Earlier this year, I was volunteering at my church with a food drop-off. While chatting with a fellow volunteer, I mentioned that I wrote a blog on processed foods. She responded, “Oh, about how bad they are for you?” I pointed out that we were collecting only processed foods.
Sadly, this encounter was not an isolated incident.
How can we best communicate food science to the general public? It is a question that has haunted me. We have a message to tell. We adhere to basic principles t…
Martin Slayne, PhD, calls for ending the finger-pointing and focusing on collaboration, evidence-based science, and meaningful solutions for healthful food choices.
As scrutiny around ultra-processed foods grows, manufacturers are examining processing choices more closely. In this Q&A, Pall Corporation’s Kartheek Anekella, PhD, explains how filtration supports ingredient functionality and modern food manufacturing.
In this column, the author discusses the purpose of environmental monitoring programs, their regulatory basis, and how zoning helps identify and control environmental pathogen risks.
Former NIH researcher Kevin Hall argues that debates about ultra-processed foods are still missing the deeper mechanisms at play—and explains why asking better questions matters more than chasing tidy definitions.
In this column, the author discusses sun drying as a technique for processing fruit, using tomatoes as an example.