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When a bottle of juice says “not from concentrate,” it generally means that it contains more nutrients and tastes better than juice from concentrate. Conventional concentrating processes require heat that destroys nutritious molecules like...

Researchers at Cornell AgriTech have developed a microwave-vacuum drying method that transforms grape pomace, the leftover skins, seeds and pulp from juice production, into a stable, nutrient-rich ingredient in just 20 minutes, compared with...

Mmm, what's in these meatballs? A secret ingredient that would improve human health as well as apple producers' bottom line.

Food entrepreneurs from across the region can tap into Cornell University's expertise to help grow their businesses through the newly established New York State Center of Excellence for Food and Agriculture (CoE) satellite office in Saratoga...

The gift from the Seneca Foods Foundation will help food producers of all sizes bring their products to market.

Cornell AgriTech’s first-of-its-kind research combines the nonthermal processing technologies of pulsed electric field and high-pressure processing.

New York State Senator Pamela A. Helming presented Cornell AgriTech with a New York State Senate Empire Award in recognition of the station's significant contributions and dedication to the growth, prosperity and betterment of the community and...

An apple a day may keep the veterinarian away. Juice, pulp and other waste from Empire apples, when injected into chicken eggs before hatching, show signs of boosting the animal’s health.

Olga Padilla-Zakour, M.S. ’88, Ph.D. ’91, professor of food processing in the Department of Food Science and director of the Cornell Food Venture Center at Cornell Agritech, is interim director for Cornell AgriTech, effective December 1, 2022.

For more than 30 years, the Cornell Food Venture Center (CFVC) has helped entrepreneurs transform family recipes and homemade eats into successful commercial food products. Now, a new online program from Cornell is expanding access to the CFCV’s...

Applications are being accepted through Aug. 1 for the inaugural New York Concord Grape Innovation Award, a first-of-its-kind business competition aimed at stimulating innovation and development of new products and markets for one of New York’s...

The Cornell Agriculture and Food Technology Park (Tech Farm) in Geneva, NY has been recognized as a New York State Certified Business Incubator. The designation will lead to additional resources for current and future tenants and drive economic...

Three student teams took home top honors and a total of $10,000 for creating meat alternatives that deliver on nutrition, creativity and sustainability at the finals of Cornell’s inaugural New Food Product Competition, held April 22 at Cornell...

Benjamin Houlton, the Ronald P. Lynch Dean, recognized 41 faculty and staff members for their remarkable accomplishments at the 2021 CALS Research, Extension and Core Value Staff Awards ceremony.

New York state is ranked second in the nation for food processing, according to the USDA Economic Research Service, and collaborations between the New York State Department of Agriculture and Markets (NYS AGM), the Food and Drug Administration...

Born in a food science class in CALS, the novel product does involve those hearty legumes, also known as garbanzo beans—but by the time the tasty snack gets to your mouth, they’re all but unrecognizable. Sold online and in a growing number of...

With the help of Bruno Xavier, senior extension associate at the Cornell Food Venture Center, students in Food Science 4000 were able to translate virtual education challenges into an opportunity to think outside of the box. Thanks to student ingenuity, members of the food industry were able to find solutions for a variety of production challenges.