Our current food system is facing a myriad of critical challenges. The United Nations predicts that the world population will reach 9.3 billion people by 2050, which means that we will need to produce ...

A team of researchers with the University of Arkansas are working to enhance nutrition, reduce food waste and mitigate the ...

“We have to get used to the idea of eating insects.” This proclamation came from, of all people, an insect researcher. Dutch entomologist Marcel Dicke pitched eating bugs in his 2010 TED talk as ...

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 ...

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 ...

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, ...

This year’s list highlights up-and-coming superstars from the worlds of restaurants, farming, packaged food, alcohol and recipe development. Growing up fourth-generation farmers, Hayley and Stephanie ...

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 ...

What does the future of the foodservice industry look like? Look closely at the operators who are shaping it, and you’ll find a common thread: strategic procurement. As operators navigate shifting ...

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, ...