The Times buried the real story: active collusion between the agribusiness and chemical industries, numerous and often prominent academics, PR companies, and key administrators of land grant universities for the purpose of promoting GMOs and pesticides.
Algae, quinoa and pulses are considered by some food technologists to be the best protein sources and strong alternatives to slow meat consumption, reduce food waste and help feed the world’s growing population.
Coca-Cola is indirectly spreading a controversial message that to lose weight, the food and beverages you consume don’t matter so much as long as you exercise.
This biography of flavor is a fascinating adventure about the origin and nature of taste
Scientists know that we have taste receptors for fatty acids in our mouths and intestines. They are studying if fat meets the criteria to qualify as a primary taste along with sweet, salt, sour, bitter and umami.
3D food printing is still in its initial stages of research, development, and practical implementation, but major companies and national organizations are already making headway into making the technology a reality in the near future.
On August 5, 2013, the world's first cultured beef burger was cooked and tasted in London as proof of concept that this revolution in food science is possible. Cultured Beef represents the crucial first step in finding a sustainable alternative to meat production.
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