Leftover carrots are being turned into fungal protein that makes vegan burgers and sausages taste even better.

This study reports a valuable method to predict the capacity of a candidate probiotic bacterium to metabolically outcompete a bacterial pathogen in the ecological niche of the murine respiratory tract ...

Microplastics were found in Antarctica’s only native insect, highlighting how plastic pollution has spread into remote land ...

With a PhD in Food Science and Technology from the United Arab Emirates University, Ajayi's extensive research over several years has unveiled the potential ...

As global demand for sustainable, nutritious, and ethical protein sources grows, integrated methods - from artificial intelligence and predictive modeling ...

Finnish researchers unveil Sweeprot, a next-generation sweet protein derived from brazzein, offering zero-calorie, sugar-like ...

The role of plant-based ingredients in functional food development has gained significant traction in recent years, reflecting broader shifts in consumer preferences towards health-conscious and ...

The team designs and builds a custom fume extraction system for the workshop, improving air quality and safety during welding ...

Ganalay and guli are species of native grasses—used as a food source and ground into a flour—that used to thrive on the black ...

A new study shows pregnant women exposed to PFAS-contaminated drinking water face higher risks of low birth weight, preterm ...

December 12, 2025 expert reaction to study looking at benefits and risks of plant-based diets in children . A study published in the Critical Reviews in Food Science & Nutrition l ...

American Family’s First Tofino Impression Reveals A Surprising Experience - Their visit begins with raw coastal landscapes, ...