#24
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Future of Food #24

  • Safeguarding crops
  • Benefits of enzymes
  • Your gut microbiota
  • Blockchain and seafood
Published every Tuesday

Swansea University

Pioneering single process could help safeguard water quality, environment and health

A research team at Swansea University have developed a new method for fast removal and detection of wastewater pollutants that come from everyday pharmaceuticals like paracetamol, ibuprofen and aspirin, which could help minimise their impact on the environment.

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Editor’s Note:

Researchers from Swansea University have developed a new way to detect and remove pollutants from water. This new method could help us not just with water but in safeguarding our crops in the years to come.

The Guardian

We are what we eat, so we’re right not to trust what goes into American food

One in six Americans fall ill every year from the food they eat (according to the US Centers for Disease Control and Prevention). In Britain, it is one in 28. This week, the negotiations over the shape of the final relationship between Britain and the EU resume in earnest, making the next three or four months among the most fateful of our lives. The grandstanding is over. And food quality, standards and security are going to become flashpoints.

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Food Ingredients First

Novel enzymes: Enhancing sensorial properties and cutting back on carbon emissions

Enzymes are biological catalysts used to formulate around cleaner labels for F&B goods by replacing traditional additives, such as synthetic emulsifiers. Beyond this, the active ingredients are in-demand for their potential to cut back carbon emissions and enhance sensorial properties in beer, bread, meat analogs and other offerings.

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Swiss National Science Foundation

Towards a Swiss Food Strategy for 2050

NRP 69 recommends that the government develop a Swiss Food Strategy for 2050. This strategy should enable the entire population to eat healthy food sourced from a sustainable production and distribution system.

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UMass Amherst

Common food additive alters gut microbiota in mice

A common food additive, recently banned in France but allowed in the U.S. and many other countries, was found to significantly alter gut microbiota in mice, causing inflammation in the colon and changes in protein expression in the liver, according to research led by a University of Massachusetts Amherst food scientist.

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ZDNet

How IBM’s blockchain helps Norwegian seafood producers provide traceable products

Blockchain technology is solving the issue of improving trust between Norwegian seafood suppliers and consumers.

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Editor’s Note:

Those gathered around their kitchen tables are increasingly wondering where exactly their food is coming from. Here Eileen Brown covers a move by IBM with Sjømatbedriftene, the Norwegian Seafood Association, that will track fish as they head out to export around the world.

Business Insider

Why potato farmers are stuck with billions of pounds of potatoes

When COVID-19 closed down restaurants and hotels, potatoes headed toward food service had nowhere to go.

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Food Navigator Asia

Massive misunderstanding? Nestle China responds to plant-based investment concerns

Nestle China has responded to criticism from the plant-based industry about its recent CNY730m (CHF100m/US$98.9m) investment and plant-based facility, amid concerns over the lack of detail and sustainability focus.

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Metro (UK)

I grew up on free school meals so I know how vital they are for poorer families

As a child in primary school, I quietly coveted my classmates’ colourful lunchboxes.

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Entrepreneur

The Seed Of An Idea: How Buckwheat, Hemp, Chia, And Flax Are Taking Over

As consumers continue to turn their attention to organic, plant-based, and nutritionally dense foods, we’re beginning to see a rise in the growth of some unlikely and (literally) small products – namely, seeds. Products like buckwheat, hemp, flax, and chia were on the margins of the health food market just a few years ago, but the seed market will likely grow quite a bit in the near future.

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Editor’s Note:

Readers of this newsletter will know that it has covered a fair number of ‘superfoods’ in the past. Here Brian Kateman writes about the trend towards seeds like buckwheat, hemp, and chia.