The results of Europe’s first ever field trial of a gene edited (GE) variety of wheat have shown a significant reduction of the potential carcinogen acrylamide when the flour is baked.
Genetically engineering rice to have better salt tolerance could allow it to be grown in places it would otherwise fail, new research from the University of Sheffield has found.
For food to be ‘natural’, do consumers need to know where it came from? Can it be ‘natural’ if it was grown in a lab? And is defining ‘natural’ even important, anyway?
Research suggests that negative perceptions of genetically modified and genetically engineered foods could be easing, promoting some to suggest that consumers in Europe are ready to move on from debates about so-called ‘Frankenfood’ and embrace the sustainability...
Researchers at the VIB-UGent Center for Plant Systems Biology are accelerating gene discovery for crop breeding in the pursuit of a more resilient food system.
Researchers have for the first time genetically-modified a major food crop to improve photosynthesis and make them more efficient at using sunlight to their own food. The breakthrough improved soybean seed yield by over 30 per cent in field trials, they...
A survey in England, Wales, and Northern Ireland is asking the big questions: Are consumers willing to try cell-based meat? Have they heard of genetic modification? And are they reducing how much red meat, poultry, and fish are on their plates?
Companies are exploring the potential of genetic engineering to boost the nutritional content, productivity and climatic adaptability of so-called orphan crops in the continent.
Children are more likely to prefer food they perceive as ‘natural’ over processed or lab-made alternatives, a new study from scientists in Scotland and the US has found.
Belgium-based food-tech company Paleo has unveiled details of its GMO-free animal heme proteins made via precision fermentation to help food manufacturers improve the taste, aroma, colour and nutritional qualities of plant-based meat.
Researchers working to identify genes that control the development of bread wheat ‘spikelets’ have unexpectedly discovered a potential way to increase protein content by up to 25%.
A scientist in Israel is ‘tricking’ lettuce into producing nutrients in higher quantities thanks to gene editing technology CRISPR/Cas. FoodNavigator hears how.
The food system is exposed to increased food safety risks from climate change – a danger regulators must be mindful of, UK Food Safety Agency Chair Professor Susan Jebb suggests. Authorities also need to help the sector mitigate the contribution it currently...
A survey of over 2,000 consumers in the UK has revealed that while they tend to have a very low awareness and knowledge of GE food, the more informed they are, the more accepting of GE food they become.
New rules on organic farming and production in the EU are set to come into effect at the beginning of 2022. In the second in a series of articles examining the update, legal experts Katia Merten-Lentz, partner at international law firm Keller and Heckman,...
Israeli seed specialist Equinom says its new variety of protein-rich sesame seed could help the solve the taste and texture challenges of plant-based food and beverages.
A British company is developing the world’s first lab-grown ‘compassionate’ caviar to allow more people to experience the delicacy’s unique taste and nutritional benefits.
New rules on organic farming and production in the EU are set to come into effect at the beginning of 2022. In the first in a series of articles examining the update, legal experts Katia Merten-Lentz, partner at international law firm Keller and Heckman,...
Sales of organic and Fairtrade certified products continued to shine in 2020 as concerns over the climate impact of food production and the COVID-19 crisis put ethical consumerism in the spotlight.
The newly founded European Non-GMO Industry Association (ENGA) is backing the expansion of genetically modified-free production across the bloc and supporting Member States looking to promote non-GMO labelling, says co-founder Alexander Hissting.
With 2023 likely to be designated the International Year of Millet by the UN, the ancient grain is hoping to surpass the quinoa boom to soon become part of everyday diets across the world.
UK scientists have created a new modified wheat variety that can increase grain production by up to 12%. They claim the innovation is a potential solution to help meet rapidly growing global demand, but also expect it to trigger heated debate around genetically...
The European Commission has authorised a new GMO for food and feed – a genetically modified soybean developed by Bayer. While some welcome the approval, others fear the risk of contamination threatens the GMO-free food production chain.
There has been a global shift among consumers towards clean and clearer labels that promote natural claims, and a willingness to pay a premium for products that do so, notes functional ingredient manufacturer Beneo.
Sustainability sells. This has given rise to scepticism among consumers that brands are ‘greenwashing’ their environmental claims. Radical transparency could be the cure.
US-based Kemin Industries has received a positive safety assessment from the European Food Safety Authority (EFSA) for its algae-sourced beta glucan ingredient, BetaVia. This unlocks the opportunity for ‘innovative product developers to be the first to...
Researchers working on molecular-level responses in crops have taken a step closer to their goal of producing heat-tolerant wheat. “This benefits the sustainability of the food system by protecting food supply as the climate changes,” project lead Dr...
Plant-based products benefit from something of a health halo. However, the nutritional profile of these often ultra-processed foods is coming under increased scrutiny. FutureBridge forecasts four-up-and coming plant-based proteins that could disrupt the...
Civil society networks, NGOs, and professional organisations are disgruntled at farmers association COPA-COGECA’s bid to further delay the new EU food policy.
Any drop in food standards post-Brexit could increase demand for fresh produce from transparent supply chains, says Rich Osborn, founder of Fresh Range.
The UK’s Food and Drink Federation has repeated its pleas that it wants to keep trading ties closely aligned with the EU’s after British prime minister Boris Johnson dismissed fears about food standards as ‘mumbo jumbo’ and implied that GM food imports...
American consumers are increasingly looking for products with a focus on simple, high-quality ingredients and sustainability. And a group of Italian companies believe their products are ready to meet these demands: with their drinks on show at the Winter...
Danish researchers have developed ‘cell factories’ that can produce food ingredients from the by-products of food production that would otherwise be wasted.
Trends towards health and wellness, plant-based and clean label will continue next year, but the need for food businesses to innovate is greater than ever, says consumer research.
The acceptance of the trendy microbiome diet among consumers has put wind in the sails of ag-biotech start up Joyn Bio, which is engineering microbes for more sustainable agriculture.
European regulators and consumers have been steadfast in their rejection of genetic modification in food. The idea of ‘Frankenfood’ has been a potent symbol of the bloc’s resistance to scientists ‘meddling’ in food production. But are there any lessons...
