Recent research identifies cocoa honey’s potential to provide a nutritional food to help meet food security and improved nutrition. Here's a list of resources to learn more:
“Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential”
“Cocoa honey: Agro-industrial waste or underutilized cocoa by-product?”
Michiel Bakker challenges food professionals to rethink their role in shaping a healthier, more sustainable food future—one intentional decision at a time.
This Food Science for Relief and Development column discusses a Sudanese solar drying company.
The author delves into applications of active and intelligent packaging, including modified atmosphere packaging, antimicrobial films and barriers, and time-temperature sensors.
Still largely undiscovered by U.S. consumers, the ingredients and cuisines of Africa present opportunities for product developers seeking to create novel food experiences.
Focusing on the intersection of human and planetary health, Alyson Greenhalgh-Ball is working to improve the food ecosystem.