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Underneath the intuition, cooking is a literal science. It’s chemistry, biology, and physics working together to transform your ingredients. The post This Science Behind Cooking Wi...
The food industry has become exceptionally good at launching products New flavours formats and claims appear constantly Yet launch volume is a poor measure of progress because a pr...
Scientists at Australia’s Flinders University helped create a plastic-like film from milk protein,...
CSIR Central Food Technological Research Institute CSIR CFTRI Mysuru has now set up an Integrated Oilseed Processing Unit The facility according to the Mysuru based Institute marks...
The NRN editorial department was not involved in the creation of this content.
In a new publication, FAO authors argued that robust scientific evidence and clear risk communication are essential to effective food safety decision-making, and highlighted challe...
This Science Sunday shows us the science behind Mixology.
unbfacts: Beginning in 1902, a group of 12 volunteers regularly ate foods containing questionable preservatives, including formaldehyde, while scientists tracked the effects on th...
GRB Dairy Foods has launched a new campaign that takes consumers behind the scenes of its quality assurance process highlighting the advanced scientific testing used to validate th...
As consumer interest in raw milk grows, questions persist about its safety and purported nutritional and health benefits. Examining the evidence can help producers, consumers, and...
The 60-slide course on food safety, personal hygiene, and Good Manufacturing Practices basics is designed to help food businesses efficiently meet FSMA training requirements for pe...
If approved, California's Bill 2244 would allow for certified labels to be placed on foods that don’t fall under the state’s definition of ultra-processed foods.
Food safety education must move beyond delivering knowledge to give learners opportunities to practice applying what they know.
Spend time with food and beverage manufacturers and it quickly becomes clear that today s product development briefs look very different from those of even a few years ago
CSIR Central Food Technological Research Institute CSIR CFTRI Mysuru has inaugurated a new secondary millet processing facility established with financial support from Milltec Mach...
Program prepares food industry professionals for leadership in a rapidly evolving global food system The post Texas A&M launches online Master of Food Technology and Leadership...
Protein extracted from discarded corn silk can be restructured by alkaline pH treatment to stabilize emulsions and form oleogels that hold liquid oil in a solid-like network.
Recipe changes ripple through specs, claims and labels. Keep product data aligned to avoid recalls.
Specialized microbes convert inedible materials into protein-rich snacks. A cookie made partly from molecules derived from plastic waste sounds more like a warning than a food expe...
Based on a nationwide study of retail food store delis, FDA identified employee handwashing and proper cold and hot holding temperatures as areas requiring greater control, and ide...
As the Supreme Court of India scrutinises the Food Safety and Standards Authority of India FSSAI over its proposed Front of Pack Labelling FOPL regime the ongoing litigation has pr...
From energy to protein, fiber and beyond, targeted wellness calls for a more intentional approach to flavor.
A Welsh university has secured funding to look at how artificial intelligence (AI) could improve food safety in workplaces and at home.The Smart Hygiene Intelligence project, led b...
The Indian food and beverage industry is facing a combination of challenges ranging from rising raw material costs and food waste to evolving consumer expectations around health nu...
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