Following this morning's vote by members of the European Parliament against the European Commission's proposed amendment to allow...
Members of the potato industry and the state's congressional delegation are concerned that the spud is taking a back seat to other...
The UK Food and Drink Federation (FDF)and British Retail Consortium (BRC) have partnered with Leatherhead Food Research to fund an...
Functional Technologies Corp. is pleased to report the development of a third (3rd) generation of its proprietary acrylamide-preve...
University of Wisconsin-Madison researchers have been selected to lead a national, multi-institution effort to improve the quality...
Reducing acrylamide content of foods while safeguarding other quality and taste aspects, still remains a challenge for industry, a...
Russia has suspended all imports of fresh vegetables from the EU after the E.coli outbreak. On Monday, amid initial claims from Ge...
U.S. Department of Agriculture (USDA) scientists trying to help Florida growers find a replacement for methyl bromide are studying...
Irradiation of potatoes at a sprout inhibition dose reduced acrylamide formation in potato chips and improved their colour, accord...
McCain Foods has joined the Healthy Weight Commitment Foundation (H.W.C.F.) in its pledge to reduce obesity, especially among chil...
The second phase of California's ban on artificial trans fats was set to take effect January 1, meaning restaurants must stop usin...
Research undertaken by the Korea University, Namyang Dairy Products and the Korea Food Research Institute suggests taurine could b...
As part of a plan to issue guidance on the reduction of acrylamide levels in food products, US regulators are calling out for scie...
