Tropospheric ozone is a type of air pollution that results when nitrogen oxides and volatile organic compounds chemically react together. While tropospheric ozone is most abundant in urban environments, it can also affect crops growing in rural environments. Scientists at the University of Illinois recently completed a study—published in Global Change Biology—on the effect ozone pollution has on corn.
According to the researchers, tropospheric ozone is highly destructive to corn crops, diminishing corn yield by up to 10% each year. Ozone pollution reduces corn yield by generating reactive oxygen species in corn plants. When the reactive oxygen species overpower the natural antioxidants in corn, the plant’s ability to photosynthesize is impaired and its productivity is reduced. The researchers believe that making corn resistant to ozone pollution would be beneficial to crop growers; however, corn breeders have not been focused on developing a variety of corn that is resistant to the ravages to ozone pollution.
The study’s scientists thus grew various types of corn in high levels of ozone pollution to determine which corn plants exhibited greater sensitivity to ozone pollution. They were able to identify certain genes and alleles that made corn more susceptible to damage from ozone pollution. This information will be useful in determining which genes and alleles to avoid when breeding corn in the future, which is not only helpful for corn crops but the future of all crops as the climate continues to change.
Researchers at Western University have identified a molecule found in oranges and tangerines that could hold the key to reversing obesity and regressing plaque build-up in arteries.
Researchers from Towson University developed a method for determining where a particular chocolate was produced using its chemical “fingerprint,” with the hopes that it could one day be used to trace the chocolate back to the farm that grew the beans.
The durian fruit stinks. Literally. The fruit from Southeast Asia is said to at best smell like rotten onions. Now, new research has found that an amino acid plays a role in giving the durian fruit its notorious smell.
For as long as humans have been growing food crops, pests and pathogens have been attacking them. For one fungal pathogen, scientists in the United Kingdom have figured out a way to use its own biology to prevent it from destroying crops.
Hartman Group report Sustainability 2019: Beyond Business as Usual.
During IFT19, an interactive event allowed participants to be immersed in a virtual environment to test whether their surroundings would alter their liking of beverages.
The article describes Internet of Packaging and how technologies and systems within this area can facilitate new packaging mechanisms to improve branding, tracking, tracing, food safety, and sustainability.
Chef Gerard Viverito recently joined BlueNalu, a cellular aquaculture startup, where his passion for seafood sustainability and international culinary arts will help him show consumers that cell-based seafood can mimic regular seafood in taste and texture.
Separate research from the University of Illinois and Tufts University have examined new bioprocesses for producing tagatose in a more cost-effective manner.
Startup company Apeel Sciences has announced $250 million in new financing led by GIC.
Tate & Lyle, a supplier of food and beverage ingredients and solutions, has announced a set of new environmental targets and commitments.
Nestlé is piloting reusable and refillable dispensers for pet care products and soluble coffee as part of its efforts to reduce single-use packaging.
A study published in the Annual Review of Resource Economics reveals that rapid expansion of oil palm has also contributed considerably to economic growth and poverty reduction in local communities, particularly in Asia.
Cargill has released its latest Cocoa & Chocolate 2018–2019 Sustainability Progress Report, which highlights the company’s efforts to drive lasting change with digital technologies.