all but one were winter truffles.
A recent study in the Journal of Dairy Science found that dairy milk is a crucial source of essential nutrients like protein, riboflavin, vitamin B12, and phosphorus. The analysis revealed that 35% of global calcium consumption comes from milk, highlighting its unique contribution to human nutrition.
A recent study analyzed over 200 previous studies to assess the impact of irrigation on regional climates and environments. The researchers found that while irrigation supplies 40% of the world's food, it also has significant effects on regional climates and environments, with some areas being already unsustainable or verging on scarcity.
A University of Gothenburg study reveals that fish farm waste can be converted into biogas, reducing waste and generating nutrients for plants. The biogas can power the aquaponic farm, making it a sustainable energy source.
The article discusses the growing challenge of food security in Africa, particularly with regards to rice production and consumption. The research reveals that socioeconomic developments have a more substantial influence on rice availability than gradual climate change, but climatic anomalies pose a significant threat to stability. Div...
A new study by University of Delaware researchers assesses the effects of climate variability on crop production in the US. The study reveals that fluctuations in planted and harvested areas contribute significantly to crop production shocks, which can have severe impacts on food stability.
A new study found that the global food system is responsible for a third of man-made greenhouse gas emissions, with beef and dairy consumption being the largest contributors. The study suggests that adopting a more plant-based diet could help reduce emissions and mitigate climate change.
Research by the University of Illinois reveals that soybean pods play a vital role in photosynthesis, contributing to seed yield. The study found that pod and seed photosynthesis account for 13% of final seed weight and 9% of overall canopy photosynthesis.
Research by West Virginia University professor Sean Tu found that orphan drugs earn pharmaceutical companies almost as much as those marketed to the general public. The Orphan Drug Act incentivizes companies with tax credits, longer patent exclusivity, and easier FDA review for treating rare diseases.
Research suggests that seaweed farming could be a game-changer for addressing food insecurity globally. By reducing the need for land, freshwater, and chemical fertilizers, seaweed cultivation can lead to higher incomes for farmers in coastal regions of Africa and Southeast Asia. As demand for nutrient-rich seaweed products grows world...
Researchers trained a robotic chef to watch and learn from cooking videos, enabling it to identify ingredients and actions. The robot recognized 93% of the correct recipe from 16 videos, including variations and new recipes, showcasing its potential for automated food production and cost-effective deployment.
A Japanese-led team used mapping techniques to quantify the impact of agriculture on high-priority conservation areas. The study found that commodities like beef, rice, and soybeans are often produced in high-conservation priority areas, while others like barley and wheat are sourced from low-priority areas.
Researchers at POSTECH have developed a bioink using alginate from algae and visible light, resulting in enhanced cell viability and printing resolution. This innovation could lead to the creation of artificial organs and tissues, as well as cultivated meat with lower environmental impact.
Despite years of research, few salt-tolerant crops have been released commercially. KAUST researchers argue that increasing crop salinity tolerance is essential due to climate change impacts. New genetic tools and approaches like grafting or domesticating wild species can help develop more resilient crops.
A new method for sexing chicken eggs by scent has been developed by researchers at UC Davis, allowing for early identification of male embryos. The technology relies on detecting volatile organic compounds emitted by the developing embryo, which can be analyzed using gas chromatography/mass spectrometry.
Researchers explored how different ingredient combinations and storage temperatures affect gummy candies' texture, moisture content, and pH. They found that starch did not impact hardness and identified the most shelf-stable combination for gummies.
A new pilot study found that even low levels of saccharin, acesulfame-K and cyclamate can modulate the copy rate of genes in white blood cells, sensitizing them to certain immune stimuli. The researchers also discovered that taste receptors may act as sensors for the cellular immune system.
A €2.5million European research programme, FRIETS, is increasing the shelf-life of berries through high-precision agriculture and innovative processing methods while maintaining quality. The four-year project combines precision agriculture strategies with dehydration and edible coating methods to discover healthier food alternatives.
The Texas A&M Institute for Advancing Health Through Agriculture is partnering with the Chicago Council on Global Affairs to develop a National Roadmap for Responsive Agriculture Solutions. The study aims to set priorities for supporting health through food and agriculture, focusing on reducing diet-related chronic diseases.
A devastating fungal disease, Fusarium wilt of banana (FWB), caused by Tropical Race 4 (TR4) is spreading in Mozambique, jeopardizing banana production. The Cavendish banana variety is highly susceptible to the disease, and lack of access to on-farm data hinders effective containment.
A climate-resilient bean genome unveiled potential to boost food security in drought-prone regions through improved genetic diversity and productivity. The sequencing of the hyacinth bean provides opportunities for targeted breeding to reduce anti-nutritional properties and increase its cultivation.
Researchers at TUM have successfully developed a method to produce the essential amino acid L-alanine from CO2 using synthetic enzymes and green methanol. This process requires significantly less space than traditional methods and can be powered by renewable energy sources, making it an important step towards more sustainable agriculture.
A new analysis of three decades of US food policies defines junk food based on a combination of product categories, processing, nutrients, and place. The study identifies common criteria used in existing policies, including exemptions for staple foods and favoring products with lower levels of processing and additives.
A comprehensive review of 169 clinical trials found that the effect of fructose-containing sugars on adiposity varies among food sources and energy control. High doses of certain sources, like SSBs, lead to increased body weight, while others, such as fruit and honey, show moderate beneficial effects when consumed in moderation.
The PRISM-LT project aims to create an adaptable platform for 3D bioprinting of living tissue with dynamic functionalities and predictable shapes, using a novel tunable bioink that fosters a symbiotic relationship between stem cells and microorganisms.
Researchers discovered that adding cell layers to corn bran can increase iron and zinc content by up to 35% and 15%, respectively. The technique also enhances anthocyanin production, a natural pigment in corn prized for its colorant properties.
The Cornell University College of Agriculture and Life Sciences has been awarded a $9.9 million grant by the Bezos Earth Fund to develop low-cost virtual fencing technology that can benefit farmers, animals, and the environment. The project aims to improve existing virtual fencing technology and combine it with animal-monitoring system...
Research explores the complex relationship between droughts, food security, and conflict in Central America. The study finds that decreases in water availability play a major role in conflict insurgences, while stable conditions of peace are more influenced by favorable socio-economic conditions.
Researchers have developed a novel technology for nanoencapsulation of bioactive compounds, specifically anthocyanin, using pectin and lysozyme. The methodology ensures slow release of the compound, allowing it to survive gut bacteria and digestive enzymes.
A new protein-based coating developed by Rice University researchers has the potential to extend the shelf life of fruits and vegetables, reducing food waste and spoilage. The coating, made from surplus eggs, was shown to double the shelf life of avocados and bananas in earlier research.
University of Ottawa researchers Ezgi Pulatsu and Chibuike Udenigwe identified crucial factors impacting the print quality and shape complexity of edible materials produced by additive manufacturing. By optimizing these features, food quality can be improved, control increased, and printing speed enhanced.
A new scoring system assesses pig welfare through a range of measurements, including health problems and environmental interactions. The system enables comparison across different types of pig farming and informs decisions about farm sustainability.
Researchers create a 3D-printing system to construct cheesecake from edible food inks, enabling customizable foods with improved nutrient content. The technology could address issues with low-nutrient processed foods, making it appealing for individuals with dietary restrictions and those requiring personalized nutrition.
Researchers at Waseda University developed a four-wheeled robot capable of sowing, pruning, and harvesting in dense vegetation, improving efficiency by 49% compared to manual control. The robot's advanced maneuvering system reduces damage to plants and increases farming productivity in various environments.
An international panel of scientists has identified 100 important questions facing plant science, highlighting the need for research on climate change, biodiversity loss, and interdisciplinary collaborations. The study provides an excellent introduction to the current state of plant science research and its significance.
A study found that high winds increased Campylobacter prevalence in outdoor chicken farms, with 26% of individual chickens infected. Farmers are advised to consider windbreaks and monitor weather patterns to reduce exposure.
A new study finds that 60% of purchased American foods contain additives, increasing by 10% since 2001. The study also reveals a significant rise in ultra-processed foods with additives, particularly among baby food purchases.
Researchers developed a new muffin recipe using Hibiscus sabdariffa extract, which provides high levels of antioxidants like phenolics. The muffins also have improved nutrition, containing less sugar, saturated fat, and white flour, making them a healthier option.
Research at Cornell University found that co-locating solar panels with commercial agriculture can improve power conversion efficiency and solar-panel longevity. Agrivoltaic systems offer increased passive cooling through taller panel heights, more reflective ground cover, and higher evapotranspiration rates.
A new study from Tulane University compared popular diets on nutritional quality and environmental impact, finding that keto and paleo diets scored among the lowest on nutrition quality and had the highest carbon emissions. Vegan diets, on the other hand, generated significantly less carbon dioxide per calorie consumed.
A feasibility study suggests that Iceland can produce enough Spirulina to feed six million Europeans every year, reducing greenhouse gas emissions and freshwater withdrawals. The country's industrial-scale biomass cultivation system powered by renewable energy could support Northern European countries in achieving protein self-sufficie...
The Blue Food Assessment paper highlights the potential of aquatic foods to address nutrient deficiencies and cardiovascular disease. Policymakers can explore online tools and blue food policies to improve national food systems' performance and sustainability.
The US is not prepared to combat the spread of animal-borne diseases due to gaps among governmental agencies. A 'One Health' approach is needed to govern human-animal interactions effectively.
Scientists have genetically modified potatoes and tomatoes to produce betacyanin, a pigment with anti-inflammatory properties. The transgenic vegetables demonstrated enhanced accumulation of the pigment, which showed improved effects in reducing inflammation in macrophage-like cells and murine models of colitis.
A Rutgers scientist has created a low-fat, printable chocolate that can be customized to consumer needs. The new 'functional food' is made with a water-in-oil emulsion and can be printed using a 3D printer in any shape or design.
Researchers at KAUST have developed a rapid and sensitive soil moisture sensor using metal-organic frameworks (MOFs) to optimize water usage in agriculture. The MOF-based sensor shows high sensitivity and selectivity for water even in the presence of metal ions, enabling precise irrigation management.
Researchers have developed a shellac-based coating to improve the gas barrier properties of moulded pulp materials, making them suitable for food packaging. The coating, combined with nanofibrillated cellulose, provides superior water resistance and thermal stability, while preserving environmental sustainability.