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

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

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

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

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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 ...

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 ...

According to the United Nations Environment Programme (UNEP), household food waste—those random, expired, or spoiled items lurking in cabinets or deep within refrigerators—totals nearly 570 million ...

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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 ...

Nearly three-quarters of global consumers are now aware of functional foods and beverages—products that provide a health benefit beyond nutrition—and just over half plan to increase their use, ...

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