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...