Boston University MET’s David Tomov-Strock whips up a batch of the creamy cocktail

Both chemical and organic growers expressed bias for preferred method.

Citizen scientists around the world are busy as bees for a University of Florida study.

An oven and a refrigerator that sit silently in the kitchen until someone decides to get dinner started? That’s so 2014, say designers working on the next evolution of cutting-edge kitchen appliances.

The Paleolithic diet, or caveman diet, a weight-loss craze in which people emulate the diet of plants and animals eaten by early humans during the Stone Age, gives modern calorie-counters great freedom because those ancestral diets likely differed substantially over time and space, according to researchers at Georgia State University and Kent State University.

Scientists probe blueberries’ potential for boosting night vision

Most food producers are subject to a broad range of regulations and standards, from industry-wide ones such as ISO 22000 (which sets out several communications and system management guidelines), the United States Food Safety Modernization Act (FSMA) of 2011 and the European Union Regulation (EC) No. 178/2002 to process-specific ones like the Egg Products Inspection Act (EPIA) or the Federal Meat Inspection Act (FMIA).

New research from North Carolina State University and the University of Minnesota shows that the majority of consumers will accept the presence of nanotechnology or genetic modification (GM) technology in foods – but only if the technology enhances the nutrition or improves the safety of the food.

Texas Tech Collaboration with Bayer CropScience could translate into better commercial varieties for growers.

As part of the laboratory services division of the Utah Department of Agriculture and Food (UDAF), staff members act as gatekeepers for the safety and quality of food in the state.

After spending more than a decade decoding breast milk’s important health-promoting constituents, a team of researchers in the Foods for Health Institute at the University of California, Davis, is now doing the same for cow’s milk, with potential benefits both for human health and the U.S. dairy industry.

Freeman Technology has published a new white paper that describes extensive experimental studies examining the multiple mechanisms that lead to powder caking. Caking is a routinely encountered problem within powder handling applications which compromises productivity and increases waste.