Contemporary food systems were originally developed to tackle challenges of the mid-20th century, aiming to supply abundant, efficient, non-perishable starchy calories to accommodate the expanding ...

The Hoya Harvest Festival, an annual event organized by the Earth Commons to celebrate environmental and sustainability initiatives at Georgetown, brought community members together at the Regents ...

CHICAGO — While precision fermentation technology has been around for more than 30 years, it’s only now being recognized for its potential to produce food and food ingredients in a sustainable way. It ...

Industrial food production heavily relies on process air to handle and process raw materials, intermediate products, and final products. Compressed air is vital in various other process applications, ...

Professor Shota Atsumi, UC Davis Department of Chemistry, led a team that found a new way to coax microbes into making allulose, a potential substitute for table sugar. The work was conducted in ...

Advanced fermentation using microorganisms to make protein promises a paradigm shift to feed the growing global population, just as selective livestock breeding did in the 19th century and the ...

Using side streams in food production has a wide range of benefits. They can help cut down on the environmental impact of operations. They are neglected but often highly nutritious. Lastly, because of ...

In the food industry, advanced technologies are used during production and packaging to detect foreign objects and identify weight irregularities. These inspection systems help ensure product quality ...

Colour is an important part of what appeals to consumers about food, making it stand out on the shelf and enhancing the perception of taste. Food colourants, therefore, have a vital job to do.