In this carefully curated collection, we present the photographs that, to our eyes, captured the essence of this defining year. While no selection could encompass every significant moment, these ...

“Some processing methods—like freezing, fermenting, or pasteurizing—can help preserve or even enhance the nutritional value of foods,” says Kristen Lorenz, R.D. “Foods like fortified whole-grain ...

Seed oils are frequently used in cooking because of their high smoke point and versatility. However, recent debates have ...

New research found that vegetarians who ate plant-based meat alternatives had a 42% higher risk of depression as well as ...

In this column, the author describes what can be done to keep foreign materials out of food and protect both consumers and ...

The use of spices and herbs is increasing in functional food products to improve their health-promoting properties and attractivenessRockville, ...

Plant-based alternatives have seen consistently positive nutritional credentials. But could processing reduce their nutrients ...

Launceston has a bevy of trophies to add to its cabinet, after dethroning Bridgewater as the state's most sustainable ...

Lizzie Collingham is a historian of food and bye-fellow of Jesus College, Cambridge, UK. Her books include The Hungry Empire ...

RNA-targeting compounds or small interfering RNAs (siRNAs) offer a potent means for controlling viral infections. An essential prerequisite to their design depends on identifying conserved and ...

With commentary from F&B industry figures, scientists and non-profits, Food Manufacture learns more about food processing and ...