Across the food industry, innovation cycles are accelerating while complexity continues to grow. New ingredients, emerging technologies, evolving regulations, sustainability pressures and consumer ...

Food science isn’t just for the lab. It’s something we experience every day. The Maillard reaction, simply put, is when food ...

The updated advice calls for fewer refined grains and more fermented foods, but translating that into everyday meals is a ...

Nestlé and the United Nations University establish World Food Academy to strengthen sustainable food systems knowledge and skills worldwide.

President Xi Jinping’s government is shrewdly using this moment of crisis to reimagine large-scale protein production for the first time in 12,000 years.

Ouachita Baptist University will welcome Cole Reesman, culinary lead at Chick-fil-A’s corporate office, as the featured ...

Experts at Future Food‑Tech San Francisco explain why fortification depends on processing, how reformulation works and why ...

Backed by Jeff Bezos, Danny Meyer and other savvy investors, Matias Muchnick’s NotCo has created alternatives for Coca-Cola, ...

Blanching, which involves boiling the food first and then submerging it in cold water, is another healthy method of cooking ...

According to the Food and Agriculture Organization of the United Nations (FAO), 13.2 per cent of food is lost before it reaches retail, representing an estimated USD 400 billion in losses. A further ...

A scientist who pioneered the modern food processing safety standards used around the world was awarded this year’s World ...

Red velvet cakes today use food coloring to achieve their bright red color. But it wasn’t always this way, and history shows ...