"Breaking Ground for the Future" was the theme for a major announcement recently on a new level of collaboration between University of Nebraska-Lincoln and ConAgra Foods.

Promising results were reported here today from a proof-of-concept clinical trial of an “anti-hunger” ingredient for yogurt, fruit shakes, smoothies and other foods that would make people feel full longer and ease the craving to eat.

Food waste could become key ingredient for making a variety of everyday products

Combining in-store promotion with nutrition labels on the front of food packaging can be a successful method for driving shoppers to make healthier choices.....

Food scientists are working to replicate the nutrition, as well as the texture, taste and functionalities of meat and eggs, by utilizing plant-based products and in-vitro technologies.

Headquartered in the Livermore Valley in Northern California, the National Food Lab (NFL) is more than just a food and beverage testing facility.

Giving almonds a burst of infrared heat, followed by a stint of hot-air roasting, helps make sure these tasty, healthful nuts remain safe to eat.

Detection of carbendazim residue at concentrations below 10 PPB is possible without sample preparation or pre-concentration

Two timely nutrient data sets provided by U.S. Department of Agriculture (USDA) scientists are being used by the beef and pork industries to provide new Nutrition Facts labels for their products.