This Project Grant award from the U.S. Department of Agriculture's National Institute of Food and Agriculture (CFDA 10.310 - Agriculture and Food Research Initiative) provides $548,473 to The Pennsylvania State University (Penn State) to develop a new category of natural and sustainable functional food ingredients. The project aims to create "oleoproteins" - stable interactions between food proteins and lipids - that can enable the food industry to manufacture high-quality, clean-label...
The Pennsylvania State University received a $650,000 Project Grant award from the United States Department of Agriculture National Institute of Food and Agriculture under the Agriculture and Food Research Initiative competitive grants program. The four-year project will provide fundamental insight into the supply of preformed fatty acids to the mammary gland for milk fat synthesis in dairy cows. Specifically, the university will quantify homeorhetic adaptations in the transfer of dietary...
This federal Project Grant award of $299,657 from the USDA National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (AFRI) program supports research to develop plant protein-based fat replacers for low-fat or fat-free food products. The project aims to reduce the energy-intensive processing required for these fat replacers by using partial protein hydrolysis and gentle heating to form aggregates with improved functionality. The resulting fat...
The University of Massachusetts Amherst will research plant-based food ingredients through a $596,050 Project Grant from the United States Department of Agriculture's National Institute of Food and Agriculture. Specifically, the grant funds a research project under the Agriculture and Food Research Initiative competitive grants program to establish plant whey - the soluble proteins extracted during plant protein production - as a food ingredient. The researchers will study plant whey protein...
The Pennsylvania State University (Penn State) will receive $609,360 under a Project Grant award from the United States Department of Agriculture's National Institute of Food and Agriculture (NIFA) to develop sustainable bioplastics from non-food biomass. The grant is funded through NIFA's Agriculture and Food Research Initiative (AFRI) competitive grants program, which provides funding for food and agricultural sciences research, extension, and education under Assistance Listing Number...
This Project Grant award of $120,000 from the USDA National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (CFDA 10.310) aims to address the increasing consumer demand for high-quality, protein-rich, and sustainable plant-based food alternatives. The project led by Cornell University proposes to utilize a combination of lactic acid fermentation and high pressure processing to improve the functional properties and reduce antinutritional factors in...
The Pennsylvania State University (Penn State) received a $148,789 Project Grant award from the United States Department of Agriculture's National Institute of Food and Agriculture (USDA NIFA) under the Agriculture and Food Research Initiative (AFRI) program. The grant will fund Penn State research examining the specific effects of palmitic and stearic fatty acids on regulators and enzymes involved in milk fat synthesis in dairy cows. Researchers will use modified cell culture media mimicking...
The Pennsylvania State University received a $179,748 Project Grant award from the United States Department of Agriculture's National Institute of Food and Agriculture under the Agriculture and Food Research Initiative competitive grants program. The three-year award beginning June 1, 2023 will fund research into the impact of varying soil textures on carbon storage and microbial communities under changing precipitation patterns. Penn State researchers will conduct a controlled laboratory...
The Pennsylvania State University was awarded a $1,000,000 Project Grant from the United States Department of Agriculture's National Institute of Food and Agriculture under the Agriculture and Food Research Initiative competitive grants program. The grant will fund the development and validation of a novel resistome profiling system to track antimicrobial resistance genes across the food supply chain. Penn State researchers will refine their dual enzyme enrichment method and validate it in...
The Pennsylvania State University, doing business as Penn State, was awarded a $647,143 project grant from the U.S. Department of Agriculture's National Institute of Food and Agriculture under the Agriculture and Food Research Initiative (CFDA 10.310) program. The grant, effective from August 1, 2023 to July 31, 2027, will fund research to investigate the impact of updated Nutrition Facts labels on consumer food choices, product reformulations by food companies, and overall diet quality in the...
The Pennsylvania State University was awarded a $599,000 Project Grant from the United States Department of Agriculture's National Institute of Food and Agriculture under the Agriculture and Food Research Initiative competitive grants program.
The grant will fund Penn State researchers to develop novel protein-based hydrogels from pulse crops like dry peas, lentils, and chickpeas to function as new fat texturizing agents for processed foods. Using protease and transglutaminase enzymes, the researchers will modify pulse proteins to improve functionality and tolerance to cold and high temperatures as fat substitutes. A case study will investigate the novel hydrogels in meat analogue products.
The goal of the four-year project aligns with AFRI's focus on fundamental and applied research supporting food and agriculture sciences. By discovering sustainable protein-based fat texturizers, the researchers aim to meet growing needs for low-fat, low-calorie foods with desirable textures suited for frozen and thermally processed products. The clean enzymatic manufacturing techniques explored may also foster more sustainable agri-food systems.