Future Foods – News and Features

This article explores how edible insects are being developed to address future food demands, focusing on safety, sustainability and the steps being taken to make these sources more acceptable to consumers.

Although known for the penchant for thrown-away junk food, urban seagulls still prefer their own natural diet of raw fish, according to new research.

A trove of ancient plant remains excavated in Kenya helps explain the history of plant farming in equatorial eastern Africa.

Leaving some weeds between crops can help to combat pests on agricultural land. This step has particularly positive effects in combination with other measures: the cultivation of different types of crops and planting strips of wildflowers.

Are fake meats the healthy, greener alternative to the fatty flesh of cows and pigs? Or are they just another counterfeit component of the West’s new detrimental diet? Technology Networks asked the experts to find out.

The global move toward more sustainable, green energy has increased power reserves and the demand for energy storage devices. Unfortunately, some materials for these devices can be expensive and environmentally problematic.

Early-life struggles and trauma can affect the long-term survival of red squirrels, but a food boom in their second year of life can extend lifespan.

Many plant-based meats have seemingly done the impossible by recreating animal products ranging from beef to seafood, but they may be lacking in protein.

Dr. Heiko Rischer, head of plant biotechnology at the VTT Technical Research Centre of Finland, breaks down the promise of bioreactor-brewed coffee.

Researchers now report the unique aroma profiles of four species of edible ants, which taste markedly different from one another.