Food

A little over two years after Israel-based start-up Aleph Farms unveiled the world’s first lab-grown steak, the company has now revealed a much more complex, thick-cut rib-eye steak cultivated using a novel 3D bioprinting technology.

A pair of researchers at McMaster University's School of Biomedical Engineering have developed a way of cultivating meat that not only does away with the animal, but also allows for greater control over the texture and taste of the end product.

Electric moto maker Cake and mobile living brand Dometic have joined forces to develop a climate-controlled food delivery box, which rides on and is powered by the Ösa electric utility scooter/motorcycle.

An Israel-based startup is developing a laboratory method for producing milk without a cow or any other even-toed ungulate. Imagindairy is looking at ways to use bioengineered yeast cells to produce milk proteins for milk and cheese products.

While having a hot lunch certainly is nice, it's not always possible if you don't have access to an electrical outlet or a microwave oven. That's where the Dutch-designed Heatbox comes in, as it uses an integrated battery to steam-heat your food.

The US Food and Drug Administration has approved a genetically modified pig for human consumption and therapeutic use. The pig is engineered to be free of a certain sugar molecule responsible for severe allergic reactions in some people.

The future of food security, sustainable agriculture and the environment as a whole calls for a lower reliance on meat products over the coming decades, and a newly announced XPrize contest puts this issue center stage.

A new study looking at data from a clinical trial investigating the beneficial effects of a plant-based diet has found a person’s blood type has no effect on weight loss or cardiometabolic health in response to the dietary intervention.

A new study has discovered a previously unknown mechanism by which a hormone released from the gut hours after eating effectively switches off the body’s fat production processes, and found this mechanism is defective in those with fatty liver disease.

An international team of scientists has developed a technology that could help avoid vast amounts of food wastage, in the form of an electronic nose that relies on color-changing barcodes to track the freshness of different meats.

Preliminary results from a trial investigating whether time-restricted eating influences weight loss suggest limiting your caloric intake may be more important than what time you eat. The research, not yet published or peer-reviewed, will be presented at the upcoming American Heart Association’s virtual Scientific Sessions meeting.

New research has found diets higher in foods known to contribute to chronic inflammation can increase the risk of cardiovascular disease and stroke. The research suggests certain pro-inflammatory foods amplify the development of heart disease.