A study conducted at the Food Sciences unit of the University of Turku in Finland showed that different processing methods significantly affect the biochemical composition of plant-based foods.

A study showed that different processing methods significantly affect the biochemical composition of plant-based foods. Current food classification systems do not sufficiently acknowledge the ...

QualiTru’s TSET Program addresses an array of critical issues for food processing professionals, including food safety and ...

New research out of Finland is challenging the concept that all processed plant-based foods are unhealthy. The groundbreaking study reveals that food processing methods greatly affect the health value ...

Advances in plant imaging and computer vision have transformed agriculture and biology by enabling continuous and objective trait quantification. However, monitoring large plant populations or ...

Researchers tracking over 63,000 adults found that high-quality, minimally processed plant foods significantly reduce cardiovascular risk. But when those plant foods are ultra-processed, the advantage ...