New technologies make it possible to create poultry, beef, and seafood from the stem cells of a chicken, cow, and shrimp, respectively. And producing foods from stem cells eliminates the animal welfare and environmental concerns associated with conventionally produced meat, poultry, and seafood.
However, if consumers choose not to purchase or eat these cell-based foods, the technology doesn’t mean much. In the Tuesday featured session, “Consumer Acceptance as Barrier and Opportunity f…
An infographic describing consumers’ snacking preferences and generational statistics.
Contributing Editor A. Elizabeth Sloan analyzes the opportunities for formulating foods with fruit and vegetable ingredients.
An overview of insights shared at the 2024 Gulfood Inspire conference in Dubai.
An infographic describing consumers’ perceptions of climate-friendly grocery purchases.
Innovations, research, and insights in food science, product development, and consumer trends.