Tomatoes are one of Europe’s favourite fruits, and are involved in a wide range of meals from pizza and pasta to salad and full English breakfast. Several advancements have introduced new insights into tomato cultivation.
New company Harmoniz – created by the merger between TomatoTech and Nirit Seeds – explains how it is seeking to leverage molecular biology and breeding technologies to create tomatoes of uncompromised quality.
Tomato genome editing may provide a route to vitamin D sufficiency, says a study, which also states the waste material produced could provide the basis of increased supplement production.
Heat from sewage systems holds the key to growing more locally-grown produce and protecting food systems from the structural weaknesses exposed by coronavirus, it has been claimed.
The Israel-based ingredients supplier teamed up with National Geographic photographer Craig Burrows to capture the natural glow hidden in its golden tomato breed.
Start-up French jam maker Confiture ReBelle is a mission-based company that aims to reduce food waste in the country by shortening the supply chain and empowering citizens. ReBelle's Louise Le Duigou speaks to FoodNavigator about how the group plans...
Traditional tomatoes are being shunned by manufacturers looking to make the classic condiment appeal to more sophisticated palates with mangoes, beetroot or pumpkin.
With unusual ingredients (think sea buckthorn, cacao nibs and 'ugly' vegetables), convenient packaging and a focus on minimal processing, manufacturers can shake up the saturated and mature prepared soup market, says Mintel.
Mass produced commercial tomatoes contain increasingly less flavour and return increasingly less consumer satisfaction. A team of researchers has discovered a ‘genetic roadmap’ for rebreeding tastiness into tomatoes
Laser labels or 'natural branding' are increasing in popularity as Dutch fruit and vegetable supplier Nature & More teams up with a Swedish supermarket in saying no to plastic labels on fresh produce.
The price of Italian processed tomatoes has fallen 15% year on year due to a glut in supply leading industry to tighten supplies, according to Mintec data.
Just one tomato could provide the same amount of resveratrol as 50 bottles of red wine or the same amount of genistein as 2.5kg of tofu, say researchers.
Exports of UK fruit and vegetable juice have increased by about 40% since 2010 - but the country must shake its island mentality if it wants this growth to continue, says a Mintel analyst.
The California Department of Public Health (CDPH) has warned consumers not to eat VR Green Farms jarred food products because of Clostridium botulinum concerns.
Health and other consumer benefits may help make transgenic or genetically engineered (GE) food more acceptable to consumers, but the food industry needs to be more transparent to win back trust, says the immediate past president of IFT.
Researchers may have taken the first step in ‘fixing’ the flavour of commercially grown tomatoes after they uncovered how variability in chemical make-up holds the secret to the ‘real’ flavour of tomatoes.
A new method for decontaminating produce by inactivating microbes in sealed packaging has the potential to double the shelf-life of fruits and vegetables.
Flavour supplier Omega Ingredients has developed a new range of tomato flavours from the whole fruit, which can be used in foods and beverages geared towards the natural trend and as savoury flavour enhancers.
Formulating processed fruit and vegetable products with soy lecithin may enhance not only the physico-chemical properties, but also the nutritional profile, says a new study.
A successful trial of biotech tomatoes with high anthocyanin that saw them increase the life-span of cancer-prone rats could help strengthen the positive side of the GM debate in the UK, says the USDA Foreign Agricultural Service.
Food processers and manufacturers with tomato-based products are expected to feel the impact of a salmonella outbreak that has infected more than 1,200 people in the US.
Flavor firm Wild says it has developed new ways to help US
manufacturers boost the fruit and vegetable content of their
products, while keeping these tasty and fun to eat.
Following the Southampton study that cast safety suspicions over
certain artificial colourings, ingredients firms are redoubling
their development and communication efforts to highlight
alternatives from other sources.
Research groups around the world are working on breeding truly
purple tomatoes, packed full of anthocyanins, and reports suggest
that such a finished fruit may only be a few years away.
British supermarket giant Tesco has launched a British-grown tomato
that offers double the lycopene content of normal tomatoes, as the
company continues to expand its functional food range.
An industrial cleaning wash for fruits and vegetables uses a
chlorine dioxide solution to reduce harmful bacteria and extend
shelf life, according to the product's manufacturer.
Florida's tomato growers are still feeling the effects of the four
hurricanes that swept through the state last year, said the Florida
Tomato Committee today, urging food manufacturers to realize that
supplies of the fruit are...
British researchers have received over 1 million euros to
participate in a global project to sequence the genes of tomato, a
health promoting ingredient used widely in the food industry.
Identifying the gene responsible for natural defense mechanism in
tomatoes could save costs for tomato producers and ultimately food
processors using this common food ingredient.
Resources are being poured into research on a health promoting
ingredient used widely in the food industry as scientists set to
sequence a portion of the gene-rich regions of 12 tomato
chromosomes.
Higher prices for Italian tomato ingredients could be on the way as
heavy rains during the transplantation phase, hail storms and
phytosanitary problems knock tomato production, report economists,
that add new labelling rules for...
US scientists have created purple tomatoes that include
anthocyanins, the antioxidant pigments in red wine believed to
prevent heart disease but not normally found in domestic varieties
of the fruit.
Over production, European enlargement, and emerging competitive
markets are three key issues facing the European tomato processing
industry today. But the development of new food additives from the
skin and seeds of the tomato could...
Hame Slovakia, a subsidiary of the Czech-based Hame Babice group,
has upped its estimates for growth in the 2003 financial year,
claiming that it now expects sales of its canned vegetables, purees
and meat products to improve by 5...
Scientific research would suggest that the colorants called
anthocyanins in strong-coloured berries like red berries,
blueberries and blackcurrants may have a role in preventing heart
disease. A three-year European-funded collaborative...
Tin levels in UK canned foods are lower than five years ago and are
well within regulatory limits, according to a UK Food Standards
Agency survey released last week.
Italy has tightened regulation of its fresh fruit and vegetables
sector to prevent a repeat of the soaring prices seen after drought
and ice destroyed crops, a senior government official said this
week.
At the Fi Europe 2001, DSM Food Specialties will introduce a new
application of its FirmFruit® enzyme system designed to enhance the
appearance and consistency of processed tomato pieces in
end-product applications.
According to scientists from the USDA's Agricultural Research
Service, the berries from autumn olive, a shrub, could become an
alternative source of lycopene.
