Breeding, technological advances enhance taste, texture and nutrition of plant-based protein
Food Navigator | 4 min. read
Plant-based manufacturers and ingredient suppliers are investing heavily in crop development and fractionation as well as technical and mechanical innovations to improve the taste, texture, nutrition and cost of their products in an effort to woo more consumers and drive-up sales and volume, according to the Good Food Institute.
Simple addition to corn bran could boost grain's nutritional value 15-35%
What if, by adding a couple of cell layers inside a corn kernel, the grain could become significantly richer in essential nutrients like iron, zinc, and protein? Such an improvement could benefit people who rely on corn for a large portion of their diet, as in many parts of the global south. In a new study, University of Illinois scientists show it’s possible to increase iron up to 35% and zinc up to 15% compared to parent lines simply by adding cell layers in the bran.
Newswise | 4 min. read
European Space Agency creates WorldCereal
Global food security is a major challenge in the face of population growth and climate change. One of the first steps in achieving food security for all is to know which crops are growing where and how – each season. Recently launched, ESA’s WorldCereal is the world’s first dynamic system capable of providing seasonally updated crop information to help monitor agricultural production across the globe. It provides a vital tool for policymakers, international organizations and researchers to better understand global crop and irrigation patterns, as well as inform decision-making related to food security and sustainable agriculture.
ESA | 5 min. read
Winter cover crops could reduce nitrate in drainage water by 30%
As Corn Belt states seek ways to curb nitrogen flow from farms into the Gulf of Mexico, new University of Illinois research adds evidence for winter cover crops as an important part of the solution. A simulation study published in Science of the Total Environment finds widespread planting of cereal rye in Illinois could reduce nitrate in the state’s tile drainage water by 30%. The research team, part of the College of Agricultural, Consumer and Environmental Sciences (ACES) and The Grainger College of Engineering at Illinois, knew from small-scale studies that cover crops are capable of sucking nitrate out of soil water, with long-lasting effects throughout the growing season. Their new study is the first to estimate cereal rye’s potential on a statewide level.
Morning AgClips | 3 min. read
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