Bioflytech has launched the production of flours and fats derived from dried black soldier fly larvae. This development follows the company’s achievement as the first Spanish entity in the industry to secure the authorization for producing, processing and marketing such products.

Lots of innovation happening within the confectionery category, especially related to creating multi-sensorial experiences through texture and taste.

Exercise-mimetic drugs have long been a goal of science. As a new trial begins, it is hoped they could aid not just the sedentary, but elderly people and those with disease or disability.

Buddha’s Hand (Citrus medica var. sarcodactylis) is a unique fruit that belongs to the citrus family. It is often referred to by names such as Fingered Citron, Buddha’s Fingers, or Finger Citron. This peculiar fruit originated in northeastern India or northeastern China and has been cultivated for centuries in various parts of Asia.

Rosendal is a stunning town located in Norway. There is an unique restaurant called Iris nearby. Iris is unlike the most restaurants in the world.

Take a sip of one of Fura’s cocktails, and you’d be forgiven for thinking that it’s simply just a well-made libation in a fancy Singapore bar. But its simple appearance belies some surprising ingredients.

Scientists at Plant & Food Research are using their expertise in horticulture to explore the production of fruit without a tree, vine, or bush – instead using lab-grown plant cells.

Laser printing on fruit and vegetables avoids the plastic, glue and printing inks used in fruit stickers and the resulting contamination of home and commercial composting, a leading Australian packaging supplier says.

The robot-manned restaurant serves a wide range of cuisines, from traditional Chinese dishes like stir-fry and clay-pot rice, to fast food like hamburgers and chips. Customers can be served with a robot-cooked meal as fast as 20 seconds after ordering.

On August 5, 2013, the world’s first cultivated burger was taste tested. Back then, one food expert said the burger was “close to meat, but not that juicy.” Ten years on, what progress has the tech made? But first, why does it matter?