The Food Sensory, Characterization, and Novel Processing (FSCN) Center is a dynamic platform connecting the University of Delaware College of Agriculture and Natural Resources (CANR) with researchers ...

Jeff Backer and Dave Viola are raising about 400 pigs on their farm in Northwood, New Hampshire. The pair sell specialty sausage and salami to customers throughout New England. But they’ve had some ...

What if we could disrupt the traditional farming model: stop killing animals, reduce greenhouse gas emissions, but still keep eating meat? Cruelty-free meat and dairy products are on the rise, and ...

HANCOCK COUNTY — Property owners rural areas of the county are now able to seek permission from officials to process animals. Previously, county rules only permitted animal and animal products ...

As consumers increasingly seek out food products that match their ideas of how livestock or crops should be raised in an ethical system, so do shoppers look for other goods — think things like boots — ...

Hydrogen sulfide (H₂S) is a colorless gas with a distinct rotten egg odor. It occurs naturally in many industries, including manure storage, oil and gas operations, sewage treatment, tank cleaning, ...

A new review focuses on the health and environmental benefits of plant-based products, as well as consumer attitudes. Plant-based dietary alternatives to animal products are better for the environment ...

Is the wine in your glass vegan? How can fermented grape juice not be vegan, you ask. It turns out that the winemaking process, especially with modern technology, may involve certain animal products ...

Jeff Backer (L) and Dave Viola (R) stand near their pigs on Short Creek Farm. Jeff Backer and Dave Viola are raising about 400 pigs on their farm in Northwood, New Hampshire. The pair sell specialty ...