Leading California wine regions at risk

Global warming and increasing wildfire risk threaten viability of elite wine-growing regions in California - but others may boom, a new report says. 

Mendocino and Monterey could become increasingly favourable for premium vintages under shifting climate patterns, while Napa and Sonoma may face increased pressure in grape cultivation. 

The US is the fourth-largest wine-producing country by output volume, and approximately 80% of its production occurs in California. 

Since the 19th century, California’s premier wine-growing regions have been the Napa Valley and Sonoma County, thanks to their favourable microclimates. 

But grape yield and quality are very sensitive to the local environment, which means that the climate crisis could shake up California’s wine industry. 

The new study shows that established regions including Napa and Sonoma could struggle to sustain their wine production under severe climate change. Others, like northern and coastal California, could become new wine-growing powerhouses.

“Our findings reveal that the outlook for Mendocino and Monterey is uniquely promising because of a dual trend: they are projected to experience both increasing climatic suitability for wine-growing and a decrease in extreme fire-weather days,” said Dr Yusuke Hiraga, an assistant professor at Tohoku University in Sendai, Japan, and author of the study in Frontiers in Climate. 

“This combination makes these areas stand out as comparatively favourable expansion zones, distinct from many other regions with either rising suitability alongside increased wildfire weather or declining suitability

Together with Takuya Matsumoto, a masters student at Tohoku University, Hiraga modeled California’s current and future climatic suitability for wine grape cultivation. 

They focused on 379 wine-growing locations listed in the California Wine Institute, predominantly in the North Coast region and across the Central Coast.

To forecast climate change, the authors mapped projections from global climate models onto a 4km-by-4km grid across the mainland US. 

They also considered alternative carbon emission scenarios. 

The authors likewise modelled the shifting weather conditions linked to wildfire risk and expected severity within each cell. 

The results showed that the suitability of currently important wine-growing regions, like Napa, Sonoma, San Luis Obispo, and Santa Barbara, is likely to decline strongly under severe climate change. 

In contrast, suitability was predicted to increase greatly in Mendocino, Monterey, and in central to southern coastal areas. 

“While our study highlights long-term shifts in climatic and fire-weather suitability through the end of the century, it does not attempt to predict a specific timeline for when emerging areas will surpass currently established regions in wine-growing potential,” Hiraga said. 

“Such a precise forecast is complex, as the future of viticulture is shaped not only by climate change and wildfire weather but also by a wide array of anthropogenic factors.”

For more info, here is the original research  article: https://www.frontiersin.org/journals/climate/articles/10.3389/fclim.2026.1838268/full

Hotel chains are deep diving into customers' motivations

Guests are being judged, and their motivations analysed, by major hotel chains. 

New research by the Luxury Group by Marriott International challenges common assumptions about Gen Z travellers, uncovering diverse motivations and definitions of luxury travel.

As Gen Z rises as a defining force in luxury travel, one long-held assumption no longer holds: there is no single Gen Z traveller.

A new report from the Luxury Group by Marriott International in Asia Pacific excluding China (APEC), reveals a generation comprising four distinct luxury mindsets, with each redefining luxury on their own terms, from cultural immersion and personal wellbeing to digital disconnection and heritage-driven exploration.

Drawing on insights from 2,800 affluent travellers across eight Asia Pacific markets, including 1,200 Gen Z respondents aged 18 to 29, the report signals a decisive shift. 

Luxury travel is no longer anchored by demographic factors, but increasingly shaped by intention, identity, and personal meaning.

"Luxury today is no longer defined by a singular standard. It is deeply personal," said Oriol Montal, regional vice president of luxury. 

"Our research reveals that affluent Gen Z travellers are not just participating in luxury travel. They are reshaping it, driven by a desire for meaning, wellbeing, and authentic connection. As the definition of luxury continues to fragment and evolve, understanding these emerging perspectives will be critical for shaping the next generation of travel experiences."

The research shows today’s affluent Gen Z travellers are no longer passive participants. Rather, they are deliberate architects of their journeys. More than half fund their own trips, while nearly half plan every aspect of their journeys themselves. 

Immediate family remains their preferred travel companions (51%), while small-group travel has grown by 17%, signalling a shift toward more intimate, shared experiences.

They also bring sophisticated expectations to every journey. Cultural immersion and engagement with local communities influence destination choice for 87% of respondents, while culinary discovery (86%), proximity to nature (86%), and wellness (85%) are key priorities shaping travel decisions.

At the same time, Gen Z travellers expect luxury to be seamless. Time inefficiencies and communication gaps are among their biggest frustrations. 

Technology, meanwhile, is playing an increasingly important role in trip planning, with 23% already using AI tools for travel inspiration and planning.

The report identifies four Gen Z archetypes whose definitions of luxury diverge significantly: 1) The Connoisseur Traditionalist (34%), 2) The Future Proofer (30%), 3) The Quiet Luxurist (20%), and 4) The Cultural Reclaimer (16%). 

If you'd like to know more, the full report is available to download.

Tasmania gets a uniquely eclectic new library

From words by William Shakespeare to Hunter S. Thompson and David Bowie, the new library at Tasmania's Museum of Old and New Art (Mona) is decidedly eclectic.

Phrontisterion, a $100 million library housing Mona owner's David Walsh’s collection of nonfiction, novels, rare books and maps, autographs opens to the public at Berriedale, north of Hobart, from 10am on Sunday.

"I was always all-in on books and libraries," Walsh says. "My first library card was the great leveller, the thing that gave impoverished child-me a chance to seek."

Phrontisterion, a word that suggests ‘a thinkery’, takes its name from Aristophanes’ Clouds, in which the author ridicules the self-certainty of the educated.

Walsh says it is a place to explore, be entertained, and research topics as diverse as ancient brewing methods, winter rituals, heavy metal pollution, Antarctic exploration, science fiction, sex, casinos, charcuterie, and the museum collection.

Rare books include Shakespeare’s ‘First Folio’, a second edition of Sir Isaac Newton’s Opticks, and the sixth edition of Charles Darwin’s Origin of Species, the last produced in the author’s lifetime.

There are also books signed by Umberto Eco, J.G. Ballard and Hunter Thompson, and hand-written documents by Balzac, Bowie, Whitman, Flaubert, Einstein, Newton, Marconi and Alexander Graham Bell.

"If you want to know what David is really like, browse his bookshelves," says Mona’s librarian, Mary Lijnzaad.

The way Phrontisterion organises books is as idiosyncratic as the collection itself. It uses novel technology to treat books as curatable objects rather than conforming to the Dewey Decimal System, used by libraries around the world.

Phrontisterion is connected to Mona’s existing buildings via tunnels in the sandstone. It’s located in the space beneath the inverted-ziggurat levels of Elektra (top image), Anselm Kiefer’s monumental concrete amphitheatre.

See phrontisterion.net.au 

Wine tourism to continue to boom

Wine tourism is booming even as producers find it hard to sell their wines.

The sector is projected to hit US$138.4 billion by 2033, industry media hub the drinks business reports.

Wine tastings are a major driver of global tourism as travellers increasingly shun sightseeing for authentic experiences.

New data from Persistence Market Research (https://www.persistencemarketresearch.com) shows how vineyard tourism is rapidly developing from a niche pastime to key force in the global tourism sector.

The global tourism market is expected to surge at a compound annual growth rate of 13% between 2026 and 2033, thanks to the shift towards experiential travel.

Europe still draws the biggest crowds - accounting for nearly two out of five global transactions in the wine tourism sector.

Classic regions, including Bordeaux, Tuscany and Rioja, have enhanced the visitor experience through improved transport networks or hospitality infrastructure.

Rail connectivity, cycling routes and winery accommodation all boost dwell time.

Asia-Pacific emerged as the fastest-growing wine tourism region. The region made up 32% of market share in 2025, and is forecasted to blossom by 15.2% per year until 2033.

Persistent Market Research puts this down to rising middle-class demand and expanding wine tourism infrastructure. 

Ningxia in China is swiftly becoming a go-to destination for wine tourists, bolstered by state backing and increased local appetite.

In North America, wine tourism is also expected to grow in the coming years at a predicted rate of 12.8% between 2026 and 2033. Here, appetite for immersive travel experience fuels demand, with wineries using technology to capitalise on this increased interest with virtual tastings, bespoke routes and booking apps.

Dumb divers accidentally do damage to coral reefs

Research at the University of Sydney has found that scuba-diving tourism - widely promoted as a sustainable way to experience coral reefs - is causing frequent and often hidden damage to fragile marine ecosystems.

The study, led by Dr Bing Lin from the University of Sydney’s Thriving Oceans Research Hub in the School of Geosciences, analysed the behaviour of more than 700 scuba divers across tourism hotspots in the Philippines and Indonesia, including Bali.

It is published today in Conservation Letters.

Drawing on data from more than 300 hours of underwater observation, the researchers recorded 4981 reef contact events among 411 divers. Around 41% of these contacts caused observable damage to coral, from direct breakage to the stirring of sediment that can smother reef life.

On average, divers made 0.26 reef contacts a minute - roughly one every four minutes - and spent nearly two seconds of every minute in direct contact with the reef.

“This work documents the unsustainable underwater footprint of scuba diving tourism on coral reefs,” said Dr Lin, who started the research during his PhD at Princeton University, completing it as part of his postdoctoral position at the University of Sydney.

A central finding of the study is that most damage is not deliberate. 

More than 80% of damaging contacts were unintentional or unnoticed by the diver, revealing how routine tourism activity can quietly degrade reef systems over time. 

Further, most divers in the study self-reported very high pro-environmental attitudes, suggesting that they, by and large, care about reef conservation.

The study also uncovered several striking psychological patterns. 

First, around three-quarters of divers rated themselves as “above average” in their ability to avoid reef contact compared to their peers - an example of the illusory superiority effect, where people systematically overestimate their abilities relative to others.

Additionally, the study also documented the well-known Dunning-Kruger effect in divers, where people with lower skill levels disproportionately overestimated their competence.

This overconfidence translated into a major gap between perception and reality. In matched observations, divers underestimated how often they contacted the reef by nearly fivefold.

“Many divers believe they are careful and low impact, but our data shows a consistent mismatch between perception and behaviour,” Dr Lin said.

The research identified several factors that were associated with increases in reef damage. Divers using underwater cameras, gloves or pointer sticks had higher contact rates, while peer behaviour also played a significant role - when one diver touched the reef, others were much more likely to follow suit.

Wildlife encounters - often the highlight of dive tourism - were found to significantly amplify damage. The presence of marine animals increased intentional reef contacts by 220%, unintentional contacts by 85%, and damaging contacts by 106%, often as divers approached or adjusted position to observe the wildlife.

“It’s difficult to quantify the true scale of the reef contact problem,” Dr Lin said. “But what is clear is that unregulated underwater tourism is an overlooked local driver of damage that adds to, and amplifies, other acute and chronic reef stressors.

“Tourism is critical to many coastal economies, including those closely linked to Australia.

“But without changes to diver behaviour, training and industry standards, it risks undermining the very ecosystems it depends on.”

Image: A scuba diver in Leyte, Phillipines 

Asian travellers embrace solo journeys

Interest in solo travel is rising across Asia, digital travel platform Agoda reports. 

Agoda notes a 16% increase in solo accommodation searches compared to last year. 

This trend underscores a growing movement of travellers embracing the freedom and adventure of solo journeys, it says.

When planning their trips, solo travellers gravitate towards major cities in Asia. 

Tokyo (Japan) leads the pack, ahead of Bangkok (Thailand), Seoul (South Korea), Osaka (Japan), and Kuala Lumpur (Malaysia) rounding out the top five destinations. 

These urban hubs offer a wide range of attractions, from cultural landmarks to world-class dining and lively entertainment, perfect for those looking to explore at their own pace. 

At the forefront of this trend are travellers from Japan, South Korea, Thailand, Indonesia, and Taiwan, who make up the top five solo travel groups in Asia, Agoda's data show. 

While Japanese travellers dominate in numbers, interest in solo travel has grown the fastest among Indonesians with a 72% increase in searches. 

Thai travellers follow close behind, with a 37% rise in solo travel interest. This growth highlights a transformative shift in how individuals across Asia are redefining their travel experiences and looking beyond traditional group trips.

"The rise in solo travel across Asia has become a defining trend in 2025 that reflects a growing desire for personal discovery and meaningful cultural immersion," says Jay Lee, regional director for North Asia at Agoda said. 

"Agoda is thrilled to support these journeys by offering a wide array of options tailored to solo travellers, ensuring they have everything they need to make their trips unforgettable."

See Agoda.com for more information.

Image: Terran Goodwin, Scop.io

Research reveals how to extend the lifespan of mangoes

How to keep your juicy mangoes as fresh as possible for as long as possible?

Conventional wisdom says to keep unripe mangoes in a bowl or a paper bag on the counter - away from direct sunlight. They'll ripen naturally over two to four days.

Once they are ripe, tuck them into the fridge. This puts the ripening process on pause and gives you a few more days of good eating.

But new research from Edith Cowan University (ECU) in Australia has identified a way to extend the storage life of the popular tropical fruit.

The study, led by ECU School of Science Lecturer Dr Mekhala Vithana has found that dipping mangoes in ozonated water (aqueous ozonation) for 10 minutes before cold storage can extended the cold storage life of the fruit by up to two weeks, with significantly lowered occurrence of chilling injury.

“Increasing storage life of mangoes is incredibly important for both growers and traders, as it reduces food loss during storage and offers a longer market window,” Dr Vithana said.

With a global rise in the consumption of fruit and vegetables in recent years, there has been a subsequent increase in the production of mangoes.

A significant proportion of the fruit is, however, lost along the supply chain due to rapid ripening and excessive perishability.

“It is estimated that about 20% of the total Australian mango production is lost or wasted, and horticultural produce is responsible for about 50% of the total food waste in Australia,” Dr Vithana said.

“Therefore, it is important to explore eco-friendly and cost-effective technologies to minimise post-harvest losses of mangoes.”

Typically, mangoes are picked at the mature green stage and stored at 13 degrees Celsius for up to 14 days. This, however, is not cold enough for extended storage.

“Being a tropical fruit, unripe mangoes should not be stored below 12.5 degrees due to their high sensitivity to cold temperatures,” Dr Vithana said. “Prolonged storage of mango below this temperature causes a physiological disorder known as chilling injury, which damages the fruit skin and leads to decreased marketability and significant food waste.

“Therefore, susceptibility to chilling injury is the key limitation for exploiting cold storage technology to its maximum capacity for lengthening the storage life of mangoes.”

The study - carried out on Australia’s most widely produced variety of mango Kensington Pride - tested aqueous ozonation technology to improve chilling tolerance during cold storage.

By dipping the mango in the ozonated water for 10 minutes prior to cold storage at 5 degrees Celsius, researchers found that they could keep the mangoes for longer with much less chilling injury.

“Generally, Kensington Pride mango can only be stored for about two weeks without ripening at 13 degrees. However, aqueous ozonation extends the storage and shelf life of these mangoes up to 28 days, with 40% less chilling injury than untreated mangoes,” Dr Vithana said.

Ozonation can be controlled on-site, is cost-effective and considered safe for workers at a threshold level due to its faster break down into oxygen.

“Aqueous ozonation is bubbling ozone into water through an ozone generator,” she said. “Ozone is a compound widely used to sanitise fruits and vegetables on a commercial scale.

“The ozonation can be combined with the hydrocooling step after quarantine heat treatment in export mangoes or separately as a sanitisation step just after harvesting, depending upon the convenience of the grower, but this needs further optimisation under commercial settings.”

Dr Vithana said ECU researchers are hoping to do further research on other varieties of mangoes to test their responsiveness and to achieve further reduction in chilling injury for extended cold storage.

Image: Suparerg Suksai, scop.io

UN Tourism links with Slow Food to boost rural communities

The rise of gourmet travel is relentless and now UN Tourism and Slow Food have partnered to help tourism and agriculture links benefit destinations and communities.

The two organisations will work together to promote gastronomy tourism as a tool for socio-economic development.

In a new Memorandum of Understanding signed on the occasion of Sustainable Gastronomy Day (who knew?), the organisations commited to "strengthening the gastronomy tourism value chain, enhancing the linkages between food producers, tourism service providers, destinations, communities and tourists".

Pretty impressive jargon, but what does it mean?

The two groups says they will focus particularly on the development of value added, and innovative tourism experiences linked to local products, sustainable food systems, inclusivity and rural development.

Areas of collaboration will include research on trends in gastronomy tourism; identifying and sharing of case studies and best practices; training and skills development; as well as the creation of networks in gastronomy tourism.

“UN Tourism recognizes the vital role responsible, inclusive tourism can play in supporting communities everywhere," says UN Tourism secretary general Zurab Pololikashvili.

"The work of Slow Food is fully aligned with UN Tourism values and we trust this partnership will play an important role in advancing the development of a sustainable gastronomy tourism that leaves no one behind, for the benefit of communities and destinations.”

Slow Food director general Paolo Di Croce added: “Tourism can be a powerful force for strengthening sustainable local food systems.

"Our Slow Food Travel program is a sustainable culinary tourism initiative designed to create immersive travel experiences that support rural communities and celebrate local gastronomic heritage.

"In line with our values, it offers a unique opportunity to connect with farmers and producers around the world, while discovering and tasting the rich, often overlooked, biodiversity of food.”

Feeling good: Plant-based cheese stretching its appeal

I'm not the demographic but there is good news for those who favour Vegan-friendly meals.

Chemical engineers at UNSW Sydney have created a plant-based cheese that melts, stretches and browns under the grill like the real thing, creating the opportunity for more realistic dairy and meat alternatives that blend plant proteins with complex carbohydrates.

“Colours and flavours are the easy part,” says Professor Cordelia Selomulya, who has been working on plant-based food textures at UNSW since 2019. “But replicating the structure - that pull of melted cheese, or the juicy mouthfeel of meat - is the real challenge.”

While plant-based alternatives have been on the market for many years, some of today’s products still fall short as they behave strangely under heat, fail to effectively deliver the nutrition promised on the label - including sufficient protein - or simply lack the sensory properties of dairy-based products.

Professor Selomulya and her team at the UNSW School of Chemical Engineering (above) are actively working to change that, by working on layering plant-based proteins with naturally occurring polysaccharides - complex sugars and dietary fibres - to mimic the ‘feel’ of animal products.

This also helps ensure the foods hold up under cooking and the freeze-thaw cycles of long-term storage, while also releasing nutrients during digestion.

The team’s most recent breakthrough is a plant-based cheese that pairs pea protein with polysaccharides for a more ‘lifelike’ texture.

“By focusing on polysaccharide blends, we’re now able to achieve the kind of elasticity and structure you'd normally associate with dairy cheese,” says Dr Yong Wang, a lead investigator on the project.

“We’ve also made progress in preserving key nutrients, which is something most commercial products don’t do well.”

Now for selling the innovation.

“The next step is to find commercial partners,” Professor Selomulya says.

“We now have a process that is easily scalable, we don't need special equipment, and we have a provisional patent that we can license.”

Australia’s plant-based food market is expected to hit $13 billion by 2030. This is despite most current products relying on soy or gluten for plant proteins – which are common allergens.

Maritime Museum helping solve a shipwreck mystery

The Australian Maritime Museum in Sydney is more than a chronicler of history - it is also involved in research.

Researchers affiliated with the museum, along with Silentworld Foundation, South Australia’s Department for Environment and Water, and Flinders University, are confident they have located the shipwreck site of Koning Willem de Tweede, an 800-tonne Dutch merchant sailing ship lost in Guichen Bay near Robe, South Australia, in June 1857.

Only days prior to its loss, the vessel discharged more than 400 Chinese miners destined for the gold fields at Bendigo and Ballarat in Victoria. 

Sixteen of Koning Willem de Tweede’s crew of 25 were drowned and later buried in the dunes of Long Beach, which forms Guichen Bay’s eastern shoreline.

The Koning Willem de Tweede Shipwreck Project commenced in April 2022 and its primary purpose has been to search for, locate, and archaeologically survey the shipwreck’s remains.

Using a combination of marine magnetometer and underwater metal detectors, the team located what is believed to be iron components of the ship’s windlass (a large winch in the bow used to hoist a vessel’s anchors) partially protruding from the seabed, as well as a partially exposed iron frame. 

A well-preserved timber plank was noted beneath the windlass, suggesting more of the shipwreck’s hull structure is present, but currently buried.

All exposed elements of the shipwreck site were documented and plotted within the larger complex of anomalies detected by the magnetometer. These anomalies were buried at the time of the survey but indicate the presence of other large iron artefacts and hull components.

The team is confident the shipwreck is that of Koning Willem de Tweede based on its location, which corresponds to historic accounts of the vessel’s loss, and is the only known historic shipwreck event to have occurred on that stretch of Long Beach. 

In addition, the complex of magnetic anomalies approximately matches that of the ship’s historically documented length (42.7 metres), and no other large, complex magnetic contacts were encountered within a kilometre radius of the location where the windlass was found. 

Fragments of 19th-century Chinese coarse earthenware ceramic were located on the beach immediately adjacent to the shipwreck site in March 2023, further supporting its identity as Koning Willem de Tweede.

Future monitoring visits to the shipwreck site are being planned and will assess its condition and document additional hull remains and artefacts that may be exposed by changes to the seabed.

The Koning Willem de Tweede Shipwreck Project has been assisted by the Dutch Ministry of Foreign Affairs, through the Embassy of Kingdom of the Netherlands, Australia and the Cultural Heritage Agency of the Netherlands.

Drink more tahini! AI fails to convince when it comes to intelligence

I've always had my doubts about the intelligence of AI.

AI writing is pretty easy to spot for starters. AI research often has huge holes, and some of the AI videos I've seen have been laughably bad. 

And a press release I received this week increased my prejudices. 

The nub of the story: An AI platform has identified tahini as a top emerging ingredient for alcoholic beverages innovation in 2025.

Now I don't mind tahini, a creamy paste made from ground sesame seeds, as part of a mezze plate. It pairs pretty well with Greek and Lebanese dishes.

But, like its companion dips hummus and taramasalata, I have never thought about drinking it.

GlobalData's AI Palette innovation and consumer insights platform tells me tahini's consumer appeal lies in its alignment with the current trends of health and wellness, sensory and indulgence and authenticity and heritage.

Leveraging the world's largest consumer data lake, with points collected in real-time from social media, e-commerce, and foodservice menus, GlobalData’s AI Palette platform boasts that it delivers powerful insights into emerging flavours and ingredients, as well as category opportunities.

Alice Popple-Connelly, a consumer analyst at GlobalData, said: “Tahini, known for its high content of healthy fats, protein, calcium, and iron, is experiencing a surge in popularity among consumers worldwide."

But why would I want to drink it Poppy? 

Tahini recorded a two-year consumer engagement CAGR of 910% in the UK alcohol industry (2022-2024), as measured by the platform during the review period in March 2025. 

Right. 

So this makes tahini a prime candidate for inclusion in alcoholic beverages brands' innovation strategy in the UK market. Hopefully not in Australia, then. 

Apparently, tahini’s ability to create a creamy texture would be a perfect fit with the UK stout category. Tahini can enhance the traditional dark brown aesthetic of stout while introducing a distinctive nutty, woody undertone, helping it stand out in the market. 

“Tahini's consumer appeal is rooted in its health benefits, natural composition, culinary versatility, cultural relevance, and alignment with contemporary food trends," says Popple-Connelly. 

"These attributes render tahini a compelling ingredient for a broad spectrum of consumers in search of nutritious and flavourful choices.”

I remain unconvinced that I want to drink it. 

Why are we getting fatter and fatter?

Eating more processed foods from fast food outlets and supermarkets means we are getting fatter and fatter. 

A new global study released for World Obesity Day shows some of the fastest-growing countries in the world are set for dietary disaster as the trend of supermarkets and convenience stores spreading junk food diets across the world takes hold.

The study analysed data from 97 countries on retail changes over 15 years, providing the first global insight into how changes in density of chain retailers are driving unhealthy food sales and fuelling obesity rates.

This has serious implications for low- and middle-income countries and the health of their populations.

Just published in Nature Food, a study by researchers from Deakin University in Australia and experts from UNICEF has unveiled a seismic shift in the types of food stores springing up globally over the past 15 years, with serious health implications. 

Analysing data from 97 countries on retail changes over the last 15 years, the study showed that the number of chain supermarkets, hypermarkets and convenience stores per 10,000 people increased by 23.6% globally over the period. 

With market domination by these types of retailers being the norm in high-income countries, low- and middle-income countries are copying the trend and catching up fast. 

In South Asia and south-east Asia, the number of chain retail outlets per person has increased by nearly 10% per year, with a corresponding drop off in independently owned traditional stores.

And in a sign that retail is set for an even bigger shake up, grocery sales from digital retailers (online) increased by 325% over a 10-year period across 27 countries.

The increasing amount of unhealthy food sold was associated with an increase in the prevalence of obesity, which continues to rise in every region of the world and is a global concern.

"Large chain retailers usually hold significant market power, using their dominance over food manufacturers to determine what food is available and what price it's sold at, which has led to the widespread availability of unhealthy foods," says the study's lead author Dr Tailane Scapin, from Deakin University:

."Large chain retailers and food manufacturers also use aggressive marketing strategies to promote unhealthy foods, contributing to poor dietary habits and, as consequence, negatively impacting their customers' health."

Dr Scapin said immediate action was needed to address the impact of changing retail food environments.

"Our findings underscore the importance of regulating the retail environment to make sure that it's healthy foods that are promoted, while the marketing and promotion of unhealthy food products is limited," Scapin said..

"In low and middle-income countries where supermarkets and convenience stores are spreading the fastest, governments have a time-limited opportunity to make sure that these new, modern retail stores actually promote healthy food. We know from the experience in North America, Europe and other high-income regions that once retailers are established, they are very hard to change."

The study's research team called for urgent action from governments, from retailers and from the health promotion workforce to prioritise healthier retail food environments that support sustainable and healthy dietary patterns and positive public health outcomes.

"With this research published on World Obesity Day which has a theme of 'Changing systems for healthier lives', it's important that the promising action being taken by forward-thinking retailers and governments is scaled up globally," Scapin said.

The full study report, with data by country, by geographic region and by country income group, is here.

The work was completed as part of a collaboration between UNICEF and the Centre of Research Excellence in Food Retail Environments for Health: Next Generation in Australia.

For further information visit: healthyfoodretail.com

Image: Leo Sneg, Scop.io

New technology can help wine producers monitor smoke taint

A smoke sensor developed by La Trobe University researchers has the potential to save hundreds of millions of dollars in lost wine production.

The sensors are in the process of being rolled out across the wine industry, with monitors now being used to track the impact of bushfires that have ravaged the Grampians.

Wine Industry Smoke Detectors (WISDs) – colloquially known as ‘wizards’ – track smoke events like bushfires and burn offs around vineyards and can advise winegrowers whether it is likely to taint their grapes; and if they need to discard their season’s harvest, or use winemaking techniques to remove the taint.

Data taken during trials of the sensor through the 2020 bushfires that devastated wine regions across Australia’s east coast found that $100-$150 million worth of grapes were needlessly discarded over unfounded concerns they were tainted by smoke.

Australian agri tech provider Goanna Ag has now signed on to commercialise the WISDs over the next two years, during which time the hardware and algorithms will be further validated by real-world fire events and the network of WISDs expanded to other wine regions across Australia.

Professor Ian Porter, a researcher from the School of Agriculture, Biomedicine and Environment at La Trobe, leads the team that developed the WISDs and the risk model over the last decade.

He said trials of their sensor in vineyards across south-eastern Australia had found that smoke did not taint wine grapes as much as viticulturalists had believed.

He said this meant vineyards could avoid significant losses of grapes that winegrowers had previously believed were ruined.

“Growers think that all smoke causes smoke taint, but data collected by our team has for the first time globally linked the amount of fresh smoke needed in vineyards to smoke taint in the bottle," he said.

"This has been the Holy Grail of research that’s now being solved.

“This sensor has the potential to save a heap of grapes they would usually throw away, which can be financially and emotionally devastating for winegrowers. It’s one of the reasons we developed the WISDs.”

The prototype smoke loggers have been developed by La Trobe University researchers supported with funding from Wine Australia, La Trobe itself and other partners, including the Victorian and Australian governments and regional wine associations.

A network of 100 prototype loggers was deployed in vineyards in north-east Victoria after the catastrophic bushfires in 2020, with the technology refined in the years that followed.

Operating like the networks that continuously monitor air quality for human health, the data loggers calculate risk ratings for smoke taint drawn from a vast database of smoke, grapes and wine data collected by La Trobe during more than 70 controlled burns and eight major bushfires.

This knowledge links smoke dose to smoke composition, phenol levels in grapes and wine and their sensory outcomes in wines. It also incorporates the critical risk factors for smoke taint, including burn conditions, distance from the burn, grapevine variety and the timing of exposure during the season.

Goanna Ag Winegrape Business Development Lead Jock Ferguson said they had a track record of working with proven science to help growers solve genuine, well-recognised challenges.

“We are particularly excited to be involved in the commercialisation of the WISDs. They are a vital industry breakthrough with appeal to stakeholders throughout the grape and wine sector in Australia as well as winegrowing regions around the world,” Ferguson said.

Professor Porter said their findings also showed that in the vast majority of cases, winegrowers need not be concerned that smoke form planned controlled burns to reduce fire risk might taint their grapes.

“The WISD is an amazing breakthrough for Australian growers and wine producers. It provides the sector with an extremely valuable tool to use during any smoke event to determine whether there is a problem or not”, he said.

“Having results in real time greatly reduces stress for growers and winemakers and allows them to market their grapes and produce wine with confidence.”

Why camel milk might soon be on your barista's radar

Cow milk is ubiquitous, but there is also much love for buffalo, goat, sheep milk. Baristas utilise almond milk, soy milk, oat milk, rice milk and other non-dairy options. 

There is very little acclaim, however, for camel milk. So far.

Research at Edith Cowan University in Wester Australia has shown camel milk to be a great alternative to traditional dairy, and that it could potentially create healthier digestion.

In addition to being hypoallergenic, camel milk could potentially protect the gut from harmful enzymes.

The research also found that camel milk contained more naturally occurring bioactive peptides when compared to its bovine counterpart.

“This is a good thing," PhD student Manujava Jayamanna Mohitigge from ECU reported.

"We now know that camel milk has the potential to be hypoallergenic compared to cow’s milk, but also that it has higher potential to yield bioactive peptides which can have antimicrobial properties and anti-hypertensive properties.

"These bioactive peptides can selectively inhibit certain pathogens, and by doing so, create a healthy gut environment and also has the potential to decrease the risk of developing cardiovascular disease in future.”

Mohittige did note that the potency of these bioactive peptides still needed further testing.

Previous research has show that when comparing beverages, cow’s milk typically contains between 85% to 87% water, with 3.8% to 5.5 % fat, 2.9% to 3.5% protein, and 4.6% lactose.

In contrast, camel milk consists of 87% to 90% water. Its protein content varies from 2.15% to 4.90%, fat ranges from 1.2% to 4.5%, and lactose levels are between 3.5% and 4.5%.

Currently, around 81% of global milk production is sourced from cows, with camel milk production sitting at fifth place, behind buffaloes, goats and sheep. Camel milk only accounts for around 0.4% of current dairy milk production globally.

Mohittige, however, noted that Australia’s semi-arid climate and the existing camel population - albeit almost entirely feral - made for a convincing argument to increase both production and consumption.

“Camel milk is gaining global attention, in part because of environmental conditions," he said. "Arid or semi-arid areas can be challenging for traditional cattle farming, but perfect for camels.”

While camel dairies are already exist in Australia, however, production volumes are still low.

See detail here: https://www.sciencedirect.com/science/article/pii/S0308814624041219?via%3Dihub

Margaret River mourns wine visionary

The wine community in Western Australia is mourning the death of visionary Dr John Gladstones, whose research led to the founding of the Margaret River wine region over 50 years ago.

Gladstones' two seminal research papers in 1965 and 1966 were fundamental to the foundation of the Margaret River Wine Region.

Gladstones drew parallels between the climate of Margaret River and that of Bordeaux, and inspired the first generation of winemakers to plant vineyards.

Over a half-century on, the region continues to prove its perfect suitability for viticulture, and has established a significant international reputation.

Gladstones, who died at the age of 92, was one of Australia’s most influential agronomists and in 1986 was made a member of the Order of Australia.

He was the recipient of the Margaret River Wine Association Lifetime Achievement Award in 2007. The eastern boundary of the Margaret River Wine Region Geographic Indication (GI) is named in his honour, with the 'Gladstones Line' running north to south at longitude 115°18'E.

Throughout the history of the Margaret River Wine industry, Dr Gladstones was a source of intelligence and an ally to most of our region's greatest achievers, the Margaret River Wine Associated said in a statement.

"His commitment and enthusiasm to excellence in Margaret River wine was unwavering - in 2017 he donated his library to the Margaret River Wine Association, to support the current and next generation."

UN Tourism and Croatia to work on sustainablity

UN Tourism is to work with the Government of Croatia and the University of Zagreb (above) to establish a research and development centre focused on sustainable tourism.

Croatia currently serves on UN Tourism’s Committee on Tourism and Sustainability, having chaired it between 2019 and 2023.

Alongside the Government’s record of promoting responsible and sustainable tourism practices, its support for UN Tourism’s core values make it the ideal location to host a collaborative platform to drive innovation and catalyse positive change in the tourism sector, the organisation said in a statement.
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"Croatia leads by example in growing tourism in a sustainable manner," UN Tourism said.

"This landmark centre will engage stakeholders from the public and private sectors, academia, and civil society to will address some of the most critical challenges facing tourism, including reducing the environmental impact of tourism.

" The centre will prioritize initiatives to minimize waste generation and plastic usage, thereby mitigating the environmental footprint of tourism activities.

"By promoting the adoption of renewable energy sources and implementing energy-efficient practices, the centre aims to reduce carbon emissions associated with tourism operations".

Recognizing "the urgent need to address climate-related risks", the centre will support adaptation strategies to enhance the resilience of tourism destinations and communities.

"The centre will also work to safeguard the cultural heritage and livelihoods of local communities by promoting responsible tourism practices and equitable distribution of benefits and "through rigorous research and data analysis", the centre will provide policymakers with the evidence needed to formulate effective policies that balance tourism development with environmental and social considerations."

It will also serve as a hub for "cutting-edge research and knowledge exchange, delivering timely insights and best practices for the sustainable development of tourism".

In Zagreb, the Minister of Tourism and Sport of Croatia, Nikolina Brnjac, and UN Tourism Secretary-General Zurab Pololikashvili signed a Memorandum of Understanding to create the research facility.

“Croatia leads by example in growing tourism in a sustainable manner," Pololikashvili said:. "The new research centre in Zagreb will contribute to UN Tourism’s commitment to data-driven policymaking at the regional, national and destination level, ensuring tourism grows responsibly and inclusively, for the benefit of communities everywhere.”

The University of Zagreb was founded in 1669 and is the oldest and biggest university in south-eastern Europe.

South Africa gets even more serious about chenin blanc

Chenin Blanc is the white grape variety most associated with South Africa - and it's about to get a boost.

A new initiative has been launched in South Africa to assess the premiumisation and value growth of chenin blanc, umbrella organisation South Africa Wine reports.

Chenin blanc (or steen as it is sometimes known) is the most planted wine grape variety in South Africa at 18.6% of wine grapes. The variety - originally from the Loire Valley - has a long history in the Cape as it was one of the first wine grapesintroduced to the region by Jan van Riebeek in the 1650s.

The new project is a collaboration between South Africa Wine, the South African Grape and Wine Research Institute (SAGWRI), Stellenbosch University, and the Chenin Blanc Association of South Africa (CBA).

It is led by Professor Melané Vivier and a group of academics. Five work streams are being introduced,  including market intelligence, the distinctiveness of chenin blancs in the country, production for profit, juice into wine, and the support systems needed.

As part of the project, a model chenin blanc vineyard planted with 19 different trellising systems has been created, generating scenarios ranging from very high to very low yields. Experimentation and analysis, production strategies and various approaches to winemaking will all be considered.

The relationship between Stellenbosch University and the wine industry has a long history dating back over 100 years. The first professor in viticulture at the institution, Professor Abraham Izak Perold, created pinotage in 1925.

Gerard Martin, research, development and innovation executive at South Africa Wine, said of the project: “South Africa Wine remains dedicated to driving progress and excellence within the South African wine landscape through proactive research and innovation.

“That is why we partnered with various stakeholders in this project to grow the value of chenin blanc.”

Chenin Blanc Association chairman and co-founder Ken Forrester (above) said: “This project underscores our longstanding belief in chenin’s adaptability, excellence, and potential to compete internationally.

“We are delighted to be a partner in advancing the research of South African chenin blanc and emphasise its significance in our industry.”

South Africa Wine came into existence last year and is a non-profit organisation mandated by the South African wine and brandy industry to "build resilience, foster transformation, and promote agility, and competitiveness".

Sofitel gets serious about sleep

Do you find it hard to sleep when you are in a strange bed, in unfamiliar surroundings and with unfamiliar air conditioning? 

Global hotel group Accor recently commissioned a scientific study analysing "The Art of Sleep". 

In 2003, the brand unveiled the Sofitel MyBed experience, a bed it describes as "the epitome of comfort". 

Now Sofitel has been aiming to better understand how travellers sleep, in order to help them sleep better and longer when they are in a hotel. 

The study was designed to minimise the notorious “first night effect,” which occurs when people sleep away from home.

In 2023, 45% of Sofitel's guests spent only one night in the brand's hotels making them especially prone to the first night effect. 

Results of the study were published in the Journal of Sleep Disorders & Therapy. 

On average, the subjects' sleep quality in the Sofitel Paris Arc de Triomphe room was 13.7% higher than at home. 

The subjects of the study slept an average of 65 minutes longer. 

“This study was invaluable for Sofitel because it gave us key data on our guests' sleep," said Nicolas Gronier, VP Global Marketing for Sofitel. 

"In late 2023, we started brainstorming on how we could apply the findings to our hotels across the world. We sought to give all our hotels clear guidelines and the opportunity to revamp their rooms and suites, to elevate the experience of all our travellers in the most personalised way possible.” 

Starting in July 2024, Sofitel will be phasing in new rituals in each of its hotels. 

The group already offers pillow menus and a pre-sleep herbal tea, but new offerings will include light meals formulated to help guests fall asleep quicker, bespoke treatment protocols, relaxing playlists curated specially for the brand's hotels, and precise lighting and temperature adjustments.

See sofitel.com

Researchers working on a solution to vineyard smoke taint

Smoke taint is a growing threat to vineyards around the world.

Bushfires, also known as wild fires, are more and more common given the onset of global warming and smoke taint from fires can ruin a vintage in a day or two.

Now researchers from Oregon State University have developed a special spray-on coating that they believe could protect grapes from being affected by wildfire smoke, the Drinks Business website reports.

The researchers expect to have a spray coating to prevent smoke damage available in the next several years.

“Wildfire smoke is an increasing problem for wineries in the United States and around the world and right now vineyard managers really have no tools to manage the effects of the smoke,” said Elizabeth Tomasino, an associate professor of enology at Oregon State. “This coating has the potential to transform the wine industry.”

Smoke taint has been a particular issue in Oregon and other parts of the western US, where recent vintages, especially that of 2020, were ruined by smoke from fires. It has also been an issue in Europe and Australia.

A new study, which was published in the Journal of Agricultural and Food Chemistry and funded by the Oregon Department of Agriculture Specialty Crop Block Grant and the US Department of Agriculture Specialty Crop Grant, examined how compounds caused by fires can be counteracted.

A cellulose nanofibre-based coating, containing chitosan and beta-cyclodextrin, was tested for effectiveness over two years at Oregon State University’s Woodhall Vineyard and its Southern Oregon Research and Extension Centre.

The researchers found that it successfully blocked compounds such as guaicol and syringol, while capturing meta-cresol. The distinction is crucial as blocking the compounds means that they are not absorbed (whereas capturing means they are).

Yanyun Zhao, an expert on food coatings, explained: “Not having to wash it off saves time, money and water for grape growers. That is what we are aiming for.”

Importantly, the study claims that the addition of the coating had no impact on the growth or quality of the grapes, meaning that the fruit’s aromas and phenols ripened as normal.

“Growers want something they can spray on their vines to protect them so if this becomes a commercially available thing it’s going to be a big game-changer," said Alexander Levin, director of the Southern Oregon Research and Extension Centre.

A press release from the university revealed that the research team is continuing to refine the coating, and working on a cost analysis to determine the viability of it as a solution for producers to deploy in the vineyard.

"Waste not, want not" message for winemakers

Waste from winemaking could be a valuable source of ingredients for nutraceuticals, pharmaceuticals and food colouring, a new Australian study has revealed.

Research from chemical engineers at Monash University, Rachel Liu and Victoria Haritos, found that compounds derived from red wine grape varieties have significant levels of bioactive natural compounds called polyphenols and anthocyanins..

“Bioactive polyphenols and anthocyanins could have a number of commercial applications as functional ingredients, in dietary supplements and as natural food colourings” said Liu.

Diets rich in polyphenols, which are found in a range of fruits, vegetables and cereals, have been associated with protection against developing cancers, cardiovascular diseases, diabetes, osteoporosis and neurodegenerative diseases in a number of epidemiological studies.

Anthocyanins, the pigments responsible for the colours red, purple and blue in many fruits and vegetables, have also been associated with antioxidant effects and the prevention of cardiovascular disease, cancer and diabetes among other conditions.

In Australia, around 2 million tonnes of wine grapes are crushed annually, with about 20% by weight remaining as waste, including skins, seeds and stalks, after processing.

The majority of winemaking waste is currently returned to the land as compost, or other low-value uses and the potential value of the bioactives it contains goes unrealised.

“Across the Australian wine industry this means there is a massive volume of waste from which these compounds could be recovered and used,” said Haritos.

“We see great opportunities and are keen to explore how this waste product can be processed commercially.”

The initial research has been published in the international journal Cleaner Waste Systems and was supported by Treasury Wine Estates and in collaboration with Coldstream Hills Winery in the Yarra Valley.

Image: Goran Nikolic, Scop.io