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21 results for "food science"
A striking new citrus fruit with a deep ruby interior is making its South African debut, bringing award-winning flavor and nutrition to shoppers. The Onix orange won international taste and innovation awards before arriving at Checkers supermarkets this season.
A centuries-old cooking technique using salt instead of oil is going viral, offering a zero-cost way to get crispy food. The method has been used for millennia across China, India, and Greece.
University of Illinois researchers have discovered a way to cook french fries that taste just as crispy and delicious while absorbing far less oil. The secret? Combining traditional frying with microwave heating.
After a decade of secret R&D, Wisconsin's Sargento just solved a problem nobody thought possible: making American cheese from actual cheese. The natural version hits shelves nationwide this month, offering the same gooey melt without the 17-ingredient list.
Israeli researchers used CRISPR technology to remove the gene that makes grapefruit taste bitter, potentially opening the door for kids and picky eaters to enjoy this nutritious fruit. The breakthrough could expand the market for grapefruit and help more people access its health benefits without the pucker.
Researchers in Sweden have transformed leftover wheat bran into a gel that could revolutionize plant-based meat and dairy alternatives. The breakthrough turns agricultural waste into a valuable food ingredient that improves texture while reducing food waste.
America's dairy farmers are funding 12 scholarships worth up to $3,500 for college students pursuing dairy-related careers. Applications are open now through May 15 for students studying everything from food science to marketing.
Korean food giant Samyang Foods just opened a European research hub in the Netherlands to develop the next generation of plant-based foods. The company chose Wageningen, home to one of the world's top food science universities, to tap into Europe's innovation ecosystem.
University of Illinois researchers discovered that pairing microwave heating with traditional frying creates crispy French fries with far less oil and faster cooking times. The breakthrough could make America's favorite side dish genuinely healthier without sacrificing taste.
Researchers have discovered a breakthrough method that makes French fries healthier by using microwave technology during frying, cutting oil absorption without sacrificing that beloved crispy texture. The innovation could transform how your favorite fried foods are made.
Researchers successfully grew chickpeas to produce seeds in simulated lunar soil for the first time using earthworms and fungi. The breakthrough could help future moon settlers grow their own food.
Researchers have successfully grown and harvested chickpeas in fake moon dirt, bringing us closer to feeding astronauts on future lunar missions. This breakthrough could help make long-term space exploration possible.
Researchers in Brazil have discovered a way to transform discarded cocoa husks into chocolate-flavored honey packed with heart-healthy nutrients. The breakthrough uses only sound waves and honey, turning agricultural waste into a delicious health food.
Japanese scientists have gene-edited muskmelons to stay fresh for two months, solving a major export problem. The melons can be ripened whenever needed by simply exposing them to ethylene gas.
Scientists in Hong Kong created a water-based battery using the same brine that makes tofu, and it can withstand 120,000 charge cycles. Unlike lithium-ion batteries that can explode and create toxic waste, this design is safe enough to dispose of anywhere.
Swedish researchers discovered that mycoprotein from edible fungi digests just as efficiently as chicken and fish, opening new doors for sustainable food production. The breakthrough could help feed more people while reducing our environmental footprint.
Scientists in Israel used gene editing to remove the bitter taste from grapefruit, potentially opening the fruit to millions of new fans. The breakthrough could also save cold-weather citrus farming.
A California company has cracked the code on sweetness using rare fruit proteins that taste exactly like sugar but are actually good for you. Time magazine already named it one of 2023's best inventions.
A Sydney lab uses nuclear science to verify where fish really comes from, protecting consumers from billions in food fraud. The breakthrough helps ensure Australians get what they pay for when buying premium seafood.
That pinch of black pepper you add to your meal might be doing something remarkable beyond adding flavor. Scientists have discovered certain everyday ingredients can supercharge how many vitamins and minerals your body actually absorbs from food.
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