Recent studies have examined the effects of non-thermal processing on phenolics, flavonoids, anthocyanins, vitamins and ...

High pressure processing (HPP) is an innovative non-thermal food preservation technology that utilises pressures typically above 100 megapascals (MPa) to inactivate pathogens and spoilage ...

Older adults can dramatically reduce the amount of ultraprocessed foods they eat while keeping a familiar, balanced diet – ...

Nutritional science increasingly recognizes the need to understand how oxidized components of foods and dietary supplements—including lipids, proteins, and ...

The nine principles, developed by the Institute for the Advancement of Food & Nutrition Sciences, are geared towards guiding researchers and decision-makers navigating controversy and confusion ...

Scientists are calling for stronger regulations on the way that food is processed, packaged and cooked, after a study found that materials used in the food industry may expose the general population ...

Gismondi is of counsel in the products liability, mass tort, and class action group at DLA Piper LLP. Kinney is an associate in the products liability, mass tort, and class action group at DLA Piper.

From frozen pizza to lactose-free milk, food processing takes many forms. Here’s how to tell when it’s helping or hurting us. By Katie Navarra Bradley Published Oct 7, 2025 9:00 AM EDT Image: Scott ...

Ripping the plastic wrap from the meat or prepackaged fruit and veggies you purchased at the grocery store may contaminate your food with micro- and nanoplastics, according to new research. Plastic ...

Acknowledging the pain points of the NOVA classification system, researchers have developed a machine learning algorithm to accurately predict the degree of processing for any food. The extent to ...

Take a stroll down the middle aisles of any American grocery store, and you’ll be surrounded by rows of brightly colored packaged macaroni and cheese, instant soups and chips in all forms and flavors ...