Making Plant-Based Meat More ‘Meaty’—with Fermented Onions
Fermented onions produce a fatty and meaty scent akin to liver sausage
food processing
Soluble Protein Extraction Facilitates the Salt-Induced Swelling of Pork Meat
This study could pave the way for optimizing meat processing
Making Plant-Based Meat Alternatives More Palatable
New colloidal technique could give a juicy sensation without adding fat
Almond Milk Yogurt Packs an Overall Greater Nutritional Punch than Dairy-Based
Food science major completes comparison of 612 plant-based and dairy yogurts
An Edible CBD Coating Could Extend the Shelf Life of Strawberries
Study shows how encapsulated CBD could be used to create antimicrobial coatings for food packaging
The Physics of Gummy Candy
Dozens of ingredient and storage combinations reveal what factors make some gummies harder than others
The Best Liquids to Maximize Antioxidant Content in Spinach Smoothies
Only four of the 14 examined liquid products increased the liberation of antioxidant content from spinach
New Research Shows Humans Possess Surprising Nutritional Intelligence
Study finds that foods are selected in part to meet our need for vitamins and minerals
Study Explores What Food Sector Needs to Know about How to Reduce Sodium
New paper provides a review of sodium reduction strategies from the literature
Clarity Needed in Classification Systems for Processed Foods
Researchers find that most classification systems' criteria are not aligned with existing scientific evidence on nutrition and food processing