By Jeanine Moyer for AgInnovation Ontario
Guelph ON 19 July 2016 – The latest use for soy could fight food poisoning. University of Guelph researchers are using soy extracts – isoflavones and peptides – to prevent the growth of microbial pathogens that cause food-borne illnesses.
Extracting natural agents from soy could benefit the food industry by replacing synthetic additives currently used to protect foods. The extracts have been found to combat common microbes and reduce bacterial contamination in food.
“It’s an ideal solution,” says Suresh Neethirajan, University of Guelph engineering professor and director of the BioNano Laboratory. “Soy is a safe, common food that’s been consumed for thousands of years and now we can use it to make the food we eat safer by preventing harmful bacterial growth.” Continue reading
This story comes to us from Soy 20/20
By Lilian Schaer for Soy 20/20
Niagara Escarpment – What do soybean farmers and Ontario’s famous Bruce Trail have in common? More than you might think.
The Bruce Trail, popular with hikers, runs the length of the Niagara Escarpment, a UNESCO World Biosphere reserve, from Niagara to Tobermory, Ontario. It is maintained by a team of volunteers, who use their chain saws and other equipment to manage the trail and keep it useable and safe.
All that equipment leaves an environmental footprint, though – oil residues from chain saw cutting, volatile organics from combustion, and sometimes respiratory irritation for sawyers during extended periods of cutting. Continue reading
Ontario business achieves international acclaim for marketability of health food ingredients
By Matt McIntosh for AgInnovation Ontario
Toronto – Dietary restrictions due to intolerances, allergies, and personal choice are a reality for many people and finding quality, nutritious foods that fit one or multiple restrictions can be difficult.
One Ontario business, though, has been able to satisfy many major dietary needs with their allergen-free – and healthy – cereal products. The company is called Amazing Grains Inc., and despite only beginning operations in 2014, has been generating quite a domestic and international stir.
Watch the video by Ontario Agri-Food Technologies
This includes recently receiving the 2016 Startup Ingredient of the Year award from NutraIngredients.com, a Europe-based organization focused on development and marketability of health and food products. Continue reading
By Lyndsey Smith for AgInnovation Ontario
Ottawa – When you get right down to it, farmers don’t raise grain or meat. Really, they produce three things: protein, carbohydrates, and fat.
As luck would have it, humans need those things, in varying quantities, for nutrition.
If we look more closely at one of those three things — protein — we discover that this particular component is so much more than a steak or part of a grain.
Proteins are actually amazing things — they can be enzymes, health promotants, and even medicine. Insulin is protein. Lactoferrin is protein. Humans need protein not just as nutrition in the form of hydrolyzed amino acids, but also for health as protein therapeutics. Continue reading
Chlorophyll extracted from soybean leaves – tubes on the right show inoculated plants
By Lilian Schaer for AgInnovation Ontario
Peterborough – Researchers at Trent University have discovered beneficial plant bacteria that could be used to produce more field crops like soybeans without having to farm additional land.
These bacteria, Methylobacterium , which already occur naturally in soybeans, produce plant hormones called cytokinins that promote the growth of both the plant itself and its seeds.
Now, work by Dr. Neil Emery, Professor of Biology and Vice President, Research at Trent, and fellow researcher Dr. Anna Kisiala has identified how to harness those natural hormones to encourage soybean plant health and strength and increase seed size and pod numbers. Continue reading