USDA will publish a draft of its proposed federal GMO labeling rule in the fall of this year (which will be subject to public comment) and says it is “working hard to meet the schedule in order to issue a final rule on the law in July 2018.”
Fourteen genomes of Colombian Fino de Aroma cocoa have been discovered and analyzed in research that could lead to unique flavors for the chocolate market.
Chinese scientists have completed the genome sequencing of Vanilla shenzhenica, giving way to hopes that a synthetic version of the world’s second most expensive spice.
Researchers financially supported by the USDA and Lindt have developed a non-sensory method to determine when fine flavor cacao beans have become adulterated with inferior beans.
An assessment of Rev 7, an indigestible gum polymer that allows for the formulation of chewing gum with low adhesion enabling it to be easily removed from surfaces, claims it poses no safety risks.
BASF has entered into partnership with a Brazilian research centre to develop genetically modified sugarcane with higher yields and greater tolerance to drought.
Low-fat ice cream made with GM yeast to ensure a creamy consistency may soon be possible in Europe following the European Food Standards Authority’s (EFSA) opinion on Unilever’s novel technology.
A group of international scientists has sequenced the complete rice
genome, something that could be used to improve the quality and
size of crops. The discovery may also be developed to apply to
wheat and barley.
The beef industry's ability to accurately breed cattle for specific
traits such as increased meat or milk yield has been significantly
improved with the release of the first draft of the bovine genome
sequence.
Scientists in the US are well on the way to developing sugar beets
with improved seedling vigour, higher sugar content, and enhanced
disease resistance.
