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2024 State of Alternative Proteins

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A lecturer from the Faculty of Science, Chulalongkorn University, recommends utilizing food production technology to develop 鈥渇ood as medicine鈥� products derived from Thai herbs, vegetables, an...

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Mapping soybean cultivation with high precision is crucial for maximizing agricultural productivity and ensuring food security. However, conventional methods often struggle with regional inconsistencies and require extensive datasets. A breakthrough study has introduced the Spectral Gaussian Mixture Model (SGMM), a novel approach that leverages key physiological traits鈥攕uch as chlorophyll content and canopy greenness鈥攖o dramatically enhance classification accuracy. Validated across four major soybean-producing regions, SGMM sets a new standard for global crop monitoring, offering a scalable, efficient, and highly adaptable solution.

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Increasingly, individual U.S. states issue their own regulations about food manufacturing practices, allowable ingredients, or product labeling. A new study from the University of Illinois Urbana-Champaign examines the various ways manufacturers respond to state regulations and what drives their choices.

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New science shows that overfishing is eroding the sustainability of tropical coral reef fisheries in East Africa, with small-scale fishers losing out on fisheries productivity as entire species disappear from their catch.

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AI is changing the way we work, create, and share information 鈥� but brownies? A new study from the University of Illinois Urbana-Champaign explores how ChatGPT can be used in the sensory evaluation of foods, specifically brownies. The study offers insights that could streamline development of new products, and possibly enhance recipes moving forward.

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Our bodies need protein. But because protein-rich foods are expensive, millions of people do not have access to sufficient protein. Without it, people face health problems such as the loss of muscle mass, the inability to concentrate and, in severe cases, diseases such as kwashiorkor and marasmus.

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Whey is a by-product of cheese manufacturing and one of the largest sources of food loss and waste in the Australian dairy sector, and the country鈥檚 food industry more broadly. Jack Hetherington, from the University of Adelaide鈥檚 Centre for Global Food and Resources, says while there are multiple high-value reuse options 鈥� such as protein powders, alcoholic beverages (beer or vodka), kombucha, and cooking stocks 鈥� his new report reveals the sector has not fully capitalised on this valuable by-product.

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A recent study introduces a groundbreaking method for early crop identification, leveraging the Bayesian Probability Update Model (BPUM). This innovative approach combines historical planting data with real-time remote sensing observations, enabling accurate predictions of crop distribution 1-2 months ahead.

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Livestock agriculture is bearing the cost of extreme weather events. A new study from the University of Illinois Urbana-Champaign explores how heat stress affects U.S. dairy production, finding that high heat and humidity lead to a 1% decline in annual milk yield. Small farms are hit harder than large farms, which may be able to mitigate some of the effects through management strategies.

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In Quebec, most first-time food bank users don鈥檛 have to keep going back, but 40 per cent still rely on the service two years later, an UdeM study shows.

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A new study in Nature Food offers a more precise picture of exactly where and how warming will affect our ability to grow food.

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The University of Pretoria鈥檚 Giving Garden remains true to its name. In 2024 it provided around 100 community food gardens in Gauteng with free cuttings, seedlings and tubers of lesser-known and easily grown crop plants. Situated in the heart of the Manie van der Schijff Botanical Garden on the Hatfield Campus, it is also a valuable space for practical training and research on edible orphan and indigenous crops for UP students and staff.

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A recent research presents a novel approach to managing the risks posed by Vibrio parahaemolyticus, a common yet hazardous foodborne pathogen in seafood. By integrating cutting-edge detection methods, predictive modeling, and risk assessment tools, the study provides a comprehensive framework for monitoring and mitigating health risks, marking a significant leap forward in seafood safety.

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A research team has unveiled a new method for assessing the freshness of bighead carp heads in cold chain logistics using excitation-emission matrix (EEM) fluorescence spectroscopy combined with a deep learning model 鈥� Long Short-Term Memory (LSTM).

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In Journal of Laser Applications, researchers present paper-based temperature and humidity sensors that are accurate, reliable, and eco-friendly. The team created the sensors by printing silver lines on commercially available paper through dry additive nanomanufacturing.

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The launch of AlliumDB, a state-of-the-art genomic database for Allium species, marks a turning point in agricultural science. By unifying vast genomic, transcriptomic, and phenotypic data, this innovative platform offers researchers an unprecedented opportunity to decipher genetic traits, paving the way for advances in breeding strategies for staple crops like onions and garlic.

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Texas A&M AgriLife Research scientists have received two grants from the U.S. Department of Agriculture and the National Science Foundation to develop better control and understanding of tomato spotted wilt virus, one of the top 10 most economically important plant viruses in the world.