French businesses are betting on insects as food. We explore the off-limit foods that might soon be on our plates.
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“Gene editing offers unique opportunities to make food production more sustainable and to further improve the quality, but also the safety, of food. With the help of these new molecular tools, more robust plants can be developed that deliver high yields for high-quality nutrition, even with less fertiliser,” says co-author Stephan Clemens, Professor of Plant Physiology at the University of Bayreuth and founding Dean of the new Faculty of Life Sciences: Food, Nutrition & Health on the Kulmbach campus.
For more sustainability on a global level, EU legislation should be changed to allow the use of gene editing in organic farming. This is what an international research team involving the Universities of Bayreuth and Göttingen demands in a paper published in the journal “Trends in Plant Science”.
In May 2020, the EU Commission presented its “Farm-to-Fork” strategy, which is part of the “European Green Deal”. The aim is to make European agriculture and its food system more sustainable. In particular, the proportion of organic farming in the EU’s total agricultural land is to be increased to 25 percent by 2030. However, if current EU legislation remains in place, this increase will by no means guarantee more sustainability, as the current study by scientists from Bayreuth, Göttingen, Düsseldorf, Heidelberg, Wageningen, Alnarp, and Berkeley shows.
Three billion years ago, light first zipped through chlorophyll within tiny reaction centers, the first step plants and photosynthetic bacteria take to convert light into food.
Heliobacteria, a type of bacteria that uses photosynthesis to generate energy, has reaction centers thought to be similar to those of the common ancestors for all photosynthetic organisms. Now, a University of Michigan team has determined the first steps in converting light into energy for this bacterium.
“Our study highlights the different ways in which nature has made use of the basic reaction center architecture that emerged over 3 billion years ago,” said lead author and U-M physicist Jennifer Ogilvie. “We want to ultimately understand how energy moves through the system and ends up creating what we call the ‘charge-separated state.’ This state is the battery that drives the engine of photosynthesis.”
What is the difference between vitamin D2 and D3? Read on to learn the differences, including which foods are high in vitamin D2 and D3.
TOKYO — India is rapidly closing the gap with China in minting new unicorns — privately held startups valued at $1 billion or more — highlighting growing investor appetite for tech startups in the country as the pandemic accelerates adoption of digital services.
Over the past year, 15 companies from India raised capital at a valuation of $1 billion or more for the first time, according to CB Insights and company announcements gathered by Nikkei Asia. Ten of them became unicorns in 2021. By comparison, only two of the 16 companies from China that joined the list over the past year did so in 2021, according to CB Insights.
A successful listing of online food delivery company Zomato, which recently filed a draft prospectus with India’s securities regulator, would set the stage for many of these unicorns to follow suit. Zomato, a loss-making company operating in a nascent industry once considered too risky to invest, is planning to raise 82.5 billion rupees ($1.1 billion), including through a pre-IPO placement.
Have you seen those plant trees instead of go to space memes recently? Well, aside from believing we can do both, I wanted to remind people what great things we use everyday due to the technological developments that the space race has spawned. Not least, the monitoring of illegal deforestation, but right through to better baby food, cleaner water and incredible digital cameras!! But that is not all, so here is my Top 10 technologies, that we have the space industry to thank for…
In the last decade, lab-grown meat has emerged a sustainable alternative to traditional livestock methods. Livestock strain Earth’s land resources and account for about 14.5 percent of global greenhouse gas emissions. But while scientists can grow thin sheets of cow meat and scrape it together to form a patty, people eat with their eyes as much as their mouths. For lab-grown meat to replace a fresh steak, it needs to look like a steak.
Growing lab-based meat into 3D structures is difficult because it needs constant delivery of oxygen and nutrients. In living organisms, vascular systems fill that need. Researchers at Boston College previously showed that skeletonized spinach leaves, stripped of everything but their veiny, oxygen-dispersing, vascular system, can support patches of heart muscle cells. Now, they show that lab-grown meat can grow on skeletonized spinach, an essential step to growing steak-shaped meat in the lab.
Most deaths associated with lung cancer are due to the migration of cancer cells to other organs—a process called metastasis. Although cancer therapies have advanced, treatments for lung cancer metastasis continue to lag.
The root of red ginseng (Panax ginseng) has been used as food and herbal medicine for thousands of years globally and especially in Korea and China, owing to its medicinal properties. However, the composition and activities of red ginseng vary depending on the processing method. Recent studies have shown the efficacy of red ginseng against lung cancer metastasis.
A new study conducted by scientists at the Korea Institute of Science and Technology (KIST) reports the successful use of a microwave processing method for ginseng that increases trace amounts of Rk1 and Rg5 ginsenosides—a class of natural steroid sugars found almost exclusively in plants of the genus Panax —that effectively inhibit the metastasis of lung cancer.
And as well as producing less waste, insects can also live off food and biomass that would otherwise be thrown away, says Collins, contributing to the circular economy, where resources are recycled and reused. Insects can be fed agricultural waste, such as the stems and stalks from plants that people don’t eat, or scraps of food waste. To complete the recycling chain, their excrement can be used as fertiliser for crops.
Insects are a nutrition-dense source of protein embraced by much of the world. Why are some of us so squeamish about eating them?
Mastering meat production in this way will lead to advances in medical science and treatment.
“Cultured meat also ultimately offers the opportunity to create meat products that are more well-defined, tunable, and potentially healthier than meat products today, which are constrained by the biological limitations of the domestic animals from which they are derived.”
Owing to advances in industrial-scale cell culture process, the production of cultured meat has been largely standardized. Typically stem cells are first seeded into extracellular matrix scaffolds usually made of edible biomaterials like collagen and chitin. To support cellular metabolic activities, culture media containing nutrients like glucose and sera are next added to the bioreactor where continual mechanical motion facilitates good diffusion of nutrients and oxygen into and removal of metabolic waste products from the cells. After about 2–8 weeks, the cells grow into tissue layers and can be harvested and packaged.
Several key challenges remain in producing cultured meat including access to (proprietary) cell lines, high raw material cost, animal-source nutrients, and limited manufacturing scale. Despite this, immense progress has been made over the last decade. Here, we discuss the challenges and solutions to deliver cultured meat from a lab bench to a dining table.
