Antimicrobial resistance (AMR), now referred to as the silent pandemic, is causing governments, regulatory and health bodies to make a lot of noise.
Issuing a statement in late August 2021, the Global Leaders Group on Antimicrobial Resistance called on countries to ‘significantly reduce the levels of antimicrobial drugs used in global food systems’. The Global Leaders Group on Antimicrobial Resistance includes heads of state, government ministers and leaders from the private sector and civil society. It was established during 2020 to accelerate global political momentum, leadership and action AMR.
Co-chaired by Mia Amor Mottley, Prime Minister of Barbados and Sheikh Hasina, Prime Minister of Bangladesh, the Group is calling for all countries to take action to tackle the issue. Steps include: Ending the use of antimicrobial drugs that are of critical importance to human medicine to promote growth in animals, eliminating or significantly reducing over-the-counter-sales of antimicrobial drugs that are important for medical of veterinary purposes, and reducing the overall need for antimicrobial drugs by improving infection prevention and control, hygiene, bio security and vaccination programmes in agriculture and aquaculture.
Leaders are calling for the reduction in the use of antimicrobial drugs.
Speaking at the second meeting of the Global Leaders Group on Antimicrobial Resistance, Inger Andersen, Under-Secretary-General of the United Nations and Executive Director the United Nations Environment Programme said: ‘Already 700 000 people die each year of resistant infections. There are also serious financial consequences: in the EU alone, AMR costs an estimated €1.5 billion per year in health care and productivity costs…’ But Andersen added that now was an opportune moment to make change. ‘With concern over zoonotic diseases at an all-time high, governments can take advantage of the synergies available from tackling emerging disease threats concurrently. The Global Leaders Group has strategic access to forums to promote AMR integration in post-covid-19 plans and financing…It’s time to for us to act on the science and respond rapidly to AMR,’ Andersen said.
The Communiqué from the G7 Health Ministers’ Meeting held in Oxford, UK during June also gave significant space the AMR issue and the link with the pandemic. ‘We reiterate the need for ongoing education and reinforced stewardship of the use of antimicrobials, including avoiding their use where there is no science-based evidence of effectiveness. The pandemic has also highlighted the importance of infection prevention and control measures to tackle AMR, targeting both health-care associated and community-associated infections.’ Adding a sense of urgency the Communiqué continued: ‘We must act strongly and across disciplines if we are to curb the silent pandemic of antimicrobial resistance.’
A letter from the BactiVac Bacterial Vaccinology Network reminded the G7 Health Ministers that the 2016 O’Neill Report estimated that by 2050, 10 million lives each year and a cumulative US$100 trillion of economic output will be at risk due to increasing AMR unless proactive solution are developed now. In its letter to the G7, the Network issued this warning. ‘The headlines on AMR may have less immediate impact, but the news is no less stark. Over the long-term, AMR bacteria will cause more prolonged suffering than covid-19, with a more insidious impact on all our lives.’ Signatories to the letter included Professor Calman MacLennan, Senior Clinical Fellow and Group Leader, Jenner Institute, University of Oxford, Professor of Vaccine Immunology, University of Birmingham.
Researchers are collaborating to understand how AMR is impacted by a range of factors
The G7 also stressed the need for collaborative efforts for a better understanding of how AMR is impacted by a range of factors. Taking up this challenge; several initiatives has been put in place to study this. Most recently the United Nations Environment Programme and the Indian Council of Medical Research have launched a project looking at ‘Priorities for the Environmental Dimension of Antimicrobial Resistance in India.’ The project aims to strengthen the environmental aspects of national and state-level AMR strategies and action plans. In a similar development the European Food Safety Agency published an assessment of the role played by food production and its environment in the emergence and spread of antimicrobial resistance. Publishing the findings in the EFSA journal, the report indicated that fertilisers of faecal origin, irrigation and water are the most significant sources of AMR in plant-based food production and aquaculture.
Meanwhile, the first quarter of 2021 saw Ineos donate £100 million to the University of Oxford to establish a new antimicrobials research facility. The Ineos Oxford Institute for Antimicrobial Resistance aims to create collaborative and cross disciplinary links involving the university’s department of chemistry and department of zoology. The Institute also intends to partner with other global leaders in the field of AMR.
Partnering with India, the UK has committed £4 million to the AMR fight. With a total investment of £8 million, the partners have established five joint research projects which aim to develop a better understanding of how waste from antimicrobial manufacturing could be inadvertently fuelling AMR.
If you’re a vegan, do you really want to eat a ruby-red slab of plant protein that looks like lamb? If you are a health obsessive, would you opt for an ultra-processed, plant-based product if you knew it didn’t contain many vitamins and micro-nutrients? And why, oh why, are we so obsessed with recreating the taste and appearance of the humble hamburger?
These questions and more were posed by Dr David Baines in the recent ‘No meat and two veg – the chemistry challenges facing the flavouring of vegan foods’ webinar organised by SCI’s Food Group. The flavourist, who owns his own food consultancy and is visiting Professor at the University of Reading, painted a vivid picture of our changing culinary landscape – one in which 79% of Millennials regularly eat meat alternatives.
And this shift in diet isn’t just the preserve of the young. According to Dr Baines, 54% of Americans and 39% of Chinese people have included more plant-based foods and less meat in their diets. Furthermore, 75% of Baby Boomers – those born between 1946 and 1964 – are open to trying cultivated meat.
There are many reasons for this gradual shift. The woman biting into Greggs’ famous vegan sausage roll and the woman who carefully crafts her bean burger may have different reasons for choosing meat alternatives. For some, it’s an ethical choice. For others, it’s environmental or health-related. And then there are those of us who are simply curious.
Pea protein powder is used in plant-based meat alternatives.
Either way it’s an industry that, if you’ll excuse the pun, is set to mushroom. According to Boston Consulting Group and Blue Horizon research, the global meat-free sector will be worth US$290 billion by 2035. They also claim Europe will reach peak meat consumption by 2025, and Unilever is aiming to sell US$1 billion-worth of plant-based meat and dairy alternatives by 2025-27.
In his entertaining talk, Dr Baines outlined the extrusion processes that turn wheat and pea proteins into large ropes of fibrous material and how soy isolates are spun into textured proteins using looms like those used in the cotton industry. He explained how calcium is used to imitate the chewable texture of chicken and how Impossible Foods is using the root nodules of bean plants to produce the red colour we recognise so readily in meat.
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So, how close are we to products with the appearance, taste and texture of, let’s say, beef? ‘I think that will come from cultured meat to start with,’ he said. ‘Where the protein is produced, it will still need to be flavoured, but the fibres will have formed and the texture is already present in some of those products.
‘It’s a big ask and it’s been asked for a long time. It’s going to be a long time before you put a piece of steak on one plate and a plant-based [product] on another and they will be visually, texturally and taste(-wise] identical.’
And what appetite do people even have for these plant-based facsimiles? ‘There are people who want plant proteins not to look like meat, and there are people who want them to look like meat,’ he added. ‘The driver at the moment is to make them look like meat, and the driver is to make it taste like meat too.’
Baines wondered aloud about the bizarre fixation some have with recreating and eating foods that look and taste like beef burgers. In contrast, he pointed to the examples of tofu and soy-based products that have been developed in South East Asia – distinct foods that do not serve as meat substitutes.
Plant-based proteins are undoubtedly part of our culinary future, but these products have other barriers to surmount beyond taste and texture. There is no getting around the fact that plant-based proteins are ultra-processed in a time when many are side-stepping processed foods. Baines also explained that these protein- and fibre-rich foods tend to have lower calorific content, but lack vitamins and micronutrients. ‘Will they be supplemented?’ Baines asked. ‘How much will the manufacturers of these new products start to improve the nutritional delivery of these products?’
We have now entered the age of the gluten-free, vegan sausage roll.
But it’s easy to forget that the leaps made in recent years have been extraordinary. Who would have predicted back in 1997 – when Linda McCartney was at the vanguard of the niche, plant-based meat alternative – that a vegan sausage roll would capture the imaginations of a meat-hungry nation? Who would have foreseen fast-food manufacturers falling over each other to launch plant-based burgers and invest in lab-grown meat?
As Dr Baines said: “This is a movement that is not going away.”
>> Our soils provide 97% of our food. Read more about how they are undervalued and overused here.
Main image: Pea crop | Image credit: Geoff Dixon
Peas are a very rewarding garden crop. Husbandry is very straightforward, producing nutritious yields and encouraging soil health by building nitrogen reserves for future crops.
Rotations usually sequence cabbages and other nitrogen-demanding crops after peas. This is a sustainable way to use the organic nitrogen reserves left by pea roots resulting from their mutually beneficial association with benign bacteria. These microbes capture atmospheric nitrogen, producing ammonia, nitrites and nitrates in a sequence of natural steps.
Peas originated in the Mediterranean. They were cultivated continuously by ancient civilisations and through medieval times, and are now the seventh most popular vegetable.
Illustration 1: Pea seeds | Image credit: Geoff Dixon
In bygone centuries, peas provided a protein source for the general population as cooked meals of pea soup and pease pudding helped keep famine at bay before the introduction of potatoes. In the 18th century, French gardeners working for the aristocracy produced fresh peas using raised and protected beds of fermenting animal manure. The composting processes produced heat and released carbon dioxide, stimulating rapid growth.
Generally, however, eating fresh peas only gained popularity in the 20th century as canned and then quick-frozen foods were invented, and large-scale technological development enabled mechanised and automated commercial precision cropping. In recent times, retail market demand has returned for unshelled podded peas – a manually picked crop known colloquially as ‘pulling peas’.
Seeds can be sown directly (illustration 1) or transplants (illustration 2) can be raised under protection, giving an early boost for growth and maturity. Peas are cool season crops. They grow best at 13-18°C and mature about 60 days after sowing.
Illustration 2: Pea seedlings | Image credit: Geoff Dixon
Some cultivars such as Meteor can be grown over winter, preferably protected with cloches for very early cropping. The spring sown The Sutton cultivar group (CV) gives rapid but modest returns, and main crop CVs, such as Hurst Green Shaft, deliver the heaviest returns (illustration 2). This cultivar forms several long, well-filled pods at the fruiting nodes.
Sugar peas or mange tout – where the entire immature pod is eaten – is a popular fresh crop, while quick-growing pea shoots that mature in 20 days from sowing are excellent additions for salads or as garnishes for warm cuisine.
Human health benefits significantly by including peas in the diet. As well as being an excellent protein source, they produce a range of vitamins and nutrient elements. Their coumestrol content aids the control of blood sugar levels, helping combat diabetes, heart diseases and arthritis.
So, it’s certainly worth finding a spot for this versatile vegetable in your garden.
Written by Professor Geoff Dixon, author of Garden practices and their science.
Which technologies will propel industry forward and give companies that competitive advantage? According to digital consultancy McKinsey Digital’s Tech Trends Index, several technologies will have a profound and disruptive impact on industries including the chemical sector. So, which ones will have the biggest effect on the way you work in the coming decade?
By 2025, more than 50 billion devices around the world will be connected to the Industrial Internet of Things (IIOT) and about 600,000 industrial robots a year will be in place from 2022. The combination of these, along with industrial processes such as 3D and 4D printing, will speed up processing and improve operational efficiency.
According to McKinsey, 50% of today’s work practices could be automated by 2022 as ever more intelligent robots (in physical and software form) increase production and reduce lead times. So, how does this change look in the real world?
According to the McKinsey Tech Trends Index, 10% of today’s manufacturing processes will be replaced by additive manufacturing by 2030.
According to the Tech Trends Index, one large manufacturer has used collaborative robots mounted on automatic guided vehicles to load pallets without human involvement, while an automotive manufacturer has used IIOT to connect 122 factories and 500 warehouses around the world to optimise manufacturing and logistics, consolidate real-time data, and boost machine learning throughput.
An almost incredible 368,000 patents were granted in next generation computing in 2020. Advanced computing will speed up the processing of reams of data to optimise research and cut development times for those in the chemicals and pharmaceuticals industries, accelerate the use of autonomous vehicles, and reduce the barriers to industry for many eager entrants.
‘Next-generation computing enables further democratisation of AI-driven services, radically fast development cycles, and lower barriers of entry across industries,’ the index notes. ‘It promises to disrupt parts of the value chain and reshape the skills needed (such as automated trading replacing traders and chemical simulations, reducing the need for experiments).’
According to McKinsey, AI will also be applied to molecule-level simulation to reduce the empirical expertise and testing needed. This could disrupt the materials, chemicals, and pharmaceuticals industries and lead to highly personalised products, especially in medicine.
It doesn’t take much investigation before you realise that the bio-revolution has already begun. Targeted drug delivery and smart watches that analyse your sweat are just two ways we’re seeing significant change.
The Tech Trends Index claims the confluence of biological science and the rapid development of AI and automation are giving rise to a revolution that will lead to significant change in agriculture, health, energy and other industries.
In the health industry, it seems we are entering the age of hyper-personalisation. The Index notes that: ‘New markets may emerge, such as genetics-based recommendations for nutrition, even as rapid innovation in DNA sequencing leads ever further into hyper personalised medicine.’ One example of this at work in the agri-food industry is Trace Genomics’ profiling of soil microbiomes to interpret health and disease-risk indicators in farming.
It’s no secret that we will need to develop lighter materials for transport, and others that have a lighter footprint on our planet. According to McKinsey, next generation materials will enhance the performance of products in pharma, energy, transportation, health, and manufacturing.
For example, molybdenum disulfide nanoparticles are being used in flexible electronics, and graphene is driving the development of 2D semiconductors. Computational materials science is another area of extraordinary potential. McKinsey explains: ‘More new materials are on the way as computational-materials science combines computing power and associated machine-learning methods and applies them to materials-related problems and opportunities.’
5G networks will help take autonomous vehicles from tentative - to widespread use.
So, which sorts of advanced materials are we talking about? These include nanomaterials that enable more efficient energy storage, lighter materials for the aerospace industry, and biodegradable nanoparticles as drug carriers within the human body.
These are just four of the 10 areas explored in the fascinating McKinsey Digital’s Tech Trends report. To read more about the rest, visit: https://www.mckinsey.com/business-functions/mckinsey-digital/our-insights/the-top-trends-in-tech
The iris family (Iridaceae) provides gardeners with a glorious array of colourful and frequently well scented flowers. Originating from both tropical and temperate regions, some such as freesias are best cultivated under protection. Others such as gladioli and crocus are reliable garden plants.
Iris, or fleur-de-lis, is one of the larger genera, offering colour and interest from the very earliest springtime through to May and June. The earliest and always most welcome is Iris unguicularis (previously Iris stylosa). Flowers (see illustration 1) emerge in the darkest days of December, encouraged by the warming effects of climate change.
Illustration 1: Iris unguicularis (syn Iris stylosa) / Image credit: Geoff Dixon
Originating from North Africa, it thrives in south facing dry borders, preferably under a wall where winter sunshine encourages proliferous flowering. Every few years, lift and divide the clump of small rhizomes after flowering has finished. Remove older growth and replant younger roots with a modest handful of compost and water well. Established clumps can be cut back, removing dead leaves during late spring.
By contrast Iris pseudacorus, the water flag, thrives in wet, boggy places or even when immersed in water. Found across Europe, it is a British native plant producing vivid yellow flowers that are rich sources of nectar. In parts of Scotland it forms large expanses of natural growth that are favoured by nesting corncrakes. It can be cultivated as part of water purification programmes since nitrogen and phosphorus are extracted by the vigorous root systems.
Illustration 2: Iris germanica / Image credit: Geoff Dixon
The prima donna is Iris germanica, the flag or bearded iris. These are stately plants, producing flower spikes up to one metre high and furnished with multicoloured flowers (illustration 2). Upright standard petals can contrast completely with the falls which bear a beard of yellow pollen bearing stamens. Fertiliser should be applied as the flower spikes appear. It should be applied again after flowering, stimulating root growth in anticipation of a colourful display in the next season.
Illustration 3: Rhizome ready for division / Image credit: Geoff Dixon
The rhizome is a large swollen ground-creeping stem from which side shoots develop with a terminal area of older tissue (illustration 3). Every four or five years, the rhizomes should be lifted and divided by removing the terminal tissue and splitting off side shoots with a sharp knife. These and the main rhizome should be replanted carefully, ensuring that they rest on the soil surface with their fibrous roots buried beneath them. Multiplication eventually provides a border filled with very colourful displays that can persist for a month since flowers frequently emerge along most of the spike.
Written by Professor Geoff Dixon, author of Garden practices and their science, published by Routledge 2019.
Watching plants grow in a hydroponic contraption is an education. The plants sit in foam under UV light while their roots feed on water fortified by plant feed. There is no soil. No thirst. No room for death by lazy gardener. The results, as any hydroponic enthusiast will tell you, are startling.
So, what if we were to adopt this targeted, optimised approach to our own nutrition? What would happen if he were to ditch that delicious Sunday roast in favour of a shake that contains all the vitamins and minerals your body needs? Admittedly, it sounds terrible, but people do something similar already. Many gym obsessives take protein shakes religiously to feed their bodies’ impressive musculature, while others skip meals entirely in favour of such drinks and supplements.
An organic hydroponic vegetable cultivation farm
A recent study conducted by the Cherab Foundation, which featured in the Alternative Therapies journal, concludes that nutritional supplements may also help boost our brain function. After giving 77 people a vitamin and meal replacement product called IQed Smart Nutrition, the researchers from the non-profit organisation found that the supplement boosted brain function in a range of areas and could help people with autism, apraxia, and ADHD.
Almost 84% of participants reported deficits in speech and communication prior to taking the nutritional supplements. After taking the product, more than 85% said their expressive speech had improved while 67% of respondents reported improvements in other areas including focus, language understanding, oral motor skills, and physical and behavioural health.
Overall, 64% of participants reported positive changes within two weeks. According to the Cherab Foundation, the research aims “to guide future research into the dietary interventions and potential management of neurological conditions using natural food products, vitamin and mineral supplements”.
So, what ingredients are in the supplement-infused chocolate shake that will replace the wood-fired pizza you’re due to have next Friday evening? According to IQed, its powdered chocolate offering contains everything from brown rice, apple fibres, turmeric, and green tea, to copper gluconate, amalaki, cayenne pepper, and chia seeds.
Turmeric, cayenne pepper, and chia seeds have hopped onto the superfood bandwagon in recent years.
Some will dismiss these supplements as hocus-pocus, but the potential benefits of optimised nutrition are exciting nonetheless. If some wince-inducing elixir makes us healthier, stronger and live longer, perhaps it’s worth investigating further?
The Cherub Foundation works to improve the communication skills, education, and advocacy of children on the neurological spectrum. To read more about its study, visit: https://pubmed.ncbi.nlm.nih.gov/32088673/
Perennial bush soft fruits are among the crown jewels of gardening. Gooseberries, red currants and blackcurrants when well established will annually reward with crops of very tasty ripe fruit which provide exceptional health benefits. These bushes will mature into quite sizeable plants so only relatively few, maybe one to five of each will be sufficient for most home gardeners or allotment owners.
Header image: Gooseberries | Image credit: Geoff Dixon
The art of successful establishment lies in initial care and planting. Buy good quality dormant plants from reputable nurseries or garden centres. Plunge the roots deeply in a bucket of water and plant as quickly as possible. These crops need rich fertile soil which is weed free and has recently been dug over with the incorporation of farmyard manure or well-rotted compost. Each bush requires ample growing space with at least a one metre distance within and between rows.
Take out a deep planting hole and soak with water. Place the new bush into the hole, spreading out the root system in all directions. Add mycorrhizal powder around and over the roots, which encourages growth promoting fungi. These colonise the roots, aiding nutrient uptake and protecting from soil borne pathogens. Carefully fold the soil back around the roots, shaking the plant. That settles soil in and around the roots and up to the collar which shows where the plant had grown in the nursery. Tread around the collar to firm the plant and add more water. Normally, planting is completed in late winter to early spring before growth commences.
Redcurrants | Image credit: Geoff Dixon
As buds open in spring, keep the plants well-watered. It is crucially important that the young bushes do not suffer drought stress, especially during the first summer. Supplement watering with occasional applications of liquid feed which contains large concentrations of potassium and phosphate plus micro nutrients. Remove all weeds and flowers in this first year. That concentrates all the products of photosynthesis into root, shoot and leaf formation for future seasons. Clean up around the plants in autumn, removing dead leaves that might harbour disease-causing pathogens.
These plants will flower and fruit from the first establishment year. Each bush will produce fruit which is a succulent and rewarding source of health-promoting vitamins and nutrients.
Blackcurrants | Image credit: Geoff Dixon
Blackcurrants are a fine source of vitamin C and have twice the antioxidant content of blueberries. Redcurrants are sources of flavonoids and vitamin B, while gooseberries are rich in dietary fibre, copper, manganese potassium and vitamins C, B5 and B6.
Blackbirds also like these fruits so netting or cages are needed! Continuing careful husbandry will yield a succession of expanding and rewarding crops.
Written by Professor Geoff Dixon, author of Garden practices and their science, published by Routledge 2019.
Variously known as zucchini, courgette, baby marrows and summer squash, this frost tender crop is a valuable addition for gardens and allotments. Originating in warm temperate America, the true zucchini was developed by Milanese gardeners in the 19th century and popularised in the UK by travellers in Italy. It quickly matures in 45 to 50 days from planting out in open ground by early May in the south and a couple of weeks later farther north.
Alternatively, use cloches as frost protection for early crops. Earliness is also achieved by sowing seed in pots of openly draining compost by mid-April in a greenhouse or cold frame. Courgettes have large, energy-filled seeds. Consequently, germination and subsequent growth are rapid.
Sow seed singly in 10cm diameter pots and plant out when the first 2-3 leaves are expanding (illustration number 1). Alternatively, garden centres supply transplants. These should be inspected carefully, avoiding those with yellowing leaves or wilting foliage. Each plant should have white healthy-looking roots without browning.
Illustration 1: Courgette seedlings germinated in a greenhouse.
Courgettes grow vigorously and each plant should be allocated at least 1 metre spacing within and between rows. They require copious watering and feeding with a balanced fertiliser containing equal quantities of nitrogen, phosphorus and potassium.
Botanically, they are dioecious plants, having separate male and female flowers, (illustration number 2). They are beloved by bees, hence supporting biodiversity in the garden. Slugs are their main pest, causing browsing wounds on courgette fruits; mature late-season foliage is usually infected by powdery mildew fungi that cause little harm.
Illustration 2: Bee-friendly (and tasty) courgette flower.
Quick maturing succulent courgettes are hybrid cultivars, producing harvestable 15-25 cm long fruit (berries) before the seeds begin forming (illustration number 3). Harvest regularly at weekly intervals before the skins (epicarps) begin strengthening and toughening. Skin colour varies with different cultivars from deep green to golden yellow. The choice rests on gardeners’ preferences.
Courgettes are classed and cooked as vegetables and their dietary value is retained by steaming thinly sliced fruits. Courgettes are a low-energy food but contain useful amounts of folate, potassium and vitamin A (retinol). The latter boosts immune systems, helping defend against illness and infection and increasing respiratory efficiency. Eyesight is also protected by increasing vision in low light.
Illustration 3: Courgette fruit ready for the table.
Courgettes are, therefore, valuable dietary additions year-round. Courgette flowers are bonuses, used as garnishes or dipped in batter as fritters or tempura. Overall, the courgette is a most useful plant that provides successional cropping using ground vacated by over-wintered vegetables such as cabbage, Brussels sprouts or leeks.
Written by Professor Geoff Dixon, author of Garden practices and their science, published by Routledge 2019.