Pineapple peel, which is often discarded as waste, has vast culinary and nutritional potential that deserves to be explored. As well as helping to reduce food waste, using this part of the fruit can ...

A pivotal study has identified AcMYB266 as a crucial transcription factor that governs the red coloration in pineapple peels, a genetically complex trait. This discovery is set to revolutionize ...

We're trying hard to eat more fruit. An apple a day may not keep the doctor away, but we know that swapping out a serving of fruit for a mid-afternoon processed snack is better for us and the planet.