When weighing up almond milk yoghurt and dairy-based milk yoghurt, researchers have found that the former packs “an overall greater nutritional punch”.
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University of Massachusetts Amherst
Lutz Grossmann is on a mission to innovate an animal-free protein that has a low carbon footprint and is produced without relying on agricultural land.
A team of food scientists and engineers recently received a grant to develop and test a portable sensor technology which aims to quickly detect foodborne pathogens outside of a lab.
A new study has raised caution over the potential negative impact new technologies could have on US fisheries and suggested scientists work closely with resource management agencies to assess the affects.
Soil erosion in the US’ Corn Belt is worse than feared according to new research by an American university.
The food scientists used turkey breast meat as a protein model to investigate whether limiting the sodium diffusion rates could reduce overall sodium while maintaining a quality of saltiness that consumers accept.
Scientists are developing a dual-part detection method that can search for traces of bacteria in water or food samples using a smartphone and a $30 microscope add-on.