Dutch start-up Mosa Meat has revealed how it achieves muscle differentiation without the use of foetal bovine serum (FBS) in the interest of ‘openness’ and ‘transparency’.
A variety of sweet onion that doesn’t reduce the cook to tears has secured a listing at Waitrose & Partners. US-headquartered BASF is behind the innovation.
Researchers have compared the environmental sustainability credentials of chicken egg white protein powder to an alternative produced using the fungus Trichoderma reesei and precision fermentation techniques. The results are in.
Researchers are warning of a potential vitamin B12 deficiency among vegans and vegetarians at a time when people are embracing plant-based diets for January, known as ‘Veganuary’.
A team of scientists has developed biodegradable food packaging made from corn protein and other naturally-derived bioplymers infused with a mixture of natural antimicrobial oils that can extend the shelf life of fresh fruit by up to three days compared...
A scientist in Israel is ‘tricking’ lettuce into producing nutrients in higher quantities thanks to gene editing technology CRISPR/Cas. FoodNavigator hears how.
Children and young people aged between 4 and 17 with a peanut allergy could be set to benefit from a new drug which can help build up their tolerance to peanuts.
They don’t ‘win any prizes for their gastronomic, economic or aesthetic value’. But limpets have acquired an undeserved reputation as ‘famine food’, according to research that aims to re-write their global significance in coastal heritage and food culture.
Researchers say incidence of disease-specific NCDs in some northern and eastern European countries have ‘rapidly increased’ due to red and processed meat trade.
Researchers have detailed a new method of supplementing cow milk with vegetable protein, which the team believes may open opportunities to create new functional, multisourced dairy products.
