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 ...

According to existing food processing classification systems, plant-based protein-rich (PBPR) foods are often considered ‘ultra-processed’—and therefore perceived as unhealthy—despite their ability to ...

A systematic review of micronutrient retention after processing of foods biofortified with provitamin A or minerals (iron and/or zinc) enabled the creation of an online, interactive dashboard that ...

Something fascinating is happening in kitchens around the world. While everyone was busy perfecting their sourdough starters during quarantine, a much bigger food revolution was quietly brewing.

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 ...

As criticism around ultra-processed food builds, a panel of nutritionists and food engineers argue the practice has huge potential in producing safer and environmentally sustainable nutrition to the ...

Aquatic foods, including fish, shellfish, seaweeds, and other marine resources, are globally recognized for their exceptional nutritional value and their ...

Food control systems underpin food safety and quality, which are vital components of food security and are both necessary to safeguard international trade in food commodities. Food control systems are ...