Scientists at the Emory University Health Sciences Centre are
hoping to widen the understanding of an enzyme that breaks down
caffeine into theophylline, using bacteria that need the breakdown
product of the enzyme for survival.
A rise in global stocks of wheat after a 30-year low will offer
continued relief to the tighter prices experienced by the food
industry in previous years, but the food chain still needs to stay
on the alert.
Cargill, the largest private firm in the US, will link up with
biotech giant Monsanto to bring food makers an alternative source
of soybean oil, used to reduce the artery-clogging trans fats in
An editorial in the British Medical Journal this month that
concludes criticisms of aspartame are 'unfounded' adds fuel to the
ongoing debate surrounding this popular sweetener used widely in
food and beverage applications.
Risk management strategies in place to minimise the harmful food
pathogen salmonella in chickens could focus on the eggshell, as
scientists in the US find that poorer quality eggshells allow the
bacteria to break through into the...
All Big G breakfast cereals produced by General Mills are to be
made with whole grains as the company strives to create a
responsible image in the face of increasing public health concerns.
But the company claims it has not sacrificed...
Competition in the sweeteners market could move up a gear in the
near future as Japanese scientists harness production capacity for
the taste-altering protein miraculin that makes sour foods taste
sweet,reports Lindsey Partos.