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Fighting honey fraud

May 12, 2025 By EarthWise Leave a Comment

Honey fraud is a significant issue for the food industry. What is honey fraud? Typically, it involves mislabeling where honey was produced or what types of flowers the bees collected nectar from. Honey made from a single type of flower is often more expensive because of the unique flavor it provides or from potential health benefits. Sometimes even cheap alternatives like sugar syrups are labelled as honey. It turns out that honey is one of the most fraud-prone commodities in global trade, with fraud estimated to occur in up to 10% of the honey traded internationally. Honey from some countries, such as China and India, has had 30% or more of samples found to be fraudulent.

Researchers at McGill University in Montreal have developed an AI-powered method to verify the origin of honey thereby ensuring that what is on the label corresponds to what is in the jar.

The McGill method can determine what kind of flowers the bees visited to produce a particular sample of honey. Previous honey authentication involved pollen analysis, which is ineffective for honey that was processed or filtered. The new method uses high-resolution mass spectrometry which captures a unique chemical “fingerprint” from the honey. Machine learning algorithms read the fingerprint to identify the honey’s origin.

The researchers tested their methodology on a variety of honey samples which they then compared with honey from known botanical sources. Using previous methods for honey authentication can take days. The McGill method takes only minutes and works regardless of how the honey was processed.

According to the researchers, people deserve to know that the honey they buy is what it claims to be, and honest honey producers deserve protection from fraudulent competitors.

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Fighting honey fraud with AI technology

Photo, posted May 6, 2012, courtesy of Emma Jane via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Climate-smart coffee

August 30, 2024 By EarthWise Leave a Comment

Do you crave that morning cup of coffee? You’re not alone, and not by a long shot. In fact, more than 2.2 billion cups of coffee are consumed globally every day.

The existing coffee market is dominated by two species: Coffea arabica and Coffea canephora (the latter commonly called robusta). Historically, coffee drinkers have preferred Arabica beans for their specific flavor and aroma.

But climate change is threatening many crops around the world, and maybe none more so than coffee. In fact, an alarming 50% of suitable coffee-growing land is projected to be lost by 2050. As a result, scientists see two alternatives to supplement Arabica: either adapt coffee farming practices to new environments, or focus on coffee species that are more resilient.

According to a new study led by researchers from the University of Florida, Robusta coffee might be a good candidate to augment Arabica. The researchers evaluated Robusta and Arabica for multiple traits in three high-altitude locations in Brazil over five years.

The study, which was recently published in the journal Crop Science, found that Robusta is highly adaptable and grows in high-altitude regions, which means it combines good production and flavor scores. According to the researchers, Robusta can combine the following three elements for coffee cultivars: Sustainability (produce more with fewer inputs), quality (good flavor to meet consumer demand), and plasticity (capacity to adapt to new production systems).

Following these favorable findings with Robusta in Brazil, the scientists will test whether the species can grow in Florida.

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Robust and smart: Inference on phenotypic plasticity of Coffea canephora reveals adaptation to alternative environments

UF scientists study how to bring you ‘climate-smart coffee’

Photo, posted May 23, 2013, courtesy of McKay Savage via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Hybrid beef rice

March 19, 2024 By EarthWise Leave a Comment

There is growing interest in innovative and more environmentally friendly ways to provide protein in our diets. We’ve heard a great deal about lab-grown or cultured meats and about protein derived from insects. Whether either of these things achieves mainstream acceptance remains to be seen.

Scientists at Yonsei University in South Korea have developed a method for creating cultured beef rice – truly a hybrid food. The method, described in the journal Matter, results in a nutritious and flavorful food that could be more affordable and have a smaller carbon footprint than current protein sources.

The researchers took rice grains – which are porous and have organized structures – and seeded them with beef muscle and stem cells and allowed them to culture for 9 to 11 days. The harvested final product is a cell-cultured beef rice.

The hybrid beef rice was steamed and subjected to various food industry analyses, including nutritional value, odor, and texture. The hybrid rice has 8% more protein and 7% more fat than regular rice. It was somewhat firmer and more brittle than ordinary rice. Hybrid rice with higher muscle content had beef- and almond-related odor compounds, while those with higher fat content had compounds corresponding to cream, butter, and coconut oil.

The hybrid rice has low food safety risks and a relatively easy production process. If commercialized, the hybrid rice would be far less expensive than beef. The researchers are optimistic that it can be commercialized. They are continuing to work on the processing, hoping to further boost the nutritional value. Like other unconventional foods under development, the biggest question is ultimately whether people will want to eat it.

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By growing animal cells in rice grains, scientists dish up hybrid food

Photo, posted January 26, 2010, courtesy of CIAT / Neil Palmer via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Tepary Beans | Earth Wise

September 2, 2022 By EarthWise Leave a Comment

Tepary beans are an ancient crop native to the northern part of Mexico and the southwestern part of the U.S.. They have been grown in those places by native peoples since pre-Columbian times. They are still grown in Native American reservations in Arizona’s Sonoran Desert. One can purchase them from some small farms in that region.

What sets tepary beans apart from other beans is that they are among the most drought- and heat-tolerant legume crops in the world. They can be grown without irrigation under conditions that are not viable for other crops. They can be consumed by people like many other kinds of beans, and they can also provide forage for livestock with better nutrition content than many other plants. They seem to be a very attractive option for a crop in the changing climate. What is lacking, at present, is large supplies of tepary seeds to be planted.

Researchers at Texas A&M have been funded to bring tepary beans into modern cropping systems and diets. The goal is to develop tepary bean cultivars with high biomass and yield that are still well-suited to drought and heat conditions. Getting the beans to the point of widespread commercialization will take several years. The end result should be of interest to pulse growers, seed industries, and food companies across the U.S.

Tepary beans are higher in fiber and protein than most other beans. They come in several different colors, each of which has unique flavor and texture characteristics. The white ones have a naturally sweet flavor. The brown beans are slightly nutty in flavor and are similar to pinto beans. If the Texas program is successful, we may all be eating tepary beans some day.

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Tepary Beans Offer Producers A Low-Input, Climate-Resilient Legume Alternative

Photo, posted August 25, 2017, courtesy of Katja Schulz via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.