Edible Lasers, Revolution in Food Traceability
Slovenian Scientists Create Edible Microlasers With Olive Oil for Food Traceability Directly from Inside Food
Future Nutrition: How AI and Genomics Will Change Our Food
Personalized nutrition will radically reframe our approach to food based on our individual DNA and biology.
Mercury-Ridden Tuna: The Health Alarm No One Is Addressing
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.
Food System Collapses, Experts: Only 60 Crops Left
Regenerative agriculture, sustainable diets, and indigenous methods: the solutions to save a food system on the brink.
Food sustainability: the "butter" of the future? From CO2, not from cows
Food sustainability is reinvented: synthetic butter arrives that does not require agriculture. A solution to feed the planet?
If food is the enemy of the mind: the study linking junk food and anxiety
Burgers and psyche, a dangerous duo: fats alter the intestine and neurotransmitters, triggering anxiety. A study makes you think.
The food industry's strategy on the risks of ultra-processed foods: denial
Big Food in the trenches denying scientific evidence on the health risks of ultra-processed foods. Lobbying and funding to question the research.
The future of restaurants: GMO salads, underground tunnels and other amenities
Strange ingredients and hi-tech tricks: restaurants try everything to win back customers, including useful innovations and absurd gimmicks.
The Electric Spoon That Adds Flavor: A Salt Shock for the Tongue
Kirin's electric spoon uses electrodes to enhance the salty taste in low-sodium foods: and eat healthily without sacrificing flavor.
Cassava, the “toxic” food that aims to feed the world
Cassava, resistant and adaptable, is emerging as a possible sustainable global crop thanks to detoxification methods and the diversity developed in the Amazon.
Goodbye cow's milk? Legumes are about to change the world of dairy products
Andfoods, a New Zealand startup, has started producing milk, milk powder and cream from legumes. It's not the first nor the last.
Race against time to save the planet's seeds: here's the last move
The Svalbard Global Seed Vault has received a record number of new seed custodians who can secure our food future.
Cellular coffee arrives: after cultured meat, more brawls are expected
The advent of cellular coffee could revolutionize a $132 billion global market, but will meet predictable resistance
There are 10.000 trillion reasons to change our food system
Changing the food system could bring enormous benefits: less disease, environmental sustainability and economic improvement.
Superground, a Finnish startup wants to feed us with a bone paste
A Finnish startup has developed a method to turn chicken and fish bones into a nutritious paste, reducing food waste
Why does eating late make you gain more weight? New study reveals the mechanism
Eating late is much worse than slowing down digestion. A new study shows a real "hijacking" of the organism.
Energy drink consumption is out of control, and that's not a good thing
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
Skimpflation, because companies destroy our snacks to save profits
Snacks and drinks change formula to cut costs, leaving consumers dissatisfied and worried about their health.
Plant-based alternatives to meat are here to stay and change the world
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 crazy food of the future: from edible clouds to mussel ceramics
The Plat Institute in Barcelona combines sustainability and technology to create the food of the future and new gastronomic experiences.
The food of the future that you don't expect: genetically enhanced "Super Lupins".
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.
