Low-methane rice; Super-chilling extends shelf life; USDA report on new food technologies

Scientists develop low-methane rice
Rice serves as the staple food for more than half of the world’s population, but it also contributes up to 17% of global methane emissions, a potent greenhouse gas that is more than 20 times more effective at trapping heat than carbon dioxide. But that may be changing thanks to researchers from the United States, Sweden and China. By inserting a gene from barley into a common rice plant, scientists have created rice plants that emit virtually no methane …