New research from the University of East Anglia reveals how soil bacteria build the only known enzyme for the destruction of the potent global warming and ozone-depleting gas nitrous oxide. Prof Nick Le Brun from UEA’s School of Chemistry, said: “It is well known that some bacteria can ‘breathe’ N2O in environments where oxygen (O2) […]

The jeans you wear, the orange juice you drink, the laundry detergent you use: None would be possible without the activity of enzymes. Currently the enzymes used in industry are produced through an expensive, laborious process, requiring cold storage. But an innovative new approach, ushered in by research from Penn’s School of Dental Medicine, is […]

EU sorghum varieties are tannin free. This is beneficial to use as a feed ingredient in animal diets.

Scientists studied reaction of wheat to damage caused by pathogenic fungi

On the 5th of February, Jose Wavreille, Researcher at the Agronomic Research Center of the Walloon Region in Belgium was present at the “Journée de la Recherché Porcine” in France. He presented a poster with the results of a study performed in his facilities with Belfeed. Belfeed improved the performance of the sows during lactation, increasing […]

University of Illinois College of Agricultural, Consumer and Environmental Sciences

Improve of performance, gastrointestinal tract microecology and immune response

The EU is making it easier for citizens to have access to scientific studies underpinning decisions in the field of food safety on issues such as pesticides

Plants rely on their toxins not only to fend off caterpillars but also to regulate defense mechanisms against aphids

The algae and insect sectors call for a wide EU Protein Plan targeting at ‘new’ protein sources.