Researchers Create New Form of Cultivated Meat
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
Nutrition
Creating a Bean Variety That Both Farmers and Consumers Want
The bean varieties that farmers want to grow are usually different than the varieties consumers want to purchase—until now
Drinking Milk While Breastfeeding May Reduce Child's Food Allergy Risk
There are many factors behind the risk of food allergy, not least genetic predisposition, but diet is one factor parents can influence
Current Food Production Systems Could Mean Far-Reaching Habitat Loss
Findings published in Nature Sustainability show that the global food system will need to be transformed to prevent habitat loss across the world
Researcher Boosts Vegetable Oil Production in Plant Leaves
Technique to boost the production of triacylglycerol could allow producers to harvest oil from large, leafy plants that also have other uses
The Health Risk Raised by Ultra-Processed Foods
Industrially produced foods, such as snacks, chips, convenience foods, and carbonated drinks, increase the risk of death, especially from cardiovascular causes
Research Reveals What Makes Bell Peppers Turn Red
Researchers have deciphered in detail at the protein level what makes these fruits turn red as they ripen
Cocoa Flavanols Boost Brain Oxygenation, Cognition in Healthy Adults
In a small study, researchers found a positive effect on brain vascular function and cognitive performance in young healthy adults after they consumed cocoa flavanols
New Hydrogel can Relieve Dry Mouth, Help in Food Product Development
Research team develops bio-inspired lubricant to act as an alternative to saliva without additional lipid content
Fish-Free Aquaculture Feed Raises Key Standards
Research produces new fish-free feed that is the first to demonstrate across-the-board gains in sustainability, performance, economic viability, and human health