Category: Food production

Globally, livestock production accounts for 40% of the gross value of agricultural production, and it is also the most resource-intensive segment of the food industry. In general, foods that come from animal sources require significantly more resources like land, water, and energy to produce than their plant-based counterparts. This disparity in resource use is a crucial factor in understanding the environmental footprint of our food system.

Over 90% of the corn and soy grown in the United States is genetically engineered. This widespread use of major commodity crops is a primary reason why does cereal have bioengineered ingredients, impacting many common processed foods and breakfast staples.

Extrusion technology is now one of the most widely used methods in the food industry, with projections showing increased adoption globally for creating novel products. The versatile high-temperature, short-time (HTST) process offers numerous benefits of extruded food, from nutrition to manufacturing efficiency.

According to the Food and Agriculture Organization (FAO), the global food system consumes roughly 30% of the world's available energy. Answering what percent of food costs energy is not a simple task, as the figure varies greatly depending on the food type, location, and stage of the supply chain.

Studies have consistently shown that 100% grass-fed beef has a superior nutritional profile compared to its conventional, grain-fed counterpart, boasting higher levels of beneficial omega-3 fatty acids and antioxidants. The decision to choose 100% grass-fed goes beyond personal health, touching upon significant ethical and environmental implications.

Approximately 5-8% of oil remains in olive pulp after the initial pressing for extra virgin oil. This leftover material, known as pomace, is used to create a distinctly different product: olive pomace oil.

Yes, like virtually all commercially available dairy products, Nandini milk is processed to ensure it is safe for consumption and has an extended shelf life. This processing includes heat treatments like pasteurization or ultra-high temperature (UHT) methods, alongside other techniques like homogenization and standardization, depending on the product variant.

According to agricultural data, the use of meat and bone meal in animal feed significantly decreased after outbreaks of Bovine Spongiform Encephalopathy (BSE), leading to the rise of 'vegetarian fed' labeling. But what is vegetarian fed mean, and what does it actually reveal about the animals' diet and living conditions?

Up to 85% of commercial glucose syrup is derived from plant starches, most commonly from corn or wheat. So, is there starch in glucose syrup? The answer is no; the final product is pure syrup because the manufacturing process completely breaks down the complex starch molecules.

While mature maize production is vast, surpassing that of wheat and rice annually, its uses diverge dramatically based on the harvest stage. So, what is green maize used for? It is a versatile crop, prized for both tender culinary delights for human consumption and as a foundational, energy-rich feed source for livestock.