A Little Q&A on CRISPR Cows

While the majority of all our food has come from farms for hundreds of years, agricultural practices have changed over time, largely due to advances in farming technology. In more recent years, these developments have included the use of biotechnology techniques such as CRISPR (Clustered Regularly Interspaced Short Palindromic Repeats). We’ve explained previously that CRISPR is one of the bioengineering methods that can be used to alter the genetic information in the cells of living things—plants, fruits, vegetables, and more. That genetic information is contained in what we know as the fundamental building block of life—DNA. DNA can produce proteins that define what a living organism’s cells do or don’t do. To use an analogy from another type of technology, DNA acts in a way similar to how software controls the operation of a computer. Food science and related-field researchers all over the world have been using CRISPR to perform genetic alterations in cells in order to alter food characteristics in ways that support the reliability of our food system. As mentioned above, CRISPR has been primarily used so far to alter the cells of plants, fruits and veggies. However, we’ve recently learned of the work being done by researcher Alison Van Eenennaam, Ph.D., a professor at the University of California, Davis, who is using CRISPR on a new target: food-producing cows. To learn more about Dr. Eenennaam’s groundbreaking work, we asked her to field a few questions. Q: How is your research team using CRISPR technology? A: Gene editing is a technique that can be used to introduce useful genetic variations into [animal] breeding programs. It involves the use of enzymes that cut DNA at a specific sequence (site-specific nucleases, e.g. CRISPR-Cas9), thereby introducing a break into the DNA at a targeted location. Depending upon how that break is […]

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Transglutaminase: Safety, Function and Benefit to Our Food Supply

With the rise and fall of nutritional trends, scary news about new food ingredients, and rediscoveries of traditionally used ingredients, some common parts of our food supply often fall in and out of public scrutiny. One such ingredient is Transglutaminase (TG), a naturally occurring enzyme used to develop flavors and enhance texture in food. Unfortunately, its nickname (“meat glue”) does nothing to accurately describe its safety, function and benefit to the consumer.  Today, we will correct a few inaccuracies and share some science to debunk several myths and misperceptions associated with the use of Transglutaminase in our food supply.  First off, what is Transglutaminase (TG)?  TG is an enzyme that occurs naturally in plants, animals, and our bodies. The TG enzyme helps our bodies perform certain tasks such as building muscle, destroying toxins and breaking down food particles during digestion.  What are enzymes and how are they used in food?  In food, enzymes are used to develop flavors, colors and textures and to enhance the palatability of our favorite foods. Enzymes are critical in making cheese, brewing beer, baking bread and extracting fruit juice.  Other functions of the transglutaminase enzyme include:  What do chefs and culinary experts think of Transglutaminase?  While other safely and often used binders include egg whites or gelatin, the use of TG as a binder reflects the evolution of this practice by famous chefs and culinary experts and contributes to the creation of well-known and popular dishes. TG is mostly associated and used with meat, poultry, and seafood products. For example, it can be used to bind smaller cuts of meat together to make a larger cut, or it can be added to imitation crab or sausages to improve texture. It can even be found in bacon-wrapped beef filets that may be served at your favorite restaurant.   Is TG safe?  Yes. TG is safe to consume and has been classified by the U.S. Food and Drug Administration (FDA) as GRAS (generally recognized as safe) for over 10 years.   The U.S. Department of Agriculture (USDA) has approved the use of TG in meat and poultry products. In addition, the Food Safety and Inspection Service (FSIS) has verified the safety of the enzyme for meat and poultry products that have been developed to reduce sodium or fat content.  To date, TG has proven to be a safe […]

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The Safety Seven: How to Dodge the Dirty Dozen

Many of us are in the midst of welcoming spring by participating in activities outside, enjoying seeing flowers bloom and looking forward to enjoying a host of fruits and vegetables that are increasingly available with warmer weather. However, you may have also heard about the release of the Environmental Working Group’s report encouraging people to avoid many fruits and vegetables. Before you begin rewriting your shopping list, we hope you adhere to the top seven things to remember about eating healthy and safe foods when this year’s (or any year’s) Dirty Dozen and Clean Fifteen lists (lists that promote organic produce as being safer and healthier than conventional produce) invade your social media streams. 1. There is no reason to avoid any type of produce, whether organic or not. Both conventional and organic produce present a healthy and safe way to obtain daily nutrients. Neither is more safe or healthy than the other. This goes for any food product, from raisins to milk and beyond. Whether you choose organic or traditionally produced fruits and vegetables, the important thing is to get plenty of servings of fruits and vegetables each day and to handle all food safely to prevent foodborne illness. Remember these four steps: clean, cook, separate and chill. 2. There are several regulatory steps in place to ensure that all food products in our supply chain are safe. The Environmental Working Group (EWG) suggests that the government approval process for pesticides is somehow lax and undiscerning. But the U.S. Environmental Protection Agency (EPA) actually takes a minimum of six years to finalize the approval and safety (to humans and the environment) of newly formulated pesticides. Only after this review process can a pesticide be approved and sold in the U.S. and abroad. 3. U.S. regulatory authorities inspect and monitor both conventional and organic commodities to ensure equal […]

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The Science Behind Intuitive Eating

Years of research demonstrate that for most people, rigid dietary patterns do not lead to sustained weight loss or improved psychological well-being. Many of us have firsthand experience of the difficulties of dieting, and it’s no surprise that we might be looking for alternatives. A practice known as intuitive eating—with a focus on becoming in tune with your body’s hunger and fullness signals and combating black-and-white thinking around food choices—is a potential option. Intuitive eating is a frequent buzzword and has become increasingly popular in recent years, but confusion exists around what this approach is all about. This article will dive deeper into what intuitive eating is, clarify related terms, and explain what the research says about intuitive eating’s effect on health outcomes. What is intuitive eating? Intuitive eating was created by two registered dietitians, Evelyn Tribole and Elyse Resch, and first published in a book of the same name in 1995. As noted by the creators, intuitive eating is a “self-care eating framework rooted in science and supported by clinical experience.” It’s based on ten principles, quoted below: While intuitive eating does not operate by rules per se, its principles are meant to guide you toward a healthier relationship with food and your body. Intuitive eating works in two primary ways: (1) it helps you get back in tune with your body’s signals for hunger, fullness and satisfaction (also known as interoceptive awareness); and (2) it removes obstacles that might prevent you from listening to your body (these obstacles typically are externally motivated food rules and rigid thoughts about eating). It’s important to note that advocates for intuitive eating assert that intentionally pursuing weight loss does not allow you to eat intuitively, as doing so inhibits you from listening to your body’s signals. This does not mean that it’s […]

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Food Packaging and the Quality of Your Food

When we go to the grocery store and buy products such canned soups, cookies, juice and other foods and beverages, we interact with different forms of food packaging. For example, milk is usually packaged in plastic or glass, but shelf-stable versions of the product may also be found in packaging such as cans. Food packaging is durable, strong, and protective, and it also plays a role in safety, convenience, efficiency, and consumer information. It additionally acts to block light and protect nutrients and colors in food products—keeping a food’s quality consistent throughout a product’s shelf life. The packaging options offered by food and beverage producers have changed over time to meet the demands of consumers and enhance manufacturing productivity. Milk is a great example of how food and beverage packaging has changed over time. In the early 1950s, milk was delivered to people’s homes in glass bottles. Today, having a visit from a milk man is not the norm and the glass packaging has since transitioned to High Density Poly Ethylene (HDPE) plastic. Milk may also be packaged in a plastic-paper combination (paper carton with a plastic liner) that allows for an even longer shelf life. To understand how different forms of packaging allow for quality and reliability, let’s break down some of the main forms of packaging material. Paper Paper may be the oldest form of food packaging, dating back to the first or second century BCE, when it was used by the Chinese to wrap their food. Over the next 1,500 years, materials from bark and flax fibers to linen rags and wood pulp were used. During this time, the first commercial cardboard was invented to replace wooden crates used for trade. The paperboard carton was invented in the 1870s and became popular in making cereal cartons. Paper […]

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Agriculture and Greenhouse Gas Emissions

Ever buy a box of cereal, a bag of apples or a gallon of milk and think, “I wonder how the production of this product has impacted the Earth?” We may not think these words verbatim, but something similar may come to mind for many of us—something that shows we care about how food production impacts the environment. While many trips to the grocery store start with a hunt for a great bargain for food that will fill household bellies, many trips also involve consideration of the environmental impacts of our purchases. For instance, a 2020 IFIC consumer research survey found that most people (more than 70%) are concerned about climate change, and over half (52%) of those who are concerned said their concerns sometimes impact their food and beverage purchases. Nearly one in five (19%) said these concerns always impact their purchases. A background on greenhouse gases When we think of environmental concerns, the sustainable use of natural resources such as water, energy and soil may come to mind—and so too does the emission of greenhouse gases. Greenhouse gases are defined as the gaseous compounds in the Earth’s atmosphere (such as carbon dioxide) that absorb infrared radiation, trap heat and contribute to the greenhouse effect (which refers to the warming of the Earth’s surface and atmosphere). The main greenhouse gases are water vapor, carbon dioxide (CO2), methane (CH4), ozone (O3), nitrous oxide (N2O) and chlorofluorocarbons (CFCs). With increased levels of greenhouse gases in the atmosphere come resultant increased temperatures globally. The warming of the Earth’s atmosphere, termed “global warming,” is causing our climate to change. New weather phenomena like melting glaciers, more intense storms, more frequent forest fires, and the rising of global sea levels all reflect our changing climate. Many news stories and scientific articles have reported on […]

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AAPI Heritage Month: Celebrating Asian Contributions to Farming

The immigration of people from countries all over the world to the United States has made a huge impact on many of the consumer goods Americans enjoy today—including in the industries of food and farming. Historically, the immigration of Asian people to the U.S. in the late 1800s (a movement that coincided with the Gold Rush in 1848) was particularly momentous for the U.S. food supply. Notably, Chinese immigrants made up 75 percent of California’s agriculture workers near the end of the 1800s, introducing new farming techniques that led to a shift from dependence on grain crops to the cultivation of more vegetables and fruits. And according to the most recent U.S. Agricultural Census, the United States still has about 26,000 producers who identify as Asian. To celebrate this year’s Asian American and Pacific Islander (AAPI) Heritage Month, let’s take a look back at two fascinating Asian thought leaders who have shaped agricultural practices in the U.S. Larry Itliong: A Leader in Securing Farm Workers’ Rights Many of us may never have heard of the “Delano Grape Strike of 1965,” but this significant farm-worker strike helped reform labor laws in America. A Filipino immigrant named Larry Itliong led the organization of the strike following his direction of the Asparagus strike of 1948. Itliong had also founded the Filipino Farm Labor Union in Stockton, California, in 1956. Itliong’s efforts over the years led to significant changes in farm worker benefits, including higher pay, medical insurance, and enhanced safety precautions for pesticide applications in farming. Itliong also contributed to the founding of the United Farm Workers of America, a merger of two previous workers’ rights organizations (the Agricultural Workers Organizing Committee (AWOC), led by Itliong, and the National Farm Workers Association (NFWA), led by César Chávez and Dolores Huerta, two notable Latine […]

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Snacking Production Series: Chocolate and Cocoa

Chocolate can be enjoyed in many ways—as a treat, as part of a snack, or as a flavoring for beverages— and has been for many years. In fact, cocoa foods and beverages made from beans from the Theobroma cacao tree were consumed by humans as early as 460 CE, and for years cocoa consumption has been associated with positive health benefits, such as anti-inflammatory properties. Cocoa is a functional food, an antioxidant, and naturally rich in healthy flavonoids. However, before we assume all chocolate is good for us, we should remember a big caveat: To successfully consume chocolate for its health benefits, we need to ensure that the cocoa content we’re eating contains an effective dose of active health-benefitting components and a reduced amount of sugar. If you’re a chocolate enthusiast who wants to know more about how cocoa is harvested, processed, and manufactured to produce chocolate products that can boost your health, read on. From Cacao To Cocoa and Bean to Bar Cocoa production begins when harvested fruit seeds from the tree Theobroma cacao are dried and fermented. Once the fermentation process is complete, the beans (called cocoa nibs) can be made into cocoa liquor. The liquor, which contains both nonfat cocoa solids and cocoa butter, can then be pressed to extract just the cocoa butter, leaving a solid mass called cocoa presscake. The amount of butter extracted from the liquor can be manipulated to produce a presscake with varied proportions of fat. The cocoa presscake is broken into pieces to form smaller chunks of presscake, which is then processed into cocoa powder. Cocoa powder processing can also be taken one step further with a process called “Dutching.” Here, the powder is treated with alkali to neutralize the natural acetic acid in cocoa. This gives the cocoa a milder taste, but also reduces the flavonoid content (flavonoids are natural compounds […]

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