Presented at the American Chemical Society’s Fall 2025 meeting, jelly ice is a reusable, compostable cooling material made from gelatin that stays solid without meltwater. Developed by UC Davis engineers, it offers sustainable potential for food, medicine and biotech applications.
A new Scientific Reports study by UC Davis Coffee Center researchers shows that coffee beans follow a universal color curve during roasting, offering significant implications for the coffee industry and how “light,” “medium” and “dark” roast levels could be more consistently defined.
