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.
Scientists studying the genomes of an almond tree variety and the peach tree gained some important insights that may help improve the species, according to a study published in The Plant Journal.
As the world’s population grows and changes, more food is needed. A group of researchers at the Massachusetts Institute of Technology (MIT) is working to increase food production by making it easier for cereal crops like wheat, corn, and rice to grow without fertilizer.
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.
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.
The startups redefining the food and beverage industry seem to be arising disproportionately on the West and East Coasts.