Articles tagged with Food Production
Researchers have discovered that pocket gophers cultivate and harvest their own root crops to meet their high energy demands. This unique behavior, known as root cropping, is believed to be a key factor in the gophers' ability to maintain extensive tunnel systems.
Researchers at Max Planck Institute identified two classes of molecules boosting plant immunity. These compounds drive critical defense-control hubs and could be used as natural immunostimulants for crop diseases.
A new sorting technology at Chalmers University of Technology reduces fish waste by up to 50%, creating five nutritious cuts from the whole fish. The innovation is being implemented in a Swedish herring processing plant, which aims to produce healthier and more sustainable food products.
Scientists have developed artificial photosynthesis to produce food in the dark, bypassing sunlight's need. This technology converts CO2, electricity, and water into acetate, a key component of vinegar, boosting food production's conversion efficiency up to 18 times.
Research finds that transportation accounts for 19% of global food-related emissions, with rich countries contributing disproportionately. Eating locally can reduce emissions by nearly half, but requires consumer behavior change.
A new processing technique could make potatoes healthier by slowing starch digestion and reducing blood sugar spikes. The approach blocks certain digestive enzymes from reaching potato starch as quickly, leading to a more controlled release of dietary glucose.
A new study found that consuming more ultraprocessed foods is associated with poorer locomotor skills and lower cardiovascular fitness in children. The research suggests that educating families about cost-effective ways to reduce ultraprocessed food intake can help decrease the risk for cardiovascular health problems in adulthood.
Researchers have developed a method to create edible nanoparticles that can transform healthy oils into gel-like blocks, providing a shelf-stable fat alternative for food manufacturers. This new approach could help reduce the risk of cardiovascular disease and type 2 diabetes by replacing unhealthy fats with healthier options.
Researchers at the University of Southern Denmark have developed a new technique that makes bacteria cells more robust and efficient for various chemicals synthesis under harsh application conditions. The protective suit consists of nanoparticles of dopamine, which protects against external stressors such as UV radiation, heat, and org...
A new study suggests that sustainable irrigation can boost crop productivity to feed 1.4 billion more people, reducing environmental impacts and clearing natural land for agriculture. However, climate change may complicate this calculus, requiring additional research on water management strategies.
The American Society for Nutrition hosted a live virtual debate on the concept of ultra-processed foods, with leading scientists presenting arguments for and against incorporating it into dietary guidelines. Research suggests that consumption of ultra-processed foods is linked to weight gain and increased risk of chronic diseases.
Researchers from Tokyo University of Science discovered that bony fish head cartilage contains abundant proteoglycans, including aggrecan, with similar CS structures to salmon nasal cartilage. This finding reveals the potential of sturgeon as an alternative source of CSPGs for health food formulations.
Researchers warn that the increasing use of digital agriculture could lead to serious cyber-attacks, compromising food supply and production. Complex modeling studies have identified vulnerabilities in ag-tech applications, including side-channel attacks that can exploit physical access to devices.
China has increased animal protein production 800% over the past 40 years, but nitrous oxide emissions have risen only 286%, thanks to policy and farm management interventions. Anaerobic digestion and composting on farms are key strategies for future reduction in greenhouse gases.
A new study suggests that a transformative shift in the global food system, focusing on efficiency and reducing animal products, could significantly decrease emissions. However, such changes might lead to increased food prices, affecting vulnerable populations.
Researchers from CIIDIR-Oaxaca Amphibian Ecology Laboratory studied the consumption of tadpoles in stone soup, revealing its significance as an indicator of water health and the species' vulnerability to overfishing. The study highlights the importance of accurately documenting human interaction with amphibians.
A new analysis by the Potsdam Institute for Climate Impact Research suggests that substituting 20% of meat from cattle with microbial protein could halve deforestation and reduce greenhouse gas emissions. Microbial protein can be produced in fermentation tanks, reducing pressure on land and methane emissions.
Researchers trained a robot chef to taste food at various stages of the chewing process, mimicking human flavor perception. The 'taste as you go' approach significantly improved the robot's ability to assess saltiness, producing better-tasting dishes.
The UN Convention to Combat Desertification's Global Land Outlook 2 report warns that up to 40% of the planet's land is degraded, threatening half of humanity and roughly 1/2 of world GDP. The report offers hundreds of practical ways to restore land and ecosystem health.
A new cocoa processing method called moist incubation has been found to produce a fruitier and more flowery-tasting dark chocolate compared to traditional fermentation. The method involves rehydrating dried, unfermented cocoa nibs in an acidic solution and heating them for 72 hours before re-drying.
A survey of 441 Germans found that environmental concerns do not drive demand for meat substitutes, but rather attitudes towards animal welfare and health. Manufacturers are advised to highlight the ecological advantages and healthier composition of their products.
A team of researchers has made a large collection of coffee samples' NMR data freely available to assess the variety under which coffee is sold. The dataset can be interactively explored using software called NMRium-browser, allowing users to visualize the molecular structure of coffee beans from different origins.
Researchers identified cyclolinopeptides, particularly a methionine sulfoxide-containing class 4 peptide, as the primary cause of linseed oil's bitter off-flavor. Breeding or technical measures may help optimize flavor quality by reducing these peptides' content.
A Stanford University team developed a solar-powered technology to improve the quality and quantity of dried agricultural produce, increasing incomes for smallholder farmers in India. The equipment boosted prices by 14-22% compared to traditional open-air sun drying methods.
A comprehensive review of scientific literature on sodium reduction strategies in food production identifies five main approaches: salt reduction, salt replacers, flavor modification, physical modification, and functional modification. These methods can help food companies reduce sodium content while maintaining palatability.
A multistate outbreak in 10 European countries linked to chocolate products has been linked to monophasic Salmonella Typhimurium, primarily affecting young children. The outbreak strain demonstrated a multidrug-resistant profile, highlighting the importance of including uncommon AMR profiles in early international communications.
Researchers at the University of Sheffield have identified a unique bacterial phosphatase, PafA, that can efficiently release phosphate from its organic forms. This discovery has potential to help reduce the consumption of phosphate chemical fertilisers and promote sustainable agriculture.
Vertical farming enables crops to be grown in vertically stacked layers, conserving land and allowing for multiple harvests per year. This method can significantly reduce water requirements and chemical crop protection, while increasing yields through optimal growth conditions and technologies.
Researchers have made a breakthrough in controlling bacterial nitrogen fixation by cereals, enabling them to produce their own ammonia fertiliser. This development has the potential to reduce reliance on industrially produced ammonia-based fertilisers and mitigate environmental pollution and greenhouse gas emissions.
A new study by University of Warwick researchers finds that the adoption of cereal crops is the key factor in the emergence of complex hierarchies and states. Contrary to conventional theory, high land productivity does not lead to the development of tax-levying states.
New research suggests that plant-based meat alternatives have grown in market share but are not replacing traditional meat, instead serving as an add-on. The study found that consumers buy both plant-based and animal products, with plant-based meats accounting for only 0.4% of total fresh meat expenditures.
A new study published in Ambio highlights the potential for tropical forests to provide food security in the face of a nuclear winter. Researchers identified 33 wild, edible plants and insects that could be cultivated or foraged in post-nuclear war conditions. These findings offer a new perspective on global food security and resilience.
A team of researchers collaborated with small farmers in Egypt to identify the most nutritious and climate-adapted pumpkin varieties. The study found significant variation in nutritional value among different samples, allowing for accurate identification using genetic analysis.
Researchers develop a method to leaven pizza dough without yeast by dissolving gas into the dough at high pressure. The team fine-tuned the pressure release rate through rheological analysis to create ideal rise, resulting in light and airy pizzas.
Scientists at NTU Singapore have developed a method to produce and extract oils from a type of common microalgae, which are edible and have superior properties as those found in palm oil. The newly discovered method would serve as a healthier and greener alternative to palm oil.
A new study examines the effects of socioeconomic drivers on food insecurity during the COVID-19 pandemic. The research highlights the importance of cash assistance in reducing food insecurity, particularly for households with female and/or less-educated heads, and those experiencing income loss due to the pandemic.
A study published in The Lancet Planetary Health warns that heat stress on cattle could lead to financial losses of $15-40 billion annually by the end of the century. This would particularly affect producers in tropical regions, including South America, Asia, and Africa.
Researchers at the University of Seville conducted a study on deficit irrigation for Sunchocola tomatoes, finding no significant changes in commercial quality but increased carotenoids and phenolic compounds. The results have significant nutritional importance and potential for global irrigation water savings.
Scientists in Saudi Arabia developed a solar-driven system that uses hydrogel to condense water from air while generating electricity. The system successfully grew spinach in a hot climate, producing over 2 liters of water and 1,519 watt-hours of electricity.
A recent data-driven study by Emory University researchers highlights the struggles of US farmers to make a living, even with government subsidies. The study creates a free online data hub to track farmer livelihoods and suggests that federal subsidies need to be reimagined to support innovation and adaptation in agriculture.
A study of UK baby food products found an average of 9 promotional claims per product, with many implying indirect health benefits. This 'healthy halo effect' may be confusing for parents and contributes to a free-for-all in terms of regulation.
A recent study found that farms using regenerative agriculture have healthier crops with higher levels of minerals, vitamins, and phytochemicals. The research suggests that the key lies in the biology of the soil, where microbes and fungi play a crucial role in boosting beneficial compounds.
Researchers warn of substantial risks associated with AI in agriculture, including cyber-attacks and environmental degradation. They suggest involving ecologists in technology design to avoid scenarios like overuse of fertilisers and soil erosion.
Researchers at RIKEN CSRS have developed a non-transgenic method to modify plant genes using a bioactive molecule spray, which can be used to improve crop yield and resistance to pests. The technique has shown promising results in improving economically desirable quality traits in crops.
Researchers have created an environmentally friendly packaging material from apple waste, offering a potential alternative to plastic. The new material is made from apple pomace and has improved water resistance thanks to the incorporation of polymers and compounds.
A new study finds that European diets must change to reduce climate impact, with feeding livestock low-opportunity-cost biomass offering a 31% reduction in greenhouse gas emissions. The EAT-Lancet diet, which recommends reducing animal-source foods like red meat, is at odds with circular food systems that prioritize land use efficiency.
Scientists have engineered baker's yeast to produce D-lysergic acid, a medication used to treat neuro-cognitive diseases. This sustainable method could potentially produce up to five tons of DLA annually, reducing the environmental impact of industrial drug production.
Researchers have designed a tiny and flat antenna for receiving and transmitting terahertz signals, enabling the miniaturization of THz devices. The new design integrates the antenna with the system, eliminating the need for bulky silicon lenses and reducing optical power required.
A new report identifies ten key facts about global land use and details opportunities for a more sustainable and equitable approach. The study emphasizes the importance of considering trade-offs and acknowledging the rights of marginalized groups in policymaking.
Researchers found that machine learning models can help predict village food insecurity outcomes in Sub-Saharan African countries. The models incorporate publicly available data on weather, geography, and food prices to capture a wide variety of factors that can influence food insecurity. Key takeaways include the need for interpretabl...
Researchers at Harvard SEAS developed a new way to simulate tens of thousands of bubbles in foamy flows. This allows for predictive simulations in scales ranging from microfluidics to crashing waves, opening up possibilities for industrial applications such as food production and drug development.
Researchers at the University of Göttingen found that virtual farm tours using virtual reality glasses and tablets can improve transparency in pig farming. Participants appreciated the comfortable and entertaining information intake, but suggested that additional explanations be provided to support virtual farm tours.
A recent study from Ohio State University found that labeling identical products as 'new and improved' resulted in higher overall liking ratings compared to those labeled as 'consumer complaint.' The researchers suggest that this negative bias has a bigger impact on consumer perception than positive labels.
Mariculture has the potential to deliver high-protein foodstuffs with a significantly reduced carbon footprint compared to terrestrial products. The authors suggest various ways to improve mariculture's sustainability, including supply chain improvements and cofarming practices that can lead to net reductions in CO2 emissions.
Britain's urban areas have sufficient green space to support a large-scale 'grow your own' movement, meeting dietary needs and reducing reliance on imports. The study estimates that converted urban spaces could produce up to eight times the current UK fruit and vegetable output.
A new study reveals that GMO labeling significantly affects consumer behavior, reducing demand for GM foods and influencing willingness to pay. The research finds that mandatory presence-focused labeling has a stronger impact than voluntary absence labeling, making consumers more sensitive to the GMO attribute and price information.
A study by Tulane University found that swapping just one serving of beef per day for a more planet-friendly alternative can reduce greenhouse gas emissions by up to 48% and water-use impacts by 30%. This simple change could collectively make a substantial difference in reducing the carbon footprint of US diets.
Researchers at Swiss Federal Laboratories for Materials Science and Technology (EMPA) have developed a protective cover for fruits and vegetables based on renewable raw materials. The cellulose coating extends the shelf life of bananas by more than a week, significantly reducing food waste.
A new study finds that farmers should be seen as partners in research and development to achieve climate and sustainability goals. Novel funding models, such as joint agenda setting and blended finance, are also needed to support transformative projects in the agricultural sector.
A team of scientists from NTU Singapore has developed a plant-based emulsifier that is rich in protein and antioxidants, allowing it to replace eggs or dairy in food staples. The emulsifier is made by fermenting brewers' spent grain and can help cut down on food waste, reducing greenhouse gas emissions.