Americans' attitudes about genetically modified (GM) foods remain
divided, although their opinions appear not be deeply held and can
be influenced by new information and events, according to a study
released this week, reports...
Understanding the genetic make-up of rice will help scientists to
map the genomes of corn and sorghum crops, say US researchers, at
at time when scientists are keen to promote the gluten-free
benefits of sorghum in food formulations.
The knowledge gap between why people with low 'bad' cholesterol
levels are still susceptible to heart attacks could be near to
closing with breakthrough research from a nutritional food
scientist suggesting that the little...
Emerging research on lactic acid bacteria is set to offer food
companies a new method of vitamin enrichment that allows them to
get around consumer concerns over added ingredients, writes