Amy's Kitchen, family-owned pioneer of organic prepared food, is part of the Non-UPF Verified™ program, a new third-party certification initiative from the Non-GMO Project designed to identify ...
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 ...
Scientists are finding ways to recover nutrients from food waste, turning discarded scraps into ingredients, supplements, and ...
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 ...
With the growing demand for healthy diets and functional foods, plant extracts and plant protein peptides are increasingly being used in food processing, health supplement manufacturing, and ...
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 ...
WINSTON-SALEM, NC, UNITED STATES, January 13, 2026 /EINPresswire.com/ -- Kevin Forrest knows we are all entitled to ...
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