Researchers look to rice for 'clean label' ingredients

Naturally occurring polyphenols and proteins from pigmented waxy rice may help starch ingredients improve texture without any chemical modification—a change some consumers may welcome, said Ya-Jane Wang, professor of carbohydrate ...

The omnipresence of PFAS—and what we can do about them

Per- and poly-fluoroalkyl substances (PFAS)—also known as "forever chemicals"—are everywhere. Created in the 1940s, these synthetic compounds are an unseen ingredient in many items that we use in our daily lives, like ...

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