In developing meat substitutes, the goal is to make the food ingredient more meat-like and healthy. This breakthrough is what UK-based food ingredient company, Moolec, has accomplished. With genetic engineering, they have developed soybean seeds with high levels of pork protein. According to Moolec, the animal protein expressed in “Piggy Sooy” is about a quarter […]

Pyramiding of Bt genes in white cabbage is an effective strategy to control diamondback moth (DBM) infestation, says research in Journal of Plant Biotechnology conducted by Dengxia Yi from China Agricultural University and colleagues. Two plasmids with cry1Ia8 and cry1Ba3 genes from Bacillus thuringiensis were introduced to white cabbage through Agrobacterium tumefaciens-mediated transformation. This led […]

The University of Manchester scientists have identified how the gaseous plant hormone ethylene can control the rate of cell division in vascular tissue, wood for example, which constitutes majority of the plant biomass. Vascular tissue is derived from a group of dividing cells concentrated in a structure called the procambium. The research team argues that […]

Broa is a popular maize bread in Portugal and plays an important economic and social role in many rural communities around the country. Maize flour, maize semolina (course, purified maize middlings) are the main ingredients of broa, together with other cereals such as wheat and rye. Scientist Telmo Fernandez and colleagues at Universidade do Porto […]

After just nine years of commercialization, biotech crops have made a significant, positive impact on the global economy and environment, decreasing pesticide spraying and reducing the environmental footprint associated with pesticide use by 14 percent, according to a study released today. “Since 1996, adoption of biotech crops has contributed to reducing greenhouse gas emissions from […]