Articles tagged with Organic Foods
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.
Researchers at NTU Singapore have discovered a natural plant-based food preservative using flavonoids, showing strong anti-microbial and anti-oxidant properties. The organic preservative effectively kept meat and fruit juice samples fresh for two days without refrigeration.
A new study found that individuals valuing gluten-free foods tend to engage in healthier eating habits, including a balanced diet with more fruits and vegetables. However, they are also more likely to have unhealthy weight control behaviors, such as smoking or using diet pills.
A major new study confirms that a diet high in fruit and vegetables is better for the planet than one high in animal products. Organic food consumption adds additional climate benefits for plant-based diets, but not for diets with only moderate contribution from plant products.
A Drexel University study found that consumers may prefer food products made from surplus ingredients, which could help alleviate global food insecurity. The researchers examined consumer preferences for value-added surplus products and found that they were perceived as a unique category with benefits to the environment.
The Bundesgesundheitsblatt special issue explores the assessment strategies for possible health risks posed by contaminants in food, including dioxins, PFAS, nano and micro materials, and metals. The study highlights the need for regular updates to understanding the risks due to changing environmental conditions and industrial processes.
A new study found that reducing meat consumption and adopting organic farming methods can help mitigate environmental degradation, but not at the expense of land use and energy efficiency. The researchers suggest combining different production systems to create a more sustainable agricultural system.
A six-year study found that organic onions contain more health-benefiting phytochemicals, including flavonoids like quercetin. Weather conditions were a factor in flavonoid content, but antioxidant activity was consistently higher in organic onions.
A new UBC study examines the environmental and socioeconomic performance of organic farming, finding that its benefits are context-dependent. Organic farming's yield is often lower than conventional methods, but it has an important role to play in promoting sustainable agriculture.
Researchers detected lipid residues in unglazed cooking pots from Libyan Sahara sites, dating back over 10,000 years. Over half of the vessels showed plant-based processing, including grains and aquatic plants.
Researchers found that consumers believe healthier foods are more expensive, leading to incorrect perceptions of health issues. For example, participants prioritized eye health when told about a new food ingredient, but not at lower prices.
A new survey by Pew Research Center reveals a divide among Americans regarding the health effects of organic produce, genetically modified foods, and eating healthy. While some believe organics are healthier, others see no difference or consider GM foods worse for health.
Research suggests that home-cooked meals designed for infants and young children often exceed energy density and dietary fat recommendations, yet are cheaper than commercially available baby foods. The study found that commercial products met dietary recommendations on energy density more frequently than home-cooked meals.
A Michigan State University researcher is helping a farmers market and local food sources go mobile in Flint, providing healthier options to those most in need. The mobile market will offer fruits, veggies, meat, cheese, dairy, grains, and other foods, with community buy-in essential for its success.
A new study from Simon Fraser University's Beedie School of Business found that consumers earning moderate to high incomes are viewed as moral for purchasing ethical goods, while those on welfare are judged immoral. This disparity has implications for charitable organizations and the decisions made by individuals on financial aid.
The NYU Steinhardt School of Culture, Education, and Human Development study found that New York City retailers' decisions to sell organic food are linked to neighborhood demographics and store size. Approximately 60% of stores sold no organic foods, while about a third offered one or less than half of the available products.
A UBC study reveals people on welfare are seen as less moral if they choose expensive ethical products, while wealthy shoppers are viewed as more virtuous. The researchers found a double standard in judging morality based on spending habits.
Organic milk and meat contain more beneficial omega-3 fatty acids, lower saturated fats, and higher concentrations of iron, Vitamin E, and carotenoids compared to conventional products. This switch can improve intakes of nutritionally important fatty acids, potentially reducing cardiovascular disease risk.
A Kansas State University study found that food stores are largely unavailable in inner-city, low-income neighborhoods of smaller urban cities. The study used U.S. Census tract data to map neighborhoods according to racial composition and income, revealing a correlation between lower incomes and fewer food stores.
A review of 40 years of science shows organic farming can produce sufficient yields, protect the environment and be safer for farm workers. Organic production can also be more profitable for farmers and create less waste.
A recent issue of Technology & Innovation explores old issues in health-related environmental research and new trends. Researchers found significant asbestos exposure risks from motorcycle riding on contaminated soils, while studies on organic vs conventional foods concluded there's no scientific basis for a preference.
Researchers found that organic products were generally rated higher than non-organic counterparts, but the interaction between the organic label and product type was complex. Organic virtue foods like strawberries were rated highly for taste, while organic vice foods like cookies were perceived as more nutritious.
A study found that bringing reusable bags to the grocery store increases the likelihood of purchasing organic foods and junk food. Parents with young children are less likely to make these purchases due to competing motivations.
Researchers have developed new food prototypes using whey produced by cheese-making dairies, creating a commercial outlet for an organic product that was previously considered waste. The production of animal feed prototypes containing between 6% and 12% whey has also improved yield across various parameters.
A systematic overview of over 100 studies reveals organic agriculture yields are higher than previously estimated, with certain practices further shrinking the productivity gap. Organic farming can be a competitive alternative to industrial agriculture when it comes to food production.
A study found Campylobacter bacteria attach to surfaces and form biofilms when exposed to chicken 'juice'. Cleaning surfaces effectively can help reduce the incidence of Campylobacter, a leading cause of food poisoning in the UK. The research also aims to minimize infected chicken on supermarket shelves.
Researchers from the Bavarian Health and Food Safety Authority and Wuerzburg University devised a new way to authenticate organic produce. Their report uses nuclear magnetic resonance spectroscopy to differentiate between conventional and organic tomatoes.
A large-scale study found that organic foods have higher antioxidant levels and lower pesticide residues compared to conventional counterparts. The research team analyzed 343 peer-reviewed publications on the topic and discovered significant nutritional benefits from organic farming.
A study by TUM researchers found that traffic light labeling can lead to a false sense of security and result in consumers ignoring more complex product information. This effect is particularly pronounced in financial products where the labeling influences consumer trust in specific attributes, such as flexibility or state guarantee.
A majority of US consumers want to reduce their sugar and salt intake, with many prioritizing flavor and local sourcing. Food manufacturers are responding by lowering salt and sugar levels in products, reflecting changing consumer attitudes towards health and nutrition.
International trade agreements have streamlined organic product exports and imports between the US and countries like Canada, EU, Japan, Israel, India, and New Zealand. Mutual recognition of certifications has increased market access for US organic businesses.
Researchers found that pecan shell extracts significantly inhibited bacterial growth of Listeria, reducing levels by 100 times and spoilage organisms by over 1,000 times. This natural alternative may provide an effective solution for preventing listeria in organic meats.
Researchers at Washington State University found that organic food purchases are influenced by both personal (egoistic) and environmental (altruistic) concerns. Advertisers can effectively target this market by highlighting the benefits of organic products in relation to individual well-being and environmental impact.
A study by Cornell University's Food and Brand Lab found that organic labels significantly alter consumers' perceptions of taste, calories, and value. Participants who regularly read nutrition labels, buy organic food, or exhibit pro-environmental behaviors were less susceptible to the health halo effect.
A study by Southern Methodist University found that fruit flies raised on organic diets performed better on several health tests, including fertility and longevity. The researchers believe the benefits may be dependent on specific foods, which could explain inconsistent results in previous studies.
Organic produce and dairy products have lower pesticide levels and fewer drug-resistant bacteria, but the AAP concludes that conventional foods provide essential nutrients. Children's unique vulnerability to chemical exposures makes it crucial for parents to prioritize a diverse diet with plenty of fruits, vegetables, and whole grains.
The Stanford study analyzed 237 studies comparing organic and conventional foods, finding no significant difference in health benefits or nutrient content. Organic produce had a lower risk of pesticide contamination, but pesticide levels were generally within safe limits.
A Stanford University study analyzing existing research on organic and conventional foods found limited evidence of health benefits for organic food. The review did show that consumption of organic foods can reduce pesticide exposure, but also noted that the differences were not clinically significant.
A new systematic review of human studies and nutrient levels in unprocessed foods found that organic foods lack strong evidence for being more nutritious than conventional foods. However, organic produce contained higher levels of total phenols and organic milk and chicken had higher levels of omega-3 fatty acids. NA-ACCORD also showed...
A new report from the University of Michigan reveals that GenX adults prepare an average of 10 meals a week and eat out or buy fast food three times a week. Men are surprisingly involved in cooking and grocery shopping, with men cooking an average of 8 meals per week. The study also highlights the importance of families gathering toget...
A recent study published in Nature concludes that crop yields from organic farming are generally lower than those from conventional agriculture. However, yields can be comparable under certain growing conditions and with best management practices.
The university's organic farm will be expanded from four acres to nearly 30 acres with the new investment, providing a leading platform for organic teaching and research. This $5 million donation by alumni and natural foods pioneers Chuck and Louanna Eggert will greatly enhance WSU's role in promoting sustainable agriculture nationwide.
Research found alarmingly high concentrations of arsenic in commercial infant formulas and cereal bars containing organic brown rice syrup. The study highlights the need for regulatory limits on arsenic in food products, particularly those with rice-based ingredients.
Researchers develop a novel method for fabricating flexible organic semiconductors using a kitchen gadget-inspired approach. The technique improves the interface between the semiconductor and gate insulator, enhancing electrical performance and durability.
The AuthenticFood project aims to develop reliable analysis methods to determine a food product's geographical origin and organic status. By analyzing the chemical composition of fruits and vegetables, researchers can trace differences between conventional and organic growing methods.
A study by UCSB researchers found that over 99% of produce grown in Santa Barbara County is exported, while 95% of consumed produce is imported from abroad. Localization of the food system may not lead to better nutrition or decreased environmental impact as expected.
A broad shift in federal policies is needed to develop farm practices that are economically, socially, and environmentally sustainable. Current policies focus on a few crops and farmers, while neglecting issues like global warming, biodiversity loss, and public health problems.
A study found that organically-labeled foods were perceived as tastier and lower in calories, leading participants to consume more. Researchers confirmed the 'health halo' effect surrounding organic foods, which could influence food choices and consumption.
Researchers at Queen's University Belfast analyzed 2,439 food recalls over the past decade, revealing a significant increase in recalls due to operational mistakes and food fraud. The study highlights the need for improved traceability and safety measures in the food industry.
A recent Norwegian study found that nearly one in ten pregnant women consumes organic food regularly, with organic eggs and vegetables being the most popular choices. Women who consumed organic food were more likely to have higher education, lower incomes, and frequent exercise habits.
Researchers found no significant difference in polyphenol content between organically grown and conventionally grown onions, carrots, and potatoes. Organic farming methods are still considered beneficial for animal welfare and environmental protection.
A study by Ohio State University found that over 80% of restaurant patrons in Columbus would pay more for an environmentally friendly dining experience. Customers value green practices such as reducing energy usage and serving locally grown food.
A recent study by Pia Knuthsen and colleagues found no significant differences in polyphenol content between organically and conventionally grown onions, carrots, and potatoes. The researchers analyzed antioxidants from the three vegetables using conventional and organic methods.
Researchers at UC discover that rabbit food can effectively reduce estrogen levels in wastewater, with a potential impact on the environment and wildlife. The study found that the rabbit food reduced estrogen hormone levels by more than 80%, making it a promising alternative for treatment.
A Vermont study found that consumers are willing to pay significantly more for locally grown, organic apples. The research indicates a 'significant niche market' for local, organic apples in the US, with many consumers purchasing them from supermarkets, farmers' markets, and natural food stores.
The book provides a historical overview of the American Society of Agronomy's role in shaping global agricultural practices. It also delves into future trends and challenges, including changing diets, biofuels, and under-investment in research, to ensure a sustainable food system for the coming century.
A recent study by University of Calgary professor Charlene Elliott found that 53% of baby and toddler foods have excessive sugar content, with over half meeting the criteria for poor nutritional quality. The study also revealed a 'halo effect' in adult perceptions of these products, highlighting the need to carefully examine ingredient...
A three-year study found wild birds opt for conventional food due to its higher protein content, challenging the notion that organic food is preferred. The study's findings suggest that consumers may be misled about the nutritional benefits of organic food.
A three-year study by Newcastle University found wild garden birds prefer conventional seed to organically-grown seed due to its higher protein content. The study suggests that the nutritional benefits of organic food may not always be true, particularly for birds and mammals during winter when protein is essential.