Hazelnuts have formed part of the human diet since prehistoric times, and rightly so as they are nutritious and delicious.

As commercial and social globalization increases, there are more opportunities for the spread of some pests to new countries. The brown marmorated stink bug is one of the most important agricultural invasive insects, and it has now expanded into Turkey and potentially threatens many crops, mainly hazelnut.

Pistachio shells reveal remarkable mechanical properties. The reason behind is a unique shape of sclerenchyma cells with numerous lobes. They grow into an interlocked 3D jigsaw puzzle and hold together until failure of the cell wall itself.

The University of California, Davis Prune Cultivar Development Program was created by Dr. Theodore DeJong over 30 years ago. This traditional plant breeding program is funded by the California Prune Board. DeJong, and the breeding program manager, Sarah Castro, aim to diversify the industry by releasing multiple new prune cultivars specifically for growers in California in order to continue their legacy of producing superior tasting prunes.

The valorization of almond byproducts is tackled by their associated health promoting properties, mainly due to the presence of polyphenols, terpenoids, and unsaturated fatty acids, thus becoming promising useful ingredients for the food, cosmetic and pharmaceutical industries.

Chocolates paired with nuts are highly marketed products, however, there is a lack of scientific research and limited understanding of consumer sentiment towards the combination of these food products. Therefore, recent research by Paz, Januszewska, Schouteten and Van Impe delved deeper into the pairing of chocolates with nuts. The study was published in the scientific journal Food Research International.