Better Juice’s enzymatic technology is based on non-GMO microorganisms that naturally transform fruit juice’s composition of sucrose, glucose and fructose into prebiotic oligosaccharides and other non-digestible fibers.

In celebration of International Women in Engineering Day, Jayme Laser, Savannah Stellhorn and Jaclyn Navara share their experiences in the food industry and offer insight on how to support current and future women engineers.

Launched in 1991, the biannual conference brings together food engineers and technologists from across industries, academic institutions and government to discuss emerging challenges and potential solutions for delivery of safe, nutritious and sustainable foods.

What’s not to like about improving sustainability and protecting the environment while saving energy and money—and best of all, no equipment or software expenditures are necessary.

The threat of finite natural resources can be managed by switching to heat pumps—a move that will pay for itself in resulting energy-cost reductions.

The acquisition will double the company's manufacturing capacity for ready-to-eat bowls.

The winners will receive mentorship, strategy guidance and technical support along with a one-year membership on the Friedman School's Food & Nutrition Innovation Council.

Defining the fundamentals of vacuum and discussing the utility applications of oil-sealed vacuum technology.

As food and beverage manufacturers seek solutions to reduce operational costs and decarbonize, they may be surprised to find the answer in a solution that’s nearly a century old: absorption cooling.

The white paper addresses key challenges in cultivated meat production.