Sea dream: Australian scientists give microalgae-based cellular agriculture tips on how to innovate in functional foodsIf you
According to Australian researchers, cellular agriculture based on marine microalgae is a promising new way of sustainably producing new functional foods and plant-based “meats”.
Wei Zhang, a professor at Flinders University who jointly leads an offer to set up a National Marine Bioproducts Cooperative Research Center (MB-CRC) in Australia, says the unicellular photosynthetic organisms found in the ocean could be the solution to global protein shortages.
The mission of the CRC is to find ways to develop the third generation of Australia’s high quality marine bio-industry (as opposed to first generation fishing and second generation aquaculture) and transform Australia’s emerging marine bio-products sector into a globally competitive industry.
“Our research extends across the entire value chain, from microalgae cultivation to circular, advanced organic production and the development of high-quality functional foods,” says Professor Zhang.
Plastic potential: The “environmentally friendly” discovery of plastics can be extended to food packaging, scientists from Singapore sayIf you
The Singapore-based research team, which found that plastic has a potentially lower environmental footprint than cotton and paper bags, has confirmed that this discovery can also be applied to plastic food packaging, which is used by most food and beverage manufacturers.
Earlier this year, research by the Nanyang Environment and Water Research Institute (NEWRI) at Nanyang Technological University (NTU) made headlines when the team found that single-use plastic bags may have a smaller environmental footprint than single-use paper and reusable paper using cotton bags in countries with developed waste treatment systems like Singapore.
In terms of environmental friendliness, plastic bags made from high density polyethylene (HDPE) – the most common type of plastic bags used for groceries – have been found to rank second after reusable plastic bags made from non-woven polypropylene non-woven plastic bags (PNB) but better than Options like cotton and kraft paper bags, which are often thought to be better for the environment.
“This is due to the fact that we examined the entire production process and the life cycle of the bag, from raw material extraction to the manufacture of the bag, through to production and transport to its disposal,” said the director of the study and director of NEWRI The Deputy Professor of Residues & Resource Reclamation Center, Grzegorz Lisak, told FoodNavigator-Asia.
Synthetic Concerns: The study suggests that vegetable essential oil is a potential natural antibacterial agent for meat productsIf you
According to the latest findings, essential oils obtained from plants can replace chemical preservatives in meat and meat products against bacterial contamination.
Researchers who conducted this review said that essential oils have antimicrobial properties from their bioactive components such as phenolic acids, terpenes, aldehydes, and flavonoids, and could act as natural preservatives.
“In recent years, consumers have expressed increasing concerns about the use of synthetic chemical preservatives. The use of natural additives such as antioxidants, antimicrobials, sweeteners and colorings derived from animals, plants and microorganisms is increasing, ”they write.
In this study, they examined the potential of essential oils to moderate or inhibit the growth of a bacterium, L. monocytogenes, in meat and meat products.
The results were published in the Frontiers in Nutrition Journal.
Make Australian Healthy Star Rating Mandatory to Maximize Reformulation – StudyIf you
Food and beverage products that use the voluntary Health Star Rating (HSR) system in Australia and New Zealand are more likely to increase their HSR scores over time, leading researchers to demand mandatory introduction for the good of society.
The HSR system was first introduced in 2014 as a voluntary nutrition label for packaged foods to encourage healthier eating. Products are rated from 0.5 (least healthy) to 5 (most healthy) stars. It should not be confused with nutritional information on the back of the pack, which is required on all packaging.
Researchers from universities in Australia and New Zealand examined data on 58,905 products in both countries and found that voluntary adoption of HSR resulted in healthier product formulation (nutritional analysis) and improved HSR score (increasing number of stars) compared to non-activated products connected was the scheme.
The results were published in the PLOS Medicine Journal.
Coconut and COVID-19: Philippines DOST Study Shows Coconut Oil Reduces Symptoms When Patients Are SuspectedIf you
A recent study by the Philippine Department of Science and Technology (DOST) found that suspicious COVID-19 patients given coconut oil (VCO) had fewer symptoms and a faster recovery period compared to the control group.
The results were presented by the DOST’s Food and Nutrition Institute (FNRI) in a virtual briefing by DOST secretary Fortunato dela Peña.
The study recruited 57 suspected COVID-19 patients in two quarantine facilities in Laguna, the Santa Rosa Community Hospital isolation unit and the Santa Rosa Community Isolation Unit.
According to the country’s health ministry, suspicious COVID-19 patients are defined as symptoms such as cough, cold, body aches, headaches, loss of taste, fever, as well as recent travel history.
