Snack peppers find acceptance with reduced seed count

John Stommel of the Agricultural Research Service of the US Department of Agriculture (USDA-ARS) has investigated the desirability for, and practicality of, producing snack peppers, both sweet and hot, with low seed count.

Seaweed could potentially help fight food allergies

Seaweed has long been a staple food in many Asian countries and has recently caught on as a snack food in America as a healthful alternative to chips. The edible algae that fall in the category of seaweed are low-calorie ...

Healthy fractions of oats efficiently recovered

In his PhD thesis, Juhani Sibakov, MSc (Tech) from VTT Technical Research Centre of Finland developed methods to broaden the use of oats in, for example, snacks and beverages. Fractions with 56% beta-glucan and 73% protein ...

New fruit products incorporate old and new

As the most consumed snack food in the United States, it is no surprise that fresh fruit is also the fastest growing. In the August issue of Food Technology magazine published by the Institute of Food Technologists (IFT), ...

University takes on taste challenge: MREs

A ready-to-eat Army meal can survive a 1,200-foot parachute drop and stay fresh for up to three years - only to go straight into the trash can if it doesn't appeal to a soldier's taste.

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