In a major food technology breakthrough published in Food Hydrocolloids, Cornell University researchers have developed a heat ...

The five ultra-processed food ingredients to avoid on packaging – and what to buy instead - FOOD FOCUS: From ‘high protein’ ...

Many of the food industry’s most persistent problems exist not in the realm of business and economics – scaling, costs of materials and the like – but in nature itself. Crops, which the food industry ...

Biochemistry is the study of the chemicals and chemistry of living organisms. Biochemists study biomolecules (such as proteins, RNA, DNA, sugars, and lipids), their applications and interactions in ...

Anthony Flynn and his family ran a small health snack company in California. Then came protein bar mania. Credit... Supported by By Mattie Kahn Photographs and Video by Jake Michaels Anthony Flynn had ...

On Wednesday, the Nobel Committee announced that it had awarded the Nobel Prize in chemistry to researchers who pioneered major breakthroughs in computational chemistry. These include two researchers ...

Protein catalysts designed to do non-natural chemistry Researchers couple AI and chemical know-how to create tools for cyclopropanation and silylation reactions ...

One of the challenges for alternative proteins, particularly plant-based, is developing a product that mimics the taste of traditional meat. Many startups have taken on this challenge. But the ...

Stefani Sassos from the Good Housekeeping Institute weighs in. Nutrition trends not only impact people's eating habits, but can also influence daily food choices. The team of food and nutrition ...