Food and Beverage
Researchers at Queen’s University Belfast have made a breakthrough in discovering how to lower worrying levels of arsenic in rice that is eaten all over the world.
Researchers use egg yolks to create supplement that could improve lives of people with celiac disease.
Blue LEDs can kill off pathogens most effectively in cold temperatures and acidic conditions.
Sometimes you don’t need a crystal ball to predict the future—it’s right in front of you. That’s why FutureFood 2050 turned to top food technology innovators to find out more about the latest projects with the potential to revolutionize different areas of our food system.
Many factors in materials impact foods and beverages. These range from safety issues, such as microbiological contamination, to texture issues, such as the smoothness of peanut butter.
The global supply of seafood is set to change substantially and many people will not be able to enjoy the same quantity and dishes in the future due to climate change and ocean acidification, according to University of British Columbia scientists
Muscadine grape seed oil supplies a form of Vitamin E, giving scientists another clue to reducing obesity, a new University of Florida study shows.
If you're firing up the barbecue this week for an Independence Day cookout, you don't want to miss this week's Reactions video
Several major food companies have announced plans to remove artificial ingredients, such as color and flavor, from their products within the next few years. It’s a move driven by consumer demand and one that will be a challenge for the industry, says Lester Wilson, University Professor of Food Science and Human Nutrition at Iowa State University.
