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
food processing
Viscosity Testing’s Role in Maintaining High-Quality Food Production
Viscosity testing is a tool used in the production process of just about every type of food and beverage
Foodborne Pathogen Sheltered by Harmless Bacteria That Support Biofilm Formation
Recently published research provides insight into the Listeria contamination problem and may lead to researchers and the apple industry getting closer to solving it
Catcher of the Rye: Science Can Now Detect Gluten in Any Food
Scientists from Australia’s national science agency, CSIRO, can now detect gluten in any food and show which grain it comes from, making it easier for food companies to correctly label their products
Novel Powdered Milk Method Yields Better Frothing Agent
Milk proteins yielded by new processing method could replace food emulsifying and foaming agents
USDA Awards $1.8 Million to Cornell for Packaging, Beverage Concentrate Research
Ever-increasing food waste represents an emerging threat to the economic and environmental sustainability of the US food system
A 'Greener' Way to Take the Bitterness out of Olives
A more environmentally friendly way to remove bitter phenolic compounds from olives has been discovered
Getting the Most Out of Spinach—Maximizing the Antioxidant Lutein
Eat your spinach in the form of a smoothie or juice, a new study suggests
Out-Of-This-World Food: Technology Goes from the Moon to Grocery Aisle
A Purdue University-affiliated startup has created on-demand food heating first developed for lunar space exploration
From Corn to Flake: Health-Promoting Phenolic Acids Lost during Food Processing
For many Americans, highly processed foods are on the menu for breakfast, lunch, and dinner