An enzymatic technology developed by Better Juice may be able to reduce the amount of simple sugars in juice by turning them into fibres.
The world press has been carrying articles about a tourist in India spray-painting white/green grapes red to make them more saleable in the market.
Very little is known about the microbiomes involved in making pickles by natural fermentation where no starter microbial cultures or other media are used.
Teaching robots to harvest ripe peppers in greenhouses isn't for the faint-hearted.
An apple processing manufacturing plant was upgraded with the Tsubaki G8 Neptune chain solution.
Scientists have found the bitter taste is caused by nine groups of new sulfur compounds, dubbed allithiolanes, which form when the onion is damaged.
The E. coli outbreak associated with romaine lettuce earlier this year may have been caused by a cattle feeding operation close to a canal, according to the FDA's hypothesis.
At the University of Otago, Elea pulsed electric field processing equipment will be put to the test for large-scale French fries production.
JBT Corporation has launched the next generation of the Fresh'n Squeeze Multi Fruit Juicer that delivers a faster, more attractive and easy-to-operate version of the classic system.
Key Technology's 14-roller PSG provides four rollers more than previous systems to improve grading performance.
If the shelf life of root vegetables can be increased by 14 days, root vegetable waste would decrease by 5% at the retail level and by 30% in consumers' homes, according to Danish researchers.
tna has expanded its range of Florigo ultra-peel SSC 3 steam peeling solutions for potatoes, baby carrots and other vegetables to offer processors tailored steam peeling depending on their individual production requirements.
A team of QUT researchers developed and grew genetically modified Cavendish bananas that were resistant to soilborne fungus Fusarium wilt tropical race 4 (TR4), also known as Panama disease.
Researches from the University of Hong Kong (HKU) collaborated with the Institut de Biologie Moléculaire des Plantes (CNRS, Strasbourg, France) to significantly boost the antioxidant properties in tomatoes.
Students from the Carnegie Mellon University (CMU) have developed a form of vertical farming that aims to help people in impoverished areas who have limited access to fresh produce.