Eliminating germination of Echinochloa crus-galli (barnyard grass) seeds through ensiling of contaminated plant biomass for animal feed could be one means of restricting the spread of it. Two laboratory scale ensiling experiments were conducted to evaluate the germination of E. crus-galli seeds. In Exp. 1, low DM red clover material (mean silage DM concentration 199 g kg-1) was ensiled without additive or using a lactic acid bacteria inoculant. In Exp. 2, crimped ensiled barley grains at moisture levels of 253 and 326 g kg-1 were ensiled untreated or with a formic acid-based additive. The E. crus-galli seeds were enclosed in polyester bags and placed within the experimental silos for a 3-month fermentation period. The treatment resulting in viable seeds (germination rate of 1 % including also replicates with zero germination) was the one with the most limited fermentation, with a total fermentation acid production of only 1.4 g kg-1 DM. In conclusion, ensiling eliminated the germination of E. crus-galli seeds when fermentation was moderate to extensive.
Food systems are increasingly challenged by climate change, geopolitical instability, market volatility, and biodiversity loss, highlighting the need to strengthen both resilience and sustainability. This editorial introduces the Special Issue on Nordic–Baltic food systems resilience, drawing on contributions presented at the first Nordic–Baltic Food Systems Conference and Policy Forum (NFN2025). It develops an outcome-oriented account of sustainable food systems, using robustness, recovery, and reorientation as an interpretive lens for strengthening resilience across the Nordic and Baltic countries. Insights from the Special Issue are synthesized across three themes: frameworks for understanding, assessing, and governing resilience; the sustainability and resilience of livestock- and dairy-based systems; and locally rooted capacities for resilience. In conclusion, we identify priorities for future Nordic–Baltic research and action, including cross-scale analysis, comparative approaches, and the stronger integration of long-term reorientation with short-term preparedness.
Soil erosion on arable lands negatively impacts surface waters in boreal environments. A clear understanding of itsrole is required for mitigation. This study assessed the regional role of arable land and other basin characteristicsin determining suspended sediment loads across 17 Finnish river basins without major lakes or reservoirs. Usinga robust statistical approach—combining bootstrap regression with 20 variables related to sediment sources andconnectivity—it was found that arable land explained 78% (95% bootstrap confidence interval: 52–94%) of the variationin sediment loads, and clay soils had a contributing role. Estimates of total erosion from arable land usingRUSLE accounted for 88% (67–97%) of the variation. The dominance of arable land likely reflects low erosion in otherareas, strong field-to-river connectivity, and limited river channel contributions. These results support the use ofthe RUSLE model as a proxy for sediment loads in boreal basins with well-drained arable land and inform targetederosion control. These findings strengthen the empirical basis for generalizing sediment dynamics in boreal agriculturallandscapes at the regional scale.
This study investigated the enzymatic hydrolysis of oat and faba bean protein mixtures and their application in plant-based yogurt analogues. Various process conditions, ingredient ratios, and enzyme treatments were evaluated to optimize protein solubility, emulsion stability, and fermentation performance. Protease treatment enhanced protein solubility by up to 78% in oat protein and up to 16% in faba bean protein, while starch hydrolysis prevented gel formation of starch and increased glucose concentrations from 0 to 28 mg ml-1, which further supported fermentation. Microstructural analysis revealed that moderate oat protein content in a faba protein base balanced protein solubility and reduced protein aggregation, leading to more stable emulsions and a thicker yogurt base texture. Fermented yogurt analogues produced using the optimized mixture exhibited desirable acidity, texture, and stability, demonstrating enzymatic hydrolysis as a key strategy to improve plant protein functionality in food formulations. Our results contribute to valuable insights into formulating high-quality, nutritious, and stable fermented plant-based dairy alternatives by harnessing protein modifications and starch saccharification. This approach supports consumer demand for sustainable, health-promoting plant-based fermented foods with enhanced sensory and nutritional attributes.
The article builds upon the White Paper on Nordic Sustainable Food Systems: Pathways and Intervention Areas, which was written between October 2023 and May 2024 by eight Nordic researchers belonging to different academic organisations in the framework of an NKJ (Nordic Joint Committee for Food and Agricultural Research) sponsored project. The article aims to address two research questions: (1) What are the most feasible strategies to implement a food system approach in the Nordic countries? and (2) What is the role that academic and research institutions can play in promoting Nordic sustainable food systems? The article further articulates the 12 intervention areas presented in the white paper, which have been organized in 5 macro areas, namely food governance, primary production and fisheries, nutrition and education, local food, and food self-sufficiency and food waste. It combines different research and analytical methodologies with the development of an original theoretical framework and proposes actionable suggestions for researchers and policymakers interested in strengthening sustainability in food systems and food practices.
