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 ...

Science needs to look inward to move forward

About a year after she was appointed to a senior editorial role at an academic journal, psychology researcher Professor Simine Vazire was admonished for upsetting eminent researchers by "desk rejecting" their papers.

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.

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