Adopting circular models could significantly reduce greenhouse gas emissions associated with animal protein production – but to do so would require a consumption shift towards beef, pork and dairy over chicken, new research concludes.
The most suitable regions for growing coffee arabica, cashews, and avocados will decline in some of the main countries that produce these crops as climate change progresses, predicts new first-of-its-kind analysis.
A new study conducted by Impossible Foods CEO Patrick Brown and UC Berkeley’s Michael Eisen, who consults for Impossible Foods, suggests phasing out animal agriculture has the potential to significantly influence the trajectory of global warming.
A new study suggests that adding fibre to everyday foods – including baked foods, dairy products, soups, smoothies and dressings – would allow 50% more UK adults to reach their recommended daily consumption of fibre. This could in turn lower the risk...
Fresh research has compared the taste characteristics of cell cultured and traditional meats. With consumer acceptance highly dependent on sensory characteristics, did cell cultured meat pass the taste test?
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.
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...
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.
Finnish dairy cooperative Valio and the VTT Technical Research Centre of Finland are combining to launch a project to research what kinds of food industry raw materials could be produced using cellular agriculture.
Pepper-containing foods can transfer into the mother's milk contributing to an increased tolerance at a later age, say researchers, who outline how dietary constituents are transferred from mother to baby.
Researchers at the University of California, Davis, have developed a new type of cooling cube that they claim could revolutionize how food is kept cold and shipped fresh without relying on ice or traditional cooling packs.
Carboxymethylcellulose, a widely-used emulsifying and thickening food additive ingredient, can alter the intestinal environment of gut microbiome, disturbing levels of beneficial bacteria, suggests new clinical research.
Fish farming by-products have the potential to increase the sustainability of aquaculture, and contribute to sectors such as food ingredients, diet supplements, animal feed and food packaging, according to a new study.
Researchers at the Whistler Centre for Carbohydrate Research, US, have discovered a way to select prebiotic fibres that promote bacteria propagation for improved gut health and are effective in any microbial environment.
People with irritable bowel syndrome (IBS) who see the biggest benefits of adhering to a low FODMAP diet, which restricts intake of fermentable carbs, have a distinct gut bacterial profile, new research has revealed.
A diet rich in fermented foods such as kimchi, cottage cheese, and kefir can enhance the diversity of gut microbes and reduce molecur signs of inflammation, say researchers at the Stanford School of Medicine.