Related topics: food

Seafood products made from cells should be labeled cell-based

Companies seeking to commercialize seafood products made from the cells of fish or shellfish should use the term "cell-based" on product labels, according to a Rutgers study—the first of its kind—in the Journal of Food ...

New technology helps reduce salt, keep flavor

Eating too much salt can have significant negative health implications, and modern processed food typically contains high levels of salt to improve taste and preservation.

Germination can make buckwheat more nutritious

With the increasing demand for food with health benefits, high nutritional value food materials are attracting more attention from both consumers and food manufacturers.

Essential oils help control fungus growth in Argentinian corn

Argentina is the second highest corn producing country in the world. But because of the slow drying process in corn kernels and wet weather conditions in Argentina, corn grown there can easily become infected with fungus. ...

Color and texture matter most when it comes to tomatoes

A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), evaluated consumers' choice in fresh tomato selection and revealed which characteristics make the red fruit most appealing.

When it comes to how pizza looks, cheese matters

Most consumers have an idea what they want their pizza slice to look like. Golden cheese with that dark toasted-cheese color scattered in distinct blistery patches across the surface with a bit of oil glistening in the valleys. ...

Essential oils may provide good source of food preservation

A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that essential oils may be able to be used as food preservatives in packaging to help extend the shelf-life of food ...

Studies show different types of vinegar may benefit health

The earliest known use of vinegar dates back more than 10,000 years ago and has been used as a food and medicine.  A new review article in the Journal of Food Science, published by the Institute of Food Technologists (IFT), ...

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