Cultured meat comes from cells in a lab, not muscles in an animal. While regulatory and technological aspects are being worked out, less is known about whether people are up for eating this stuff.
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Articles on Food
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A nutritionist’s expert view on barbecue success.
Eating celery, grapefruit and cucumber to lose weight is not a bad idea, just don’t think that you’re consuming negative calories.
The EU has repeatedly placed great emphasis on the protection of geographical names like champagne and parmesan during trade negotiations.
More and more people are trying veganism, but how does the human body respond to losing animal products from its diet?
If humans are to live on Mars they will need a stable supply of food. Earth plants are not suited to the Mars climate but we can engineer plants that are.
Social supermarkets help those struggling from food poverty – but they mask our broken food system.
Several studies on locavores – people who go out of their way to buy foods and other products from local sources – explore the beliefs and values that makes them tick.
The heatwave is unlikely to cause the price hikes of 1976 for a number of reasons.
Why are consumers so reluctant to embrace genetically modified foods? A new study suggests agricultural biotech companies are failing to show consumers a personal benefit to buying GM foods.
Whether being called ‘curry munchers’ or pigeonholed as authorities on a dish largely invented by the British, diasporic South Asians are emulsified in a deep pool of curry.
Vermonters’ views on labels for genetically engineered foods shed light on consumers’ views, as the federal government considers mandatory labels.
The gooey treat couldn’t have become popularized without the technological advances of the Industrial Revolution, which brought cheap sweets to the masses.
The Trump administration wants to streamline federal food safety efforts under one roof as part of a sweeping new plan to reorganize government.
New technologies do not discriminate between the promotion of a healthy or unhealthy diet. It’s how we apply them that matters.
Restaurants are playing an increasingly influential role in how we live. We not only patronize them more often, they also influence our choices at the grocery store.
Charcoal is more likely to rid your gut of vitamins and minerals than it is to boost your health.
Microplastics in seafood are well recorded but there are many other sources.
The case of the start-up Phenix shows that the fight to reduce food waste requires a regulatory context that encourages innovation at the level of the business ecosystem.
Sausages, bacon, eggs, mushrooms, tomatoes, beans, bread and hash browns. All are accounted for.
Top contributors
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Associate Professor of Hospitality Management, Colorado State University
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
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Professor of Food Policy, City, University of London
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Professor, Food Economics, University of Guelph
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Director of the Arrell Food Institute and Professor in the Dept. of Geography, Environment and Geomatics, University of Guelph
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Senior Lecturer in Geography, University of Sheffield
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Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
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Professor, Dept of Food, Agricultural and Resource Economics, University of Guelph
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Senior Lecturer in Food Systems, The University of Melbourne
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Associate Research Scientist, Michigan State University
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Former Lecturer in Nutrition and Dietetics, King's College London
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Senior Lecturer in Psychology of Appetite and Obesity, University of Liverpool
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Chester D. Tripp Professor of History, Yale University
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Reader in Intellectual Property Law, City, University of London
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Professor of History and Philosophy, and Deputy Dean Research (Faculty of Arts), University of Adelaide
