• Science
    ​A team of researchers has been investigating ways to speed up our often long-winded crop domestication process using the latest CRISPR gene-editing technology. A study has outlined how a crop known as a groundcherry could be effectively modified to be better suited to large-scale farming.​
  • Found in the Amazon rainforest in Peru and Brazil, camu camu fruit has gained popularity around the world in recent years as the latest "superfood." Now a new study has found that an extract of camu camu can prevent mice fed a high-fat and high-sugar diet becoming obese.
  • ​In the time since Keurig came out with its unique coffee brewer, we've seen the "single-serving pod" concept applied to things like tortillas, cold drinks, wine, and even full meals. Now, a group of California-based entrepreneurs has developed a Keurig-inspired smoothie maker.
  • We've already heard about experimental edible coatings made from silk, pectin and chitosan that increase the shelf life of fresh fruit and vegetables. Now, however, a coating made from waste plant material is being used on avocados sold in US supermarkets.
  • ​If you've recently stopped smoking, then you ought to start eating more tomatoes and other fruits. According to a new study from Johns Hopkins University, doing so could help slow the decline of your lung function, by reversing some of the damage caused by smoking.
  • Science
    The East African Highland cooking banana is the major staple food in Uganda, but it has little in the way of micronutrients such as pro-vitamin A. Prof. James Dale decided to do something about it, and over the past decade has created a vitamin A-rich "golden banana."
  • ​When fruit is being transported from the field to the supermarket, it's vitally important that it remain refrigerated. With that in mind, scientists have developed temperature sensors that could ride along with fruit shipments, replicating the fruit's size, shape and structure.
  • ​Chances are that you already like the taste of grapes. If you're looking for another reason to eat them, though, then how about this … a recent study conducted by the University of California, Los Angeles indicates that consuming them helps protect against Alzheimer's disease.
  • Science
    Ever wonder why a tomato plucked from Grandma's garden tastes so much better than one foraged from a supermarket produce aisle? The natural flavor-giving chemicals have been bred out of most modern tomatoes, but scientists are working to restore them.
  • French startup Agricool believes the fruit flown around the world and stacked onto supermarkets shelves ain't what it used to be, so it has hatched a plan to recapture the authentic flavors of yesterday's fresh produce.
  • Science
    Researchers in the United Kingdom have successfully identified the chemical signature of ripening mangoes. The findings could be extended to other fruit, and might one day revolutionize how everyone from farmers to supermarket workers tell if their fruit is ready.
  • Science
    ​How often do you end up throwing out fruit that spoiled before you could eat it? Well, it may soon be happening a lot less, thanks to a new silk-based coating. Strawberries treated with the substance remained fresh and juicy for up to a week without refrigeration.