Korean researchers show that combining enzymatic hydrolysis with lactic acid fermentation and spray drying removes off-flavor compounds from mealworm protein...

New research shows that culturing chick satellite cells at the physiological temperature of 40 degrees Celsius accelerates proliferation and yields...

In recent years, the quest for sustainable and innovative protein sources has intensified due to the global surge in demand...

In the wake of the ongoing workers’ strike at one of the largest slaughterhouses in the United States, a recent...

University of Massachusetts Amherst food scientist Hang Xiao is embarking on an innovative research endeavor aimed at addressing the pressing...

A groundbreaking study demonstrates the first cost-effective method for producing cultivated meat. The study shows that continuous manufacturing addresses the...

Why do people in Paris like seaweed and tofu salad? Will Italians be tempted to try a beetle skewer? How...