According to its "best before" label, that steak you bought hasn't expired yet … but is it really safe to eat? Well, thanks to research being conducted at Canada's McMaster University, the food packaging itself may soon definitively let you know the answer.
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Potentially providing more proof that fresh food is best, a revealing study from researchers at Binghamton University has found that zinc oxide nanoparticles, present in the lining of food packaging, could reduce the ability of our intestinal cells to absorb nutrients.
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A statement issued by the U.S. Secretary of Agriculture Sonny Perdue last week has clarified that the U.S. Department of Agriculture (USDA) currently does not, and has no plans to, regulate gene edited plants or crops.
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Space10 is Ikea’s research hub and innovation lab, devoted to developing bold and sustainable new business models. The latest project to come out of the lab is a selection of five iconic fast food dishes, reinterpreted with unconventional, yet healthy and sustainable, ingredients.
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The US Cattlemen’s Association is petitioning the United States Department of Agriculture to restrict the definition of “beef” and “meat” exclusively to products born, raised and slaughtered in a traditional manner raising the question: Can lab-grown meat still be called meat?
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Our planet is expected to host an extra two billion people by 2050, making food security a real issue. Researchers are now reporting an advance in a field known as speed breeding, which relies on intense lighting regimes to raise crops several times faster.
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2017 was a busy year for science. Researchers got new tools, doctors got new medicines, and tables were laid with new foods, the ultimate shut-ins got their first glimmer of freedom, and we learned who really will inherit the Earth. Let's look back at the highlights of this year in science.
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A new device could let you taste a drink without consuming any sugar or calories. The Vocktail (Virtual Cocktail) digitally changes the way a drink tastes, smells and looks, sprucing up plain old water or fine-tuning an existing drink.
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That ground beef that you're buying may not be 100 percent ground beef. Sometimes, unscrupulous meat producers will mix in ground offal, in order to stretch their beef supply farther. A new technique, however, uses a laser to detect the presence of such cow innards.
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Chinese scientists have created genetically modified piglets with around 24 percent less body fat than regular pigs. The CRISPR modification is intended to help the pigs adapt to colder weather conditions but the secondary implication of the innovation is undoubtedly clear - low-fat CRISPR bacon!
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