Science Shorts: AI in food production, Japan GM foods, cultivated meat in Malaysia and more feature in our round-up

Will AI make human roles obsolete? Three major concerns about the use of AI in food production​

There are three major concerns about the use of AI in the food industry, with the majority of benefits at present related to market research and advertising strategies – as evidenced by Coca-Cola – according to an industry expert.

With the rise of AI in food and beverage sector over the years, there have been heated debates over the wisdom of handing over too much control in the name of automation.

Japan GM foods: 2022 data highlights ‘continued stability’ of genetically modified crops locally – government study​

New Japanese government data has found that local genetically modified (GM) food crops have shown no evidence of posing risk to surrounding biodiversity in the past year, strengthening the argument for these to become a bigger part of the local food supply.

Japan has long faced a dilemma when it comes to GM foods, between addressing the concerns of consumers and local groups regarding potential food safety issues and impacts on local biodiversity; and introducing GM foods on a larger scale in order to address food security issues​ as the market with the lowest self-sufficiency rates​ amongst all developed markets globally.

‘Capable of mass production’: Industry collaboration key to scaling cultivated meat – Malaysia’s Cell AgriTech​

Cultivated meat company Cell AgriTech says it is benefitting from Malaysia’s advantage as a cost-competitive manufacturing hub as it outlines plans to roll out its first cultivated meat product by 2025.

It recently announced its partnership with Umami Meats​ to produce cultivated grouper and eel meat, and building Malaysia’s first cultivated meat production facility which is expected to start operations in 2024 Q4.

Nestlé’s patented technology can enable ‘source of fiber’ claims for milk products​

The food industry giant has developed an enzymatic solution that converts lactose into microbiome-supporting dietary fibers while reducing total sugars at the same time.

The method, which can be used to reduce intrinsic sugar in milk, malt and fruit juices by 30%, could enable Nestlé to manufacture dairy-based products that boast fiber- and prebiotic-related label claims – a feat that’s difficult to achieve without additional fortification.

Evidence-based approach: Thai researchers seeking to commercialise herbal drink shown to stimulate breast milk supply​

Thai research team is embarking on a long-term journey to commercialise a herbal tea that has been shown to boost breast milk production in a clinical trial.

The study​, published in January 2022, demonstrated that the Wang Nam Yen herbal tea was as effective as Domperidone to induce breast milk production at 72 hours postpartum in mothers following a caesarean delivery.