Eating nuts regularly lowers your heart disease risk

In Massachusetts, a new study indicates that people who regularly eat nuts, including peanuts, walnuts and tree nuts, have a lower risk of developing...

DayTwo and Janssen Research collaborate to accurately predict blood sugar responses to food

In Israel, DayTwo Ltd. announced a collaboration with Janssen Research & Development, LLC, a unit of Johnson & Johnson, and the Weizmann Institute of...

A pig deal: Steakholder Foods adds cultured pork

In Israel, Steakholder Foods Ltd., formerly MeaTech 3D, has announced it will begin developing cultured pork products from a new line of iPS porcine...

Prince of Wales staffs food cart to promote Earthshot Prize

In the UK, Prince William filmed an episode of the popular YouTube show Sorted Food to promote the winners of his Earthshot Prize. In...

Natural additives eliminate nitrites in British bacon

In the UK, the cancer risk in bacon, the beloved British fry-up, will be slashed next month with a technological breakthrough that eliminates dangerous...

Future Meat Technologies raises $26 million, lowers production costs

In Israel, cultured meat start-up Future Meat Technologies has raised $26.75 million and reduced the cost of its chicken breast to $7.50 per quarter...

Aleph Farms submits Europe’s first cultivated meat application

In Switzerland, Aleph Farms has applied for regulatory approval for its cultivated meat, marking the first-ever submission for the category in Europe. Aleph Farms...

Full Harvest fights food waste

In California, Full Harvest, a marketplace for excess produce that would otherwise go to waste, closed an $8.5 million Series A round led by...

D’s Naturals lands investments to grow low-sugar, plant-based protein markets

In Colorado, D’s Naturals, a maker of low-sugar, plant-based protein products, received investments from 2x Consumer Products Growth Partners and 301 INC to further...

Spyce opens with the world’s first robotic kitchen

In Massachusetts, the world’s first restaurant with a robotic kitchen opened in the form of the fast-casual eatery Spyce. Created as a startup on...

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Latest article

Something old, something new, something biobased: Designer grows a mushroom wedding gown

In the Netherlands, designer Dasha Tsapenko “grew” her wedding dress using mycelium and vintage linen lace sourced from Ukrainian flea markets. “I wanted to combine...

Italy team develops biobased, inflammation-busting burn bandages

In Italy, a team from Istituto Italiano di Tecnologia has developed a biodegradable and biocompatible bandage using plant-based materials such as maize, pectin, and...

Swiss startup Nectariss recreates bougie fungi with fermentation

In Switzerland, a startup is recreating the intensely umami flavor of truffles, a pricey fungi that is impossible to cultivate and so difficult to...