This is a sentence I never thought I’d write: An experimental herd of pigs may save Schiphol airport’s bacon by controlling the population of overeager geese. What sounds like a setup for a Babe sequel is actually a six-week-long pilot, underway right now, that aims to ensure safety at one of Europe’s most significant air travel hubs.

Unlike pigs, birds are the kind of animal that blends into the background of modern daily life – until they get in the way of a moving airplane. A “bird strike” – the term for when a plane hits one or more birds in the air – can seriously compromise the safety of a flight. (The famous “miracle on the Hudson” ditching of an Airbus A320 on the Hudson River was the result of a collision with a flock of Canada geese that were drawn into both of the plane’s engines, blowing them out.) Schiphol’s surroundings are a type of grassy marshland, called polder; that, and the sugar beet farm next door, attract large numbers of the dreaded geese looking to snack on greens. So the airport’s management turned to a local pig farmer, Stan Gloudemans, to try an innovative, two-pronged approach to flight safety. Said Mr. Gloudemans to the Guardian during an on-site interview:

“‘Geese like beet, and when it’s left on the fields, they flock to eat it,Over there are 30 geese enjoying the beet, but those geese are a danger to aircraft. Here, the pigs have eaten up the beet so the geese stay away.

All of our pigs are outdoors, we have around 300 a year, and they eat things like nettles, Japanese knotweed for municipalities, and other plants in nature reserves: they like everything. Schiphol asked if they might be able to eat beets and chase away geese.

Geese are dangerous, but they are animals, and you need to deal with them in the right way. The pig is a double enemy: he tries to catch the geese and he also eats their food. It’s a dual attack.’”

The trial, on two hectares of land similar to that around the airport, seems to be going well; the pigs are eating and patrolling, and the number of geese is significantly reduced. Data will be fully analyzed in the coming months, which will be used to determine if Operation Pig Patrol will be rolled out fully. I can’t wait until the Other White Meat menaces the Original across these Dutch fields, all in the name of human safety. (And I would watch the heck out of that sequel to Babe!)

The (in my opinion) world’s most perfect legume is on track towards even greater perfection, thanks to some dedicated international scientists and a hardworking AI.

A huge recent project, led by the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), has assessed more than 3000 wild and domesticated varieties of chickpea, nailing down 1582 novel genes and mapping out the entire species’ pan-genome. A sub-team made up of University of Queensland researchers then processed this data with FastStack AI technology, and modelled what they call the “ultimate” chickpea. This uber-garbanzo features, in particular, perfect genetic traits for seed weight – a solid predictor for yield.

“Germplasm sequencing efforts in some crop plants have provided insights into the global distribution of genetic variation, how this diversity has been shaped by the genetic bottlenecks associated with domestication and by the effects of selective breeding, and, finally, how we can link this genetic variation to phenotypic diversity for breeding applications. Haplotype maps developed using whole-genome sequencing (WGS) data have helped to determine the percentage of the constrained genome and detect deleterious mutations that can be purged for accelerated breeding. Furthermore, sequencing and genotyping of a germplasm collection allows better conservation and management in genebanks.

On the basis of WGS of 3,366 chickpea germplasm accessions, we report here a rich map of the genetic variation in chickpea. We provide a chickpea pan-genome and offer insights into species divergence, the migration of the cultigen (C. arietinum), rare allele burden and fitness loss in chickpea. We propose three genomic breeding approaches – haplotype-based breeding, genomic prediction and OCS – for developing tailor-made high-yielding and climate-resilient chickpea varieties.”

Aside from the first world problem of developing a better-tasting hummus, unlocking the genetic secrets of this protein-packed pulse can mean more accessible and bountiful crops for different populations worldwide. To paraphrase Herbert Hoover, a “chickpea in every pot” – or the opportunity of it for anyone who needs it – sounds like a delicious nugget of heaven to me!

After popularizing such legendary foods as astronaut ice cream and Tang, NASA has once again set a high bar for outer space dining: an orbital Taco Night! A crew on the ISS recently harvested peppers grown entirely on the station, recorded data about the crop, and then ate a couple – for science. The peppers were all the more delicious as they represented the only fresh food the astronauts would have for the duration of their mission.

The project is cited as one of the most complicated space-set plant growing attempts to date, with the astronauts studying plant-microbe interactions since the peppers were planted in July. An important aspect of the study was an assessment of the peppers’ flavours and textures – naturally, shown to the best advantage in Tex-Mex cuisine. From NASA:

“This investigation is part of ongoing efforts to establish ways to grow food crops on long-duration space missions. It contributes to future production of crops in space by examining the reliability of the APH environmental control systems, LED lighting system, sensor-controlled water delivery system, and data downlink and control capabilities. […]

Across both harvests, 20 total peppers are wrapped in aluminum foil and stored in the Minus Eighty Degree Laboratory Freezer for ISS (MELFI). Eight total peppers (one from each plant during both harvests) are collected for microbial analysis, and three peppers from each plant during the second harvest (12 total) are collected for nutritional analysis. Four additional peppers collected during the second harvest are provided to the crew for palatability review.”

Astronaut Megan McArthur tweeted her enjoyment of the tacos filled with “fajita beef, rehydrated tomatoes and artichokes, and HATCH CHILE!” as she dug in on October 29. McArthur’s crew is about to return to Earth, swapping with another who will accomplish the second pepper harvest later this month. I hope they get plenty of data in addition to piles of peppers – when I take that civilian spaceflight to my Martian vacation in 2050, I look forward to a fresh, spicy in-flight meal!

n the marketing failure Hall of Fame, the A&W 1/3 Pounder hamburger is right up there with the Edsel and New Coke. The tale of this ill-fated burger starts in the 1980s, with the success of competitor McDonald’s Quarter Pounder, which A&W longed to unseat. A&W decided their best bet was a bigger burger at the same price – even going so far as to name their burger after its weight, too. Unfortunately, the majority of American consumers saw the “3” in “1/3 Pounder,” and assumed it to be smaller than the Quarter Pounder – because four is obviously bigger than three. So, A&W’s surefire hit tanked, and entered the zeitgeist as a cautionary tale about trusting your public’s math skills.

This saga has become so well known that A&W has recently decided to lean into their most famous flop. How, they asked, can we possibly create and name a hamburger that no one will mistake for being smaller than a Quarter Pounder? Enter the Cornett ad agency.

“Forget everything you know about fractions and wrap your mind around the whopping A&W 3/9 lb. Burger.

A&W is launching the 3/9 lb. Burger with a dramatic reenactment of the ‘Eureka!’ moment. That video, featuring mascot and math prodigy Rooty the Great Root Bear solving the unsolvable equation in his study, is the centerpiece of a paid media campaign that will run throughout the promotion. […]

Fans of big burgers and big digits are encouraged to grab an A&W 3/9 lb. Burger from any of A&W’s 525 US locations while supplies last. If sold out, a 2/6 lb. Burger can be specially made at no extra charge.

This is a daring move on the part of A&W: Commissioning an ad that straight-up pokes fun at their audience’s understanding of fractions while pretending to let them in on the joke. After 40 years of hearing this story, would your average burger fan seriously keep making the very same math mistake? (Too bad we can’t vote with our wallets in Canada, as – fun fact – our A&W is a completely different company from its southern counterpart, and has been since 1972.)

I bet A&W is hoping the new commercial goes just as viral as the original story. But does marketing lightning strike twice in the same place? Can you make lemonade with lemons that people think are smaller but are actually bigger than those of your competitors? We’ll see if the company is finally vindicated through pure sales when stacked up against its quarter-pound white whale. Then, like the Edsel and New Coke, we can finally put this tall tale to bed!

In a turn of events that sounds like a premise to a Christmas TV movie, a bakery in the north of England has gone public with news that their favoured sprinkles – a signature component of their raspberry-glazed doughnut cookie – have been banned.

Dubbed #sprinklegate on social media, the kerfuffle has its source in the red dye used in the American-made sprinkles: Erythrosine, or E127. In the UK, E127 is only cleared for use in maraschino or candied cherries; its appearance in the sprinkles renders the colourful accents verboten.

For such a seemingly low stakes situation, the loss of the sprinkles has resulted in a major headache for Rich Myers, founder of Leeds’ Get Baked bakery.

“Myers said he bought the offending sprinkles from a UK wholesaler, and said he had no idea there was any issue until West Yorkshire Trading Standards visited the business on September 30. ‘I thought it was a joke at first, I thought it was someone pulling a prank,’ he said on Thursday.

‘It’s quite an intimidating process really, being interviewed by Trading Standards. It’s not something you expect to happen when you run a little bakery. […]

For now, the bakery has swapped the sprinkles for icing sugar. ‘British sprinkles just aren’t good enough, they’re just not worth using,’ said Myers. ‘Until I can find a sprinkle that’s legal that is worth using we’ll just continue to use something else.’”

As food-makers ourselves, we at DFC recognize the importance of being careful about ingredients. Though it’s an inconvenience to Mr Myers, the banning of his sprinkles is actually a food safety success story – pointing toward how lax American standards can be compared to other countries’ standards.

That the dye is okayed for candied cherries in the UK is a bit nonsensical, as, I assume, more of it would end up inside a consumer per treat… But then I’m not an expert, nor am I a representative of West Yorkshire Trading Standards (who in the Christmas movie version I imagine to be played by Dabney Coleman, opposite Idris Elba as The Baker). Hopefully, Britain’s industry will kick in and fill the sprinkle gap with a better – and legal – product Until then, I’d happily put up with icing sugar!

As a professional mustard-maker, I respect those who blazed a trail for us. Once upon a time, the flavour of mustard itself was exotic enough; now, we get to mess around with all kinds of amazing taste combos! One such old-timer is Grey Poupon, the venerable dijon whose “Pardon me, but do you have any Grey Poupon?” tagline was everywhere for a while. (Remember when we got our viral content from T.V. commercials? A simpler time…!)

Grey Poupon is now cashing in on its fancy-schmancy reputation and updating its image in one fell swoop, by premiering a product called La Moutarde Vin – a white wine infused with… mustard grains?!

Upon encountering this news, I briefly thought I could hear the sound of Aldo Sohm rolling in his grave, but a) the world-class sommelier is still very much with us, and b) the creators seem to have paid a good deal of attention to the craft behind this wine. Like the Taco Bell Jalapeño Noir we wrote about last year, La Moutarde Vin seems more than just its surface gimmick. From Forbes:

“The wine is a 2020 Viognier that has been infused with the same mustard seeds used in the mustard. Unlike many mustards which have a base of vinegar, Grey Poupon’s recipe uses white wine, which adds richness and flavor, says Danielle Coopersmith, brand manager for sandwich enhancers at Kraft Heinz, which makes Grey Poupon. […]

Coopersmith describes this full-bodied Viognier as having bright hints of spice and pronounced citrus and floral characteristics, balanced by vibrant acidity. ‘It delivers the typical texture and roundness on the palate you’d expect from a Viognier,’ she says. ‘It is best served chilled, and pairs perfectly with a classic croque monsieur, Dijon maple-glazed salmon, or a beautiful meat and cheese charcuterie board and of course, Grey Poupon.’”

Of course, the enjoyment of any wine is in the mouth of the beholder. Unfortunately, I’m going to have to withhold my opinion because the limited edition “perfect wine for those who want to have their lunch and enjoy it too” is, naturally, sold out.

I commend the wine experts hired by giant multinational conglomerate Kraft Heinz for their creativity, even if I don’t get to enjoy it! And I will take inspiration from them as well – perhaps a DFC-mustard wine could be somewhere in our future?

I have deep respect for the lobster. Any creature as ferociously familial, as gorgeous, and, yes, as tasty as these crustaceans are deserved our admiration.  We can add to this list of lobster pros their long-rumoured longevity – now confirmed by science, and rivalling our own lifespans!

The University of East Anglia, the Centre for Environment, Fisheries and Aquaculture Science of the United Kingdom, and National Lobster Hatchery (UK) have teamed up to find a foolproof method of figuring out the true age of lobsters. Until now, size has been used as a rule-of-thumb, as well as (like a tree!) counting the rings on abdomens and eyestalks. However, the former method can be inaccurate, and the latter can only be performed on dead individual lobsters. Knowing the age spread of a living population helps inform us of the lobsters’ general health, which is key to keeping them stable and fish-able. Recently published in the journal Evolutionary Applications, the team’s results are chock-full of delicious genetic science!

“The method the team came up with relies on the ribosomal DNA of the European lobster (Homarus gammarus). As the crustaceans age, parts of the DNA strand will gain or lose a methyl group, which typically attaches to where cytosine precedes guanine in the genetic code. The way some of these methyl groups are added or removed from the lobsters’ DNA is precisely correlated with the animals’ ages, the team realized. […]

The technique isn’t perfect. As the animals get older, the team’s model must extrapolate their ages to a greater degree. So while younger lobsters’ ages could be determined within a couple of months of their true age, things get hazier when the animals have a good run at life. Some of the lobsters the team looked at in their study were over four years old, but European lobsters can live to 70 years – nearly the average human life expectancy – and American lobsters can become centenarians.”

The next time I have the privilege of tucking into a bisque, mac and cheese, or even perfectly poached tail, I will spare a thought of thanks for the former owner of the meat inside. As well as to the scientists: Thanks to their human curiosity, I can rest assured that the contents of my plate will have been carefully managed. That’s the least we can do as animal eaters; be responsible now and set up continued responsibility in the future – where there will be lobster for everyone!

As any eight-year-old will tell you, cows are hilariously gassy. Not so funny: the, ahem, emissions of cattle are mostly methane – a greenhouse gas – making herds full of tooting bovines major contributors to global warming. While we humans work to ease up on the factory farming that requires all these animals to begin with, science is looking at other options to keep cows from burping us out of house and home.

One major innovation has just been approved for use by Brazil and Chile, two of the world’s biggest beef exporters. Bovaer is a cattle feed additive (produced by Dutch bioscience company Royal DSM) that has undergone 48 peer-reviewed studies over a decade-long testing period dubbed “Project Clean Cow.” Made up of 3-nitroxypropanol (a “bio-based alcohol”) and nitrate, Bovaer has been shown to significantly cut a herd’s methane emissions.

“São Paulo State University (UNESP) professor Ricard Reis said the supplementation with Bovaer was an efficient strategy to reduce methane emissions by finishing feedlot beef cattle, without adverse effects on performance.

A Royal DSM statement said just a quarter teaspoon of Bovaer per cow per day consistently reduces enteric methane emission by approximately 30 percent for dairy cows and even higher percentages (up to 90 percent) for beef cows. It described the product as ‘the most extensively studied and scientifically proven solution to the challenge of burped methane to date.’

Upon feeding, it takes effect immediately.[…] After suppressing methane production in the stomach, Bovaer is broken down into the same natural compounds again, which are already present and processed by the cow’s normal digestive and metabolic processes.”

This news is great for us (who need to hit the brakes on climate change by whatever means necessary), and for cows (who I bet are a lot more comfortable in the digestion department). With approval from Brazil and Chile as precedent, Royal DSM is looking to get Bovaer certified in other big cattle countries, including the U.S. and Australia. For insight into the Canadian market, I’m tempted to run this by my neighbours. Unfortunately, I wouldn’t be able to understand them – I don’t speak Cow. But while we wait for our regulatory bodies to approve the additive, I’m sure I can brush up on my moos!

DFC is proud to count ourselves among a fabulous group of local food producers. One of my favourite amazing products we get to enjoy in our area is glorious honey. I can really taste the difference between what we get here, and the stuff that comes in the bear-shaped squeeze bottles I used to buy in the city. So I’m fascinated by all aspects of honey production – and particularly a new study that looks at the sweet elixir produced by a type of bee I’ve never laid eyes on!  (Ain’t biodiversity great?)

Species of stingless bees can be found all over tropical parts of the planet. The honey they produce has been uniformly revered by local folks for its medicinal properties. Now, a group of scientists have analyzed this honey and uncovered the fact that it’s made up of a rare healthy sugar, that is transformed from regular old sucrose via a fascinating biological process.

The University of Queensland-based team was initially stumped by the presence of trehalulose, a type of sugar that is more slowly digested than regular sugars, and doesn’t cause those notorious “spikes.” The scientists thought it might come from one of the bees’ food sources or the tree resin with which they make their tiny honey-holding pots. (Their version of the North American honeybees’ combs.) They ran an experiment to see if they could increase the amount of trehalulose in the stingless bee honey, by starting with the basics. Said chemist and study leader Dr Natasha Hungerford:

“‘We fed confined colonies of the Australian stingless bee Tetragonula carbonaria the most common sugars found in flower nectar – sucrose, glucose and fructose. What we found is that stingless bees have a unique capacity to convert sucrose to trehalulose and produce honey rich in trehalulose in their gut.’

Native plants such as Grevillea and Banksia are believed to have nectar high in sucrose, and it is believed bees feeding from these plants will naturally produce honey rich in trehalulose.

The team also found that stingless bees fed a solution containing table sugar could convert it into a ‘honey’ containing high levels of trehalulose. ‘But the “honey” they produce from table sugar does not meet the requirements of real stingless bee honey which is made from nectar,’ Dr Hungerford said.”

The team hopes that cracking the trehalulose mystery – and its connection to high-sucrose flowers – can lead to even healthier honey in the future. And all through the hard-working bees’ even harder-working digestive systems! We remain very lucky to have a relationship with these happy little pollinators. I hope we can help it continue a long while yet.

Even though it’s officially a good two weeks away, as soon as the calendar page flips over to September I can’t help but start thinking FALL. I can’t wait to revel in bushels of the season’s best fruit – apples, hands down!

There are so many varieties now, as a layperson I’d think the apple industry doesn’t have to go out of its way to invent more. However, a team out of Ohio State University begs to differ; not only proposing brand new apple types entirely but automating the process –  through the power of science.

Their new analysis platform purports to take years, if not decades, off the traditional apple hybridization process. By using the platform as a drawing board, combining genetic traits affecting sugar levels, acids, and antioxidants, researchers can eventually predict what the offspring fruits will be like without the time investment of real-world breeding. Using this tool, the team hopes to maximize the healthfulness of the humble apple, while keeping flavour, yield, and hardiness in mind too.

There is some hard “core” (pun intended!) science at play here!

“Genome-wide analysis of each apple enabled identification of genetic markers associated with metabolites that influence traits like flavor, disease resistance and texture. The researchers used high-resolution mass spectrometry and nuclear magnetic resonance to detect phytochemicals in the apples in a “global” way –  an approach called untargeted metabolomics. […]

‘We looked for strong relationships at locations in the genome that are not well studied in apple and looked for which compounds we could identify and which had nutritional value. We could go from untargeted data all the way to finding candidate genes responsible for compound production –  which researchers can then validate,’ [Ohio State assistant professor Jessica] Cooperstone said.

There are 124 different apples currently in the database, all ready to be combined into new, more nutritious apples that people will already love because, well, they’re apples! I may be biased, but a fan of apples or not, biodiversity and careful selection to ensure the future of the fruit is a good thing for us all.