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Rethinking Food Waste: A Food Pulse Perspective

Rethinking Food Waste: A Food Pulse Perspective

At Food Pulse, we echo the EPA's more mindful term, "wasted food," which emphasizes that food still holds value and should not be treated as garbage. Our goal is to reconnect people to the entire food journey—from soil to plate—and help reduce waste at each step.

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Plastics in Your Food

Plastics in Your Food

Plastic leaching refers to the process where chemicals from plastic packaging migrate into the food and beverages they contain. This phenomenon is a significant health concern due to the potential toxicity of certain chemicals used in plastic manufacturing.

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Perishable Foods

Perishable Foods

Perishable foods face significant challenges—from spoilage due to lack of refrigeration and inefficient distribution to waste at homes, supermarkets, and restaurants.

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Fermented Foods

Fermented Foods

Fermented Foods undergo fermentation, a process in which natural bacteria, yeast, or fungi convert sugars into alcohol, acids, or gases. Fermentation not only preserves food but also transforms it, enriching flavors and boosting nutritional content.

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Sweeteners - Honey - Sugar - Syrups

Sweeteners - Honey - Sugar - Syrups

Sweeteners come in various forms, such as honey, maple syrup, granulated sugar, and artificial substitutes, each with unique characteristics, nutritional profiles, and health impacts.

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Green Mangoes

Green Mangoes

Green mangoes are unripe mangoes known for their firm texture and tangy, tart flavor. Popular in Asian, Caribbean, and Latin cuisines, they’re used in salads, pickles, chutneys, and savory dishes. Unlike ripe mangoes, green ones are low in sugar and high in vitamin C, fiber, and antioxidants.

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Watermelon

Watermelon

Watermelon is a refreshing, juicy fruit known for its bright red or pink flesh, black seeds, and green rind. Native to Africa, it’s now enjoyed worldwide, especially in summer. Composed of over 90% water, it’s hydrating, low in calories, and rich in vitamins A and C, antioxidants, and lycopene

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Cantaloupe

Cantaloupe

Cantaloupes or muskmelons, are sweet, juicy fruits with a netted rind and orange flesh. They belong to the Cucumis melo species and are rich in vitamins A and C, antioxidants, and hydration. Their refreshing flavor and aroma make them ideal for fruit salads, smoothies, or eating fresh.

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Plums (Prune)

Plums (Prune)

Plums thrive in temperate climates, requiring a period of winter chill to break dormancy. They are typically grown on trees that can range from small to medium-sized. Cultivation involves careful pruning, pest and disease management, and often irrigation.

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Green Mangoes

Green Mangoes

Green mangoes are unripe mangoes known for their firm texture and tangy, tart flavor. Popular in Asian, Caribbean, and Latin cuisines, they’re used in salads, pickles, chutneys, and savory dishes. Unlike ripe mangoes, green ones are low in sugar and high in vitamin C, fiber, and antioxidants.

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Lettuce

Lettuce

Lettuce is a cool-season leafy vegetable prized for its crisp texture and refreshing flavor. Commonly used in salads, sandwiches, and wraps, it comes in varieties like romaine, iceberg, butterhead, and leaf lettuce. Each type offers unique taste, crunch, and nutrition

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Artichoke

Artichoke

Artichokes, with their unique taste, health benefits, and culinary versatility, hold a special place in global cuisine. Native to the Mediterranean, it's celebrated for its distinctive globe shape, tender heart slightly bitter, nutty flavor.

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Mexico's Agricultural Industry - Exports to USA

Mexico's Agricultural Industry - Exports to USA

USA'S dependence brings challenges, such as food safety concerns, labor conditions in Mexico, and the potential impact of political or economic shifts on cross-border trade. Both countries have a vested interest in ensuring the stability and sustainability of this critical agricultural partnership.

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