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Mycelium, the vegetative, root-like network of fungi, has the power to transform food waste into new, life-sustaining food.
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"Better-for-you" snacks are all the rage. New tech from Cornell food scientists may give beets their time to shine.
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Hydrogen peroxide plays a key role in paper bleaching, wastewater treatment and electronics manufacturing, and it can be made in an entirely new way.
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A new platform slashes screening time for the hundreds of grape samples E&J Gallo Winery collects during harvest - the latest milestone in a partnership that benefits the entire grape and wine industry.
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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...