Grated zucchini or carrots: These veggies are a sneaky way to boost nutrition. They help keep your meat moist and bring in ...

Among the most talked-about trends is 3D-printed food—where edible materials are layered and shaped using advanced printing ...

Researchers from the University of Pisa analyzed 523 insect-based food products sold online in Europe, evaluating their ...

Researchers in Japan say they've reached a "breakthrough" in tissue engineering that could open up "transformative ...

Extracts made from parts of the cashew plant that are usually thrown away when the nuts are processed commercially were found to significantly limit the development of fat cells and the ...

Ethical chicken nuggets might soon be on the menu as Japanese scientists have successfully produced more than 10 grams of ...

Big news for bacon lovers and meatball enthusiasts everywhere: you no longer have to wait for lab-grown meat to go mainstream ...

Researchers are growing the food of the future in this laboratory: meat that uses kelp as an alternative to animal-based ingredients.

Mark Post, chief science officer for the company Mosa Meat in Maastricht, the Netherlands, who unveiled the world’s first lab ...

By bypassing the need for large-scale animal agriculture, lab-grown meat has the potential to significantly reduce the industry’s environmental footprint. Furthermore, it can be produced under ...