Beans are widely consumed around the world as an affordable source of protein and other important nutrients. The amount of beans available to people in some regions is under threat by plant diseases that can severely reduce yields. New developments in plant breeding techniques show promise in being able to breed disease-resistant bean varieties quickly and selectively than what is currently available.
Researchers with ETH Zurich and the International Center for Tropical Agriculture used genome analyses of bean plant varieties that showed the potential for breeding new disease-resistant varieties, according to a press release from ETH Zurich. They created a genetic profile for each sample and were able to identify the genetic markers that were only in the disease-resistant beans. From there the researchers used the markers to predict which samples would produce plant lines that would be either disease-resistant or susceptible to disease.
In addition to making sure that farmers do not lose crops to disease, and in turn, income, the new development may also help to reduce pesticide use, say the researchers in a study published in Frontiers in Plant Science.
Chef Gerard Viverito recently joined BlueNalu, a cellular aquaculture startup, where his passion for seafood sustainability and international culinary arts will help him show consumers that cell-based seafood can mimic regular seafood in taste and texture.
Separate research from the University of Illinois and Tufts University have examined new bioprocesses for producing tagatose in a more cost-effective manner.
Shifting environmental conditions are taking a toll on food production, but progressive farmers and food companies are fighting back—and making a difference.
Food scientists are using structural design principles to improve the healthiness, sustainability, and quality of the modern food system.
An international group of researchers led by Brazilian scientists has assembled the most complete genome sequence of commercial sugarcane.
Gruppo Grigi has reached an agreement with IBM Food Trust for Aliveris brand pasta to use IBM Food Trust to trace the provenance of their pasta, which is made from 100% organic Italian wheat using non-GMO soybeans, and was produced in facilities using the traditional bronze drawn method of forming the pasta shape.
Verdeca, a joint venture between Arcadia Biosciences and Bioceres Crop Solutions, has successfully completed the regulatory review process and received approval for its HB4 drought and herbicide tolerant soybeans from the Paraguayan Minister of Agriculture, through the National Commission for Agricultural and Forestry Biosafety.
Research published in the journal Obesity and presented at the Seventh Annual Obesity Journal Symposium at ObesityWeek offers specific metrics that might qualify foods as hyper-palatable.
Although the global average temperature has increased 1.4 degrees Fahrenheit over the past 100 years, the corn belt of the U.S., one of the most agriculturally productive regions of the world, has experienced a decrease in temperatures in the summer during the growing season.