Food and Beverage
Scientists are using plant breeding and genetic engineering to develop less allergenic varieties of wheat and peanuts
| 3 min read
In a new and first-of-its-kind study, University of Copenhagen researchers looked at fermented beverages to find the one with the most umami flavor
| 3 min read
In a recent study in Spain, researchers were able to reduce disease occurrence using an integrated disease management approach at a commercial olive grove
| 2 min read
Findings provide a rigorous scientific validation of company's taste evaluation technology
| 2 min read
Researchers make progress in processing single-cell organisms from the sea
| 3 min read
Difference by the year 2100 expected to impact global biodiversity, food security
| 3 min read
The Canada-based scientists have devised a way to make meat by stacking thin sheets of cultivated muscle and fat cells grown together in a lab setting
| 2 min read
The bean varieties that farmers want to grow are usually different than the varieties consumers want to purchase—until now
| 3 min read
Scientists from Korea develop an effective yet simple strategy to quantify histamine levels in fish samples
| 3 min read
Researchers create bigger-than-usual strains of zooplankton—which are used as food in fish nurseries—by creating mutations with a heavy ion beam
| 3 min read
