Analysis of bread wheat genome will aid higher yields
06 December, 2012An international team of scientists has completed the first comprehensive analysis of the bread wheat genome. The analysis could help develop new strategies for breeding and improving wheat crops.
Want tastier watermelons? All you need is the genome sequence!
30 November, 2012Scientists have published the genome sequence of the watermelon. The scientists say the information could dramatically accelerate watermelon breeding to produce more nutritious, tastier and more disease-resistant fruit.
Allergies linked to triclosan exposure in children
17 November, 2012A Norwegian study has found an association between allergies and triclosan levels in children’s urine. Increased levels of triclosan were associated with elevated levels of Immunoglobulin E and rhinitis in 10-year-old children.
New method identifies milk source of premium dairy products
02 November, 2012A new method described in the Journal of Agricultural and Food Chemistry is said to be able to determine whether specialty cheeses are true to label.
Manuka may not be the bee’s knees after all, research shows
25 October, 2012Consumers may want to think twice before paying a premium for manuka and other monofloral honeys. Research from New Zealand’s Lincoln University has shown that a number of honeys from NZ are not true to label.
Scientific data seem like double Dutch? You need a food dictionary!
09 October, 2012The Development of Food Ontologies project involves the creation of a dictionary that will be used to search a large number of scientific texts for all things food related.
How mouthfeel affects food choices
09 October, 2012Astringency and fattiness contribute very differently to mouthfeel and it is thought that these differences may explain why some foods pair particularly well.
Demystifying food ingredients: new consumer resource
20 September, 2012Cyanocobalamin; pyridoxine hydrochloride; calcium pathothenate: consumers reading these terms on a food label could be forgiven for thinking the product is full of artificial ingredients.
Australian chickpea industry not dead: may have a pulse after all
18 September, 2012Researchers at the University of Western Australia have developed two new chickpea varieties that they say will “take the Indian market by storm” and rejuvenate the Australian chickpea industry.
USP granted observer status by the Codex Alimentarius Commission
14 September, 2012USP has been granted observer status by the Codex Alimentarius Commission, allowing it to provide expert information, advice and guidance to the commission.
In the mood for happy food
05 September, 2012Flavour compounds that are structurally similar to mood-stabilising drugs are broadening the known range of mood-enhancing foods, which includes chocolate, teas and berries.
Aquaculture to provide 60% of fish production by 2020: report
28 August, 2012Aquaculture will provide 60% of all fish production by 2020, according to new research conducted for Worldwatch’s Vital Signs Online service.
‘Anti-hunger’ yoghurt ingredient
25 August, 2012A proof-of-concept clinical trial of an ‘anti-hunger’ ingredient for yoghurt, fruit shakes, smoothies and other foods that makes people feel full longer and eases their craving to eat has had promising results.
Turning trash into treasure: biorefinery converts food waste to fuel
22 August, 2012City University of Hong Kong and Starbucks Hong Kong have collaborated to develop a ‘biorefinery’ designed to use food waste to produce plastics, laundry detergents and other everyday products.
Novozymes develops malic acid-producing fungus
22 August, 2012Novozymes has developed a fungus that produces malic acid from renewable raw materials instead of oil.
