Food technology

Good Meat's cultured chicken has been on sale in Singapore since late 2020. Now, the company has announced that it's cleared all regulatory hurdles in the US and will offer its product at a Washington, DC restaurant in short order.

Researchers have developed a tiny sensor that monitors the freshness of protein-rich foods like meat, chicken and fish in real time and sends the data to your smartphone. The device has the potential to transform food safety and security worldwide.

It may seem dangerous, but just in case future astronauts might have a yen for fries on a sojourn into space, ESA and the Aristotle University of Thessaloniki are investigating whether potatoes will fry ok in zero gravity or end up an undercooked mess.

It may be delicious and healthy, but fruit is frustratingly fickle, often going bad quickly in the fridge. Now, researchers in Thailand have developed an invisible, edible coating made with cannabidiol (CBD) that can preserve fruit for much longer.

Beer from a can just ain't the same as beer from a tap, and a lot of it's about the foam. The Japanese take their beer foam pretty seriously, it would seem, and a design team reckons it's worked out how to deliver the perfect pour using an extra tab.

In the past two years, Israel's Steakholder Foods has brought us a lab-grown steak and lab-grown Wagyu beef morsels. Now, it has produced what it says are the world's first whole fillets of cultivated fish … grouper, to be precise.

Salmonella bacteria are responsible for the most common type of food poisoning, which can cause people to become quite ill. A new test, however, is able to detect the microbes' presence in food faster and easier than ever before.

Although it's generally not a good idea to swallow batteries, ingestible medical electronic devices often have batteries in them. A new type of battery could make such devices safer to use, as it's made entirely of edible ingredients.

We might soon replace our stovetops, ovens, and microwaves with 3D printers after mechanical engineers from Columbia University successfully created a cooked slice of cheesecake made from a record-breaking seven ingredients.

You may have heard how the BPA (bisphenol A) in some food-packaging plastics has been linked to various health problems. Scientists are thus developing a more innocuous alternative, and it's made from tomato waste which would otherwise be discarded.

Using an artificial tongue, researchers figured out just why chocolate feels so good in our mouths. They say it all comes down to when the fat is released, which could lead to a healthier chocolate bar that still delivers all the joy.

Some people feel that their food isn't quite tasty enough unless it had added salt, sugar or MSG. The SpoonTEK spoon offers a healthier alternative, as it reportedly boosts the perceived flavor of foods by harmlessly zapping its user's tastebuds.