Among consumers there is a growing demand for food products with a natural nutritional-physiological advantage over comparable conventional products. As part of an EU funded project, Agroscope Liebefeld-Posieux ALP examined the possible impact of processing on nutritionally valuable milk components, using the example of conjugated linoleic acids (CLA). Among the many benefits ascribed to CLA, it is believed to have an anticarcinogenic effect.The extent to which processing influences the CLA content of the end product was determined by literature research and own investigations of organic and conventional butter. Furthermore, new methods to determine the oxidation stability of butter were evaluated by ALP, and the storage stability of CLA enriched and conventional butter was examined. As a third objective a process for low-input CLA enrichment of milk fat has been developed.
Plants and microorganisms can perceive and respond to sound waves. In a review of the literature, Agroscope analysed various publications on this topic. The studies show that sound can lead to positive effects on physiology in the form of improved growth, development and disease resistance.
The war in Ukraine, dry spells and droughts followed by heavy rainfall and flooding are major challenges for our food systems. But the problems that they bring to light are nothing new – and solutions are already to hand.
Biogenic amines in foods represent a health risk. Researchers from Agroscope and INRAE investigated the formation of these undesirable substances in raclette cheeses by the bacterium Morganella morganii.