A genomic milestone, researchers sequence the genome of the most
destructive enemy of the world's staple food crop rice, a fungus
called Magnaporthe grisea that causes rice blast disease.
EFSA scientific experts tackle the presence of harmful foodborne
bacteria Clostridium perfringens and C. botulinum,
compiling an opinion on the risk these spore-forming bacteria pose.
A new study that suggests high consumption of processed meats could
raise the risk of pancreatic cancer was 'not capable of proving
cause and effect', claims the American meat association.
Scientists from the US reveal how a powerful chocolate ingredient
exerts anti-cancer properties, findings that could one day be used
to design novel cancer treatments.
Food makers will be encouraged by a new report that reveals food
safety actions along the supply chain appear to be paying off, with
new figures from the US government showing cases of the harmful
food pathogen E.coli have fallen...
High protein source lupin flour continues to attract attention
following new reports that this food ingredient used in pasta and
bread products could provoke severe allergic reactions, reports
Lindsey Partos.
Understanding the most extreme conditions for food products will
bring gains for product formulation, particularly functional foods,
on Earth, says Arla Food Ingredients, the firm that has developed a
new yoghurt for consumption by...
Slicing away at contamination risk in fruit, Scottish scientists
overcome obstacles to design a rapid test for the detection of the
harmful mycotoxin patulin that occurs in naturally occurring
moulds.
Eating beans or lentils at least twice a week may reduce a woman's
risk of developing breast cancer, according to research designed to
investigate the benefits of the plant compounds flavonols,writes
Dominique Patton.
Companies wanting to test their ingredients to see if they are
contaminated by the unapproved genetically modified seed corn -
that was recently announced to have been let into the US food chain
- may be interested in Genetic ID's...
Fundamental research to provide new leverage for food makers with
Swiss researchers suggesting regular onion consumption may boost
the bones and prevent osteoporosis, reports Lindsey Partos.
