food science

Pancakes Get a Nutritional Makeover

New Study Reveals Best Methods for Extracting Protein from Insects

Genetically Engineered Plants Could Provide More Nutritious Baby Formula

Sugar-reduced chocolate with oat flour just as tasty as original, study finds

Tomato juice’s antimicrobial properties can kill salmonella

Designing the ‘perfect’ meal to feed long-term space travelers

A new brew: Evaluating the flavor of roasted, lab-grown coffee cells

even more reasons to eat your fiber

Ancient technology turns plant-based cheese into ‘something we want to eat’

Yogurt may be the next go-to garlic breath remedy

Sorghum bran packs bigger punch than whole grain

Making plant-based meat alternatives more palatable

Unique Mexican black and pinto bean varieties are high in healthy compounds

Enhancing the Taste of Noncaloric Sweeteners with Mineral Salts