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Archive for category: E-News

E-News

Kellogg Announces Commitment to Phase Out Glyphosate in Wheat and Oat Supply Chains

, 20 August 2020/in E-News /by 3wmedia

Glyphosate is the most widely used pesticide in modern agriculture. The practice of applying glyphosate just before harvest (to dry out crops evenly and quickly) is increasingly common for grains, leading to a higher risk of glyphosate residues in foods. Kellogg’s commitment is a step to protect consumers from eating foods with this pesticide still present.

https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png 0 0 3wmedia https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png 3wmedia2020-08-20 06:48:462020-09-08 12:57:55Kellogg Announces Commitment to Phase Out Glyphosate in Wheat and Oat Supply Chains

University scientists make vitamin B12 breakthrough

, 20 August 2020/in E-News /by 3wmedia

Scientists have made a significant discovery about how the vitamin content of some plants can be improved to make vegetarian and vegan diets more complete.

https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png 0 0 3wmedia https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png 3wmedia2020-08-20 06:48:462020-09-08 12:58:01University scientists make vitamin B12 breakthrough

Vegetarian and Mediterranean diet may be equally effective in preventing heart disease

, 20 August 2020/in E-News /by 3wmedia

A lacto-ovo-vegetarian diet, which includes eggs and dairy but excludes meat and fish, and a Mediterranean diet are likely equally effective in reducing the risk of heart disease and stroke, according to new research.

https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png 0 0 3wmedia https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png 3wmedia2020-08-20 06:48:462020-09-08 12:58:07Vegetarian and Mediterranean diet may be equally effective in preventing heart disease

Here’s a food wrapper you can eat

, 20 August 2020/in E-News /by 3wmedia

Consider the cheese stick. It is not a beautiful food. Nor is it particularly healthy. It’s about as prosaic as snack food gets.
Yet in the packaged version that ends up in so many kids’ lunch boxes, each cylinder of mozzarella or cheddar is individually wrapped, like a high-end truffle. And, every day, thousands of those little pieces of plastic wrap are thrown in the trash.
But maybe not for long.
Two researchers at the U.S. Department of Agriculture (USDA) have developed a film made from a milk protein that can be eaten with the cheese. Which means that it may not be too long before we have a wrapper we can eat—one that’s also healthy. Edible plastic exists, but it’s largely made of starch, not protein.
“The benefit,” says Peggy Tomasula, one of the lead researchers, “is that it can be consumed with the food so it gets rid of one layer of packaging, like with individually-wrapped cheese sticks. It also gives you the opportunity to add vitamins or minerals or ways to block light damage to the food. And, you can add flavours. If you wanted to add a strawberry flavour to something, you can embed that in the film.”
The key component in the innovative packaging is casein, a group of milk proteins with high nutritional value. Tomasula has been researching casein since 2000, and actually created a new version of the protein using carbon dioxide. She noticed that it wasn’t very soluble in water, and that made her believe it might be used to make a film coating that could extend the shelf life of dairy foods.
Tomasula kept exploring the potential of this research and when another scientist, Laetitia Bonnaillie, joined the USDA team, Tomasula asked her to see if dry milk could be used to produce the film. That would also allow them to make use of surplus milk powder during times when dairy farms are producing too much milk. Bonnaillie also focused on refining the product by making it less sensitive to moisture and improving the process by which the film was made so it could be more uniform and commercial.
At the annual meeting of the American Chemical Society, they announced the results of their efforts—edible, biodegradable packaging. The casein film could either come in sheets—not unlike plastic wrap—or be sprayed on as a coating. And, it’s been found to be significantly more effective at blocking oxygen than ordinary plastic wrap, so it can protect food from spoiling for a much longer period of time.
There would be some limitations, at least initially. “This would mostly be for dairy products or foods that would likely be used with dairy, like cereal,” says Tomasula. “We wouldn’t put this on fruits and vegetables in a market. You couldn’t do that because of milk allergies. There would have to be labelling to let people know it’s milk protein.”

Smithsonian Maghttp://tinyurl.com/kzumxky

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8 March 2021

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