Food

Restauranteurs are using robotic kitchens to cut real estate costs, opening up room in their budgets for higher quality ingredients.

At a massive vertical farm in Denmark, food tech startup Nordic Harvest is demonstrating the benefits of moving agriculture indoors.

It’s less environmentally costly to produce milk proteins in the lab than to source them from cows, according to a new report.

A process for making synthetic starch from CO2 eliminates the need for growing resource-intensive starchy plants.

A gene-edited tomato that may be able to lower your blood pressure is the first CRISPR-edited food to be sold commercially.

Finnish researchers are making sustainable coffee in the lab to combat the negative environmental effects of coffee production.

By preserving food with isochoric freezing, we could improve quality and decrease energy usage in the frozen food industry, say scientists.

Japanese researchers have created a morsel of lab-grown beef with the distinct marbling of fat found in Wagyu steaks.

A judge has issued a victory to Kytch, a startup that makes it easier for fast food franchise owners to repair McDonald’s ice cream machines.

Kelp is a superfood that’s grown totally sustainable. But will people be willing to replace burgers with seaweed?