Future Foods – News and Features

Explore the growing trend of plant-based leather, a sustainable and eco-friendly alternative to traditional materials in the fashion industry.

A new study maps how specific lactic acid bacteria can enhance both the flavor and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the further development of sustainable foods.

A team has developed a biodegradable material by combining used coffee grounds and mushroom mycelium. This innovative 3D-printed alternative mimics Styrofoam but is fully compostable, offering a sustainable packaging solution.

Researchers have, for the first time, introduced genetic material into plants via their roots, opening a potential pathway for rapid crop improvement.

A nut used in herbal tea has become a hydrogel perfect for a variety of biomedical uses in new research.

Nudging shoppers with carbon footprint labeling and product categorization motivates them to choose plant-based foods, reports new research.

The United States generates more food waste than all but two countries. To address this, the federal government set a goal to cut food waste in half by 2030 compared to 2016 levels, however, current state policies are falling short.

Identifying which compounds are causing unpleasant flavors and odors in food is a difficult challenge, and one that is tricky to tackle with analysis equipment alone. By including trained human sensory panelists, scientists can get a headstart on id

Scientists have discovered a way to remove toxic compounds from potatoes, making them safer to eat and easier to store. The breakthrough could cut food waste and enhance crop farming in space and other extreme environments.

The natural polysaccharide-based coating could replace synthetic packaging, offering a sustainable solution to reduce global food waste.