food science

At the start of his third year of graduate school, Kazi Albab Hussain became a father. As a new dad and a PhD student studying environmental nanotechnology, plastic was on his mind. The year…

While the startup cofounders considered hoppy-tasting but hop-free beer potentially beneficial to brewers and the environment—as Denby said in a New York Times story after the paper was…

Diet-related disease—which includes obesity, heart attack, strokes, cancer, and dementia—is the leading cause of early death in the UK. Driving it is a set of industrially processed products…

It just so happens—and Fletcher maintains that this timing was a coincidence—that as he was mulling over the prospect of a low-fat, low-sugar doughnut, the UK government was limbering up to…

A gene-editing startup wants to help you eat healthier salads. This month, North Carolina–based Pairwise Plants is rolling out a new type of mustard greens engineered to be less bitter than…

It’s essentially a problem of scale. Proteins like soy and pea are produced on a mass scale for very low prices, but the cultivated meat industry is still reliant on supply chains that exist…

On a clear afternoon late last May, Amy Yang leaned over the side of a small fishing boat. Her hands gripped a bow and arrow. She scanned the surface of Kentucky’s Cumberland River for…

Kenya is in the middle of its worst drought in 40 years. In the parched north of the country, rivers are running dry and millions of livestock have perished due to lack of food. Around 4.4…

In the late 2000s, Carlos Monteiro noticed something strange about the food that Brazilian people were eating. The nutritionist had been poring over three decades’ worth of data from surveys…

I wish I came to veganism through an epiphany about the right to personhood of animals, or recognition of the environmental harm that animal farming causes. But I didn’t. What turned me…