Food & Beverage
Researchers from the University of Illinois at Urbana-Champaign find that Bt corn has higher yields and uses nitrogen more efficiently than non-Bt corn.
| 2 min read
With projections of 9.5 billion people by 2050, humanity faces the challenge of feeding modern diets to additional mouths while using the same amounts of water, fertilizer and arable land as today.
| 3 min read
A laboratory that got its start in food twenty years ago continues to expand
| 5+ min read
Treated wastewater solids called biosolids are sometimes used by farmers to boost soil nutrient levels. Now research by a U.S. Department of Agriculture (USDA) scientist provides new information about how long those plant nutrients remain after biosolids have been applied to the soil.
| 2 min read
A major new international food safety training facility, aimed at improving compliance with EU food import standards, is being launched today by The Food and Environment Research Agency (Fera) and analytical equipment manufacturer Waters.
| 2 min read
Partnership to include co-location of Food Labs Conference in conjunction with Pittcon 2013 in Philadelphia.
| 2 min read
Amino acids in orange juice might reveal secrets to the successful attack strategy of the plant pathogen that causes citrus greening disease, also known as Huanglongbing or HLB.
| 2 min read
Chefs and home cooks in the eastern U.S. could soon have easier access to a homegrown “super food,” thanks to a Cornell-led team of researchers working to expand broccoli's availability at farms, farmer's markets and grocery stores from Maine to Florida.
| 2 min read
FDA | Food Safety Standards | Produce Safety | Public encouraged to comment on new proposals.
| 3 min read
Climate change poses a major challenge to humanity’s ability to feed its growing population. But a new study of sorghum, led by Stephen Kresovich and Geoff Morris of the University of South Carolina, promises to make this crop an invaluable asset in facing that challenge.
| 3 min read
A new process for blowing up grains of rice produces a super-nutritious form of puffed rice, with three times more protein and a rich endowment of other nutrients that make it ideal for breakfast cereals, snack foods and nutrient bars for school lunch programs, scientists are reporting.
| 2 min read
The oxygen radical absorbance capacity (ORAC) assay is an analytical method to determine the antioxidant potential of nutraceutical, pharmaceutical and food ingredients.
| 3 min read
