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From Dolly to Molly, 'Frankencows' to beat BSE ?

As the US government gets to grips with the country's first case of mad cow disease, scientists there are trying to clone cattle that are genetically incapable of developing Bovine...

Salmon safety hits the headlines

A row over the safety of farmed salmon has flared up in the UK amid concerns over the levels of cancer-causing toxins present in the farmed variety compared to its...

Diet not only key factor in cutting obesity, say scientists

Throwing a controversial light onto the global obesity debate, scientists told a European conference on the subject last week that diet is not the only defining cause of obesity, particularly...

US pistachios face disease

Producing more than a quarter of the world's production of pistachios, scientists warn the relatively young industry in California that a devasting disease could put paid to future growth.

New application for milk...

Research at Harper Adams university college in the UK has thrown up a new, and most unusual, use for milk - and one set to please organic farmers. Spraying wheat...

Aubergines awash with antioxidants

The list of foods with an antioxidant kick just keeps on growing. Scientists in the US this week hail the phenolic virtues of the humble aubergine.

Scientists to pursue onion trail in cancer prevention

Onions and solar radiation exposure could help prevent prostate cancer, while meat and dairy products could be risk factors, finds a recent 32 country wide study.

Spotlight on emerging food pathogen

Enterobacter sakazakii, a potential foodborne pathogen, has been linked to outbreaks of illness in new-born and premature babies and contamination of infant formulae has been suggested as a source of...

Study links salted foods to stomach cancer

People who eat a regular diet of highly salted food double their risk of stomach cancer, according to a report published this week in the British Journal of Cancer.

Rainforest produces low-cal sweetener

As an army of chemists around the world continues the march towards replicating in the laboratory the sweetest gifts from nature, a small group in West Africa is determined to...

Veggies to treat cancer?

Eat up your broccoli ! Consuming this green vegetable along with cabbage and turnips could help to keep a range of cancers at bay, say US scientists.

Bioethical council in favour of GM crops

Raising a hand for the pro-GM camp, UK scientists assert that there is an ethical obligation to explore the benefits that genetically modified crops could offer people in developing countries.

Magnesium to cut type 2 diabetes?

A diet high in magnesium may help prevent the development of type 2 diabetes, especially in people who are overweight, suggests evidence reported in two new studies out this month....

New E.coli tests on the cards

New tests that slice off the time taken to identify dangerous strains of the harmful bacteria Escherichia coli are the focus of new research from US government scientists.

Obesity link to prostate cancer?

Obese men with prostate cancer are more likely to have aggressive tumors and to experience cancer recurrence after surgery compared to men of normal weight or those who are overweight...

Scientist's vision explodes food toxins

A new food safety technique coming out of the UK that uses a virus is set to win an exclusive worldwide licence. The move marks the first step towards the...

Folate focus

Europe's first international conference on folates, taking place in Poland early next year, is expected to shed new light on folate bioavailability in foods and help understand how to boost...

Antibubble awareness in beer formulation

Physicists based in the home of beer formulation have succeeded in designing the exact opposite of bubbles - antibubbles.

Rye, the next prebiotic?

The rye grain, and rye bran in particular, is rich in dietary fibre and also contains a significant fructan concentration, which may have important prebiotic properties, suggests a new publication.

Spanish snacking more

Spain might well have a culinary heritage to rival that of France, but like it trans-Pyrenean neighbour, consumption patterns have been changing over the last few years, with more hectic...

Crisps, the right balance

Researchers in the US have designed a new potato for the crisps industry with a 'favourable' starch to sugar ratio to beat the burnt flavour when frying.

Scientists perfect bubbles in champagne

When a certain Dom Perignon formulated the first champagne, or so legend goes, bubbles were key to the drink's appeal. Hundreds of years later scientists are still working on the...

Tomatoes to fight strokes?

New research coming out of Japan suggests that tomato varieties could have a significant impact on anti-thrombotic activity, both in vitro and in vivo.

Ireland hosts European food safety event

Italian leader Silvio Berlusconi will soon hand over the reins of the European Presidency to Ireland's prime minister Bertie Ahern. Food safety should remain high on the agenda, and who...

Worms shed light on our ability to smell food

New research to come out of the university of Utah in the US suggests new ways of regulating the behaviours that allow us to smell food, learn, and remember.

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