A study conducted at the Food Sciences unit of the University of Turku in Finland showed that different processing methods significantly affect the biochemical composition of plant-based foods.

SDG 2- Zero Hunger, SDG 12- Responsible consumption and production and SDG 13- Climate action. This Collection welcomes original research on food processing, including research on refining and ...

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 ...

BELLINGHAM, WASH. — The Non-GMO Project has published the first version of its Non-UPF Verified Standard certification, a third-party certification that defines what foods qualify as not ...