Add Yahoo as a preferred source to see more of our stories on Google. Long after we've conquered the cosmos, we'll still be eating potatoes, but that doesn't mean that the way we breed, grow, harvest, ...

“We have to get used to the idea of eating insects.” This proclamation came from, of all people, an insect researcher. Dutch entomologist Marcel Dicke pitched eating bugs in his 2010 TED talk as ...

From fermentation and functional ingredients to novel enzymes and reformulation technologies, FoodNavigator speaks to seven ...

After the crunch of a corn chip, fresh guacamole rushes the tastebuds with flavors of creamy avocado, citrusy lime and zesty cilantro. Except this guacamole has none of those ingredients. At the ...

Over the past decade, additive manufacturing has moved from niche prototyping into a multi-industry force, driven by falling costs, improved accessibility, and rapid technical refinement. Statista ...

In a recent perspective review published in the journal Nature Reviews Materials, researchers collate and discuss ongoing progress in edible materials and how these materials can be used to develop ...

Georgetown University student Drew Peterson interviews Peter McGuinness of Impossible Foods and Seth Goldman of Just Ice Tea and Beyond Meat. The second annual Georgetown University Venture in the ...

When you hear “the future of food,” what comes to mind? Star Trek-like food synthesisers, pills to replace your lunch, lab-grown meat, and insects for protein? Yes, the future of food might contain ...

Food allergies, triggered by specific allergens, can lead to severe reactions like anaphylaxis. However, innovative treatments such as immunotherapy are revolutionizing allergy management. Accurate ...

Photographs by Maciek Miloch, Set Design by Zuza Slominska, Food Styling by Nadine Page, Prop Styling by Pawel Wyszynski Long after we’ve conquered the cosmos, we’ll still be eating potatoes, but that ...