A new study from researchers at Wake Forest University School of Medicine shows that inpatient food insecurity, experienced by caregivers during their child’s hospitalization, is associated with not only longer hospital admissions but also significantly increased odds of readmission.
A research team has developed an innovative and sustainable method to extract collagen from sardine bones using water extracts from banana peels, a common agricultural waste in Malaysia.
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.
The Bezos Centre for Sustainable Protein at the National University of Singapore (NUS) was launched today, marking a major milestone as the first of its kind in Asia to advance research in alternative proteins. With a US$30 million grant from the Bezos Earth Fund, the Centre is poised to lead groundbreaking research and commercialisation efforts to develop “ultimate proteins” – advanced hybrid foods that match traditional meat–based products in both taste and price.
University of Pittsburgh researchers are the first to trace one of those pollutants, nitrogen, along the U.S. beef supply chain at the county level. They found high spatial disconnect between where beef is eaten and where nitrogen’s impacts are felt.
University of Miami economists assess the factors that cause food prices to fluctuate, while noting that government policies to reduce food costs likely have little impact.
Agritech and Innovation Center (AIC), Chulalongkorn University, in Saraburi, with its network, organized the “AIC Chula Saraburi Expo 2024” on June 25-26, 2024, under the concept “International Food and Low Carbon in Agriculture and Livestock.” The event aimed to expand the target attendees to students and young people to create a network of agriculturalists, researchers, innovators, entrepreneurs, and public and private organizations. The goal is to apply knowledge to create beneficial innovations for the advancement of the country.
University of Illinois Chicago study finds children are still exposed to over 1,000 ads a year for unhealthy foods
Cedars-Sinai has galvanized its commitment to helping historically marginalized communities, allocating $27 million in grants to support programs providing housing stability, food security, accessible care and health equity across the Los Angeles region.
A new Australian study has identified why a diet rich in magnesium is so important for our health, reducing the risk of DNA damage and chronic degenerative disorders.
Nutrition sciences professor Neda Akhavan's recent study suggests spuds as a potential superfood for those with Type 2 diabetes.
Following the Mediterranean diet versus the traditional Western diet might make you feel like you’re under less stress, according to new research conducted by a team from Binghamton University, State University of New York.
Scientists have made a significant breakthrough in agricultural biotechnology by using CRISPR/Cas9 to edit the potato genome, resulting in plants with increased resistance to both biotic and abiotic stresses. This innovation could lead to a new era of sustainable farming, where crops are naturally fortified against diseases and harsh environmental conditions, ensuring a stable food supply in the face of climate change and other global challenges.
Coffee beans consumed across the globe come from two species: Coffea arabica and Coffea canephora, and by 2050, about 80% of Arabica production is predicted to decrease because of climate change. So, scientists are investigating to see if they can find alternative coffee cultivars.
Food innovation at the dinner table and the mess hall is essential to national defense, biosecurity, and warfighter readiness.
GFI’s Dr. Faraz Harsini interviews one of the world’s leading cultivated meat researchers in his lab at Texas A&M
Only five years ago, public funding for alternative protein R&D was close to zero. Fast forward to 2023 and you see governments around the world investing in alternative proteins for a variety of reasons — to meet national policy goals, make good on their climate commitments, and create good-paying, sustainable jobs to name a few.
As the world presses forward with urgency towards reaching global biodiversity and climate targets by 2030, there must be increased attention to center equity in dialogue and practice when designing ocean conservation, adaptation and development interventions.
Alternative proteins help decrease emissions, feed more people with fewer resources, and restore biodiversity. They also address the urgent problems of antibiotic resistance and pandemic risk caused by our food system.
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