Peanuts are big - big business that is. According to the National Peanut Board, Americans spend about $800 million a year on peanut butter, and peanuts contribute more than $4 billion a year to the US economy.
Other
Jul 30, 2015
0
13
Beer drinkers and barley growers are toasting the discovery of two proteins that cause an unattractive haze to form when chilling or storing an otherwise perfect beer.
Biotechnology
Jul 23, 2015
1
28
Light-based technologies are emerging as tools to enhance food shelf life and guard against food contaminants but more research needs to be done, warn food scientists at a July 13 panel discussion at IFT15: Where Science ...
Other
Jul 15, 2015
0
22
Ongoing efforts to feed a growing global population are threatened by rising fossil-fuel energy costs and breakdowns in transportation infrastructure. Without new ways to preserve, store, and transport food products, the ...
Environment
Jul 1, 2015
2
45
A new method keeps salmon fresh for a whole month, without the use of chemicals.
Other
Jun 30, 2015
0
29
Confusion over date labeling leads to billions of pounds of food waste every year. Bob Brackett, PhD CFS, Director of the Institute for Food Safety and Health at the Illinois Institute of Technology and IFT spokesperson explains ...
Social Sciences
Apr 16, 2015
0
23
The bedding plants sold in retail outlets are typically grown in greenhouse production environments where professionals can monitor irrigation, light, and temperature. When the greenhouse-grown plants reach the retail market, ...
Environment
Apr 15, 2015
0
6
Smart new combinations of state-of-the-art molecular techniques mean that breeding programmes can be accelerated dramatically: it may soon take only two years instead of the current five or ten to develop a new variety. DNA ...
Biotechnology
Jan 29, 2015
0
26
While okra has been widely used as a vegetable for soups and stews, a new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), shows how okra extracts can be used as a stabilizer in ...
Other
Aug 21, 2014
0
0
New research from the University of Southampton is aiming to reduce the water footprint and increase shelf life of potted and cut herb production in the UK.
Environment
Aug 5, 2014
0
0
