Here is a shameful statistic: A little more than 1 billion tons of food is wasted every year around the world. Researchers are working to find ways to reduce the staggering amounts of wasted food, and one of the latest studies on the topic suggests that thinking of fresh produce in terms of human traits may help.
This humanizing of food may help people look at fruits and vegetables that are a little less than fresh or imperfect in a different way. “We suggest that when old produce is humanized, it is evaluated more favorably, since it leads consumers to evaluate the old product with a more compassionate lens,” write the researchers, who are from University of Illinois at Urbana-Champaign and University of Houston. A couple of the ways that the researchers anthropomorphized produce that was slightly past its prime in images was to show a banana lounging in a chaise and arranging cucumber slices in a way to show a human face. Subjects rated these types of images more favorably than images of produce that was not anthropomorphized.
The researchers suggest that store managers and food marketers could adopt a similar format to showcase produce that may look less than perfect but is otherwise nutritious and safe. They published their study in Journal of the Association for Consumer Research.
An international team of scientists led by the University of Goettingen has developed a new approach to identifying the genes that control plant traits.
A team of 12 students from the Department of Biotechnology and Food Engineering at the Technion – Israel Institute of Technology has won a gold medal at the International Genetically Engineered Machine (iGEM) competition in Boston for its bee-free honey.
Earth’s soil is becoming more saline, and as it does, growing crops becomes more difficult or impossible. Scientists at Brigham Young University (BYU) may have discovered a way to prevent soil salinity from ruining crops and crop yields.
Research with a mouse model coupled with an analysis of human clinical trial data have suggested that bioactive compound(s) in broccoli and other cruciferous vegetables may reduce the progression of kidney disease in mice and humans with a specific genetic makeup.
Barry Callebaut has released its Forever Chocolate Progress Report 2018/2019, which notes that of all the agricultural raw materials the company sourced in 2018/2019, 51% were sustainably sourced.
Nielsen Global Connect has released its Top 25 Breakthrough Innovation winners for 2019. For close to a decade, this list has been the gold standard in recognizing innovation and global success within the consumer packaged goods (CPG) space. Of the 25 winners, 15 of the products are from food companies.
Givaudan, a flavor and fragrances company, has inaugurated a new extension to its Nantong, China manufacturing facility aimed to support the capacity on liquid flavor production for beverages, dairy, and sweet goods.
Coca-Cola Sweden has announced that it will make all its plastic bottles from 100% recycled material, becoming the first country worldwide to do so.
A study published in Resources, Conservation and Recycling suggests that approximately one-third of edible California produce is left in the fields to rot.