Cornell food scientists have found beet extract paired with a starchy partner can create a stable, natural red food colouring to replace artificial dyes.
Breeders may be able to grow strawberries with specific traits after scientists have uncovered the genetic roadmap of the cultivated strawberry.
From vegetable to hot spice, a comprehensive review of the Capsicum species has been published with academic and scientific input from across the globe.
Early sowing of winter wheats could increase Australian wheat crop yields, which could add around $1.8 billion to the national economy.
The Queensland fruit fly could devastate NZ's $4 billion/year horticultural industry — and they've just caught one in Auckland.
US citrus is being devastated by disease — will consumers be willing to accept GM citrus and so save the industry?
DuPont Industrial Biosciences is seeking approval for the use of the enzyme Lipase 3 in baking and brewing processes.
Organic wheat, rye, rice and corn flours do not have to be fortified with folic acid. Is this increasing the risks of birth defects in some babies?
In consumers' minds the terms 'clean label' and 'natural' mean 'safe', but this simply isn't correct.
A new bioengineering approach for boosting photosynthesis in rice plants could increase grain yield by up to 27%, according to a study.
Opalis is Sensient's range of natural extracts and concentrates derived from edible vegetables, fruits and plants that deliver colour to enhance the user's products.
Spices purchased abroad may contain high levels of lead and pose a risk for lead exposure, according to an American study.
A non-GMO, clean-label, acrylamide-reducing yeast enzyme that is claimed to reduce acrylamide by 90% is becoming available.