Food safety is now a global priority: contamination, fraud and waste threaten consumers and the food supply chain. Alongside ...

Relying on a handful of crops makes the entire system more vulnerable to pests, disease, and climate shocks. By cultivating a ...

A lthough still in its early days, CRISPR has already been called the most powerful scientific tool of the century. Using ...

The Food and Agriculture Organisation of the United Nations (FAO) spoke to us at Future Food-Tech about how innovation can ...

Hydrosome Labs – a Chicago-based start-up that uses a natural, chemical-free microbubble process to enhance fermentation performance – has taken the top spot in the first heat of the Global Food Tech ...

The UAE’s F&B sector is projected to nearly triple in value to US$ 43.98 billion by 2029 [1] , emerging as a high-growth market globally.

Fellows from the UC Davis Innovation Institute for Food and Health at an industry day event. (IIFH) The University of California, Davis’ Innovation Institute for Food and Health, UC Investments and ...

Innovating packaged foods and beverages traditionally takes two to three years from concept to shelf, but companies are under pressure to launch products more quickly and with lower costs, a challenge ...

Writing this week in Nature Communications, the agricultural engineers outlined a strategy for taking excess food waste, converting it into biofuel, and then “upgrading” that fuel into jet fuel that ...

BETWEEN COURSES at Green Americana, a pop-up restaurant in San Francisco’s Mission District, chefs Philip Saneski and Emily Hopkins explain their creations. Some of the tableside patter is familiar.

BOSTON — A new Bain & Company report shows chief executive officers are shifting away from viewing sustainability simply as a moral imperative and instead are embedding it into their core business ...