Focusing on the intersection of human and planetary health, Alyson Greenhalgh-Ball is working to improve the food ecosystem.

Take a stroll down the middle aisles of any American grocery store, and you'll be surrounded by rows of brightly colored packaged macaroni and cheese, instant soups and chips in all forms and ...

Michael David’s newest wine, “Zero Gravity,” is out of this world. Literally. It was created using a microgravity-grown yeast ...

Cranfield University spin-out company Frontier Space has sent a fully automated laboratory into orbit as part of a European ...

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

Across the boroughs of New York City, a lively ecosystem of urban farmers, non-profit leaders, dietitians and chefs work ...

The global lactoferrin market is poised for significant growth from 2025 to 2035, driven by increasing demand from the ...

Plant-based colorants such as beets and carrots still dominate conversations about natural alternatives to synthetic ...

Chimps' enjoyment of and willingness to share alcohol-infused fruit hints at possible ancient roots of social drinking.

In an era where consumers scrutinize product labels more than ever, the clean-label movement has upended conventional ...

Salt regulates yeast activity, strengthens gluten, extends shelf life, controls enzyme activity and adds to color.