BUFFALO, N.Y. – As highly processed foods make their way into Himalayan region of Kashmir, researchers at the University at Buffalo have taken a creative approach to raise awareness of haak (hāk), an ...

As the market for protein alternatives evolves, scientists are testing hybrid approaches that blend traditional and novel sources — but not everyone's convinced it's the recipe for the future. A new ...

Imagine dining on salmon with no worries about mercury, toxic metals or plastics. Or concerns about dwindling fish stocks. Or, from a food safety viewpoint, about contamination from salmonella or ...

The University of Maine plans to develop a $4.46 million facility designed to support entrepreneurs in the food and beverage manufacturing industry. The food innovation lab will provide ...

From freshly baked bread to a cup of coffee, food is a sensory experience that connects us all. When it comes to how our food is made, however, we rarely focus on the science that is used to create it ...