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

In addition to being co-founder and CEO of The Better Meat Company, Shapiro is the author of “Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World” and is the host of ...

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Flavor trend expert Melanie Zanoza Bartelme of Mintel shares how social media, Gen Z curiosity, and a craving for comfort are redefining the tastes of 2026 and beyond. Food scientist Abbey Thiel ...

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

Balance IQ with EQ. Food companies have always thrived on facts, data, and technical and scientific advances—the so-called ...

Researchers at the University of Copenhagen in Denmark have identified an association between pregnant women who follow a Western diet and the development of attention deficit hyperactivity disorder ...

Swicy mashups, savory–sweet pairings, and sour notes fuel innovation. Authentic global cuisines replace broad, Americanized versions. Botanicals, adaptogens, and fermented ingredients link flavor with ...

The “health halo” is a powerful psychological effect that leads consumers to believe certain foods are healthier than they are, simply because of appealing claims on the label. This phenomenon ...

Greek philosopher and physician Hippocrates made his often-repeated proclamation, “Let food be thy medicine, and let medicine be thy food,” more than 2,000 years ago. He was far from alone in his ...

The dismal statistics around new product rollouts are well known in the food industry. New product failure rates are as high as 90% by some calculations. But what if product developers could ...