Genaissance Pharmaceuticals, Monsanto and the Agricultural Research
Service (ARS) have formed a triple alliance to draw up a genetic
map of the soybean, the companies announced today, writes
Drinks manufacturers competing for market share in coffee products
will welcome new technology from Swiss scientists that should shed
light on the complex roasting process associated with the appeal of
The FDA has said it will review the report published last week by
the WHO, which confirmed that high levels of the carcinogen
acrylamide are still being found in 7000 food items, particularly
French fries, potato crisps and coffee,...
The US Centre for Disease Control has helped to create a climate of
fear by exaggerating America's obesity crisis, claims a consumer
and industry group, as one major cereal producer warns the whole
obesity issue is becoming too...
Variation in taste genes could open up new opportunities for the
food industry, as well as parents, to devise better strategies to
enhance fruit and vegetable acceptance in children who are
sensitive to bitter taste, claim researchers.
Scientists have identified a molecular mechanism in the liver that explains how consuming foods rich in saturated fats and trans-fatty acids can send blood levels of cholesterol and triglycerides soaring.
New techniques to minimise the risk of the harmful food pathogen E.
coli in the food chain sees the launch of rapid detection system
that could speed up identification and reduce costs for the meat
Scientists from the Agricultural Research Service (ARS) announced a
year ago they had completed the first draft on the honeybee genome;
they are now using these findings to uncover new ways to keep
Colour does not appear to dictate lycopene content as green, purple
and red tomato ketchups boast similar levels of health promoting
antioxidant lycopene, claim researchers, who also identified dark
red ketchup as boasting the strongest...
Food scientists continue the challenge to come up with food
ingredients suitable for consumers unable to eat wheat, rye or
barley-based foods because of a reaction to the gluten protein
found in these grains.
Genomic tools help scientists gain an insight into the roots of
foodborne disease and to identify clues about why some strains of
the bacterium campylobacter - which each year cause more than 400
million cases of gastrointestinal...
Breakthrough science for the popular fruit ingredient, the
strawberry, as UK scientists construct the world's first molecular
map for the wild strawberry, opening up opportunities to create
market leading varieties with improved...
A key compound in red wine could have a direct beneficial effect on
heart cells, report researchers from the US, building on a raft of
science that suggests this popular beverage could play a role in
preventing heart disease.
Just one serving of peanuts or peanut butter a day can help
children and adults meet requirements for nutrients often lacking
in American diets, according to a a new study from the Pennsylvania
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...
New techniques to minimise the risk of harmful food pathogen E.
coli in fermented dry sausages could be on the way as scientists
find acidic conditions encountered during the digestive process may
not be enough to inactivate some...