New Foods

ARS scientists have developed yellow bean varieties that contain more absorbable iron.

ARS researchers developed a new spawning aid for female channel catfish resulting in increased egg yield.

ARS scientists created a new potato variety with greater yields and better processing qualities, especially for making chips and fries.

ARS researchers released two new varieties of blackberry: ‘Twilight’ and ‘Hall’s Beauty.’

Learn about the Keepsake strawberry developed by ARS

ARS scientists recently released “Contender” peanut, which is high in oleic fatty acids.

Good food going bad is a sad thing when many people are going hungry, but ARS researchers have addressed that issue.

ARS scientists have developed a biodegradable edible film from casein, a milk protein, which can be used as a food wrap.

ARS scientists released two new varieties of potatoes—'Clearwater Russet' and 'Blazer Russet'—that will be used by McDonald's for French fries.

ARS scientists and collaborators developed and released the new OLé peanut.

ARS scientists, in collaboration with the Children's Hospital Oakland Research Institute, developed a low-calorie, fruit-based snack bar fortified with micronutrients and fiber.