A team of researchers led by the U.S. Food and Drug Administration has discovered a new mechanism for identifying and understanding drug-related autoimmune reactions.
Baked goods manufacturers can use sunflower lecithin as an alternative to identity preserved (IP) soy lecithin if they are concerned about the latter being contaminated by genetically modified variants, claims Sternchemie.
About 45 private agribusiness companies including some of the giants such as Syngenta and Monsanto have pledged their support to invest over $3bn in Africa, as part of the New Alliance for Food Security and Nutrition initiative announced.
Researchers at the University of Wisconsin claim to have developed a new oat variety that is richer in beta glucan, a compound that has been linked to heart health.
Related topics: Research, Proteins, peptides, amino acids, Weight management
Breakfast eggs that deliver high quality protein may better boost satiety, research has found.
The Canadian Food Inspection Agency (CFIA) has announced that it is investigating a suspected finding of infectious hematopoietic necrosis (IHN) virus in an aquaculture facility in British Columbia.
The European Commission has provided funding for a new food technology project that seeks to prevent food losses, in order to alleviate poverty in the deprived regions.
Canada-based refinery NovaGreen has announced plans to produce sugar substitute xylitol over the next two years to supply confectioners in North America.
Far Eastern firms’ appetite for UK food brands seems to be sharpening, with Birds Eye, which is owned by Iglo Foods, apparently the latest acquisition target.
Scottish Member of the European Parliament (), Alyn Smith, has backed omega-3’s ability to reduce problems like attention deficit disorder and heart failure.
UK researchers have developed a way to detect and characterise inorganic nanomaterials, bringing scientists a step closer to determining their effects in food and drink.
Americans are highly supportive of the current federal rules for labeling foods produced through biotechnology, according to a new survey conducted by the International Food Information Council (IFIC).
