CRISPR-Crafted Cuisine: How Genetic Engineering Is Changing What We Eat
Hacking the genome of fungi for smart foods of the future. With animal-free dairy products and convincing vegetarian meat substitutes already on the market, it’s…
Hacking the genome of fungi for smart foods of the future. With animal-free dairy products and convincing vegetarian meat substitutes already on the market, it’s…
Plant-based meats have impressively mimicked a range of animal products, from beef to seafood. However, the question remains: how do they stack up nutritionally? According…
Leafy greens are valuable for their dietary fiber and nutrients, yet they may also carry dangerous pathogens. Lettuce, in particular, has frequently been linked to…
Research emphasizes establishing safety guidelines for “forever” chemicals in seafood A study led by Dartmouth indicates that regular consumption of seafood may increase the risk…
New chemical analysis sheds light on the safety of greens grown in Maryland. Kale lovers can rest easy knowing pesticides used to grow the hearty…
Milk washing, a centuries-old technique, improves the flavor and texture of drinks. Adding milk to an alcoholic drink and then curdling that milk is a…
Study of rigorous trial shows mixed results, suggests need to keep examining how nutrition can combat a pervasive disease. How much can healthy eating improve…
Ditch the gummies – Research from UMass Amherst reveals that dried fruit tops the chart for nutritional value. Next time you’re packing lunch for your…
A new study shows preference for AI-created food imagery due to its optimized attractiveness, with potential implications for consumer health and environmental sustainability. With the…
The rapidly expanding aquatic fern possesses the nutritional profile necessary to act as a crucial food source in post-disaster scenarios and could be relevant now….
A groundbreaking wax coating developed by researchers uses cinnamon-bark essential oil to enhance produce safety, showing promise in reducing foodborne illnesses and extending shelf life….
It’s widely recognized that reducing our consumption of meat and cheese in favor of plant-based foods is beneficial. However, when faced with the choice between…
International study, led by the University of Bristol and the International Agency for Research on Cancer, analysed diet and lifestyle data on 450,111 adults who…
Bovine muscle cells have been engineered to generate their own growth signals, eliminating the need for expensive components in the production process. Cellular agriculture –…
A study conducted by the Universitat Rovira i Virgili has discovered that a specific yeast can accelerate the winemaking process and enhance the organoleptic properties…
As the global population grows, lab-grown meat, which consists of animal muscle and fat cells cultivated in lab settings, presents a promising solution to meet…
Research by undergraduates, carried out in a kitchen amidst lockdown, has the potential to minimize food waste and extend the freshness of vegetables. Carrot pieces,…
Researchers at Michigan State University have discovered a method to decrease the levels of a carcinogen generated during the frying of tubers that have been…