Latest Food Headlines

1. It Takes Three: The Genetic Mutations That Made Rice Cultivation Possible 7/1/2022

   Rice has a long history as a staple food in Japan and other parts of Asia. The results of a new study by an international research collaboration suggest that the emergence of cultivated rice from wild rice plants is the result of three gene mutations that make the seeds (i.e. the grains of rice) fall from the plant less easily.

2. SMART Research Reveals Promising Uses Of Non-Destructive Sensors To Aid Food Security And Enhance Sustainable Agriculture 6/30/2022

   Researchers from the Disruptive & Sustainable Technologies for Agricultural Precision (DiSTAP) Interdisciplinary Research Group (IRG) at the Singapore-MIT Alliance for Research and Technology (SMART), MIT’s research enterprise in Singapore, and their local collaborators from the Institute of Materials Research and Engineering (IMRE), Agency for Science, Technology and Research (A*STAR) as well as the Department of Chemical and Biomolecular Engineering (ChBE), National University of Singapore (NUS) have published a review that discusses the recent advances in non-destructive plant health monitoring, ranging from electrochemical-based arrays to nanosensors and electronic noses, and why tracking plant health is an attractive and sustainable strategy that can be used to optimise crop growth practices.

3. Corteva Agriscience, BASF And MS Technologies Sign Agreement To Bring Industry-First Soybean Trait Stack To Market In United States, Canada 6/29/2022

   Corteva Agriscience, BASF and MS Technologies™ today announced they have entered into a mutually beneficial trait licensing agreement to develop next-generation Enlist E3® soybeans with the nematode resistant soybean (NRS) trait for farmers in the United States and Canada.

4. MAP Engineering’s New Innovative Approach To Food And Beverage Process Engineering 6/28/2022

   MAP Engineering now employs artificial intelligence (AI) in their engineering models to help food and beverage manufacturers modernize, provide accurate data, and increase productivity.

5. Healthy Trees Grow From The Roots To The Fruit 6/28/2022

   Healthy groves start with a healthy, fully developed root system that can withstand the pressures of disease. Plant health is the cornerstone of a thriving citrus grove that continues to produce high-quality fruit from high-yielding trees year after year.

6. FDA Favorably Concludes HB4 Wheat Food And Feed Safety Evaluation 6/27/2022

   Bioceres Crop Solutions Corp. (“Bioceres” or the “Company”), a fully integrated provider of crop productivity solutions designed to enable the transition of agriculture towards carbon neutrality, announced today that the U.S. Food and Drug Administration (FDA) has concluded its evaluation of the Company´s proprietary drought-tolerant HB4 Wheat.

7. Food-Packaging System Reduces Health Risks And Saves Food 6/27/2022

   As food costs continue to rise and a global food crisis looms on the horizon, it’s staggering to think that some 30-40% of America’s food supply ends up in landfills, mostly due to spoilage. At the same time, the World Health Organization estimates that foodborne illness from microbial contamination causes about 420,000 deaths per year worldwide.

8. Brazilian Technology Promises More Assertive Production And Sales To Rural Producers 6/27/2022

   That agro is pop, and tech we already know this reference from an advertising campaign, but in fact, it's real! Brazil has been a reference in modern practices in the sector, making intensive use of technology in various activities.

9. Upward Farms Scales Its Packaging Automation 6/24/2022

   Indoor AgTech Innovation Summit Harpak-ULMA, the industry leader in smart, connected packaging solutions, announced its collaboration with indoor aquaponic vertical farming company Upward Farms to launch fully automated, scalable packaging operations in support of the company’s rapid growth and expansion plans.

10. UC Davis Student Plant Breeders Cultivating Improved Varieties of Asian Celtuce 6/23/2022

    Researchers at UC Davis are working to develop new and improved varieties of celtuce, a leafy green vegetable that plays an important role in Asian cuisine.