Agriculture ministers from around the world are gathering in
Sacramento, California today for the start of a three-day
conference on genetically engineered food and farming. With the
breakdown of discussions last week between the...
Low-saturated fat foods, enhanced flavours, foods without allergens
- all this is possible without any tampering of DNA material. US
company Anawah has received several million dollars to support its
work that combines molecular biology...
The Chinese herb gastrodine is at the centre of new findings that
suggest it could improve memory, orientation and language in people
who have mild to moderate vascular dementia as the result of a
As consumer groups in Europe and the US call on food manufacturers
to cut the quantity of trans fats in food products, Swedish
vegetable oils supplier Karlshamns has come up with a cocoa butter
replacer with a low trans fatty acid...
A variety of factors play a role in whether food-borne bacteria
actually make people sick, and a better understanding of the
infection process from food-borne bacteria could certainly lead to
ways to stop such illnesses from occurring,...
The US Food and Drug Administration (FDA) should require food
manufacturers to limit the amount of the potential carcinogen
acrylamide in their products, said the Center for Science in the
Public Interest (CSPI), a nonprofit US organisation,...
Despite tension on both sides of the Atlantic over genetically
modified foods, scientists in the US bring a note of optimism - and
common sense - to the debate, reporting this week that, for the
first time, parties on both sides of...
Research continues into the potential benefits that oats and barley
could have on our health with new findings from the US suggesting
that diets high in barley could lower total cholesterol levels, and
could be of particular benefit...
Does iron fortification work ? And if so, how ? Scientists from the
US government are working on a new study to investigate the
absorption and utilisation - the bioavailability - of various iron
sources used to fortify foods today.