Cornell food scientists have discovered a way to process natural beet juice so that it maintains its bright red color and will allow food manufacturers to use it in place of synthetic dyes.
A new study analyzed close to 4,500 maize varieties bred and grown by farmers from 35 countries in the Americas to identify more than 1,000 genes driving large-scale adaptation to the environment.
State Agriculture Commissioner Richard Ball came to Cornell Jan. 27 with an upbeat message about Gov. Andrew Cuomo's 2017 budget: it's good for the middle class and it's good for agriculture.
The new website Finger Lakes LandLink seeks to link small-scale farmers with landowners to put more land in the region into agricultural production and support the local food economy.
A $280,000 grant form the Rockefeller Foundation will fund a Cornell-led workshop in New York City for business leaders to explore strategies to reduce food waste and loss through new products and services.
At 107 years old, Olaf Larson is Cornell’s oldest living faculty member. When asked to explain his longevity, the professor emeritus of rural sociology quipped: “That’s a secret.” And then he laughed.
While most industrial grain crops are annuals that must be replanted every year, a new perennial grain called Kernza has hit the markets with growing interest from restaurants, bakeries and brewers.