Imagine spreading butter on your morning toast that didn’t come from a cow — or even a plant. Instead, it’s crafted from carbon dioxide, hydrogen, and oxygen. This isn’t science fiction; it’s the ...

We’ve now figured out how to culture chocolate in the lab. The breakthrough could help with spiralling cocoa costs, and may ...

Canada Gairdner Awards recognize the world’s most accomplished researchers whose work is improving our understanding of human ...

CGIAR Science Week saw the launch of the inaugural CGIAR Flagship Report: Insight to Impact: A decision-maker’s guide to navigating food system science.

Lab-grown meat, a breakthrough in alternative proteins, is entering the UK market. Discover its potential to transform food ...

The course is designed for food manufacturers, sanitarians, quality assurance managers, food plant managers, food engineers, ...

A group of fluid mechanics and physics researchers at the University of Pennsylvania have created the perfect pour-over ...

IF FUTURE FOOD is fun, entertaining, and fantastic, it is also deeply embedded in culture, science, AI and state-of-the-art ...

Foie gras has long been a culinary delicacy, but its controversial production method has led to bans and backlash. Now, ...

Trump cutbacks were supposedly aimed at administrators. But scientists in food and drug-testing labs and policy experts who ...

Scientists at Oak Ridge National Laboratory have developed the first-ever method of detecting ribonucleic acid, or RNA, ...

Instead of learning through repeated trial and error or experiences, one-shot learning is when a single experience creates a ...