Food Standards Australia New Zealand (FSANZ) is seeking views on how it regulates food products derived from new forms of gene technology, amid “ongoing scientific and public debate”.
Despite tea’s immense cultural and economic significance, relatively little is known about the shrub behind the tea leaves. Yet news of the first mapping of the tea tree genome may help explain how tea leaves are so rich in antioxidants and caffeine,...
Chinese scientists have uncovered how a peach appears “peachy” after identifying genes involved in 12 key qualities of the fruit, from hairiness of the skin to the tartness of the fruit.
A daily supplement with an extract from cacao may reduce UV-induced skin aging and protect against wrinkles, suggests a new study with lab mice and human skin cells.
Supplements containing the phytochemicals sulforaphane and quercetin are being trialled for their potential to decrease the risk of developing diabetes and heart disease, on the back of new in vitro research at the University of Warwick.
Reducing, enhancing or even eliminating caffeine content in coffee plants will be possible in the near future researchers are saying after completing the genomic map of the coffee plant Coffea canephora.
University of Adelaide researchers have developed a new web-based tool to help unlock the complex genetics and biological processes behind grapevine development.
A global research project led by a Hyderabad institute claims to have sequenced 90 genomes of the chickpea, paving the way for improved grain yields, greater drought tolerance and enhanced genetic diversity.
Evidence from a significant study now suggests that watermelon is a vital species for genetic research on account of its small genome size, and its diverse genetic mutants and variants. The findings also pave the way for research into genetic improvement...
