Future Foods – News and Features

A majority of Americans believe coconut oil is healthy. The thing is, according to many cardiovascular researchers, it isn’t.

The pet food and agricultural sectors appear to find insect protein more palatable than restaurant diners do.

Researchers investigated the relationship between the degree of food processing and type 2 diabetes risk, including which kinds of ultra-processed foods were most high risk.

Start-ups around the world are now making seafood without the sea. Technology Networks spoke to some of them to learn how, why and where might first start selling bioreactor-brewed fish fingers.

Technology Networks spoke to Max Jamilly, co-founder of Hoxton Farms, to hear how the company plans to fatten up the plant-based "meat" market.

While people from many cultures have long eaten foods transformed by fungi — grain turned into alcohol by yeast, milk curds turned into blue cheese by Penicillium mold, soy sauce and miso produced from soybeans by koji mold (Aspergillus oryzae) — oncom is unique in being produced from waste food. Developed by native Javans long ago, it appears to be the only human food fermented solely by Neurospora mold. But not for long.

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.