News Breaking �鶹��ý Channel: Global Food News

Food for Thought: Could Protein Determine Our Socio-Economic Future?

University of Pretoria — Fri, 28 Mar 2025 08:05:45 EST

Our bodies need protein. But because protein-rich foods are expensive, millions of people do not have access to sufficient protein. Without it, people face health problems such as the loss of muscle mass, the inability to concentrate and, in severe cases, diseases such as kwashiorkor and marasmus.

Unlocking the Potential of Whey to Reduce Food Waste

University of Adelaide — Tue, 25 Mar 2025 22:15:51 EST

Whey is a by-product of cheese manufacturing and one of the largest sources of food loss and waste in the Australian dairy sector, and the country's food industry more broadly. Jack Hetherington, from the University of Adelaide's Centre for Global Food and Resources, says while there are multiple high-value reuse options - such as protein powders, alcoholic beverages (beer or vodka), kombucha, and cooking stocks - his new report reveals the sector has not fully capitalised on this valuable by-product.

BPUM Model: Accurate Crop Identification 1-2 Months in Advance

Chinese Academy of Sciences — Tue, 25 Mar 2025 07:35:53 EST

A recent study introduces a groundbreaking method for early crop identification, leveraging the Bayesian Probability Update Model (BPUM). This innovative approach combines historical planting data with real-time remote sensing observations, enabling accurate predictions of crop distribution 1-2 months ahead.

Illinois Study: Extreme Heat Impacts Dairy Production, Small Farms Most Vulnerable

Tue, 18 Mar 2025 19:30:35 EST

Livestock agriculture is bearing the cost of extreme weather events. A new study from the University of Illinois Urbana-Champaign explores how heat stress affects U.S. dairy production, finding that high heat and humidity lead to a 1% decline in annual milk yield. Small farms are hit harder than large farms, which may be able to mitigate some of the effects through management strategies.

Food banks: short-term for some, permanent for others

Universite de Montreal — Fri, 14 Mar 2025 20:35:02 EST

In Quebec, most first-time food bank users don't have to keep going back, but 40 per cent still rely on the service two years later, an UdeM study shows.

Wheat Stem Sawfly Genes Editing-CRISPR

Montana BioAgriculture Inc. — Tue, 11 Mar 2025 07:50:34 EST

Insects, diseases, and abiotic stressors cause losses of millions of tons of wheat and cost farmers $100s of millions each year.

Study: World's Critical Food Crops at Imminent Risk From Rising Temperatures

Aalto University — Tue, 04 Mar 2025 05:00:00 EST

A new study in Nature Food offers a more precise picture of exactly where and how warming will affect our ability to grow food.

UP's Giving Garden Helps Community Gardeners Think Differently About Growing Edible Plants

University of Pretoria — Fri, 21 Feb 2025 07:55:33 EST

The University of Pretoria's Giving Garden remains true to its name. In 2024 it provided around 100 community food gardens in Gauteng with free cuttings, seedlings and tubers of lesser-known and easily grown crop plants. Situated in the heart of the Manie van der Schijff Botanical Garden on the Hatfield Campus, it is also a valuable space for practical training and research on edible orphan and indigenous crops for UP students and staff.

Expert Available: Avian Flu Price Spike Highlights Need for More Secure Food Supply

The Good Food Institute — Thu, 20 Feb 2025 17:05:00 EST

Guarding Our Seafood: Innovative Strategies Against Vibrio Parahaemolyticus

Chinese Academy of Sciences — Tue, 11 Feb 2025 09:20:33 EST

A recent research presents a novel approach to managing the risks posed by Vibrio parahaemolyticus, a common yet hazardous foodborne pathogen in seafood. By integrating cutting-edge detection methods, predictive modeling, and risk assessment tools, the study provides a comprehensive framework for monitoring and mitigating health risks, marking a significant leap forward in seafood safety.

New Model Enhances Freshness Monitoring of Bighead Carp in Cold Chain Logistics

Chinese Academy of Sciences — Mon, 10 Feb 2025 06:50:24 EST

A research team has unveiled a new method for assessing the freshness of bighead carp heads in cold chain logistics using excitation-emission matrix (EEM) fluorescence spectroscopy combined with a deep learning model - Long Short-Term Memory (LSTM).

The Importance of Eco-Friendly Sensors in Global Food Supply

American Institute of Physics (AIP) — Tue, 21 Jan 2025 11:00:00 EST

In Journal of Laser Applications, researchers present paper-based temperature and humidity sensors that are accurate, reliable, and eco-friendly. The team created the sensors by printing silver lines on commercially available paper through dry additive nanomanufacturing.

AlliumDB: A Game-Changer for Onion and Garlic Research

Chinese Academy of Sciences — Thu, 16 Jan 2025 08:10:59 EST

The launch of AlliumDB, a state-of-the-art genomic database for Allium species, marks a turning point in agricultural science. By unifying vast genomic, transcriptomic, and phenotypic data, this innovative platform offers researchers an unprecedented opportunity to decipher genetic traits, paving the way for advances in breeding strategies for staple crops like onions and garlic.

Texas A&M AgriLife Research Aims for Better Control of Widespread Tomato Spotted Wilt Virus

Texas A&M AgriLife — Tue, 14 Jan 2025 18:45:13 EST

Texas A&M AgriLife Research scientists have received two grants from the U.S. Department of Agriculture and the National Science Foundation to develop better control and understanding of tomato spotted wilt virus, one of the top 10 most economically important plant viruses in the world.

Rising Temperatures Nationwide Pose Risk to Bees and Food Production, BGSU Study Reveals

Bowling Green State University — Mon, 13 Jan 2025 07:30:00 EST

Researchers established thresholds at which the bees succumbed to warming or dehydration and assembled the largest known data set of bee tolerances

International Collaboration Aims to Develop High-Yielding Pest-and Disease-Resistant Cassava, Maize and Potatoes

Donald Danforth Plant Science Center — Tue, 07 Jan 2025 10:20:49 EST

An international collaboration has announced a public-private partnership to develop high-yielding pest-and disease-resistant cassava, maize and potatoes to benefit more than 500,000 farm households in Rwanda.

Jose Andres Awarded Presidential Medal of Freedom

George Washington University — Mon, 06 Jan 2025 04:50:03 EST

Today, the White House announced that Jose Andres has been awarded the Presidential Medal of Freedom.

Unlocking the Potential of Solanaceae: Biotechnology for Food Security

Chinese Academy of Sciences — Thu, 26 Dec 2024 08:45:21 EST

A recent perspective unveils the potential of using virus-based biotechnologies to improve the performance and diversity of Solanaceae crops, which are essential to global food security. By combining advanced knowledge of Solanaceae domestication and the plant virosphere, the research proposes using engineered viruses for precise trait breeding to fast-track crop improvement, aiming to enhance food security and nutrition--particularly by revitalizing lesser-known edible species within the Solanaceae family.

How the Freezer Factors Into Lowering Food Waste

Ohio State University — Mon, 23 Dec 2024 17:10:29 EST

Putting extra holiday cookies and leftovers in the freezer will not only extend their shelf life - it could also put a dent in the U.S. household tendency to throw away edible food, a new study suggests.

The ATP Link: Enhancing Fruit Quality and Shelf Life Postharvest

Chinese Academy of Sciences — Mon, 23 Dec 2024 09:10:42 EST

A recent study sheds light on the essential role of adenosine triphosphate (ATP) in preventing postharvest chilling injury (PCI) in fruits, a widespread issue that compromises fruit quality and shortens shelf life. The research investigates ATP's activation, its interaction with cellular mechanisms, and its contribution to alleviating PCI. By exploring the various metabolic pathways involved in ATP supply, the study offers new insights into maintaining membrane fluidity and integrity during low-temperature storage, presenting fresh possibilities for reducing food waste and extending