Processed food can get a bad rap. But according to researchers in Norway, new processing techniques can help extend shelf-life to reduce food waste and its detrimental effects on the environment.

In a recent review published in the journal Frontiers in Nutrition, a group of authors examined the health benefits of resistant starch (RS). It assessed the impact of food processing methods on its ...

Forbes contributors publish independent expert analyses and insights. Errol Schweizer has the essential take on the grocery industry. Tomatoes bound for the cannery. What if we had infrastructure that ...

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 ...

The chestnut, renowned for its high starch content, low fat and rich mineral profile, has attracted considerable research interest due to its potential health benefits and culinary versatility.

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.

Food processing takes many forms, and most foods are processed in one way or another—by grinding, pasteurization or fermentation. People don't want to eat unprocessed wheat—they want to eat bread.