Children’s snacking choices – whether they prefer sweet, fatty or bitter flavours – could be genetically pre-programmed and understanding this could help people make healthier choices, new research suggests.
Certain genetic mechanisms allow Listeria monocytogenes to react to and block the effects of cleaning solutions and disinfectants, according to a study.
New EU research shows that diets targeted at an individual’s specific needs –personalised nutrition – can improve health more than general nutrition advice, but the results are not improved by honing that advice based on people's phenotype (physiological...
Separating fact from fiction will be one of the main challenges for the food industry when it assesses personalised nutrition from the wealth of research that looks into gene-diet interactions.
The ground has shifted in the fight against African swine fever (ASF) after scientists in Scotland used advanced genetic engineering to potentially create ASF-resilient pigs.
The Irish Cattle Breeding Federation (ICBF) has contracted DNA laboratory Weatherbys and Eurofins Genomics to genotyping over one million cows by 2017.
Can new research in to the genetic basis of taste could help manufacturers and policy makers better understand consumer choices, purchase behaviour and even the later risk of obesity and disease.
Better understanding of the genes involved in taste perception and food preferences will offer up personalised diet plans that lead to better weight management and could help to avoid diseases including cancer, depression, and hypertension, say researchers.
About 50% of our preference for sweet food and drinks can be attributed to genetics, about the same level of heritability as certain personality traits and asthma, according to a food sensory scientist.
A map of the Campylobacter genome highlighting where genes are switched on could help reduce the burden of foodborne infection, according to the Institute of Food Research (IFR).
A common genetic variant that affects 1 in 3 people could significantly increase the risk of developing colorectal cancer from the consumption of red meat and processed meat, according to new research.
The Canadian Food Inspection Agency (CFIA) has partnered with two other organisations to support a $1.4m genomics research project to eliminate listeria from the food supply.
A European Union (EU) funded research project called Quantomics has been investigating the hereditary information of cattle and chicken to discover the genes that make them more resistant to diseases and infections.
Danish supplier Chr Hansen is reaping the benefits of more than 10 years researching genomics and bioinformatics of its probiotic and other bacterial strains, with inhouse analysis that can cost less than €1000 per strain.
Better understanding of the genetic factors behind the considerable variation in sweet taste perception and preferences may help to create foods that are better accepted by consumers, say scientists.
A study on fruit flies has indicated that genetic interaction with diet has a greater impact on body weight than diet alone, which the researchers say can help explain different reactions to similar diets.
Researchers have identified the genetic markers in corn that are
associated with high levels of vitamin A, providing a simple and
cost-effective way to cultivate maize rich in the nutrient.
A new study has presented strong evidence that food preferences are
largely governed by hereditary rather than social and environmental
factors, especially when it comes to a taste for garlic, coffee and
fruit and veg.
Avoidance of new foods, a common complaint amongst children, may be
influenced by genetic factors, says new research that could have
implications for formulators.
Scientists who identified the gene mutation behind orange, beta
carotene-rich cauliflower are investigating ways to apply their
knowledge to transgenic potatoes, with a view to developing more
nutritious stable foods.
DSM has re-affirmed its commitment to the innovative field of
personalized nutrition, pledging $6.5m (€5.4) in follow-on funding
to US nutrigenomics company Sciona.
A study of how genes vary between individuals could help determine
how to adjust the nutritional content of foods to suit individual
diets, according to UK scientists.
Feeding the debate on food fortification, researchers in the US
find that iron-fortified foodstuffs do not pose a health risk to
people who absorb "too much iron".
Ongoing pressure from consumers for quality meat ingredients drives
food technologists in the US to investigate biochemical mechanisms
for tender meat.
Variation in taste genes could open up new opportunities for the
food industry, as well as parents, to devise better strategies to
enhance fruit and vegetable acceptance in children who are
sensitive to bitter taste, claim researchers.
As fierce opposition to genetically modified plants continues
across the globe, findings from a breakthrough study in the UK
suggest that foreign DNA can survive to the small intestine,
providing fuel to the anti-GMO fire.
Scientists are set to build on existing knowledge relating to the
influence botanical extracts may have on our health as US national
body earmarks millions of dollars in funding for a range of new
projects on cereals, fruits, legumes,...
As global warming appears to be taking its toll and with German
farmers alone predicted to lose up to 80 per cent of their crops
due to the Europe-wide heatwave this summer, scientists from the
University of Bonn in Germany claim...
Axaron Bioscience has launched its iGentifier, a transcription
profiling technology for the food industry designed to identify
genes and biochemical pathways.
Pinot Meunier, a variety of grape used in champagne production,
could see enhanced production after the discovery of a new gene by
Australian scientists.
Our burgeoning knowledge of the interaction between genes and
nutrition has led to a greater understanding of diet on specific
health conditions, or to put it another way, nutrigenomics.
