In KPMG’S 2014 Food, Drink and Consumer Goods Industry Outlook Survey, 22 percent of the senior  managers questioned said that “staying ahead of or navigating changes in the regulatory environment” would consume most of their time in the coming 12 months. Nearly 20 percent said that geographic expansion would be one of the primary areas of investment in the coming months. Taken  together, these two data points echo a common food industry refrain: we want to expand internationally, but we’re increasingly aware of the difficulties and costs of doing so from a regulatory standpoint.

Doping is damaging the image of sport without benefitting athletes’ results, according to University of Adelaide research.

New research could help keep chocolates looking flawless for longer.

Conventional silicon-based computing, which has advanced by leaps and bounds in recent decades, is pushing against its practical limits.

Inspired by 1970s method, Stanford scientists find a way to go back and improve past scientific results.

Research could lead to advanced treatments for social anxiety, post-traumatic stress disorder and other brain behavioral issues

With Apple's launch of new health tracking tools for the iPhone and medical researchers' forays into Facebook to recruit clinical trial volunteers, Web and mobile apps are increasingly seen as a new source for health data.

Salk Institute findings on premature aging syndrome could lead to way of slowing or reversing aging process.

From joy to sadness, facial expressions could soon be decipherable to robots.

Few Ontarians eat enough dark green and yellow vegetables despite their nutritional benefits, according to a University of Guelph study.

Nearly half of foodborne illnesses in the U.S. from 1998 through 2008 have been attributed to contaminated fresh produce. Prevention and control of bacterial contamination on fresh produce is critical to ensure food safety. The current strategy remains industrial washing of the product in water containing chlorine. However, due to sanitizer ineffectiveness there is an urgent need to identify alternative antimicrobials, particularly those of natural origin, for the produce industry.

Combining chromosomes from different organisms started as soon as someone created a hybrid. “In natural breeding,” says geneticist Kulvinder S. Gill of Washington State University in Pullman, “we transfer genes through hybridization—transferring pollen from one plant to another.” He adds, “It can, for example, be pollen from wheat to rye or rye to wheat.”