By analyzing the genetic makeup of ancient potato leaves, researchers at North Carolina State University shed light on the dynamic...
Sensory perception is crucial in the evaluation and acceptance of foods. Nutriswiss AG, a Swiss specialist in the procurement and...
SAFE launched a campaign on acrylamide, a chemical compound that is formed during most high-temperature cooking processes, and cal...
In numerous respects, the German mechanical engineering sector contributes significantly to the world's supply of safe food throug...
PoLoPo recently announced it has submitted its application for Regulatory Status Review (RSR) to the U.S. Department of Agricultur...
Research published in Biocatalysis and Agricultural Biotechnology found that inhibiting the solanidine galactosyltransferase (sgt1...
Campden BRI was recently challenged by Nomad Foods to help them solve an important issue: Can frozen food products be stored at a...
Of the American population, 28% claim to eat potatoes once or twice a week, and 22% say they do so several times, weekly, accordin...
A group of researchers headed by Jiming Jiang and David Douches, professors at Michigan State University (MSU), has made a signifi...
Root-knot nematodes have spread further northward in Europe due to climate change and genetic selection, and controlling cyst nema...
As part of PepsiCo Positive (pep+), the company's end-to-end strategic change, PepsiCo, Inc. unveiled two new, ambitious nutrition...
Staff members are receiving training from the University of Idaho's (U of I) Seed Potato Germplasm Program to operate a new cryopr...
To assist farmers and their clients in the transition to a more sustainable supply chain, FoodChain ID, one of the top global prov...
