Processed food can get a bad rap. But according to researchers in Norway, new processing techniques can help extend shelf-life to reduce food waste and its detrimental effects on the environment.

This article originally appeared in Knowable Magazine. From breakfast cereals and protein bars to flavored yogurt and frozen pizzas, ultraprocessed foods are everywhere, filling aisle upon aisle at ...

When scientists reanalysed data, splitting ultra-processed foods into food groups, they found breads, breakfast cereals and ...

In a world where the demand for healthier diets is on the rise, a new review published in Engineering explores how innovative food processing technologies can enhance the utilization of nutrients in ...

In a recent review published in the journal Frontiers in Nutrition, a group of authors examined the health benefits of resistant starch (RS). It assessed the impact of food processing methods on its ...

Between 1973 and 2010, there were 14 outbreaks of foodborne illness linked to contaminated spices worldwide. After several recent large-scale Salmonella outbreaks in the U.S. were associated with ...

Food technologists are meeting this week in Nantes, France, to debate the latest scientific discoveries in processing, health and safety. The 13th meeting of the World Congress of Food Science and ...

The ultra-processed food market is witnessing significant trends and disruptions. Consumers are increasingly demanding clean-label food ingredients and natural food products. Additives like ...

By combining the strength and resilience of concrete with the precision of controlled manufacturing, precast offers a durable ...