Not so long ago, we published a story about orange pomace and its potential to be used as gluten-free flour, and researchers at the Oregon State University (OSU) have discovered how to turn the pulp from crushed wine grapes into a natural food preservative, biodegradable packaging materials, as well as a nutritional enhancement for baked… »

Anonymously compiled Ancient Roman cookbook from the late 4th or early 5th century reveals that Romans used to mix unfermented grape juice (must) with ground mustard seeds (sinapis) to make “burning must” (mustum ardens) — hence the name “must ard”. Its production changed over time and researchers from University of Alberta (U of A) discovered… »