After the crunch of a corn chip, fresh guacamole rushes the tastebuds with flavors of creamy avocado, citrusy lime and zesty cilantro. Except this guacamole has none of those ingredients. At the ...

Americans love meat. And despite a whole range of new plant-based alternatives that have hit the market, our appetite for pork, beef and poultry only seems to be growing. In the past few years, ...

This collection brings together articles discussing the science and societal implications of engineered food, from genome-edited crops and computer-aided food engineering to cellular agriculture, ...

The food and beverage landscape is shifting fast. Climate change and biodiversity loss is threatening food security and spiking commodity prices. Geopolitical unrest is pushing energy prices up. And ...

When you hear “the future of food,” what comes to mind? Star Trek-like food synthesisers, pills to replace your lunch, lab-grown meat, and insects for protein? Yes, the future of food might contain ...

From urban food policy and climate-resilient agriculture to media and storytelling, the free event highlights ideas and ...

Fast food has changed dramatically in the last few decades. Gone are super-sized meals and the standard burger-and-fries; instead, eager eaters are on the hunt for burrito bowls, vegetarian options, ...

Food trends never sit still. One moment it’s all about plant-based burgers, the next it’s algae chips or lab-grown steaks. As political, environmental, and economic shifts reshape our world, the way ...

New F&B technology can make refining those tricky fruit and veg concentrates a breeze. With innovation at its core, the world of food and beverages is an ever-evolving landscape. In recent years, ...

Industrial agriculture has a bad reputation— making us sick and obese, polluting our waterways, causing widespread deforestation, reducing biodiversity, generating one-fourth of greenhouse gases, ...