In tech, we love our KPIs—user growth, engagement, efficiency. In food tech, the industry celebrates taste and price. But in ...

Scientists discovered that lean pork builds muscle more effectively post-workout than high-fat pork, even with identical ...

In a significant leap toward sustainable food innovation, scientists at the University of Tokyo have created the most realistic lab-grown chicken to date, complete with muscle texture and structure ...

Neanderthals were meat eaters, but new analyses show that their diets included other morsels. Neanderthals, our extinct ...

Halving how much edible food is thrown away, swapping beef for pork or chicken and having one meatless day a week could slash ...

Researchers found that marinating meat for at least 40 minutes with acids, herbs, and spices before grilling significantly reduces carcinogenic compounds formed during high-heat cooking. Grilling meat ...

University of Nevada, Reno President Brian Sandoval gives remarks at the Experiment Station's Main Station Farm Science ...

Tainted meat and poultry are a major cause of food-borne urinary tract infections in Southern California, according to a ...

Nancy Shute explores the science behind major questions on food and health — from the addictive potential of ultraprocessed foods to the high-protein diet craze to the drawbacks of keto.

Irregular, fatty marbling gives meat a unique texture that plant-based meat (pictured above) doesn’t quite have yet. Credit: Shutterstock Plant-based meat products have evolved over the past few ...

Data: Goldstein, et al., "The carbon hoofprint of cities is shaped by geography and production in the livestock supply chain" (2025); Note: Among urban areas with at least 250k residents; Chart: Axios ...