Often described as sweet and custard-like, the pungent durian fruit (Durio Zibethinus Murr) is popular in Southeast Asian countries including Thailand, Indonesia, and Singapore. “We consume 12 million durian in Singapore every year,” says Professor William Chen, director of Nanyang Technological University’s (NTU) Food Science and Technology Program. The fruit’s hard, thorny husks make up 65%–70% of the entire weight of the fruit and are usually thrown out—contributing to environmental waste. Ce…
In this article, readers will discover the seven packaging innovations—four associated with format and design achievements and three material science discoveries—that have risen to the top in the past half century in terms of positive impact on the food system and consumers worldwide.
News and trends about the food system.
Hear from a pioneering researcher who's shaping the future of food processing through the transformative use of high-intensity ultrasound.
Researchers at Acadia University find that wine drinkers are more accepting of pasta sauce formulated with the addition of grape pomace than those who do not drink wine.
The second in a series of three forecast articles for the year ahead tracks what food and beverage technologies will be trending in 2025 and beyond.