Articles tagged with Organic Foods
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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 large meta-analysis of over 48,000 children found that well-planned plant-based diets can support healthy growth and even offer additional health benefits for children. However, the study also highlights risks of deficiencies in key nutrients such as vitamin B12 and zinc if not obtained through fortified foods or supplements.
A new study confirms copper-based fungicides as a reliable solution for aerial stem rot in potatoes. The research found that copper fungicide treatments consistently slowed disease spread and improved yields over a 10-year period.
Researchers identified five consumer segments in Japan's CSA market, with 'Sustainable Food Seekers' showing the highest interest. The study highlights the importance of promoting CSA's educational, environmental, and social benefits over organic certifications. Japanese consumers prioritize food education, environmental issues, and so...
A recent study by Edith Cowan University found that spraying persimmon trees with methyl jasmonate (MeJA) results in healthier, longer-lasting fruit with increased antioxidants. The application of MeJA also enhances fruit colour and improves phytochemical quality.
Researchers at King's College London developed a new method to produce biofuels from fatty acids in cooking oil, making it as effective as diesel with improved efficiency. The technology uses enzymes to break down fatty acids into alkenes, reducing the need for conventional catalysts and toxic chemicals.
Researchers analyzed ceramic fragments of husking trays to identify their use as specialized containers for baking cereal-based doughs. The study provides clear evidence regarding the uses of these artifacts and the nature of the foods processed in them.
A recent survey by Purdue University's Center for Food Demand Analysis and Sustainability found that most consumers have noticed shrinkflation, with many unaware of the true price increases due to reduced product sizes. The study also revealed that households with children are more likely to experience food insecurity.
A new case study in India found that home garden interventions struggled due to verbal training, lack of demonstrations, and limited household engagement. However, flexibility and participatory techniques like Process Net-Mapping revealed positive outcomes on nutrition and sustainable agriculture practices.
A new study by MLU and UG found that organic farming, flower strips, and semi-natural habitats improve bee health. Organic fields had the greatest impact, reducing parasite infestation and boosting colony growth.
A study in São Paulo state found that peer-to-peer certified organic farms had an average of 58.8 organic items, while conventionally certified farms had only 22.2. This greater diversity includes native and medicinal species, contributing to a more sustainable and biodiverse organic farming system.
The US food system is dominated by industrial agriculture, which perpetuates global challenges like food insecurity and biodiversity loss. Agroecology offers a solution, prioritizing ecological and social sustainability without sacrificing one for the other.
A University of Copenhagen study explores how people justify their reluctance to cut down on meat consumption. Participants deployed various excuses, including shaming vegans and avocados as being 'climate-unfriendly', to maintain a morally responsible self-image.
Researchers evaluated different pig farming systems, finding that none performed well across all four areas: land use, greenhouse gas emissions, antibiotics use, and animal welfare. However, some individual farms did excel in all domains, highlighting the potential for trade-offs to be minimized.
Parents who received nutritional epigenetics education reduced ultra-processed food consumption and increased whole organic foods intake, leading to improved behavior and cognition in their children. The education intervention also reduced heavy metal exposures and dietary deficits that disrupt gene function.
A new study from the University of East Anglia reveals that during a UK recession, consumers tend to keep up more expensive ethical purchases like fair trade products. The study found that the amount spent on organic products declined, while fair trade product sales increased.
A recent study from the University of Copenhagen found that consumers rate vertically farmed greens similarly to organic ones. The study debunked consumer prejudices about vertically grown produce, showing that it can be just as healthy and natural.
Researchers at UBC Okanagan are working on microbial fuel cells that can harness the energy from discarded fruit waste, a byproduct of agriculture in the Okanagan Valley. The study aims to improve energy output and reduce environmental impacts associated with current waste treatment methods.
Consuming insects like crickets can contribute to healthy gut microbiota and provide essential nutrients. Research by CSU professor Tiffany Weir and colleagues highlights the potential benefits of edible insects on human health, including increased prebiotic effects and reduced intestinal inflammation.
Researchers at Pusan National University have created a portable molecular sensor that detects biogenic amines released from spoiled food using polydiacetylene-based beads. The sensor, which changes color to red upon binding with BAs, can be used for rapid visual detection of spoiled food during storage and distribution.
A survey of 1,034 people found that most believe insects can be a sustainable source of protein in the future. Key factors improving acceptance include preparation methods and information on insect potential as a food source.
Research suggests digital marketing of formula milk and commercial baby foods is linked to unhealthy parental feeding practices. Parents exposed to extensive digital marketing were less likely to exclusively breastfeed within the first 6 months and more likely to give their children processed foods and sugary drinks.
Researchers at the University of Illinois are investigating maize roots for organic and regenerative systems to optimize carbon storage, resource use efficiency, and productivity. They aim to develop corn varieties that provide ecosystem services even under changing weather scenarios.
The University of Tennessee Institute of Agriculture has received a $750,000 grant to study native warm-season perennial grasses for organic livestock feed production. Researchers aim to improve soil health and agronomic practices in the southeastern US by integrating warm-season grasses into tall fescue systems.
A three-year project led by Vijay Joshi aims to overcome challenges in organic spinach production, including nutrient acquisition and abiotic stresses. The research will focus on developing varieties with improved nutritional profiles and exploring the role of beneficial microbes.
A new biological sensor developed by the Hebrew University of Jerusalem has successfully detected hidden rot in potato tubers, one of Israel's chief export industries. The sensor can detect disease before visible symptoms appear, allowing for early identification and prevention of rot and food loss.
Researchers identified critical success factors for mitigating challenges in the food cold chain, including stakeholder pressure and sustainable investment. The study provides a detailed theoretical framework for developing sustainable business strategies in China.
A new study by Cornell University reveals that larger organic farms use fewer sustainable practices than smaller ones. Larger farms are more likely to use efficiency-boosting agroecological practices, but less likely to adopt environmentally friendly methods.
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 preliminary study found that organic leafy greens are susceptible to contamination with disease-causing bacteria and protozoa, including Pseudomonas, Salmonella, and Helicobacter. The presence of these pathogens inside free-living amoebae suggests a potential risk to public health through contaminated organic vegetables.
A new study finds that generalist stores experience a 3% decline in organic product sales after an organic specialist store enters the market. However, this impact can be mitigated by increasing organic product variety, focusing on premium products, and adopting an organic specialist brand.
A new study from the University of South Australia has found that popular weight loss diets can be expensive, with costs ranging from $345 to $625 per week. The most cost-effective diet was modelled on the Australian Guide to Healthy Eating and adapted for weight loss through calorie restriction.
Researchers from Goethe University and the University of Bristol analyzed prehistoric pots and found complex distributions of plant lipids, indicating the processing of various plant species. The study reveals that leafy greens were first used in West African cuisine around 3,500 years ago.
Researchers analyzed ancient pottery fragments from the Central Nigerian Nok culture, revealing diverse and complex plant lipid profiles. The study suggests that leafy plants, grasses, pulses, and underground storage organs were an integral part of the Nok diet, providing cheap yet quality nutrition.
A blind taste test by University of Copenhagen researchers shows Danes prefer conventional and organic farmed smoked salmon over wild-caught. The study reveals that people's expectations about a product affect their overall taste experience.
Consumer definitions of sustainability differ from industry definitions, affecting perception and purchase intent. Consumer perspectives consider multiple factors like packaging, animal welfare, organic status, and grass-fed systems, with some associating terms like 'organic' with healthier practices.
Researchers from Kaunas University of Technology and the University of Helsinki have developed a nutritious meat analogue using fermented okara, which can help alleviate digestive problems due to its probiotics. The product contains less salt and saturated fats than real meat while maintaining protein levels.
A study published in Environmental Pollution found that organic food intake is associated with better scores on tests of fluid intelligence and working memory. Poor nutrition, house crowding, and indoor air pollution were also linked to poorer cognitive function.
Researchers at Aarhus University are developing a new method for preserving food using naturally occurring compounds to reduce waste and improve sustainability. The project, BioFunc, will explore the fundamental mechanisms behind organic acid preservation and develop a proof-of-concept for a bio-preservative system.
A new international study found that pet owners who follow gluten-free, organic or grain-free diets are likely to look for similar characteristics in their dog's food. The study also found that dog owners in Germany preferred grain-free dog food at a rate of 30%.
An international research team proposes combining organic farming with gene editing to achieve greater sustainability in agriculture. The study suggests that this approach could lead to more robust plants with high yields, improved nutrition, and reduced environmental impact.
Researchers from India and Russia developed edible film technology using sodium alginate and ferulic acid, extending shelf life and preventing oxidation processes. The films can be produced at a low cost and meet food production standards.
A team of researchers at Arizona State University has discovered a way to extract useful products from microbial growth in soil, shedding light on poorly understood processes. The study promises to help minimize environmental waste while producing biochemicals and biofuels.
A new analysis in The Lancet Planetary Health finds that innovations to fix the food system could backfire, leading to increased deforestation and environmental degradation. The study highlights the need to anticipate trade-offs when introducing new technologies to improve human health and the planet.
A recent USC study published in the Journal of Marketing found that people perceive pretty food as healthier and more natural, despite a lack of actual difference. The researchers suggested that advertisers' use of classical aesthetics in food presentation can skew perception and lead consumers to make unhealthy choices.
A study published in the Journal of Marketing found that consumers rate healthy foods as more natural and nutritious when they are presented in a visually appealing way, according to classical aesthetics principles. This effect can influence consumer behavior, leading to increased willingness to pay for pretty food.
A new study reveals that decaying jellyfish blooms fuel the rapid growth of specific strains of seawater bacteria, keeping organic material within the water column food web. This process temporarily alters the food web, with bacteria consuming detritus and providing food for other marine animals.
A Cornell University scientist is leading a multi-institution team to develop value-added grains for staple foods, benefiting both humans and organic vegetable growers. Key findings include the development of new small grain varieties with improved nutritional quality and the creation of a supply chain for specialty markets.
Researchers found that rats prioritize providing food assistance to those in need, as indicated by the 'smell of hunger'. Seven volatile organic chemicals differed significantly between hungry and satiated rats, serving as a reliable cue for reciprocal cooperation.
A trio of researchers argue that Life Cycle Assessment (LCA) studies often overlook vital factors, such as biodiversity and pesticide impacts, when comparing organic and intensive agriculture. They found that LCA rarely accounts for these effects, leading to wrong conclusions about the merits of organic farming.
Researchers found that hydroxyl radicals have a surprising partner in crime - Criegee intermediate. This new pathway could help explain age-related diseases and cancer, as well as how food decomposes over time. The study points to an unexpected link between atmospheric chemistry and our bodies' ability to ward off disease.
A recent study found that organic farms with larger surrounding field sizes exhibit higher biodiversity and profits compared to conventional farms. However, the advantage in profitability decreases as the size of the surrounding fields increases.
Researchers explore ways to minimize acrylamide formation in fried and baked snacks, such as using the enzyme asparaginase to convert asparagine into harmless compounds. Food companies like Novozymes, Kerry, and DSM offer products to reduce acrylamide levels, including non-GMO options for organic food producers.
Scientists have developed a strategy to determine organic food authenticity by analyzing the metabolites generated within plants when pesticides break down. The technique involves identifying and screening the metabolites of seven common pesticides using ultra-high-performance liquid chromatography and high-resolution mass spectrometry.
Researchers found that compostable food packaging can leach per- and polyfluoroalkyl substances (PFAS) into compost, raising concerns about potential health effects on crops. The study's results contributed to the passage of a bill banning PFAS in paper food packaging in Washington state.
A recent study by researchers at the University of California, Davis, found that most homemade cat food recipes are nutritionally inadequate and may contain toxic ingredients. Only a few recipes met all but one of the essential nutrient requirements.
Research finds that religiosity affects the selection of diet-minded foods, while sustainability-minded food consumption is driven by moral foundations of care. Marketers can leverage this knowledge to design products and marketing communications tailored to specific religious groups.
A new soy-based adhesive, created using Maillard chemistry, shows promise as a non-toxic alternative for food packaging. The adhesive, made from natural proteins and sugars, is stronger than Gorilla Glue on wood and has the potential to replace toxic petroleum-based adhesives.
A new international study published in Nature found that organic food production requires more land, leading to higher greenhouse gas emissions and deforestation. Organic peas and winter wheat have significantly larger climate impacts than their conventional counterparts.
Researchers at SRNL have developed an electrochemical technique to monitor microbial growth and energy levels, improving cost-effectiveness and automating bioprocesses. This technology uses electrodes to detect changes in electrical current, providing early warnings for optimal conditions.