Food security

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.

Globally, micro- and nanoplastics and plastic additives are widespread across our food supply. While we have an understanding of how they get there, there remains a massive gap in what we know about their effects on our health.

Scientists have delved into the makeup of a fungus species and discovered a novel compound with some promising cancer-fighting qualities, while also serendipitously unearthing a new crimson dye with good food preservation potential.

Scientists have improved on the natural process of photosynthesis, not only growing plants more efficiently, but doing so in the dark. This could expand agriculture to areas that don’t get enough sunlight, and even help feed future space explorers.

Scientists working to improve crop yields in the face of climate change continue to demonstrate how CRISPR could be pivotal, and a new study shows how the technology can be used to produce a mutant species of barley that sprouts at the right time.

Agriculture requires huge amounts of land and resources, and as the human population grows our food supply will be put under increasing stress. But a new study shows that farming protein from microbes could be a far more sustainable and efficient system.

Food security is a major potential problem, especially in the face of climate change. New research has shown that manipulating RNA in plants can drastically boost the amount of food they produce, and make them more resistant to drought conditions.

A number of factors are contributing to declining bee populations, but a tiny new ingestible particle developed at Cornell University takes aim at a key one, by detoxifying deadly insecticides before they can do these important critters harm.

University of Oxford researchers have come up with a way to control the speed at which tomatoes ripen by modifying a specific gene. This could not only help reduce wastage and boost tomato crop yields, but possibly other crop varieties, too.

Scientists at the Salk Institute hope to tackle climate change and food security by unraveling the genomic architecture behind various plant species, and have gleaned some valuable new lessons from the fastest-growing example we know of.

The first phase of construction on one of Europe's largest vertical farm projects is now complete, and the first crop of organic salads and herbs is reported ready for delivery to local businesses.