Food Science

Biotech firm Onego Bio hopes to begin producing egg whites via fermentation in Jefferson County in 2028. Wisconsin-born co-founder Christopher Landowski says that their product could help make eggs more affordable, especially during shortages.

UW-Madison food scientist Audrey Girard recently led a study into chemical changes that occur in protein bars over time, making them harden. The researchers found bars made with certain types of protein were more prone to hardening than others. And they flagged certain chemical changes that protein bar creators could target to keep their bars…

Irwin Goldman recently visited WPR’s “The Larry Meiller Show” to discuss new vegetable varieties.

A calorie is not just a calorie. That’s the lesson University of Wisconsin-Madison researchers said they demonstrated in a new study where mice lost weight while eating more. The study, […]

At the University of Wisconsin-Madison’s Center for Dairy Research, tasting cheese is serious business. “Everything is prescribed, down to what temperature we taste at, how many chews we do, how […]

This year marks the 40th anniversary of a landmark ruling that reaffirmed the 1837 treaty rights of a northern Wisconsin tribe to hunt, fish and gather on ceded territory. In […]

Lake Superior and the Apostle Islands dwell below a Bayfield hilltop orchard where, for a short time this summer, mature apple trees were accompanied by 100 potted poplars. The young […]

Eric Schmid grew up in Monticello and landed his first cheese-making job near Browntown. Now, the Wisconsin native is the year’s U.S. Cheese Champion. Schmid worked for Wisconsin cheese producers […]

Only 1 in 10 Wisconsinites were meeting the daily recommendations for incorporating fruits and vegetables into their diets two years ago, according to a federal study released earlier this month. […]

It was a leap of faith. Dorothy and John Priske put their trust in the universe when in the late 1990s the couple shifted their farming model from growing corn […]