A study conducted at the Food Sciences unit of the University of Turku in Finland showed that different processing methods significantly affect the biochemical composition of plant-based foods.

A video posted on X by @WallStreetApes shows a woman o claiming that U.S. bagged lettuce is “soaked in chlorine, gassed for 14 days and sealed in it.” In the comments, many consumers ask about how ...

BELLINGHAM, WASH. — The Non-GMO Project has published the first version of its Non-UPF Verified Standard certification, a third-party certification that defines what foods qualify as not ...

In a world where the demand for healthier diets is on the rise, a new review published in Engineering explores how innovative food processing technologies can enhance the utilization of nutrients in ...

New research out of Finland is challenging the concept that all processed plant-based foods are unhealthy. The groundbreaking study reveals that food processing methods greatly affect the health value ...

Sometimes the processing that makes food safe can compromise flavor and nutrients, but food scientist Jennifer Acuff is looking for a way to make food safe and minimize loss of quality. Food ...