Startup Chinova Bioworks recently partnered with the College Communautaire du Nouveau Brunswick (CCNB) in Canada to develop a processing aid for vegan-friendly beers. At this point, you’re likely asking yourself, “Is beer not already vegan?”
While vegans, by definition, steer clear of the obvious culprits like eggs, milk, butter, and honey that are easily identifiable on ingredient lists, some might not realize that animal-derived and/or synthetic ingredients are often used in the processing of …
Former NIH researcher Kevin Hall argues that debates about ultra-processed foods are still missing the deeper mechanisms at play—and explains why asking better questions matters more than chasing tidy definitions.
In this column, the authors explore emerging research on how probiotics influence health beyond digestion—examining their potential roles in mental health, cardiovascular function, metabolism, immune response, cancer therapy, and skin health—while emphasizing the need for standardized studies to translate these findings into practical applications.
With consumers increasingly looking for enhanced nutrition, the functional foods market must find a way to balance the addition of in-demand ingredients with minimal processing.
In this column, the author discusses sun drying as a technique for processing fruit, using tomatoes as an example.
A visually oriented overview of plant-based protein ingredient trends.