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Cultured meat industry experts call for government funding during Tufts University Cellular Agriculture Innovation Day
Genetically modified rice could tackle food shortages caused by climate change, new research finds
Lubrication and fat location in chocolate determine its enjoyability, University of Leeds study shows
Last partner spot for Tastes of Better snapped up – guest tickets now available
New research finds link between obesity, brain health and composition of gut microbes
Colour of plates can improve taste of food for picky eaters, new research suggests
RMIT University scientists develop technology to add ‘invisible fibre’ to foods
Tomatoes and yoghurt to be launched into space as part of NASA food experiments
Beyond Meat and American Cancer Society partner to study links between plant-based meat and cancer prevention
5 must watch documentaries about the food system and its sustainability
Italian researchers use probiotics to extend the shelf-life of fresh pasta
Neurological discovery could help deter patients from overeating fatty foods and treat obesity
Banned ingredients: the food additives no longer allowed in the UK and why
Natural History Museum to use its historic wheat collection to explore future food security
The truth behind probiotics benefits for sports performance and more
Japanese scientists debut electrified spoon and bowl which adds salty flavour to food
University of Birmingham publishes first ever study of synthetic chemicals found in UK food
Genetic factors influence being pescatarian and vegetarian says new research
Finnish start-up Tracegrow attracts new funding to turn batteries into fertiliser
Scientific breakthrough makes crops 20% more efficient at photosynthesis