Ohio State researchers are doing anything but wasting their time. A new study published by researchers at the College of Food, Agricultural, and Environmental Sciences finds profitable and sustainable ...

SDG 2- Zero Hunger, SDG 12- Responsible consumption and production and SDG 13- Climate action. This Collection welcomes original research on food processing, including research on refining and ...

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 ...

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 ...

Food processors and manufacturers have a mission to supply quality and safe food to consumers. The journey to succeed in that mission, however, is different for each company. Each ingredient, ...

In a recent review published in the journal Frontiers in Nutrition, a group of authors examined the health benefits of resistant starch (RS). It assessed the impact of food processing methods on its ...

Since debuting last November, 115 products from 9 different brands have gained the Non-UPF Verified certification, including Spindrift beverages, and items from Amy’s Kitchen and Simple Mills’ ...