By: Felicia Loo Do you suffer from the guilt of indulgent full-fat chocolate? Not for long! Researchers at the University of Warwick have found a way to substitute up to 50% of the chocolate’s fat content with fruit juice...
By: Thomas Siebertz A company in Canada has created a genetically modified apple that is immune to enzymatic browning. The company is Okanagan Specialty Fruits (OSF) and what they have done is silenced a gene in the apples which...