April 2021

Finding New Life for Wine-Grape Residue

Chardonnay Pomace May Be Rich in Health-Enhancing Compounds

by Diane Nelson, April 22, 2021

(From UC Davis News)

California produces nearly 4 million tons of world-class wine each year, but with that comes thousands of tons of residue like grape skins, seeds, stems and pulp. What if scientists could harness that viticultural waste to help promote human health?

Spang authors upcycled food article in The Hill website, April 22, 2021

Have you ever eaten a banana-peel sandwich?  FST Assistant Professor Ned Spang has, and he uses what he describes as a "pleasantly surprising...palate-expanding experience" in an invited opinion piece in The Hill, April 22, 2021, "Upcycled food: A sustainable second chance for food loss and waste", in which he details how upcycling food can tackle the problems of food waste, the supply chain and, ultimately, the environment - all while keeping the “triple bottom line," the combined economi

Store Foods in Freezer to Prevent Food Waste, says the Washington Post

In an April 5, 2021 article, "7 foods you should be storing in the freezer, including yeast, nuts and peppers", Washington Post author Becky Krystal offers advice for freezer storage of common food items such as yeast, tomato paste, ginger, hot peppers and whole-grain flours to increase their shelf life and cut down on wasted food.  She includes nuts and nut flours as prime candidates for refrigeration/freezer storage due to their fatty oil content, and links to the University of Ca