🍊 Molecular biologist Yoram Eyal and his team at The Volcani Center have used CRISPR/Cas9 to inactivate a key gene responsible for bitterness in grapefruit, potentially making the fruit more appealing, especially to children.

🍊 The research, published in The Plant Journal, focused on the gene 1,2RhaT, introducing small mutations to stop the biosynthesis of bitter compounds like naringin.

🍊 While initial analysis of leaves shows no detectable bitter compounds, further testing is needed on the fruit itself, as citrus trees have a long juvenile period before producing fruit.

#GeneEditing #FoodTech #AgriTech

🍎 UBC researchers developed a natural, biodegradable wash that removes over 86% of surface pesticide residue from apples and grapes, slowing spoilage and extending shelf life.

💧 The wash utilizes tiny starch-based particles combined with iron and tannic acid to effectively lift pesticides, while a subsequent dip creates an edible, breathable coating that reduces browning and moisture loss in produce.

💰 Researchers estimate the wash would add only about three cents per apple for commercial use, offering dual benefits of pesticide removal and extended freshness, with potential for a home version after further testing.

#FoodTech #Sustainability #FoodSafety

To combat the environmental impact of traditional food production, scientists are exploring how leftover byproducts like fruit peels and animal bones can be transformed into valuable, sustainable ingredients to improve the texture, shelf life, and nutritional value of both meat and plant-based alter

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#SustainableFood #CircularEconomy #FoodTech

🍓 UBC researchers created an edible, seaweed-derived coating that keeps strawberries fresh for at least 4 days at room temperature, outperforming berries stored in the fridge.

💧 The agar-based coating, which also contains zinc and tannic acid, significantly reduces water loss and preserves vitamin C and antioxidants.

🌍 This innovation shows a 14% lower carbon footprint than refrigeration and reduces freshwater ecotoxicity by 85%, potentially cutting food waste and reliance on cold storage.

#FoodTech #Sustainability #FoodWaste

A UK study of 44 major food and beverage manufacturers found that, for many companies, changing 10% or less of their product portfolios could achieve more than half of their potential improvements in nutritional quality and environmental sustainability.

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#NutritionScience #SustainableFood #FoodTech