Breaking News: Global Food News

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Alternative proteins—meat made from plants, cultivated from animal cells, or produced via fermentation—offer consumers the foods they love made with more sustainable protein sources. To evaluate the potential of plant-based meat to reduce the environmental impacts of the food system, the Good Food Institute commissioned EarthShift Global to complete a comprehensive, ISO-certified life cycle assessment (LCA). This LCA is the most comprehensive, open-access LCA conducted to date (2024).

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Disrupted sleep cycles are a well known concern for human health and function, and now researchers have found similar impacts on insects. A new study has found that artificial light disrupts the circadian rhythms of honey bees and poses a threat to their essential role as pollinators.

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Eating a balanced diet is essential for everyone in the family, but nutrition can feel overwhelming to navigate. From food costs to food allergies, every family has unique challenges. To help guide you in making healthier food choices, Lurie Children’s Registered Dietitians Maggie McKay and Lisa Sharda teamed up with our Director of Food, Activity and Nutrition Initiatives Stephanie Folkens (who also holds a culinary arts degree!) to answer some common questions about how to make eating healthy, fun and affordable.

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A research team has unveiled findings that enhance the classification of coffee origin through vibrational spectroscopy, a green, cost-effective, and rapid analytical method.

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In a new publication, engineers at Washington University in St. Louis make the case for electro-agriculture to help drastically cut carbon emissions.

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Ecologist and academic Jacques Brodeur makes a compelling case for using biological pest control as a main line of defence against invasive non-native species.

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An exchange of science related to nutrition, innovative ingredients, products and processes across the food and beverage ecosystem.

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A recent review has identified the critical role of long non-coding RNAs (lncRNAs) in regulating plant growth and stress responses. The research reveals complex interactions among various classes of non-coding RNAs, with lncRNAs emerging as key regulators. This discovery offers new insights into how plants adapt to environmental challenges, potentially paving the way for developing more resilient crop varieties.

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New recommendations include enhancing reduction, substitution, monitoring and education efforts.

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Climate change has a negative impact on food security. An international research team led by Wolfram Weckwerth from the University of Vienna has now conducted a study to investigate the natural variation of different chickpea genotypes and their resistance to drought stress.

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New assessment of the sodium content and consumption of grocery store foods compared with restaurant-prepared foods helps identify top contributors of sodium in U.S. diets.

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Essential amino acid intakes in the US population exceed recommended minimum requirements, but higher intakes were not correlated with muscle benefits in older adults.

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It’s important to eat your veggies, but some essential vitamins and nutrients can only be found in animals, including certain amino acids and peptides. But, in a proof-of-concept study published in ACS’ Journal of Agricultural and Food Chemistry, researchers developed a method to produce creatine, carnosine and taurine — all animal-based nutrients and common workout supplements — right inside a plant. The system allows for different synthetic modules to be easily stacked together to boost production.

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“Thai fruit flavored herbal effervescent tablets,” the world’s first Thai herbal product in an effervescent tablet form with Thai fruit flavors, is another achievement from the joint research and development between a private organization, Get Taste Thai CO., LTD. and Assoc. Prof. Dr. Inthawoot Suppavorasatit, Deputy Dean of the Faculty of Science, Assoc. Prof. Dr. Kitipong Assatarakul, Head of the Department of Food Technology, and Asst. Prof. Dr. Nattida Chotechuang, Department of Food Technology, Faculty of Science, Chulalongkorn University.

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Agriculture is the world’s largest industry. It employs more than one billion people and generates over $1.3 trillion dollars’ worth of food annually, but some farm practices have serious negative impacts on the environment, which is why sustainable agricultural practices have been championed.

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A research team has unveiled significant differences in the nutritional and phytochemical composition of lily bulbs, depending on the drying methods used.

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The George Washington University and José Andrés, renowned chef and founder of the Global Food Institute (GFI) at GW, today announced Instacart and The Rockefeller Foundation are members of the Institute’s Leadership Council.

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Researchers used dual-nozzle 3D printing technology to construct plant-based yellow croaker tissue analogs by soy protein isolate–xanthan gum-starch complex (as simulated muscle ink) and nanostarch-carrageenan emulsion gel (as simulated fat ink). Successfully, indicators of testing demonstrated that 3D-printed plant-based yellow croaker flesh with a composite structure had a good simulation quality.

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A cutting-edge online food safety toolbox has been crafted to bolster the proficiency of Food Business Operators (FBO) and regulatory bodies. This tool streamlines the implementation of the Codex Alimentarius (Codex) General Principles of Food Hygiene (GPFH), employing a structured learning strategy that encompasses mapping, chunking, and dynamic inquiry. Its goal is to unify food safety protocols, from farm to table.