The cost of sugar has increased sharply in recent years. Now researchers believe gene editing could boost supplies. But how, and what does this mean for manufacturers?
Long-awaited guidance from FDA on the safety of foods derived from gene-edited plants reiterates the agency’s position that biotechnology is not inherently unsafe, but still encourages developers to voluntarily engage with the agency before going to market...
The results of Europe’s first ever field trial of a gene edited (GE) variety of wheat have shown a significant reduction of the potential carcinogen acrylamide when the flour is baked.
Genetically engineering rice to have better salt tolerance could allow it to be grown in places it would otherwise fail, new research from the University of Sheffield has found.
Michroma – a startup building a production platform for natural food colors from fungi – has advanced to pilot-scale production of a heat-stable vibrant red colorant it claims can give synthetic dyes a serious run for their money when it comes to performance...
Worried that biotechnologies, such as those used to create non-browning mushrooms, are inadequately regulated or could be unfairly shunned by the public, a coalition of non-governmental organizations this week published a six-point framework for the “responsible...
