Scientists Discover a Way To Make Pancakes Healthier Without Sacrificing Flavor
WSU researchers are enhancing pancake nutrition by replacing refined flour with whole grains like buckwheat,…
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December 2024 Edition — The Food Archive
Another paper just released, again in the Lancet, showed in the United States, between 1990…
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Advancing Postharvest Science with Felix Instruments: A Spotlight on Dr. Karin Albornoz
Karin Albornoz is a postharvest biologist who focuses on the handling, storage, and transportation of…
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Look closer: Plant-based innovators are joining forces
“Collaboration is key; no single organization can solve complex global challenges alone.” – Paul Polman…
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VegeSense aims to secure the supply of high-quality vegetable products – Food Materials Science Research Group – Blog
The food chain is in a shift towards more ecological practices. To feed the growing…
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Run out of butter or eggs? Here’s the science behind substitute ingredients
It’s an all too common situation – you’re busy cooking or baking to a recipe…
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Join Us Today as We Explore Future Scenarios of an AI-Powered Food System
Ever think about all the different scenarios that AI could ultimately unleash on our food…
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Silica Gel In Food Packaging: A Harmless Ingredient Explained
Silica gel packets are those small pouches often found in food, medicine, and other packaging.…
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A Fundamental Mistake about Subjectivity in Wine tasting – Exploring the Philosophy of Food and Wine
I keep seeing this inference in discussions about subjectivity in wine tasting by people who…
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What is furan and why is it in baby foods?
Food Science Notes What is furan and why is it in baby foods? Well, I…