Future Foods – News and Features

A large genomic study of more than 2,700 canids reveals that most modern dogs retain low but measurable levels of wolf ancestry from ancient post-domestication gene flow. These wolf-derived regions influence body size, scent and working abilities.

Discover how, compared to the Mediterranean diet, a vegan diet may reduce carbon emissions by 46%, water use by 7% and land use by 33%.

Discover the results of the first taste test of mealworm-fortified foods in the Mediterranean area, with insect brownies and dairy products being well-received.

Learn how turning food waste into sustainable aviation fuel could help the aviation industry meet its ambitions net-zero emissions targets.

Discover how a previously unknown bacterium in the Natronincolaceae family plays a crucial role in producing renewable natural gas.

In this article, experts discuss how cellular agriculture could deliver sustainable meat and dairy, the technical and economic hurdles of the field and innovations driving it toward commercial viability.

Researchers have turned damaged and discarded waste cherries into a natural powder rich in antioxidants and anti-inflammatories, suggesting a novel way to reduce agricultural waste while creating affordable, nutritious new products.

Cellular agriculture is revolutionizing the production of food and materials. This article explores the techniques, applications and potential of cellular agriculture, focusing on its impact on food production and material innovation.

Researchers have now succeeded in creating three-dimensional muscle tissue composed of thick fibers from myoblasts. This tissue also more closely resembles natural bovine muscle tissue at the molecular and functional levels.

Researchers have developed a new type of low-carbon concrete by mixing in powdered seaweed with cement. This infused cement has a 21% lower global warming potential, while retaining its strength.