The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.

A study found that people who drank beverages that contained the low-calorie sweetener sucralose did experience metabolic problems and issues with neural responses but only when the beverage was formulated with both sucralose and a tasteless sugar (maltodextrin).

British scientists have gained new insights into the compound in plants that plays a vital role in the natural process through which plants grow.

Before the emergence of COVID-19 and stay-at-home orders, one of the biggest complaints of busy individuals was not having time to prepare and cook balanced meals. A new appliance shows promise in solving that problem—for those who can afford it.

Researchers at MIT have developed a sensor to monitor the plant hormone ethylene to determine when fruits and vegetables are about to spoil.

Air Protein has developed a method of making meat analogues out of carbon dioxide. Based on NASA ideas about how to grow food on board long journey spacecraft, Air Protein says its technology can create protein in a matter of hours and without the use of any arable land.

A look at how entrepreneurs build successful business ventures based on products they’re personally passionate about.

Whether it’s cultivating protein from a primeval microorganism or 3-D printing alternative meat, forward-thinking entrepreneurs are boldly reimagining the way food is made.

Universities are playing an essential role in the development of new foods and beverages that respond to changing consumer demands.