Processed food can get a bad rap. But according to researchers in Norway, new processing techniques can help extend shelf-life to reduce food waste and its detrimental effects on the environment.

The chestnut, renowned for its high starch content, low fat and rich mineral profile, has attracted considerable research interest due to its potential health benefits and culinary versatility.

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 ...

The global demand for nutritionally enhanced foods has increased, fueling advances in both crop breeding and food technology. The integration of ...

Forbes contributors publish independent expert analyses and insights. Errol Schweizer has the essential take on the grocery industry. Tomatoes bound for the cannery. What if we had infrastructure that ...

In a recent review published in the journal Frontiers in Nutrition, a group of authors examined the health benefits of resistant starch (RS). It assessed the impact of food processing methods on its ...

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.

Top Food Technology courses after Class 12 explained with details on specialisations, skills and industry pathways.

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 ...