Greening food preservation nourishes the environment

As consumers seek fewer preservatives in packaged food—while the environment needs less plastic waste—Cornell scientists are finding ways to make active packaging materials with a biologically-derived polymer that helps ...

Understanding emulsions in foods

An emulsion is a mixture of two fluids such as oil and water that is achieved by breaking up the molecules in both substances into very fine, small droplets in order to keep the combination from separating. In the August ...

When the fat comes out of food, what goes in?

When fat, sugar and gluten come out of salad dressings, sauces, cookies, beverages, and other foods with the new genre of package labels shouting what's not there, what goes into "light" or "-free" versions of products to ...

New biotech advance to add heart healthy omega-3s to US diet

A new heart-healthy, essential omega-3 fatty acid is about to improve an American pantry staple: soybean oil. The new scientific advance will move biotechnology onto the average consumer's daily radar. U.S. soybean farmers ...

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