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…
Still largely undiscovered by U.S. consumers, the ingredients and cuisines of Africa present opportunities for product developers seeking to create novel food experiences.
Food scientists at Cornell University apply novel technologies to product development projects.
Focusing on the intersection of human and planetary health, Alyson Greenhalgh-Ball is working to improve the food ecosystem.
In this column, the author provides insight into how the transformation of food waste into high-value ingredients, or upcycling, is made possible by advances in processing technologies, utilization of novel waste streams, and new research findings.
In this column, the author describes how precision fermentation is changing the way we produce food with sustainability in mind.