Articles tagged with Food Industry
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Researchers at Tohoku University's AIMR have developed a copper-based catalyst for nitrate reduction to ammonia, achieving a significant enhancement in yield and Faraday efficiency. The catalyst's performance is attributed to structural and phase changes during the electrochemical reduction process.
The study utilizes near-infrared (NIR) spectroscopy and machine learning to provide quick, accurate, and cost-effective product analysis. The researchers created a global model for corn kernel analysis, which can predict moisture and protein content with high accuracy across different locations.
A recent study found that 60 percent of infant and toddler foods sold in top US grocery chains fail to meet nutritional recommendations, while none meet World Health Organization guidelines. The study also exposed widespread misleading marketing practices, including prohibited claims on packaging.
A new study demonstrates a cost-effective method for producing cultivated meat, addressing scalability and cost challenges. The continuous manufacturing process enables daily biomass harvests and reduces costs by up to $6.20 per pound, aligning with organic chicken prices.
Five pioneering firms in agriculture, manufacturing, and pharma retail have demonstrated businesses can catalyze social and environmental change. They address complex issues using scientific methods, partner with NGOs, and prioritize purpose alignment.
A new study reveals that the FDA lacks oversight over thousands of added ingredients in US foods, including ultra-processed foods. The lack of regulation allows companies to independently evaluate the safety of these substances, often without notifying the government or public.
A recent survey conducted by University of Massachusetts Amherst found that consumers prefer glass packaging for orange juice due to its perceived sustainability, but surprisingly, it is actually among the least sustainable options. The study ranked cartons as the most sustainable followed by plastic, aluminum, and then glass.
Researchers found optimal temperature and humidity levels to protect rice from aflatoxins, which are poisonous compounds linked to cancer and immune system suppression. Proper storage conditions include temperatures below 20 degrees Celsius and relative humidity below 75 percent.
Researchers at UMass Amherst have developed a novel extrusion segment that can create the marbled appearance and texture of plant-based whole-cut meat products. This technology has the potential to revolutionize the plant-based meat industry, expanding its product offerings and appealing to a wider audience.
Researchers isolated three bacterial strains that produce amylase enzymes from sugar factory waste, showing great potential for production. The optimal conditions for amylase production were found to be 37°C and pH 7.0, leading to increased enzyme activity.
A study by the University of East Anglia found that minimum unit pricing (MUP) in Wales reduced transaction prices and alcohol bought by 20%, with a 15% increase in expenditure per customer. The policy was effective in targeting cheap, high-strength alcohol, with little demand spillover to more expensive products.
Global greenhouse cultivation has increased rapidly, with Asia accounting for 60.4% of global coverage. The practice provides opportunities for local food security and poverty alleviation, but raises environmental concerns such as water pollution and energy consumption.
The Bezos Center for Sustainable Protein at NC State aims to create biomanufacturing hubs for dietary proteins that are healthy, tasty, and affordable. The center will research, develop, and commercialize new technologies to support sustainable food production and reduce greenhouse gas emissions.
Researchers emphasize the importance of addressing socioeconomic, cultural, and epigenetic factors in the Latin American obesity epidemic. The study suggests that public policies and strategies must acknowledge these drivers for effective weight loss.
A Washington State University study found that robot-phobia increases job insecurity and stress among hospitality workers, leading to greater intentions to leave their jobs. The impact is pronounced even for managers, highlighting the need for employers to communicate technology's limitations and human workers' roles.
A new study found that consumers prioritize animal welfare, freshness, and quality over environmental sustainability when purchasing meat and dairy products. The research suggests that producers can market sustainably produced food products by highlighting their animal welfare credentials.
Researchers at Tokyo University of Science discovered a simple method to increase Euglena gracilis carotenoid content ratio by exposing it to strong red-light irradiation in bonito stock. The approach has potential to enhance the nutritional profile and scalability of this edible microalga.
Researchers developed a framework to ensure food safety by retaining vitamins and minerals. The study used bootstrapping to estimate kill ratios in low-moisture foods, allowing for more accurate risk assessments and potentially relaxed standards, while maintaining high levels of food safety.
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.
A new analysis of food impacts explores the effects of mixed diets on both health and the environment. Mixed diets were found to meet daily nutrient requirements while having lower carbon footprints than stricter diets.
Researchers are exploring the potential of using naturally occurring polyphenols and proteins from pigmented waxy rice as a natural starch strengthener. This approach aims to improve food texture without chemical modification, addressing consumer concerns over chemically modified ingredients.
A team of researchers used CRISPR-Cas9 gene editing to enhance the nutritional profile and flavor of fungi, creating a new source of plant-based food alternatives. The modified fungi produce heme and ergothioneine, which can improve cardiovascular health benefits.
Researchers found that AI-generated food visuals excel at enhancing the appeal of depicted foods by leveraging symmetry, shape, and lighting. However, this may lead to 'visual hunger' and influence unhealthy eating behaviors among consumers.
Researchers have created a galvanized steel coating that reduces corrosion and prevents bacterial growth, improving food safety. The coating decreases bacterial strains over seven days and can be used on grain storage silos and other food-related storage units.
A new study from the University of Illinois examines factors affecting E. coli contamination on five leafy greens, including romaine and spinach. Researchers found that refrigeration significantly reduces E. coli growth on lettuce, while kale and collards are less susceptible due to their natural antimicrobial properties.
Frequent consumption of ultra-processed foods in the US diet is associated with increased rates of colorectal cancer and other gastrointestinal diseases. This may be attributed to additives such as emulsifiers that can disrupt the balance of gut microbiota, leading to disease promotion.
Researchers have identified the specific gene responsible for cold-induced sweetening and uncovered the regulatory element that switches it on under cold temperatures. This discovery holds promise for developing potatoes that are naturally resistant to cold-induced sweetening and producing toxic compounds.
Researchers at Texas A&M University have developed a coating that bolsters the safety of fresh produce and provides enhanced protection against bacteria and fungi. The coating combines wax with nano-encapsulated cinnamon-bark essential oil in protein carriers to enhance antibacterial properties.
Korean scientists have successfully grown animal muscle and fat cells inside rice grains, resulting in a nutritious and flavorful hybrid food. The cell-cultured beef rice has been found to have 8% more protein and 7% more fat than regular rice, making it a potential alternative to traditional livestock-based protein sources.
Scientists at the University of Rochester discovered that even small differences in grain shape can significantly alter grain segregation in dry and wet conditions. The study highlights the importance of interdisciplinary research to better understand and predict geohazards and alleviate segregation issues in industrial flows.
A study found that a common food preservative called nisin, which kills pathogens in food, also harms beneficial gut bacteria. The researchers identified six different lantibiotics produced by the gut microbiome and tested their effects on both pathogens and commensal bacteria.
Researchers from Chung-Ang University have discovered tara gum as a promising sustainable material for biodegradable packaging and drug delivery systems. The study examines the modification methods of tara gum polysaccharides, including their applications in pH-sensitive food packaging and controlled-release drug formulations.
The UC Davis Integrative Center for Alternative Meat and Protein (iCAMP) aims to advance sustainable food innovation through research and partnerships. The center will focus on scaling up alternative protein production, improving consumer acceptance, and reducing environmental impact.
A new paper examines the challenges of adopting AI in the food industry, citing liability risks and potential costs, and proposes a temporary on-ramp to allow companies to trial AI technology while exploring benefits and mitigation strategies.
The ILSI 2024 Annual Meeting will feature scientific presentations, professional development, and networking opportunities focused on innovations for safe, nutritious, and sustainable food manufacturing systems. Press registration is now available for media outlets covering the event.
Researchers have developed a sustainable solution using winery waste as a natural colouring agent and bioactive component in gelatine-based sweets. The use of wine lees improves the texture and flavour profile of jellies, while also providing added health benefits.
The MEDIET4ALL project aims to promote a healthy Mediterranean lifestyle by combining dietary recommendations with physical and social activities. The study shows that the Mediterranean diet is the world's most evidence-based eating pattern for health and longevity, while also being easy to follow.
A new study finds that consumers are willing to pay more for pork with improved animal welfare, but not necessarily a lower carbon footprint. The majority of respondents prioritize animal welfare over climate considerations.
Researchers have pinpointed the emergence of muddy flavors in farmed fish by measuring the concentration of geosmin and other compounds. The study highlights the importance of water quality management to prevent the production of off-flavor compounds, which can impact aquaculture industry revenue and sustainability.
The Kenyan government and food industry could save billions USD by implementing trans fat limits, which would also reduce heart disease cases and prevent deaths. Experts urge food manufacturers to prioritize consumer health by removing trans fats from products now.
A new study suggests that substituting 50% of meat and dairy products with plant-based alternatives by 2050 can reduce greenhouse gas emissions from agriculture by 31%, save forests, and improve nutrition for millions of people. The study also found that restoring land spared from livestock production could contribute up to 25% of glob...
Researchers have found that sorghum bran packs a bigger nutritional punch than whole grain due to its high levels of calcium, magnesium, leucine, and valine. The climate-resilient grain holds its own against other top grains in terms of macro- and micronutrients.
Research shows that tobacco-owned food brands have selectively disseminated hyperpalatable foods, making them hard to resist. This study found that these foods are high in fat, sugar, sodium, or refined carbohydrates, leading to increased risk of obesity and related health consequences.
The protein leverage hypothesis proposes that a decrease in protein intake due to modern diets drives increased energy consumption. Research supports this idea, showing how protein appetite interacts with processed foods and life stage changes to increase the risk of obesity.
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.
Researchers warn that microplastics and nanoplastics in agricultural soils could contribute to antibiotic-resistant bacteria entering the food chain. This phenomenon is not well known, but studies suggest that plastics can act as vectors for transmitting pathogenic and antimicrobial resistant bacteria.
Researchers at the University of Leeds have created plant protein microgels that transform dry plant proteins into hydrated ones, mimicking the sensation of fat. The breakthrough could lead to the development of healthier, palatable, and sustainable plant-based foods.
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.
Researchers from Spain used high-power ultrasound technology to treat Monastrell grapes, resulting in improved color and sensory profile of the rosé. The study found that sonication enhanced the extraction of volatile compounds, such as terpenes, which improve aroma.
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 by the Complexity Science Hub reveals interdependencies in the global food supply chain, uncovering profound indirect effects of the Russia-Ukraine conflict on product availability worldwide. The study found that indirect effects often exceeded direct effects, with losses up to 85% in maize and 89% in edible oils.
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 €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.
Tufts University researchers have developed immortalized bovine muscle stem cells that can grow rapidly and divide hundreds of times, making it possible to produce millions of metric tons of cell-cultured meat per year. This breakthrough reduces the need for animal biopsies and increases scalability for the production of cultured meat.
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 partnership between Professor Rahul Nair and Carlsberg aims to develop more sustainable plant-based food production through graphene-enhanced membrane technology. The project will explore how these membranes can be used for selective removal of sugars, alcohol, and acids in plant-based diets.
A recent study found that polymeric PFAS used in food packaging break down into toxic smaller molecules, contaminating food and the environment. The research contradicts claims that polymeric PFAS are harmless and poses a risk to human health.
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.
Researchers examine how sugar reduction strategies affect new product sales, finding that smaller package sizes perform better than regular sizes. Sugar reductions work better if they do not overemphasize the reduced sugar content in new additions.