
Edible Lasers, Revolution in Food Traceability
Slovenian Scientists Create Edible Microlasers With Olive Oil for Food Traceability Directly from Inside Food
Slovenian Scientists Create Edible Microlasers With Olive Oil for Food Traceability Directly from Inside Food
Personalized nutrition will radically reframe our approach to food based on our individual DNA and biology.
Never before have so many mercury been found in tuna: the situation is getting worse. Tests reveal record levels in all cans. There is alarm in Europe.
Regenerative agriculture, sustainable diets, and indigenous methods: the solutions to save a food system on the brink.
Food sustainability is reinvented: synthetic butter arrives that does not require agriculture. A solution to feed the planet?
Burgers and psyche, a dangerous duo: fats alter the intestine and neurotransmitters, triggering anxiety. A study makes you think.
Big Food in the trenches denying scientific evidence on the health risks of ultra-processed foods. Lobbying and funding to question the research.
Strange ingredients and hi-tech tricks: restaurants try everything to win back customers, including useful innovations and absurd gimmicks.
Kirin's electric spoon uses electrodes to enhance the salty taste in low-sodium foods: and eat healthily without sacrificing flavor.
Cassava, resistant and adaptable, is emerging as a possible sustainable global crop thanks to detoxification methods and the diversity developed in the Amazon.
Andfoods, a New Zealand startup, has started producing milk, milk powder and cream from legumes. It's not the first nor the last.
The Svalbard Global Seed Vault has received a record number of new seed custodians who can secure our food future.
The advent of cellular coffee could revolutionize a $132 billion global market, but will meet predictable resistance
Changing the food system could bring enormous benefits: less disease, environmental sustainability and economic improvement.
A Finnish startup has developed a method to turn chicken and fish bones into a nutritious paste, reducing food waste
Eating late is much worse than slowing down digestion. A new study shows a real "hijacking" of the organism.
The high quantities of caffeine in energy drinks and their very strong advance among very young people raise doubts about the safety of these products
Snacks and drinks change formula to cut costs, leaving consumers dissatisfied and worried about their health.
The latest study published in Nature shows that plant-based alternatives to meat are not just a trend, but the path to climate and biodiversity objectives
The Plat Institute in Barcelona combines sustainability and technology to create the food of the future and new gastronomic experiences.
The gene that reduces bitterness in lupins has been identified: given the super food characteristics of this legume, an invasion on the market is expected.