The world's favorite fruit only better-tasting and longer-lasting
Tomatoes, said to be the world's most popular fruit, can be made both better-tasting and longer-lasting thanks to UK research with purple GM varieties.
Mining the botulinum genome
(Norwich BioScience Institutes) Scientists at the Institute of Food Research have been mining the genome of C. botulinum to uncover new information about the toxin genes that produce the potent toxin behind ...
Proteins called membrane transporters will be key to sustainable food production
Of the present global population of seven billion people, almost one billion are undernourished. At the same time, we are close to the sustainable limit of 15 percent of Earth's surface that can be exploited for food production. ...
The science of spring flowers—how petals get their shape
Why do rose petals have rounded ends while their leaves are more pointed? In a new study published April 30 in the open access journal PLOS Biology, scientists from the John Innes Centre and University of East Anglia, UK, re ...
Contact killing of Salmonella by human faecal bacteria
Our gut is home to trillions of bacteria, numbering more than the cells in the rest of our body, and these bacteria help us to digest our food, absorb nutrients and strengthen our immune system. This complex ...
Cheers to better beer and disease resistance
For the first time in nearly a century drinkers will be able to taste beer made from Chevallier, the classic heritage barley from the Victorian period.
Reliably higher levels of healthy compound in Beneforte broccoli
Field trials and genetic studies have shown that a new variety of broccoli reliably yields higher levels of a health-promoting compound.
Poultry probiotic cuts its coat to beat bad bacteria
A strain of probiotic bacteria that can fight harmful bacterial infections in poultry has the ability to change its coat, according to new findings from the Institute of Food Research.
'Growing' medicines in plants requires new regulations
Scientists say amending an EU directive on GMOs could help stimulate innovation in making vaccines, cheaper pharmaceuticals and organic plastics using plants.
The need to feed programs Campylobacter's 'Sat Nav'
A rumbling tummy is our body's way of telling us "it's time for lunch". Likewise, bacteria need to know when it's time to eat.
Crowdsourcing to kickstart comeback from ash dieback
On Friday scientists from The Sainsbury Laboratory and the John Innes Centre will publish the first RNA sequence data on the ash dieback fungus causing an epidemic of disease.
Gateway enzyme for chemicals from catnip to cancer drug
Scientists have discovered an enzyme used in nature to make powerful chemicals from catnip to a cancer drug, vinblastine. The discovery opens up the prospect of producing these chemicals cheaply and efficiently.
Assessing a new technique for ensuring fresh produce remains Salmonella-free
Researchers at the Institute of Food Research have tested a new technique to ensure fresh produce is free of bacterial contamination.
New method for associating genetic variation with crop traits
A new technique will allow plant breeders to introduce valuable crop traits even without access to the full genome sequence of that crop.
Researchers see activity of bacterial effector protein in molecular detail
Many plant and animal pathogens deploy effector proteins as part of their 'molecular arsenal' to facilitate infection and colonisation of their hosts. New research has revealed the structure of a bacterial effector molecule ...