Using ‘Spent’ Coffee and Tea to Boost Shelf Life and Nutritional Value of Cakes
This research could provide new avenues for recycling coffee and tea waste products
food quality
People Are Undoing the Benefits of Healthy Meals by Unhealthy Snacking
Switching to healthier snack options is a simple diet strategy to improve health
New Technology Speeds Up Bacterial Testing in Food
A promising technology that could potentially revolutionize the process of testing bacterial viability in food
You Say Tomato, These Scientists Say Evolutionary Mystery
New research is the first to examine entire tomato species, from tiny, hairy, and terrible-tasting to large and sweet
Making Plant-Based Meat More ‘Meaty’—with Fermented Onions
Fermented onions produce a fatty and meaty scent akin to liver sausage
Soluble Protein Extraction Facilitates the Salt-Induced Swelling of Pork Meat
This study could pave the way for optimizing meat processing
The Search for the Super Potato
Scientists have assembled the genome sequences of nearly 300 varieties of potatoes
A New Genomic Resource to Investigate the Diversity of Lettuce Germplasm
To study the genetic diversity of lettuce, researchers used SPET
Could Microplastics in Soil Introduce Drug-Resistant Bugs to the Food Supply?
The time has come to understand the impacts of microplastics in soil and agriculture
Increasing Legumes, Reducing Red Meat Is Safe for Bone Health and Protein Intake
Study finds that pea and faba bean based foods provide sufficient amino acid intake