Processed food can get a bad rap. But according to researchers in Norway, new processing techniques can help extend shelf-life to reduce food waste and its detrimental effects on the environment.

The Food Sensory, Characterization, and Novel Processing (FSCN) Center is a dynamic platform connecting the University of Delaware College of Agriculture and Natural Resources (CANR) with researchers ...

In a world where the demand for healthier diets is on the rise, a new review published in Engineering explores how innovative food processing technologies can enhance the utilization of nutrients in ...

A study conducted at the Food Sciences unit of the University of Turku in Finland showed that different processing methods significantly affect the biochemical composition of plant-based foods.

The global demand for nutritionally enhanced foods has increased, fueling advances in both crop breeding and food technology. The integration of ...

The chestnut, renowned for its high starch content, low fat and rich mineral profile, has attracted considerable research interest due to its potential health benefits and culinary versatility.

Forbes contributors publish independent expert analyses and insights. Errol Schweizer has the essential take on the grocery industry. Tomatoes bound for the cannery. What if we had infrastructure that ...