The top 10 most read science, research and technology articles in 2021

Covid-19 and Food Transmission: Meat, Dairy, Nuts, Fruits and Vegetables Potential Carriers, But Cannot Spread the Virus – Review

More studies are emerging on food products as a potential vector of SARS-CoV-2, the coronavirus that causes COVID-19, according to a review of research, but there is no evidence that it leads to transmissions.

China discovered the virus on most frozen foods imported from around 20 countries earlier in the pandemic, and the country has started to step up controls on inbound food imports and tighten its cold chain management in the hope of preventing a resurgence of COVID-19.

Researchers at Shahid Beheshti University of Medical Sciences of Iran said that although SARS-CoV-2 can be present in food and even food packaging, this does not necessarily mean that it is viable and capable of causing disease. infection.

In particular, laboratory studies have shown that SARS-CoV-2 remains very stable under refrigeration (4 ° C) and freezing (−10 to −80 ° C) conditions on fish, meat, poultry and pork skin, between 14 and 21 days.

“Biggest dairy breakthrough since pasteurization”: Australian company to launch nutrient-dense, high-digestibility dairy products this year

Australia-based Naturo is set to launch its high-nutrient, high-digestibility fresh dairy products, processed without pasteurization using world-leading technology that will also allow for extended shelf life.

According to Naturo Founder and CEO Jeff Hastings, Naturo will launch a line of nutrient-dense dairy products with high digestibility and long shelf life under the Wholey Milk Company brand.

“We will start by selecting retail outlets in Queensland before expanding production and sourcing nationally and then internationally in 2022,”Hastings said FoodNavigator-Asia.

“The first initial products will only be cow’s milk, but there is certainly potential for our [milk processing technology Haelen] to be applied to other types of milk and also to contribute to value-added dairy products [such as yoghurt], and in industries where unpasteurized milk is desired such as cheese.

Fish fraud results: nearly 20% of fish in Taiwan are mislabeled – study

About 20% of Taiwanese fishery products are mislabeled, with snapper, cod and surimi products being the most vulnerable to fraudulent substitutions.

Analyzing 127 fish samples taken from supermarkets, markets and restaurants in Taiwan, the researchers found that 24 samples were mislabeled, ranging from 12.5% ​​to 26.8% depending on the fish. Taiwan’s gross seafood mislabelling rate is 18.9%.

Correct product labels are essential to ensure fair trade and prevent consumers from receiving pathogenic, allergenic or toxic seafood.

However, labels are often subject to fraud, for example by substitution where the fish is sold under the name of a different and often more expensive fish.

Coconut and COVID-19: DOST Philippines Study Finds Virgin Coconut Oil Reduces Symptoms In Suspected Patients

A study by the Philippines Department of Science and Technology (DOST) found that patients with suspected COVID-19 given with virgin coconut oil (VCO) had reduced symptoms and a recovery phase faster compared to the control group.

Led by DOST’s Food and Nutrition Institute (FNRI), the results were presented in a virtual briefing by DOST Secretary Fortunato dela Peña. The study recruited 57 suspected COVID-19 patients from two quarantine facilities in Laguna, the Santa Rosa Community Hospital isolation unit and the Santa Rosa community isolation unit.

According to the project leader, Dr Imelda Angeles-Agdeppa, director of DOST-FNRI, the main results of the study were a decrease in signs and symptoms such as better breathing and less frequency of coughing, as well as lower levels of C-reactive protein (CRP).

She said that symptoms in the OCV group decreased significantly by day 2, while the control group only saw symptoms decrease in day 3.

Nu Approach: Egg Company Nuyolk Plans Clinical Study to Validate Health Claims of Astaxanthin Fortification

Singapore-based fortified egg company NuYolk, which goes beyond the traditional addition of omega-3s to include asataxanthin, selenium and a range of vitamins, plans to conduct clinical studies to validate their benefits.

Most fortified eggs on the market usually contain unique ingredients such as omega-3 fatty acids (DHA or ALA), or some are fortified with vitamin E or selenium.

However, Nuyolk has created an ambitious blend of nutrients that have been extensively studied on an individual basis for their health benefits.

In particular, it contains astaxanthin, which is an antioxidant and has anti-inflammatory properties.

Hard cell? Research reveals consumer barriers to cell-based meat adoption in China

Almost half (49.7%) of Chinese consumers surveyed say they are ready to taste cell-based meats, but almost as many (47.2%) said they would not like to eat it regularly.

French researchers found that while the novelty factor might prompt a first try, it would be much more difficult to turn it into sustained consumption.

Survey results showed that 19.9% ​​and 29.8% of respondents were definitely and probably willing to try cell-based meats, respectively. The other half were unsure and unwilling to try.

‘Mathematically Optimized Meals’: Singapore 3D Food Printing Company Ready to Market with Custom Nutrition Technology

Singapore-based 3D food printing company Anrich3D has revealed plans to go commercial and market 3D printed foods with personalized nutrient profiles for consumers and businesses.

Anrich3D is a spin-off of Nanyang Technological University (NTU) in Singapore, established in collaboration with NTU and the AllSpice Culinary Institute with the aim of taking personalized nutrition to the next level by printing foods based on nutritional needs.

“There are a lot of health apps, dieticians, websites, etc. available today who are able to give personalized nutritional advice, but the hardest part is to implement this advice in real foods and meals ” The founder of Anrich3D, Anirudh Agarwal, said FoodNavigator-Asia.

“[What I am looking at doing is] create a platform allowing everyone to produce personalized meals based on [this nutritional advice], so using food 3D printing, we are simply printing the precise amounts of ingredients needed for optimal nutrition, to achieve the ultimate mathematically optimized meal.

“Tetra Pak” for meats: IXON from Hong Kong on the shipment of fresh meat from the United States to Asia without the need for a cold chain

Hong Kong-based IXON Food Technology, which has developed advanced vacuum aseptic packaging (ASAP) to store fresh meat, fish and seafood at room temperature for up to two years, is building a pilot plant at United States as part of its plans to develop its B2B and D2C channels.

IXON has worked with more than 25 companies around the world, including Italian chicken processor Amadori, US meat processors Cargill and Tyson Foods, seafood producer Thai Union, hygiene solutions provider Ecolab as well as Sealed Air packaging company.

Founder Felix Cheung described IXON as the “Tetra Pak” for solid foods. “We are a bit like Tetra Pak which makes aseptic packaging for drinks and milks, but instead we make solid foods, therefore proteins like meat, fish, seafood.. “ASAP technology also applies to fruits and vegetables.

Nuclear watch in Japan: tests show concentration of radioactivity decreased in most food products in five years

Monitoring tests of Japanese food products after the Fukushima nuclear accident in 2011 showed that drinking water, milk and infant foods were within the radioactivity concentration limits after five years, but some samples from the categories meat from wild and agricultural animals always exhibited high radioactivity.

The accident at the Fukushima Dai-ichi nuclear power plant occurred in March 2011, releasing radionuclides into the environment.

In 2012, the government set standard limits for radionuclides in food, especially radioactive cesium. Limits have been set at 10 Bq / kg for potable water, 50 Bq / kg for milk and infant foods, and 100 Bq / kg for general foods which include meat from wild animals, fish and agriculture.

Based on these standard limits, local governments in 17 prefectures conducted their own surveillance tests, to ensure that foods above the standard limit were not distributed, recalled and disposed of.

Pandemic snack attack: Rising work-from-home culture spurs snacking trend in Australia – Mondelez report

The rise of work-from-home culture in Australia since the COVID-19 pandemic has simultaneously led to an increase in the frequency of snacking, especially among young consumers, according to a report from Mondelez Australia.

Mondelez’s State of Snacking 2020 report was very focused on the impact of the COVID-19 pandemic on the snacking industry, and for Australia in particular, a clear upward positive impact was observed on behavior. munching on local consumers due to the greater number of people working from home during blockages.

[We] interviewed more than 500 people [and saw] more snacking for many Australians [and the] results [have shown] a significant change in eating habits caused by the pandemic ”,Mondelez’s director of strategy, intelligence and analysis, said Tom Kimpton.

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