A club at the University works to develop food products used in students’ favorite cafes and dining halls around campus. Meghan Viebrock, senior in ACES and the co-president of the club, said for ...

TUKWILA, WASH. – Speed is a key component of the new product development process today. The days of ideation and innovation taking place over a long period of time are gone. The process is now ...

Refreshment is your ultimate resource for staying informed and up-to-date on the water cooler, vending, and office coffee sectors.

One of the biggest challenges in developing plant-based foods is creating an appealing texture. Navigating this complex area requires a detailed understanding of the structural properties and ...

There is an increasing public health concern regarding high salt intake, which is generally between 9 and 12 g per day, and much higher than the 5 g recommended by World Health Organization. Several ...