BUFFALO, N.Y. – As highly processed foods make their way into Himalayan region of Kashmir, researchers at the University at Buffalo have taken a creative approach to raise awareness of haak (hāk), an ...

As the market for protein alternatives evolves, scientists are testing hybrid approaches that blend traditional and novel sources — but not everyone's convinced it's the recipe for the future. A new ...

Imagine dining on salmon with no worries about mercury, toxic metals or plastics. Or concerns about dwindling fish stocks. Or, from a food safety viewpoint, about contamination from salmonella or ...

Those expecting to see products made from meat grown in a lab from animal cells on supermarket shelves by now will be sadly disappointed. There has been tremendous interest in this area of innovation ...

Researchers are exploring using unsold flowers as food ingredients to reduce waste. Ultrasound technology can extend the shelf life of edible flowers and extract beneficial compounds. Edible flowers ...

It’s unlikely fish and seafood created in a lab will become part of everyday diets soon but exponents argue it can succeed in the long term. Technological breakthroughs continue to happen but the cost ...

The food industry is witnessing a significant shift as lab-grown meat begins to occupy retail shelves, surprisingly at half the cost of conventional beef. This revolutionary development derives from ...

You’re shopping for some milk, and there it is. A bottle of the white stuff in just the right shape for picking up and putting into your shopping cart. But wait. Its label boldly proclaims “COW FREE.” ...

From freshly baked bread to a cup of coffee, food is a sensory experience that connects us all. When it comes to how our food is made, however, we rarely focus on the science that is used to create it ...