Florian Schattenmann, Cargill’s chief technology officer, explains how a technology that's been around for decades could help ...

Chinese scientists create modified fungus that tastes like meat, produces protein quickly, and uses 70 percent less land.

In a new study, researchers have developed a way to remove unpleasant aromas from plant-based proteins to make them smell more appealing. They did so by designing a two-step fermentation process to ...

Registered dietitian Lauren Manaker explains that a healthy gut microbiome plays a major role in digestion, immune function, and even potentially mood. “Fermented foods may also help reduce ...

Concerns about the connection between processed meat and cancer has been building for decades, but it turns out that the risk ...

As the global population climbs toward 10 billion and climate change strains farmland, scientists are searching for new ways to feed the world. A group of Cornell food science researchers say one ...

A new breakthrough in the lab-grown meat world is making waves as companies look to find profitable ways to scale the unique ...

Walk down any grocery store aisle, and you’re probably operating on faith. Faith that what you’re tossing into your cart is exactly what it claims to be. Faith that the ingredients list isn’t hiding ...

From soy sauce and miso to kombu, katsuobushi, and rice vinegar, this comprehensive guide breaks down 34 essential Japanese ...

A seven-year project bringing together 10 organisations has delivered a new mycoprotein factory and reams of valuable data and insights to support the development of a circular ecosystem for alternati ...

Food trends appear almost every year, but only a few stand the test of science and time. One eating pattern that continues to draw attention from doct.