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Could fermented foods improve microbiome diversity?

03 August 2021

In a new proof-of-concept study, eating fermented foods increased the diversity of participants’ gut microbiomes and reduced markers of inflammation. In contrast, participants who consumed a high fiber diet did not see an increase in their gut microbiome diversity.

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Landmark field trials show potential of gene editing

29 July 2021

Field trials investigating healthy compounds in agronomically important brassica crops have underlined the “immense potential” of gene editing technology, say researchers. The trials are the first field application of the technology in the UK since the reclassification of gene-edited crops as genetically modified organisms by the Court of Justice of the European Union (CJEU) in 2018.

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employees in Europe's food sector

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Slaughter-free meat is the future: yes or no?
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