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Why do bell peppers change colour?
A study into why bell peppers change colour might have revealed more sustainable production methods of the popular vegetable.
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Enzyme is key to unlocking carrot’s super power
Scientists from the University of Illinois claim that in order to harness the cholesterol-battling abilities of carrots, a genetic variation is required.
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Frozen raw bread chicken products linked to Salmonella
FSA and PHE issue advice over frozen raw breaded chicken, following almost 400 cases of Salmonellosis.
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How science and evidence can drive food safety changes
Rick Mumford, the FSA’s Head of Science, Evidence & Research explains how a new research project is being used to help protect consumers from foodborne illnesses.
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All-purpose flour recalled due to possible E. coli 026 contamination
King Arthur Flour has recalled its Unbleached All-Purpose Flour (5 lb. & 25 lb.) because of the potential presence of E. coli 026.
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Annual IFSAC report on the sources of foodborne illness released
The Interagency Food Safety Analytics Collaboration has released its most recent report about the origins of foodborne illness in the US.
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Mass recalls of chicken products
Poultry supplier, Tip Top Poultry Inc. has recalled eight months’ worth of chicken products resulting in further recalls from the product distributors.
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Gene responsible for lutein esterification in bread wheat identified
Research has been published which has significant implications for lutein esterification in bread wheat.
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Passing the colour test
We’re in the middle of a sea-change in attitudes to colours in food and beverages. It’s no longer enough for products to look good — customers now demand that products should be produced safely and naturally and the colours that go into them are no exception. Christiane Lippert, Head of…
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On the path to Vitamin A in rice
Biochemists from the University of Freiburg have elucidated the structure of an enzyme that supplies carotenoid.
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Vegetable colouring agent may suppress inflammation
Lutein, a nutrient found in several highly coloured vegetables and fruits, can suppress inflammation, according to a new study by researchers at Linköping University, Sweden.
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Can a vegan diet provide enough nutritional support for a pregnancy?
21 March 2017 | By Leah Smith & Julie Abayomi | Liverpool John Moores University
Can a vegan diet provide adequate nutritional intake for a healthy pregnancy? We asked academics at Liverpool John Moores University to explore...
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Moringa: The new nutritious vegetable-powder
14 December 2016 | By Wolfgang Moritz, Vitarbo AG
Ever heard of moringa? Interested to find out? We asked Wolfgang Moritz, Head of Quality Control, Product and Quality Management at Vitarbo AG to reveal the facts behind the myth...
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Scientists identify the cause of pink discolouration in cheese
15 June 2016 | By Victoria White, Digital Content Producer
Scientists have identified a heat-loving bacterium, called Thermus as the cause of pink discolouration defects in cheese...
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Study identifies clear benefits of organic milk and meat
16 February 2016 | By Victoria White
An international team of experts has shown that both organic milk and meat contain around 50% more beneficial omega-3 fatty acids than conventionally produced products...