Reducing waste while improving snack nutrition: Carrot pulp adds fiber, increases puffiness of snack foods

Your favorite puffed snack food may soon contain more fiber and nutrition, thanks to research from Washington State University food scientists.

New Iowa State research holds promise for diabetics with vitamin D deficiency

A simple change in diet could boost vitamin D levels for millions of Americans suffering from Type 2 diabetes, according to new research from Iowa State University published in the Journal of…

Case study: despite bright spots, most campus food unhealthy

Only 12 percent of entrées and 36 percent of main dish salads served in and around California Polytechnic State University were found to be healthy, according to researchers at the university.

Scientists evaluate food safety practices to help support nonprofit food pantries

Researchers from North Carolina State University and the University of North Carolina at Chapel Hill have done an in-depth analysis of food safety at nonprofit food pantries that distribute food…

WSU Researchers Find US breast milk is glyphosate free

Study is first independently verified look for the presence of Roundup ingredient in human milkWashington State University scientists have found that glyphosate, the main ingredient in the…

Better Than Antibiotics: Garlic Compound Fights Source Of Food-Borne Illness

Researchers at Washington State University have found that a compound in garlic is 100 times more effective than two popular antibiotics at fighting the Campylobacter bacterium, one of the most common causes of intestinal illness. Their work was recently published in the Journal of Antimicrobial Chemotherapy…