Efforts to reduce methane emissions are urgently needed if we are to meet global climate change goals. Could innovation, informed by study findings, help move the needle? We look at the latest research promising emission reductions from agri-food production.
US-headquartered Malt Products Corporation (MPC), a manufacturer of malted barley extract and other natural sweeteners, said it has experienced an increase in demand for its all-natural sweeteners in the plant-based ice cream alternatives market.
To support producers in meeting the demand for plant-based ingredients in fresh dairy and non-dairy products, US-headquartered SPX FLOW has been developing and testing processes at its ENIL Innovation Centre in Mamirolle, France.
NutraCea has received approval from the US Department of
Agriculture (USDA) to supply stabilized rice bran as an enhancer
for pulverized meat and poultry products.
Cereal and dairy snack innovations that respond to lifestyle
changes will be key to the future profitability of these sectors,
according to Leatherhead Food International.
A group of international scientists has sequenced the complete rice
genome, something that could be used to improve the quality and
size of crops. The discovery may also be developed to apply to
wheat and barley.
Prices for cereals still vulnerable to upside risk in 2005/06 as
world crop predictions suggest supplies could fail to meet demand,
resulting in a drawdown of already vulnerable global stocks,
reports Lindsey Partos.
Food scientists continue the challenge to come up with food
ingredients suitable for consumers unable to eat wheat, rye or
barley-based foods because of a reaction to the gluten protein
found in these grains.
Understanding the genetic make-up of rice will help scientists to
map the genomes of corn and sorghum crops, say US researchers, at a
time when scientists are keen to promote the gluten-free benefits
of sorghum in food formulations.
