Tag Archives: Food

Research for More Sustainable Food Production

46The Meat Site – Safer food, less waste, more efficient food production and better use of natural resources are just some of the goals inspiring the work of a new research group at the University of Lincoln in the UK.

The Agri-Food Technology Research Group aims to develop new technological solutions for all stages of food production including cultivation, harvest, processing and packaging.

Agri-food is the largest industry in Lincolnshire and food security is also one of the major challenges identified by the UK Research Councils.

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Is Income Set to Become Dominant Driver of Global Food System?

4The Fish Site – Per capita income is set to eclipse population growth as the dominant driver of change in the global food system, says a Purdue researcher noted for his work on the economic impacts of global trade and environmental policies.
Thomas Hertel said that while population and income will remain the two most influential factors in determining global food demand and cropland expansion, their relative importance will be altered.
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Understanding Food Production to Address Malnutrition

253_FoodThe Poultry Site – The FAO ahead of World Food Day announced that the diversity of food and food production methods is the answer to the under nutrition and micronutrient deficiencies affecting the world’s populations,
The report shows that the cost of malnutrition, through lost productivity and healthcare, could be as high as five per cent of global income.
Other revealing figures are laid out in the group’s World Food Day paper which communicates a simple ethos: Healthy People Depend on Healthy Food Systems.
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World Food Day Shows Importance of Food Diversity

253_FoodThe Pig Site – The FAO believes that understanding more about food production can address the current challenges that beset policy makers as 2 billion people in the world go malnourished and 1.4 billion are classed as overweight. The costs of malnutrition, through lost productivity and healthcare, could be as high as five per cent of global income, the FAO has revealed. Other revealing figures are laid out in the group’s World Food Day paper which communicates a simple ethos: Healthy People Depend on Healthy Food Systems. The report explains the importance of eating a ‘variety of foods’ and that this involves a balance of quality and quantity to provide a full range of nutrients… Continue Reading

Source ant Photo: The Pig Site, October 18th, 2013
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Brazilian group maps algal diversity in the state of São Paulo

24By Karina Toledo

Agência FAPESP – With the help of molecular techniques such as gene sequencing and DNA barcoding, scientists at the University of São Paulo (USP) are completing the most complete survey conducted to date regarding the biodiversity of red macroalgae in the state of São Paulo.

The study is being conducted under the scope of a Thematic Project led by Mariana Cabral de Oliveira of the USP Biosciences Institute.

Some of the findings were presented September 26 during FAPESP Week London. The event was held by FAPESP with support from the British Council and the Royal Society.

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Fake food: the tech companies working to revolutionise how we eat protein

Beyond meat chicken forkBy Elisabeth Braw
The Guardian – Ethan Brown likes the taste and texture of meat. He just doesn’t like the morals of it. Until now, that left him with the choice of eating an animal and feeling guilty, or going vegetarian and missing out on the juicy taste of grilled chicken. Fungi-based substitutes such as Quorn don’t tend to cut it with those who miss real meat.

But Brown, a former clean-energy executive, belongs to a new generation of tech entrepreneurs who are taking a new approach to protein. “Look at the impact of meat on the climate”, he says. “Look at its impact on human health, the vast resources meat production consumes and how factory farming affects animal welfare. It’s all pointing in the direction of a major change.” Brown’s solution is making plants taste like poultry. His Los Angeles-based company, Beyond Meat, produces protein that looks, tastes and feels like chicken – but is made entirely from plants.

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Source and Photo: The Guardian, 16th Sepetember, 2013
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Nanotechnological coating particles can preserve food

NanoBy Gilberto Silber Schmidt

Embrapa– The research developed by Embrapa Instrumentation in São Carlos (SP), have had promising results in the study of nanotechnology for agribusiness. The substitution of plastics by edible and invisible films to the involvement and protection of food is one of these technologies that can reduce the need for processing of forced ripening of fruits and vegetables and at the same time improve the quality and extend the foods’ shelf life.

“The new film can reduce up to 40% of the food waste after harvest and add value to Brazilian export of fruits and vegetables ,” said Dr. Bernard Rubens Filho,  the research Coordinator.

With the coating, fruits and vegetables can take up 20 days after harvest to begin the process of degradation, which on average takes four days under normal storage conditions. For apple using film can extend up to 10 days storage at ambient temperature, extending the marketing period, thereby reducing post-harvest losses.

The later fruit harvest and the slowing aging process allows to provide the consumer with a higher quality product, avoiding the use of chemical processes, often chemical ripening. Besides apple, research has been conducted with mango, pear, banana, nuts and vegetables. The edible films are produced according to each food type, and may use corn starch or soy proteins as a raw material.

The foods are coated by immersion in liquid solution and dried naturally. An invisible film forms on the surface protecting the food, decreasing the gas exchanges and creating a physical barrier to water loss. The coating does not replace the need to use package protection, such as boxes, to prevent the fruit from spoiling during transportation and storage.

The antifungal effect and the inhibition of bacteria growth is one of the features added to the process. Moreover, studies indicate that the film can stimulate consumption. “We identified in laboratory tests that rats consumed 20% more food coated.” The technology, made ​​possible by the nanometric size of the particles that make up the film. It has yet not expectation to hit the market.

 Source and Photo: Avicultura Industrial
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