Chinese scientists create modified fungus that tastes like meat, produces protein quickly, and uses 70 percent less land.

Florian Schattenmann, Cargill’s chief technology officer, explains how a technology that's been around for decades could help ...

The ancient practice of meat curing, a remarkable fusion of science and tradition that has fed humanity for hundreds of years, holds the key to understanding how meat becomes salami, sausages, bacon, ...

The cultivated meat industry promises a more sustainable way to produce protein. But making it truly animal-free may depend ...

Registered dietitian Lauren Manaker explains that a healthy gut microbiome plays a major role in digestion, immune function, and even potentially mood. “Fermented foods may also help reduce ...

If you are interested in traditional meat preservation techniques, learning how to make salami can be both fascinating and rewarding.

Concerns about the connection between processed meat and cancer has been building for decades, but it turns out that the risk ...

As the global population climbs toward 10 billion and climate change strains farmland, scientists are searching for new ways to feed the world. A group of Cornell food science researchers say one ...

A new breakthrough in the lab-grown meat world is making waves as companies look to find profitable ways to scale the unique ...

Food trends appear almost every year, but only a few stand the test of science and time. One eating pattern that continues to draw attention from doct.

Walk down any grocery store aisle, and you’re probably operating on faith. Faith that what you’re tossing into your cart is exactly what it claims to be. Faith that the ingredients list isn’t hiding ...