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 ...
When you bite into a juicy hamburger, slice into the perfect medium-rare steak or gobble down a plateful of chicken nuggets, ...
Previous studies have reported that a high consumption of ultra-processed foods is associated with an increased risk of ...
As consumers increasingly seek out food products that match their ideas of how livestock or crops should be raised in an ethical system, so do shoppers look for other goods — think things like boots — ...
A new review focuses on the health and environmental benefits of plant-based products, as well as consumer attitudes. Plant-based dietary alternatives to animal products are better for the environment ...
Consumption of plant-based products is associated with better cardiovascular health—provided they are of good nutritional quality and with little or no industrial processing. This is the finding of a ...
Hydrogen sulfide (H₂S) is a colorless gas with a distinct rotten egg odor. It occurs naturally in many industries, including manure storage, oil and gas operations, sewage treatment, tank cleaning, ...
Precision fermentation, a type of synthetic biology, uses genetically modified organisms to produce consumable products. Because this technology is new and just starting to scale, consumers may still ...
Is the wine in your glass vegan? How can fermented grape juice not be vegan, you ask. It turns out that the winemaking process, especially with modern technology, may involve certain animal products ...
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