Scientific spotlight: The Top 10 most read science, research and … – FoodNavigator-Asia.com
People who consume red wine between one to more than five glasses a week had a 10 in order to 17% lower risk in contracting COVID-19, but beer drinkers a new heightened risk, according to be able to a 2022 study.
Conducted by researchers from Shenzhen Kangning Hospital and Southwest Hospital, they analysed 473, 957 subjects from the UK Biobank cohort to investigate the association among alcohol consumption with COVID-19 danger and mortality.
It was also revealed that white wine and champagne drinkers that consume in between one for you to four glasses per week had a 7 to 8% lower chance for COVID-19, compared to help non-drinkers. This protective effect was not significant when they consumed five or more glasses per week.
Deficiency dilemma: Long-term gluten-free diets for celiac women leads to nutrition shortfall – Study
Women with celiac disease following a strict, long-term gluten-free diet could face major deficiencies in major nutrients, including vitamin D, folate, calcium and iron, according to a Saudi Arabia study.
These findings were highlighted in a cross-sectional study titled “Long-Term Effect of Gluten-Free Diets on Nutritional Status, Body Composition, and Associated Factors within Adult Saudi Females along with Celiac Disease” published in the journal Nutrients.
“Currently, the particular prevalence of celiac disease is rapidly increasing worldwide, as well as inside the Arabian region, where the Kingdom associated with Saudi Arabia (KSA) has the highest rate (3. 2%), ” said the experts.
“In addition, clinical reports furthermore show that the prevalence regarding celiac illness is higher in females as compared to males. Yet, typically the gluten-free diet intake remains the most available therapy to alleviate intestinal damage plus reduce nutrient absorption throughout those patients. ”
Big stride: Shiok Meats confirms 2023 commercial launch plans as cultivated shrimp reaches US$50/kg milestone
Cultivated seafood pioneer Shiok Meat revealed earlier this year that its production costs have dropped to this coveted US$50/kg milestone, bringing it closer to realising its commercial launch plans by often the end involving 2023.
When we last discussed cultivated prawn pricing together with Shiok Meats’ Group Co-Founder and CEO Sandhya Sriram back around 2020, your price per kilogramme was hovering at around US$7, 000 : demonstrating the exact enormous progress the firm has made over the last two years.
“This US$50/kg milestone is really a big milestone and the huge win for us in comparison to the US$10, 000 or US$5, 000 that will we were at previously, it’s a huge update we’re very proud to be sharing using the industry, ” Sriram told FoodNavigator-Asia .
Clear in addition to present labels: Thailand mandates GMO declarations in latest food labelling regulatory update
The Thai government announced several updates to the particular national food labelling regulations recording having food firms required to declare any use of genetically modified ingredients on meals labels.
Previously, Thailand did not have specific regulations in place to govern the labelling of genetically modified components on food product packages, but in 2022 typically the Thai Ministry of Public Health announced that all foods manufacturers handling GM products must now declare their use connected with these upon their labels.
“The clear statement ‘genetically modified’ must be declared alongside the food name on the label if the product contains only one ingredient, and if it uses multiple such elements these must also become clearly declared accordingly together with each component, ” Thailand Deputy Minister of General public Health Dr Satit Pitutecha said.
A 2022 South Korean government study revealed a significant boost in processed foodstuff sales over the previous year, with both the number of buys and frequency on the rise.
The data was revealed by South Korea’s Ministry for Agriculture, Food and Rural Affairs (MAFRA), which published the results of the annual 2021 Processed Foods Consumer Survey.
“This survey is conducted yearly to better understand local consumer trends regarding the processed foods sector, and this year we surveyed a new total about 2, 193 households on Korea nationwide, ” MAFRA Minister Kim Hyeon-soo stated.
Fishy fraudulence: Supermarkets identified because main source of seafood adulteration during Singapore
Supermarket-bought imported seafood was identified earlier for 2022 as the main source of seafood adulteration in Singapore, with calls for new technology to tackle the problem.
Singapore is heavily reliant about seafood since a protein and nourishment source, with an average consumption of 22kg for each capita, yet according in order to a Yale-NUS (National University of Singapore) study, over a quarter of this particular protein resource could be fraudulently labelled and even a potential threat to be able to public health.
The scientists utilised DNA barcoding technologies to identify the species of 89 seafood samples collected from restaurants together with supermarkets across Singapore. Of these 89 examples, 23 or even 25. 8% were found to end up being mislabelled.
COVID-19 contamination: Frozen food items can carry virus, claims Chinese public wellness authority study
Frozen meal from meat- and poultry-processing plants or perhaps markets can be contaminated with this COVID-19 computer virus, according to some sort of paper published by the Chinese language Center with regard to Disease Control and Prevention (CCDC) through 2022.
The particular CCDC is usually an independent agency of the National Health Commission, which usually falls under the Ministry in Agriculture.
These findings had been highlighted inside a study titled “Surveillance of SARS-CoV-2 Contamination inside Frozen Food-Related Samples — China, July 2020 ~ July 2021” published in often the China CDC Weekly.
Typically the scientists collected and analysed over 55 million swabs of imported and domestic cold-chain food items and their own outer or maybe inner packaging during slaughter, production and additionally processing, storage, transportation, not to mention retail involving July 2020 and This summer 2021.
Eco be-leaf: Researchers develop bioplastic based on lotus leaf that’s suitable regarding food packaging
Researchers developed a self-cleaning bioplastic inspired from the that lotus leaf that is sturdy, sustainable and also compostable, as well as ideal intended for fresh food packaging this specific year.
This innovative plastic developed in RMIT College in Australia repels liquids and dirt – just like a good lotus leaf – then breaks down quickly once in soil.
RMIT PhD researcher Mehran Ghasemlou, lead author from the research published in Science of the Total Environment , mentioned the new bioplastic was ideal for fresh food and takeaway product packaging.
“Plastic waste is one of our biggest environmental challenges but the alternatives all of us develop need to be both eco-friendly and cost-effective, to have a chance of widespread use, ” Ghasemlou said.
Hong Kong 3D meals printing firm Alt Farm highlighted China and Sydney as its first key target markets earlier this 12 months, revealing it hopes for you to launch your prototype plant-based A5 Wagyu Beef item wihtin 12 to 18 months.
Alt Farm is a spin-off from your Hong Kong University or college of Technology and Technology (HKUST), and has developed a patented 3D foods printing technological innovation with some nozzle of which enables this to print foods by using specified textures, a considerable difference through conventional 3D printed meals that are usually gelatinous before any additional processing.
“Most from the THREE DIMENSIONAL food publishing technology currently available is focused on applications for your elderly to help produce soft foods that can be swallowed easily, or to be used through chocolate in order to personalize shapes – our technology will be nothing like the fact that, the target to get us is to make regular food using 3D stamping, ” Alt Farm Managing Director Kenny Fung told FoodNavigator-Asia .
Plans to help 200 Singapore food manufacturers develop 400 new items by 2026 have been unveiled around the back of the start of a shared foodtech facility earlier this year.
Firms wishing to produce small batches of foodstuff as testers or experiment with the latest technology are able to utilise Singapore’s first shared facility named FoodPlant.
FoodPlant, a joint effort from local university Singapore Institute of Technologies (SIT) in addition to government agencies Enterprise Singapore (Enterprise SG) and JTC, is an SGD$13m (USD$9. 5m) service aiming to bolster innovation found in the Singapore food scene.
According to be able to SIT’s Vice-President (Applied Research), Associate Professor Dr Susanna Leong, the exact team took four years to set up the facility after consulting business players.