A tiny community on New Zealand's South Island is turning one of its ecological problems into something altogether more useful - food. From marine pest to pantry!!

For some of us, the scent of lemon verbena brings back a grandma's garden and her potions. Today, that familiar plant sits ...

SIAL Paris is putting the protein boom under scrutiny ahead of its 17–21 October food fair. Its published trend analysis warns of “protein washing” - marketing that elevates protein content without a ...

For thousands of years, olive oil has been governed by one unavoidable constraint in the form of the harvest clock. Pick the ...

A new global food biotech shortlist isn't the final word on who will shape 2027, but it provides a remarkably telling picture of where food biotech is heading. Protein Production Technology ...

Beyond Meat is broadening its offer from meat alternatives into everyday plant nutrition. Its brand-new "Phytosphere" portfolio brings together protein powders, savoury bars, beverages and meal ...

Impossible Foods has found a pragmatic way into one of Europe’s most important grocery markets simply by stopping to waiting for its signature heme ingredient to be approved.

Every time tofu or soymilk is produced, a wet soybean pulp called okara is left behind. It still contains valuable nutrients and protein, but because it is highly perishable, fibrous and relatively ...

Garlic may seem an unlikely window into a global shadow food trade. Yet reports of Chinese garlic being smuggled into Mexico and Peru raise a much bigger question: how much food is already moving ...

Abundant crops, struggling growers and consumers still watching every dollar are exposing a curious fault line in the fresh produce business. Why aren't vegetables getting cheaper? After decades in ...

The sustainability story has changed and the food industry may be looking for it in the wrong place. A major new Bain & Company study (download below) finds global concern about environmental ...

There is another nutritional twist. The fat occurs naturally in the kernels rather than being added separately, and Revo says the kernels provide an oleic-acid-rich fat profile comparable in ...