Dr. Shakuntala Haraksingh Thilsted
The 2021 World Food Prize was awarded 11 May to leading nutrition expert Dr. Shakuntala Haraksingh Thilsted for her work in pioneering fish-based food systems to improve nutrition, health and livelihoods for millions of people around the world.
Dr. Thilsted was the first to establish that many small fish species commonly eaten across Southeast Asia are an important source of essential micronutrients and fatty acids and improve the absorption of nutrients in plant-based foods. Her work has reshaped scientific understanding of the benefits of fish in diets. This knowledge has helped prioritize increases in fish consumption and production, transforming the diets and incomes of some of the world’s most vulnerable people.
The 2021 Laureate announcement featured pre-recorded remarks from the U.S. Secretary of State Antony Blinken, U.S. Secretary of Agriculture Thomas J. Vilsack and UN Nutrition Chair Naoko Yamamoto, with World Food Prize Foundation President Barbara Stinson announcing the name of the Laureate.
“Dr. Thilsted figured out how these nutrient-rich small fish can be raised locally and inexpensively,” said Blinken. “Now, millions of low-income families across many countries, including Bangladesh, Cambodia, India, Nepal, Burma, Zambia, Malawi are eating small fish regularly, dried and fresh, in everything from chutneys to porridge, giving kids and breastfeeding mothers key nutrients that will protect children for a lifetime. That is all thanks to her.”
Small-scale aquaculture
Much of Dr. Thilsted’s success in expanding small-scale aquaculture is due to the development of pond polyculture systems, in which small and large fish species are farmed together in water bodies and rice field ponds. Dr. Thilsted led research revealing that raising different fish varieties together increases total production and the nutritional value of the production.
“I am truly honuored to receive the 2021 World Food Prize, and I am deeply humbled to be placed in such distinguished ranks as those of past Laureates,” Dr. Thilsted said. “This award is an important recognition of the essential but often overlooked role of fish and aquatic food systems in agricultural research for development. Fish and aquatic foods offer life-changing opportunities for millions of vulnerable women, children and men to be healthy and well-nourished.”
Cost-effective at supplying nutrients
In Bangladesh, where her research on fish began with long-term support from Danish International Development Assistance (DANIDA), Dr. Thilsted’s fish-based approach is now recognized as more cost-effective at supplying nutrients than vegetable gardening, prompting the government to promote pond polyculture as a means of tackling malnutrition.
This approach has also helped Bangladesh become the fifth largest aquaculture producer in the world, supporting 18 million people and increasing productivity threefold since 2000. Women in particular have also benefited from the greater economic opportunities through increased fish production, as women account for 60 percent of Bangladesh’s smallholder fish farmers.
Nutrition-sensitive food systems
“Dr. Thilsted is the seventh woman to be awarded the World Food Prize and the first woman of Asian heritage,” said Stinson. “She is at the helm of our global progress in the UN Decade of Action and continues to stand at the forefront of innovation, pushing the boundaries of nutrition-sensitive food systems, truly changing the conversation from not just feeding populations but nourishing them.”
Dr. Thilsted’s trailblazing approach also extends throughout the entire chain of producing, processing, transporting, selling and consuming aquatic food. For instance, her research has led to the development of a highly nutritious fish chutney, inspired by her own grandmother’s recipe, and fish powder, helping improve the diets of millions of pregnant and breastfeeding women and their children.
Source of low-emission, high-nutrition foods
“As our global population grows, we will need diverse sources of low-emission, high-nutrition foods like aquaculture,” said Secretary Vilsack. “It is going to be crucial in feeding the world while reducing our impact on the climate. Dr. Thilsted has been a leader in this effort and certainly a worthy recipient of the World Food Prize this year.”
Dr. Thilsted, the Global Lead for Nutrition and Public Health at WorldFish, a CGIAR research centre headquartered in Malaysia, has worked across disciplines and united international partners to scale up this nutrition-sensitive approach in countries across Asia and Africa.
“The choice of Dr. Shakuntala Haraksingh Thilsted as the 2021 World Food Prize Laureate by the Selection Committee precisely meets the qualities envisioned by the award’s founder and Nobel Peace Prize winner Dr. Norman Borlaug, increasing and improving food production through scientific discovery,” said Paul Schickler, Chairman, World Food Prize Council of Advisors. “Dr. Thilsted has improved the production of small fish species and enabled fish delivery from the farmer to the consumer. The Council of Advisors congratulates Dr. Thilsted.”
Now a Danish citizen, Dr. Thilsted descends from a family of Indian Hindu migrants to Trinidad and Tobago, and she began her career as the first and only woman stationed in Tobago’s Ministry of Agriculture, Lands and Fisheries.
Later, while working at the International Centre for Diarrhoeal Disease Research in Bangladesh, Dr. Thilsted established a kitchen garden at the malnutrition rehabilitation centre where more than 6,000 children were admitted every year. Alongside an outreach programme for the families and communities of discharged children to help improve diets, these measures helped bring down readmittance rates by two thirds.
Human health and the environment
Motivated by a desire to prevent malnutrition with earlier interventions, Dr. Thilsted began researching the role of fish and aquaculture, working with international organizations including UNICEF, the UN’s International Fund for Agricultural Development (IFAD), the World Bank and, since 2010, WorldFish. She also holds leadership roles in the United Nations Food Systems Summit 2021 and the High-Level Panel of Experts on Food Security and Nutrition.
“Nutrition is everybody’s business,” said Yamamoto. “Every country, every sector has a role to play. Good nutrition can improve human capital and drive sustainable development. We are proud Dr. Thilsted’s work is highlighting how aquatic foods can benefit both human health and the environment.”
“Dr. Thilsted is credited for developing an innovative farming system through fisheries, aquaculture, and related value chains to dramatically impact the food supply, nutrition, and health of poor people living in vulnerable environments,” said Gebisa Ejeta, Chair, World Food Prize Laureate Selection Committee. “The Selection Committee recognized her remarkable research and development achievement that is shaping food systems to be more sustainable, resilient and equitable for everyone.”
Aquatic foods researcher awarded the 2021 World Food Prize for pioneering work with small fish
Nutrition, Sustainability, /in E-News /by panglobalDr. Shakuntala Haraksingh Thilsted
The 2021 World Food Prize was awarded 11 May to leading nutrition expert Dr. Shakuntala Haraksingh Thilsted for her work in pioneering fish-based food systems to improve nutrition, health and livelihoods for millions of people around the world.
Dr. Thilsted was the first to establish that many small fish species commonly eaten across Southeast Asia are an important source of essential micronutrients and fatty acids and improve the absorption of nutrients in plant-based foods. Her work has reshaped scientific understanding of the benefits of fish in diets. This knowledge has helped prioritize increases in fish consumption and production, transforming the diets and incomes of some of the world’s most vulnerable people.
The 2021 Laureate announcement featured pre-recorded remarks from the U.S. Secretary of State Antony Blinken, U.S. Secretary of Agriculture Thomas J. Vilsack and UN Nutrition Chair Naoko Yamamoto, with World Food Prize Foundation President Barbara Stinson announcing the name of the Laureate.
“Dr. Thilsted figured out how these nutrient-rich small fish can be raised locally and inexpensively,” said Blinken. “Now, millions of low-income families across many countries, including Bangladesh, Cambodia, India, Nepal, Burma, Zambia, Malawi are eating small fish regularly, dried and fresh, in everything from chutneys to porridge, giving kids and breastfeeding mothers key nutrients that will protect children for a lifetime. That is all thanks to her.”
Small-scale aquaculture
“I am truly honuored to receive the 2021 World Food Prize, and I am deeply humbled to be placed in such distinguished ranks as those of past Laureates,” Dr. Thilsted said. “This award is an important recognition of the essential but often overlooked role of fish and aquatic food systems in agricultural research for development. Fish and aquatic foods offer life-changing opportunities for millions of vulnerable women, children and men to be healthy and well-nourished.”
Cost-effective at supplying nutrients
In Bangladesh, where her research on fish began with long-term support from Danish International Development Assistance (DANIDA), Dr. Thilsted’s fish-based approach is now recognized as more cost-effective at supplying nutrients than vegetable gardening, prompting the government to promote pond polyculture as a means of tackling malnutrition.
This approach has also helped Bangladesh become the fifth largest aquaculture producer in the world, supporting 18 million people and increasing productivity threefold since 2000. Women in particular have also benefited from the greater economic opportunities through increased fish production, as women account for 60 percent of Bangladesh’s smallholder fish farmers.
Nutrition-sensitive food systems
“Dr. Thilsted is the seventh woman to be awarded the World Food Prize and the first woman of Asian heritage,” said Stinson. “She is at the helm of our global progress in the UN Decade of Action and continues to stand at the forefront of innovation, pushing the boundaries of nutrition-sensitive food systems, truly changing the conversation from not just feeding populations but nourishing them.”
Dr. Thilsted’s trailblazing approach also extends throughout the entire chain of producing, processing, transporting, selling and consuming aquatic food. For instance, her research has led to the development of a highly nutritious fish chutney, inspired by her own grandmother’s recipe, and fish powder, helping improve the diets of millions of pregnant and breastfeeding women and their children.
Source of low-emission, high-nutrition foods
“As our global population grows, we will need diverse sources of low-emission, high-nutrition foods like aquaculture,” said Secretary Vilsack. “It is going to be crucial in feeding the world while reducing our impact on the climate. Dr. Thilsted has been a leader in this effort and certainly a worthy recipient of the World Food Prize this year.”
“The choice of Dr. Shakuntala Haraksingh Thilsted as the 2021 World Food Prize Laureate by the Selection Committee precisely meets the qualities envisioned by the award’s founder and Nobel Peace Prize winner Dr. Norman Borlaug, increasing and improving food production through scientific discovery,” said Paul Schickler, Chairman, World Food Prize Council of Advisors. “Dr. Thilsted has improved the production of small fish species and enabled fish delivery from the farmer to the consumer. The Council of Advisors congratulates Dr. Thilsted.”
Now a Danish citizen, Dr. Thilsted descends from a family of Indian Hindu migrants to Trinidad and Tobago, and she began her career as the first and only woman stationed in Tobago’s Ministry of Agriculture, Lands and Fisheries.
Later, while working at the International Centre for Diarrhoeal Disease Research in Bangladesh, Dr. Thilsted established a kitchen garden at the malnutrition rehabilitation centre where more than 6,000 children were admitted every year. Alongside an outreach programme for the families and communities of discharged children to help improve diets, these measures helped bring down readmittance rates by two thirds.
Human health and the environment
Motivated by a desire to prevent malnutrition with earlier interventions, Dr. Thilsted began researching the role of fish and aquaculture, working with international organizations including UNICEF, the UN’s International Fund for Agricultural Development (IFAD), the World Bank and, since 2010, WorldFish. She also holds leadership roles in the United Nations Food Systems Summit 2021 and the High-Level Panel of Experts on Food Security and Nutrition.
“Dr. Thilsted is credited for developing an innovative farming system through fisheries, aquaculture, and related value chains to dramatically impact the food supply, nutrition, and health of poor people living in vulnerable environments,” said Gebisa Ejeta, Chair, World Food Prize Laureate Selection Committee. “The Selection Committee recognized her remarkable research and development achievement that is shaping food systems to be more sustainable, resilient and equitable for everyone.”
Feast your eyes on the magnificent winning images of the Pink Lady food photography competition
, /in E-News /by panglobalLi Huaifeng of China won first place for this atmospheric photo in the “Food for the Family” category. The photo was taken in Licheng, Shanxi, China. © Li Huaifeng
Pink Lady recently announced the winners of their annual food photography competition — the 10th anniversary of these wonderful awards.
There are a range of categories from ‘Bring home the harvest’ to ‘Food on the table’ and from ‘Food for celebration’ to ‘Food in the field’.
Feast your eyes on some of the coolest photography in the food world. The images are exceptional, inspiring, thought-provoking and magical.
The 2021 Pink Lady Food Photography winners gallery
You can view all the winning images in the online gallery here:
Pink Lady Food Photographer of the Year 2021.
This photo by Yessica Duque of the Netherlands was highly commended in the Fujifilm Award for Innovation category. © Yessica Duque
Faravelli’s FARA functional systems for food engineering
Engineering, Ingredients, /in Product news /by panglobalBased on hydrocolloids (stabilisers and emulsifiers) Faravelli’s FARA® functional systems have always guaranteed the best balance between innovation, cost and quality.
FARA functional systems, from the simplest to the most sophisticated, are tailor-made, following specific customer requests.
The blends include emulsifiers, natural hydrocolloids and functional ingredients that give foods and beverages unique characteristics, for example a well-defined structure, good resistance to thermal stress, improved consistency, or a characteristic and consistent taste
The added value is not limited to improving product quality. Functional Systems, in fact, simplify the phases of research and development, quality control and approval of raw materials, with important economic, practical and operational advantages.
They can be used in the most varied sectors of the food industry.
FARA functional systems for the vegan and vegetarian world
A rapidly growing trend, the plant-based diet favours the consumption of plant-based foods, such as fruit and vegetables, but also nuts, seeds and oils, whole grains, and legumes. In addition, although not biologically classified as plants, mushroom and algae products are also included in the definition.
According to a 2017 Mintel study, which is also collected by the Plant Based Association, taste is the main driver in consumer decision-making, even for plant-based foods. Therefore, it is important to offer products on the market that are not only healthy, but also have the organoleptic characteristics that consumers are looking for.
Faravelli has developed a range of functional systems purposely dedicated to the vegan and vegetarian sector, the latest launches being Faramix HH 105 – intended for vegetarian meat alternatives – Faramix FV 104 for bakery products, both savoury and sweet.
FARAMIX HH 105
FARAMIX HH105 is a functional system to obtain a “meat-no-meat” product (hamburgers, meatballs, sausages) with visual characteristics and compactness identical to classic ones: meaty, juicy, pleasant to the palate.
Within the plant-based diet, the “meat-no-meat” category is growing just as fast and responds to the new needs and sensitivities of a growing consumer segment.
Plant-based meat is produced directly from plants. Like animal meat, it is composed of proteins, fats, vitamins, minerals and water.
The new generation of plant-based meat looks, cooks, and tastes just like conventional meat.
Characteristics of the final product with FARAMIX HH105 include:
– very juicy despite the absence of fats
– neutral taste (soya is not perceived at all), no flavouring, therefore very adaptable to the taste
– structure identical to the classic meat burger, without syneresis
– very versatile, it can be adapted to the most diverse recipe and format requirements, while maintaining its juiciness and fat-free characteristics
Vegan gloss for bakery products: FARAMIX FV 104
In bakery products, appearance is decisive for the consumer’s purchasing choice: if they are shiny and golden, they are perceived as fragrant, fresh and appetising.
FARAMIX FV-104 is a functional system for the surface treatment of bakery products, formulated by Faravelli Food Application Laboratory.
Ideal for vegan products, FARAMIX FV-104 is egg-free and based on modified starch. It is a gloss and glazing agent, perfect for savoury and sweet bakery products because it does not affect the taste of the finished product. Its application makes products shine and gives them a stable golden glaze.
Thanks to its adhesive capacity, FARAMIX FV-104 also allows you to decorate the surface of products with seeds, grains or coconut flakes.
FARAMIX FV-104 is used diluted directly on the surface of the products. It is also suitable as a preparatory treatment for filling and freezing processes.
A certified quality production plant
The prerequisites of a reliable partner in the production of powder blends includes first-class expertise in the selection of raw materials available on the market, special attention to food safety issues and a state-of-the-art production plant.
Faravelli’s production plant is located in Nerviano, near Milan. It houses a packaging line for customisable solutions and an application laboratory where finished products are tested with methods that closely reflect the final application.
Both the production plant and the Applications Laboratory operate within the Faravelli quality system and are certified according to ISO, IFS, HACCP and FDA standards.
Report warns global food system is primary driver of biodiversity loss
, /in Editors' Picks, Featured Articles /by panglobalChatham House research paper calls for urgent reform of food systems
Barry Callebaut to produce biochar from cocoa by-products to promote sustainability
, /in Featured Articles /by panglobalBarry Callebaut, one of the world’s leading manufacturers of high-quality chocolate and cocoa products, recently released its fourth Forever Chocolate Report outlining the progress the company is making towards its 2025 targets. With innovation at the heart of their advancement, this year the company has embarked on an industry first project to commence the transformation […]
New research findings could improve the biomanufacturing of vitamin B12
, /in Featured Articles /by panglobalVitamin B12 is an essential micronutrient which plays a role in supporting red blood cell production, energy, metabolism and nerve function, however it is neither made, nor required by plants.
International team first to stack virus resistance plus iron & zinc in a non-cereal crop
, /in Featured Articles /by panglobalDelivering the benefits of agricultural biotechnology to smallholder farmers requires that resources be directed toward staple food crops. To achieve effect at scale, beneficial traits must be integrated into multiple, elite farmer-preferred varieties with relevance across geographical regions.
Gene-edited crops are now a reality but will the public be on board?
, /in Featured Articles /by panglobalOnce the UK left the EU, it would be free to invest in gene editing of crops and livestock to “feed the world”. That’s what the prime minister, Boris Johnson, told the House of Commons in 2019. And following the UK’s formal departure from the EU in January 2021, the government quickly launched a public […]
Determination of MCPD and glycidyl esters in foodstuff
, /in Featured Articles /by panglobalBy the CHRONECT Workstation MCPD 3-Monochloropropane-1,2-diol (3-MCPD), 2-monochloropropane- 1,3-diol (2-MCPD) and glycidol are known as contaminants in foodstuffs due to manufacturing. MCPD fatty acids may occur during the refinement process of oils and fats at high temperature or in the presence of chloride containing salts.
High speed analysis of monosaccharides and disaccharides in soft drinks by ELSD-LT III
, /in Featured Articles /by panglobalSaccharides show a very narrow UV absorption wavelength range, from 190 nm to 195 nm since the hydroxyl group is the only major functional group showing UV absorption in the structure. Hence a refractive index detector (RID) is commonly used for this analysis.