More healthful milk chocolate by adding peanut, coffee waste

Milk chocolate is a consumer favorite, but it isn’t exactly health food. Now, researchers report a new way to combine milk chocolate with waste peanut skins to boost its antioxidant properties and present their results today at the American Chemical Society Fall 2020 Virtual Meeting & Expo.

Scientists Discover New Clue Behind Age-Related Diseases and Food Spoilage

Berkeley Lab scientists have made a surprising discovery that could help explain our risk for developing chronic diseases or cancers as we get older, and how our food decomposes over time.