Food technology

Although lab-grown meat could be a more ethical, eco-friendly alternative to the "real" thing, its texture still leaves something to be desired. That may be about to change, though, thanks to the use of edible gelatin scaffolds.

Spanish scientists have developed a new verification system, which is said to be completely accurate at determining an egg's classification.

Scientists have now created an objective lab-based testing procedure for assessing the texture of low-fat chips.

Impossible Foods’ plant-based meat alternative will finally be hitting grocery stores in the United States. The FDA has approved its key additive allowing Impossible Foods to move from only selling its products in restaurants and into supermarkets across the country.​

​If you're a fan of Ethiopian cuisine, then you'll be familiar with injera – it's a large, round flatbread that everyone pulls pieces off of to scoop up the food. Making full-size injera can be challenging in a normal kitchen, which is why the Rose grill was invented.

A new electromagnetic induction technology promises to make beer and other beverages taste better and have a longer shelf life. The new technique that applies precise heating to food processing has recently completed its major first round of testing ahead of a market launch later this year.

Although the best-before dates on our foods may stop us from eating spoiled items, they can also cause us to toss out food that's really still good. New phone-powered labels could help, by notifying users when the food is actually starting to go "off."

​​Those familiar with the realities of fast food may also be familiar with disparities between how good it can appear on professionally photographed menus and what it looks like when you open the box. Domino's has introduced a new AI-powered scanner it says will help bridge this gap.

​Although many people throw milk away once it reaches its "best before" date, the fact is that the milk will still likely be good for several more days. In order to eliminate such waste, scientists at Cornell University are designing a "smart" carton.

​If you worked as a taste-tester of spicy foods, you'd only be able to try a few samples at a time – after that, your taste buds would become desensitized and need a rest. A newly-developed "electronic tongue," however, can accurately measure the spiciness of multiple foods for hours at a time.

New Australian research is raising questions over the safety of a common food additive after mouse studies found titanium dioxide can induce gut microbiome changes associated with the development of several diseases, including colorectal cancer and inflammatory bowel disease.

An Australian company called Naturo has revealed the development of a breakthrough milk processing technique that is heat-free, eliminates more pathogens than pasteurization, and leaves the milk with a refrigerated shelf life of up to 90 days.