With so many options to choose from for protein fortification, it’s important to understand the benefits and challenges each one brings to the formulating bench.

When it comes to certification standards, a known gets more acceptance than an unknown.

It only looks like alphabet soup.

The microorganisms that give this West Coast favorite its flavor and texture surprised scientists.

After gelling, starch retrogrades over time affecting the quality of baked goods.

Is food safety a true priority, extending from the top manager through to food safety staff and line operators, or is it just lip service? F.S.M.A. rules spell it out clearly.

How is the glycemic impact of a food measured?

In today’s highly competitive environment, food processors wage a constant battle between maximizing production throughput and minimizing downtime.

Home bakers use styles of flour different from commercially available types.

Special sessions at global food technology event explore public perceptions about food and science.