It is estimated that two-thirds of European countries now use whole-genome sequencing (WGS) in food safety programmes. But it is time the technique is used to bring greater health benefits to functional foods, Dr Thomas Gurry, co-founder and CEO of gut...
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.
An international group of scientists has pinpointed the genes responsible for the dietary content of white flour, which opens possibilities to manufacturers to satiate the consumers' love of white bread, while critically boosting their fibre intake.
Current GMO regulation is crippling advancements in sustainable development and food security, according to agricultural economist Matin Qaim, who told FoodNavigator he is optimistic EU law can be adjusted to be ‘more science-based’.
A group of international researchers have developed a new wheat variety that is safe to be consumed by people who suffer from celiac disease and gluten allergies.
