Articles tagged with Food Industry
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.
A study found that the British public largely supports a ban on selling junk foods at checkouts, which is part of the UK government's efforts to tackle obesity. The legislation aims to create healthier shopping environments and reduce calorie consumption among children and adults alike.
The new homogeneous catalyst enables the direct synthesis of hydrogen peroxide with improved efficiency and safety. The process requires only one step and no separation of gases from the reaction flask.
The five finalists of the Bright SCIdea Challenge will compete for a £5,000 prize by pitching their scientific business ideas that could benefit society. The project ideas include burn treatments and environmental calculators.
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.
A new study found that human contact, including neck scratches, can reduce stress and improve well-being in weaning dairy calves. The research showed that calves housed alone benefited most from the extra human interaction, leading to decreased sucking behaviors and increased rest after meals.
Researchers at Cornell University have discovered that metal oxide nanoparticles commonly used as food coloring and anti-caking agents can damage parts of the human intestine. The study, led by Elad Tako, found negative effects on key digestive proteins in chickens injected with the nanoparticles.
A study by UC Santa Barbara researchers found that 95% of the cumulative environmental footprint of farmed chicken and salmon is concentrated on less than 5% of the planet, with 85.5% spatial overlap between the two products due to shared feed ingredients. This highlights opportunities for promoting sustainability in the food system.
Scientists develop a statistical model to describe how particles of different sizes jam together, revealing a common structure that can improve spatial efficiency in various industries. The study's findings have significant implications for applications involving particulate matter, such as construction, medicine, and food manufacturing.
Researchers analyzed 400 videos from top child-influencers on YouTube, finding branded food and beverages appeared 38% of the time. Candy brands were most frequent, while healthy options made up only 9% of appearances.
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.
A research project from Edith Cowan University highlights the impact of excluding people with chronic diseases on tourism and proposes strategies for accessible travel. The industry can accommodate vulnerable travelers by implementing initiatives such as caregiver support, education, and technological advancements.
Researchers at KTH Royal Institute of Technology have developed a process to unlock soluble ferulic acid-rich dietary fibers from corn bran, a low-value sidestream. The extracted antioxidants can prevent cell oxidation and improve gut health by delivering hydrogels that counteract oxidative stress.
A new study from the University of Copenhagen suggests that combining proteins and antioxidants in foods like coffee with milk may have an anti-inflammatory effect in humans. The researchers found that immune cells treated with this combination were twice as effective at fighting inflammation as those with only polyphenols.
Scientists have identified a new species of microalgae, Medakamo hakoo, which has the smallest known genome of any freshwater algae. The discovery could lead to the mass production of substances such as functional foods, cosmetics, and biofuels at low cost.
Researchers analyzed 46 waste samples and proposed production opportunities for sustainable fuels, biogas, electricity, chemicals, and organic fertilizer. The study aims to reduce food waste and its environmental impact by finding alternative uses for industrial waste products.
Researchers investigated how the order of eating affects bitter taste perception using chicory and coffee substitutes. They found that consuming chicory or coffee substitute after roasted coffee reduces bitterness, while consuming roasted coffee before chicory has no effect.
Researchers at the University of Reading are working on a £2 million project to increase UK-grown faba beans in bread, improving nutritional quality and sustainability. The 'Raising the Pulse' project aims to encourage farmers to switch wheat-producing land to faba bean for human consumption.
A large cohort study found an association between dietary nitrite intake and increased risk of type 2 diabetes. The study, which included over 104,000 participants, suggests that limiting the use of nitrite additives in processed meats may be necessary to reduce this risk.
Researchers from Singapore University of Technology and Design developed a new reconfigurable workspace soft robotic gripper that can pick and place a wide range of consumer items. The RWS gripper's adaptive capabilities make it particularly useful in logistics and food industries where robotic automation is crucial.
Purdue University professor Klein Ileleji's startup JUA Technologies International aims to improve crop drying methods using a high-efficiency, smart solar dehydrator. The grant will support product-design improvements and manufacturing, enabling small growers to add value to their crops and increase income.
A recent study by Chalmers University of Technology reveals that many vegetarian meat substitutes sold in Sweden are low in iron and zinc due to phytates. The researchers analyzed 44 different products and found that even fortified ones still contain phytates, which inhibit absorption.
A new study found that consumer skepticism about whole-grain food labels contributes to low intake globally. Consumers prefer clear, straightforward labeling on product names rather than generic claims.
A study found that 'harmless' Listeria innocua strains are developing resistance to temperature, pH, dehydration and other stresses, as well as hypervirulence similar to pathogenic L. monocytogenes. The strains were collected from raw, dried and processed meats at commercial food processing facilities in South Africa.
A study by researchers found that NYC health inspectors issued disproportionately high citations to Asian restaurants in January and February 2020, highlighting systemic racism and perpetuation of stereotypes. The study suggests that biases against specific types of restaurants can lead to unequal treatment and exacerbate existing ineq...
Researchers at Tufts University found a strong correlation between higher Food Compass scores and lower risk of disease and death. Diets with higher scores were associated with improved blood pressure, blood sugar, cholesterol, and hemoglobin A1c levels.
A new analysis finds that the US lacks effective government oversight of food marketing and research on children, allowing companies to target unhealthy products at vulnerable populations. The industry's self-regulation efforts have failed to keep pace with modern marketing practices.
Researchers found that high oleic soybean oil improved growth performance and carcass characteristics in pigs, with minimal impact on fat thickness and lean percentage. The studies also showed that HOSO-fed pigs had thicker, firmer bellies and similar loin quality compared to DDGS-fed pigs.
Researchers at the University of Copenhagen develop a low-fat, more sustainable whipped cream alternative using lactic acid bacteria as building blocks. The bacteria-based foam can be whipped, peaks up, and retains liquid, making it a potential game-changer in the food industry.
A new study found that offshore mussel farms can increase species abundance, including Atlantic horse mackerel and European lobster, on degraded seabed habitats. The research suggests that this practice could have wider environmental benefits, supporting the national and international Blue Growth agenda.
A new study found that social, economic and political barriers hinder the global distribution of the $424 billion aquatic food industry's benefits. The study calls for policies to ensure equitable access to this sector, which supports both welfare-based benefits like jobs and affordable nutrition, as well as wealth-based benefits.
Researchers from Osaka University create an unobtrusive edible tag embedded inside cookies that can be read without destroying the food. The 'interiqr' method uses 3D printing to contain patterns of empty spaces, making QR codes visible with a simple backlight.
Marine aquaculture systems can provide a nutrient-rich alternative to terrestrial agriculture, reducing ecological impact and freshwater usage. Microalgae-based aquaculture offers high protein content and micronutrients without land or water requirements.
A major new study found that 24% of farmers reported mobility problems, while 31% experienced anxiety and depression. The research, published in BMC Public Health, highlights the need to tackle physical and mental health issues in the agricultural industry.
A new international study finds that dairy cows and their calves experience worse welfare than beef cattle. The researchers' assessment of bovine welfare risks is based on expert opinions from around the world.
Researchers at the University of Florida have identified eight new sweetener compounds in 11 citrus cultivars, providing a potential solution to reduce sugar content in processed foods while maintaining sweetness. This breakthrough could lead to the development of natural, non-caloric sweeteners for the food industry.
Research from UBC Okanagan suggests that wineries can revive lagging tourism by focusing on multi-sensory experiences, such as participation in agricultural activities and workshops. This approach helps create memorable and authentic experiences for visitors, setting wine destinations apart from one another.
The new equation developed by University of Bristol scientists can be used to model accurately particle motion through porous materials like biological tissues, polymers, rocks, and sponges. This could lead to exciting advances in medical procedures, natural gas extraction, and plastic packaging production.
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.