Discover why traditional cooking methods like fermentation and nose-to-tail eating are replacing modern food trends.

Controlled fermentation of black cabbage using specific bacterial and yeast starters enhanced its antioxidant, polyphenol, ...

From bustling village markets to growing food processing units, women entrepreneurs in Manipur are transforming the local ...

Two ingredients make up Millow's 'beef-like' alternative protein: oats and mycelium. With momentum building, the start-up is ...

Millow—a Swedish startup producing minimally processed meat substitutes from oats and mycelium—has commissioned its first ...

The majority of children’s diets in the US consist of ultraprocessed foods, which a growing body of research suggests can ...

Discover how your food choices affect body odor and skin glow for up to 48 hours, plus foods that naturally improve your ...

Organigram CEO Beena Goldenberg explains how she went from food researcher to leading Canada’s biggest cannabis producer ...

Insect producers say EU rules are choking their industry and driving it into financial ruin — with the environment paying the ...

Environmental biology highlights how environmental changes, such as climate shifts and pollution, significantly affect ...

Over four decades and thousands of successful projects later, AMG remains committed to a client-first philosophy — earning ...

Investing in advanced processing, research and market education can future-proof wheat as a functional and health-supportive ...