Smaller brands don’t have the same data, but they can move quickly. Large organizations may need months to align on data ...

This indigenous subsistence crop, cultivated for at least 200 years in Africa’s semi-arid regions, is valued for many reasons ...

Food Technology evolves—in print and online. Professional audiences increasingly want science-based information on demand, ...

O nce a substitute, now a star, plant-based protein ingredients are powering a multibillion-dollar global market.Even as ...

Get a taste of the exceptional research shared each month. Published since 1936, the Journal of Food Science (JFS) brings peer-reviewed, original research reports and critical reviews from researchers ...

E ggs are nutritional powerhouses, prized not only for their protein but also for their unique functional properties in foods ...

While it may seem that the incidence of foodborne illnesses increases year to year, the reality is people have been getting sick from foodborne illnesses since the beginning of time. Indeed, many food ...

This Food Science for Relief and Development article discusses the renewed attention that Bambara groundnut is receiving thanks to recent advances that have improved its potential to promote food ...

Pandemic-weary consumers are continuing to make health and nutrition a priority, and they’re increasingly turning to functional foods and drinks for help. Nearly two-thirds of U.S. adults say they’re ...

Drying is among humanity’s earliest methods of preserving food, a practice that dates back thousands of years. As Chapter 5 ...

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Technology—“the great growling engine of change” as American futurist Alvin Toffler aptly described it—continues to trend strongly toward digitization across manufacturing sectors, especially in the ...