Scientists at the University of Illinois recently completed a study—published in Global Change Biology—on the effect ozone pollution has on corn.

New research into the accumulation of two important compounds in chili peppers may help plant breeders understand what contributes to the increasing and decreasing levels of these compounds as chili peppers develop and could also provide insights into the development of food ingredients.

The discovery of an unusual fish that sustains itself by consuming a vegetarian diet of specialized algae holds promise as a more sustainable source of dietary protein for humans.

Walmart recently unveiled its Alphabot robotic system, an automated system that is set to revolutionize grocery order fulfillment by enabling quicker, more efficient order picking.

Picture cherry tomatoes growing in a cluster on a short vine in an urban environment, like the roof of a skyscraper. If the gene-edited tomato plants recently designed by researchers at Cold Spring Harbor Laboratory prove successful, tomatoes and other crops could one day be the stars of city gardens.

Researchers from the Robert H. Smith Faculty of Agriculture, Food, and Environment of Hebrew University recently developed a line of next-gen chickpea isolates, using patent-pending technology to extract up to 90% pure protein from the chickpea seed.

Chobani and PepsiCo have announced the members of their respective spring 2020 incubator programs—a total of 18 food and beverage startup companies.

Investments in the agri-food tech industry totaled almost $20 billion in 2019, according to AgFunder’s sixth annual Agri-FoodTech Investing Report.

In partnership with The Hatchery Chicago, Chef Nelson Serrano-Bahri works with food startups and entrepreneurs to help them in their quest to create successful food and beverage products.