Food tech outfit STARFIELD, which has developed more than 300 plant-based protein foods, is expanding its China market reach ...

Explore how lab-grown meat is being revolutionized with Aloe vera waste to create tasty beef fat for plant-based alternatives ...

Traditionally, fruit quality assessment relies on sensory tests and laboratory analyses, such as spectroscopy, refractometry, ...

Researchers repurpose Aloe vera to improve taste, texture and scalability in cultured meat, offering an innovative and ...

Last Friday, the Minister for Biosecurity and Food Safety and Associate Minister of Agriculture, the honourable Andrew ...

ARFID, which stands for avoidant/restrictive food intake disorder, may be confused initially with picky eating. However, it is actually an eating disorder in which a person avoids or restricts ...

Four new faculty members join fourteen that were already in place from previous rounds of hiring. All Hub-funded faculty collaborate with each other and leverage the unique resources across UW–Madison ...

Tiny, cold-blooded animals like flies depend on their environment to regulate body temperature, making them ideal "canaries ...

Despite being on opposite ends of the flavor spectrum, sweet and salty flavors can be strategically combined to influence ...

Using two species of flies from different climates -- one from the cool, high-altitude forests of Northern California, the other hailing from the hot, dry deserts of the Southwest -- scientists ...

Wes Schilling, professor and director of the Muscle Foods and Sensory Laboratory, will serve as director of the Food Science Innovation Hub. For more information about the College of Agriculture and ...

Scientists created probiotic chocolates using honey and corn. These chocolates improve gut health, keep antioxidants, and ...