Feature Image: Principal Scientist and Head of Plant Biotechnology Dr. Heiko Rischer examinig coffee plants. Credit: Vesa KippolaThe now-published information details the process of creating lab-grown coffee and shows proof of concept for the method. The research...
Arkay Beverages Inc., a pioneer in the non-alcoholic beverage industry, is changing the game with their innovative alcohol-free spirits, containing a molecule that fools the brain into believing you have that warm, fuzzy feeling without the side effects, but with all...
Unless you have kids in school or have recently been there yourself, you may not know that kids can't get whole milk with a school lunch, despite several years of research suggesting whole milk has health benefits beyond a simple fat-and-calories in-or-out decision....
Source: The University of Texas MD Anderson Cancer CenterAdding navy beans to diet diversified gut microbiome which could aid in cancer prevention and treatment.Incorporating navy beans into the diet of colorectal cancer (CRC) survivors has the potential to positively...
A few days ago, a couple of tins of Season Brand sardines appeared on my doorstep. They were accompanied by a note asking for feedback. There’s lots to be said about these little guys. Most everyone knows they’re loaded with health benefits—lots of omega-3 fatty...
Fall is not normally when you find Florida-grown blueberries at the grocery store. But that may change, thanks to University of Florida researchers. This comes as good news for consumers and growers, who would be able to expand their market window by several months....
Next to milk (I know, kind of weird) wine is probably my favorite beverage. But if you’re like me, choosing the right wine and trying to combine the perfect wine with food can be overwhelming. What temperature for what wine? Full-bodied? Oaky? Buttery? What does all...
One of my favorite people in the produce world is Tom Page - despite him never buying tomatoes from me.I got to know Tom through the Southeast Produce Council (SEPC) during our 2014-2016 travels and planning with SEPC’s STEP-UPP program. We worked well together,...
Are you a sucker, cruncher or chewer … maybe even a smoosher? Think about it: how do you taste your food? Texture has been one of the trends in food product messaging for several years, said Rhonda Miller, Ph.D., Texas A&M AgriLife Research Faculty Fellow and meat...
Webinar will take a deeper dive into some the unique challenges that smaller, mid-sized and underserved producers and employers may face as they navigate participation in FLSP, the application process, and the H-2A program.The USDA announced $65 million in grants are...
