Processed food can get a bad rap. But according to researchers in Norway, new processing techniques can help extend shelf-life to reduce food waste and its detrimental effects on the environment.

In a recent review published in the journal Frontiers in Nutrition, a group of authors examined the health benefits of resistant starch (RS). It assessed the impact of food processing methods on its ...

Researchers in Singapore have developed two natural methods for carob flavour enhancement, improving its suitability for ...

In a world where the demand for healthier diets is on the rise, a new review published in Engineering explores how innovative food processing technologies can enhance the utilization of nutrients in ...

With climate change and higher incidences of crop diseases, global cocoa production and supply is being threatened. A ...

Food control systems underpin food safety and quality, which are vital components of food security and are both necessary to safeguard international trade in food commodities. Food control systems are ...

Something fascinating is happening in kitchens around the world. While everyone was busy perfecting their sourdough starters during quarantine, a much bigger food revolution was quietly brewing.

Gismondi is of counsel in the products liability, mass tort, and class action group at DLA Piper LLP. Kinney is an associate in the products liability, mass tort, and class action group at DLA Piper.