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NSF Funds IWGSC Project to Sequence Ancient Bread Wheat Genomes for Improved Traits

The International Wheat Genome Sequencing Consortium (IWGSC) is starting a two-year project, with funding from the U.S. National Science Foundation (NSF), to mine an untapped genetic resource for wheat improvement by sequencing the genomes of ancient varieties representing the worldwide diversity of bread wheat.

14 Dec 2023

Clean Food Group and Roberts Bakery Partner to Pioneer Bread Waste Reduction in the Baking Industry

The pioneering UK-based bio-tech business Clean Food Group, today announces its groundbreaking partnership with Roberts Bakery, one of the UK’s leading bakery brands.

29 Nov 2023

Scientists Forge a Path to the World’s First Synthetic Yeast Genome

Researchers crafted a chromosome entirely from the ground up, paving the way for the creation of the inaugural synthetic yeast in the world.

9 Nov 2023

Exploring the Probiotic Potential of Fungi in Food Production

As detailed in a recent study, two fungi employed in food production exhibit promising probiotic properties that could help alleviate gut inflammation. This research sheds light on a potential avenue for creating novel probiotics.

27 Oct 2023

Yeast-Based Method Could Accelerate Discovery of Plant-Based Medicinal Compounds

Cornell researchers have harnessed the power of baker's yeast to create a cost-effective and highly efficient approach for unraveling how plants synthesize medicinal compounds, and used the new method to identify key enzymes in a kratom tree.

19 Oct 2023

Shedding Light on the Science of Sourdough Bread

A recent investigation into the microbial ecosystem within sourdough has revealed that the use of various types of flour results in the development of unique bacterial communities.

12 Oct 2023

New Method Reconstructs 3D Tissue From 2D Slices

Imagine a few roughly cut slices of bread on a plate. With just those slices, could you picture, in fine detail, the loaf they came from?

18 Aug 2023

Establishing the Flour Reference Proteome for Five Wheat Species

The protein composition of the five types of wheat—einkorn, emmer, spelt, durum, and common wheat—and their varieties differ widely.

20 Jun 2023

Cellophane Bees Found to be Brew Masters of the Insect World

Scientists at the University of California, Irvine have made a remarkable discovery about cellophane bees – their microbiomes are some of the most fermentative known from the insect world.

21 Apr 2023

Uncovering the evolutionary history of wheat during the Holocene

Over 35% of the world’s population is nourished by wheat, which includes bread wheat and its relatives. Wheat has been cultivated for more than 10,000 years, beginning with the “Neolithic Revolution,” and is one of the earliest ancient crops to emerge in the Fertile Crescent.

21 Mar 2023

Spatial Computing theory could explain the brain's flexible working memory

Brain applies rhythms to physical patches of the cortex to selectively control just the right neurons at the right times to do the right things.

16 Mar 2023

Bean genome sequencing to boost nutritional quality

The faba bean genome, which has been sequenced for the first time and published in Nature on March 8th, 2023, is more than four times as large as the human genome at 13 billion bases.

From University of Reading 10 Mar 2023

Significant discovery might halt the highly destructive wheat blast

An international research collaboration led by the John Innes Centre has used innovative genomic discovery methods to show how we might halt the emerging and highly destructive disease, wheat blast.

19 Feb 2023

Researchers construct the first chromosome-scale reference genome of Plantago ovata

Scientists have for the first time constructed the reference genome for the source of the popular fiber supplement, psyllium husk, which could boost supplies of the versatile plant-derived product.

16 Feb 2023

Importance of drying temperature in the technological properties of OSPF

Orange, starchy sweet potatoes are great mashed, cut into fries or just roasted whole. But you likely haven't considered grinding them into a flour and baking them into your next batch of cookies -; or at least, not yet!

14 Feb 2023

Researchers discover murderous survival strategy of yeast

Yeast is not the simple single-celled microorganism we once thought, but a competitive killer. When starved of glucose, yeast releases a toxin that will poison other microorganisms that have entered its surrounding habitat, even its own clones.

8 Nov 2022

Understanding the architectures of proteins and the machinery at genes

Researchers from Cornell University have discovered a crucial mechanism in how genes are controlled thanks to yeast, a small organism that is necessary for the production of beer and bread.

1 Nov 2022

Yeast platform for the production of plant-derived anti-cancer drug

The supply of a plant-derived anti-cancer drug can finally meet global demand after a team of scientists from Denmark and the U.S. engineered yeast to produce the precursor molecules, which could previously only be obtained in trace concentrations in the native plant.

1 Sep 2022

Cost of groceries rose in tandem with COVID-19 cases, global study finds

By now, most Americans have felt the effects of global crises on their grocery bills. Recent research published in the journal Nature Food has found this to be a worldwide phenomenon.

14 Jun 2022

Researchers shed light on an exclusive healthy cereal - oats

Oats are a worldwide crop. It currently ranks seventh in cereal production. In comparison to other cereals, oats cultivation needs fewer insecticides, fungicides, and fertilizer treatments.

23 May 2022