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New research from the University of Georgia reveals how ultrasound technology can transform unsold flowers into sustainable, nutrient-rich food ingredients, reducing waste.
A National Institute of Food and Agriculture-funded project is set to research multiple aspects of the southern US onion harvest system.
New Food’s Joshua Minchin speaks with Chris Chammoun from the Georgia Center of Innovation, to find out how it is making the state into one of the most important food and beverage locations in the US.
Three food safety experts offer their insight into lowering the risk of microbial contamination in this roundtable with New Food.
With technology advancing at a rate of knots, it would be easy to think we've reached the pinnacle of its evolution, but the journey's only just started, as our experts explain in our latest issue of New Food, out now.
A gene that causes antimicrobial resistance in bacteria such as Salmonella and E.coli has been discovered in the US.
New research from the University of Georgia suggests traditional sampling methods are missing some antimicrobial-resistant strains of harmful bacteria, such as Salmonella.
A University of Georgia study has presented a new method to make crops - specifically tomatoes - safer to eat by applying sanitisers to produce preharvest.
The scientists have reportedly developed a method to determine Salmonella serotypes in just two hours, and the whole identification process within eight hours.
A study has reported that the future of US citrus could be genetically modified, because of the threat of the Asian citrus psyllid bacterium.
Researchers have developed a machine learning approach that is able to detect the animal source of particular Salmonella outbreaks.
