Food scientists at the University of Massachusetts Amherst have demonstrated that an easy-to-use mathematical model can help NASA (U.S. space agency) quickly measure the nutrient levels in foods prepared for astronauts.
The commercial and custom-formulated food that NASA astronauts eat during space missions has been carefully chosen to make sure that they are getting the Recommended Dietary Allowances of nutrients. Retaining nutrients in these foods during long-duration spaceflight missions is extremely important. There was not much known about the degradation of certain vitamins in the food products, so the researchers set out to learn more about this.
The researchers used a novel degradation modeling program and “Endpoints Method” that they developed to examine the degradation kinetics of vitamin B1 (thiamine) in three different spaceflight foods (brown rice, split pea soup, and barbeque beef brisket) during long-term storage at three temperatures. The mathematical model was able to accurately and quickly predict how vitamin B1 degrades over time (two years of storage). They hope that the modeling tool will help NASA as it prepares for long-duration space missions such as a journey to Mars.
The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.
A study found that people who drank beverages that contained the low-calorie sweetener sucralose did experience metabolic problems and issues with neural responses but only when the beverage was formulated with both sucralose and a tasteless sugar (maltodextrin).
British scientists have gained new insights into the compound in plants that plays a vital role in the natural process through which plants grow.
In the food industry, botulinum toxin is associated with a severe form of food poisoning caused by improperly preserved food. Researchers have developed a technology that addresses the role of botulinum toxin in both food and cosmetic applications.
According to AgFunder, Shiok Meats has secured $3 million in bridge funding as it prepares to begin raising its Series A round.
Olam International, in partnership with Agropolis Fondation, has launched the fourth biennial Olam Prize for Innovation in Food Security, an award seeking ground-breaking scientific research that can deliver transformational impacts within global agriculture.
General Mills has reported results for the fourth quarter and fiscal year that ended May 31, 2020.
As part of its commitment to sustainably nourish the world, Cargill has released its mid-year report on its progress toward building a deforestation-free soy supply chain.