Lab-grown foie gras and chicken are being tested by scientists to ensure they are safe for humans to eat, and could hit British restaurants and dinner tables in the next five years.

With the global population projected to reach nearly 10 billion within 25 years, the pressure to feed billions more people is mounting — and Cornell scientists are turning to food scraps for answers.

Chinese scientists create modified fungus that tastes like meat, produces protein quickly, and uses 70 percent less land.

Rikke Matthiesen (CSO), and Torbjørn Tyndkjær-Thomsen (Food & Process Developer) at FERM FOOD’s new production facilities. BÆKKE, Denmark, March 11, 2026--(BUSINESS WIRE)--Danish ingredient producer ...

Plant-based meat alternatives often launch with strong excitement, yet consumer habits, pricing, and taste challenges ...

In this video, I run a wild experiment by soaking steaks in soy sauce for an entire month. The goal was to see how the salt and fermentation would change the meat. I walk through the process, the ...

The global meat substitutes market is growing steadily, expected to be valued at around US$ 7.6 billion in 2026 and projected ...

Mushrooms have been used by ancient humans for millennia, but archaeologists have only just uncovered their pivotal role in ...

A week on from the Bezos Centre for Sustainable Protein 2026 Conference in London, New Food Deputy Editor Ben Cornwell reflects on the ideas, debates and breakthroughs that defined the event and why ...

Brits ‘could be eating 3D-printed chocolate, edible insects and lab-grown foie gras by 2035’ - A new report highlights the innovative food technologies that are most likely to transform UK plates over ...

Add Yahoo as a preferred source to see more of our stories on Google. Lab-grown foie gras, edible insects and 3D-printed chocolate are among the food innovations likely to reach the public within 15 ...

Perched atop Shades Mountain, the historic community of Bluff Park perfectly balances small-town charm with breathtaking ...