Attention supermarket shoppers in Belgium, France and Luxembourg: a test to cut waste from plastic packaging of foods is coming to nearby stores.
Experts at the University of Nottingham have discovered how to create different colors of blue cheese. After discovering how the classic blue-green veining is created, a team of experts from the School of Life Sciences, were ...
Australia produces more than enough food to feed our population. Yet a third of all the food we produce is currently ending up in the dump, and food insecurity is on the rise.
Could the distinctive thin wood packaging around France's famed camembert cheese be under threat from the EU's recycling drive?
Wildfires and storms. Rivers at record lows. Parched crops withering in the fields. For many Europeans, this year's scorching summer means climate change is increasingly hard to ignore.
To the naked eye, the Mako Compressor Station outside the dusty West Texas crossroads of Lenorah appears unremarkable, similar to tens of thousands of oil and gas operations scattered throughout the oil-rich Permian Basin.
A new wave of cow-less dairy is hitting the market. In the United States, Perfect Day is using genetically modified fungi to produce milk protein for ice cream at a commercial scale. And pre-commercial companies, like TurtleTree ...
Cheese is a simple product. It usually only consists of milk, enzymes, salt, and bacteria that give the cheese its form and flavor.
Cloudy liquid bubbling in glass tubes is key to a US startup's hopes of remaking the pet food industry by growing nutritional meals in a lab.
When unpasteurized milk is used to make cheese, the result is a product with more complex flavors, meaning many consumers seek out cheese made from "raw" milk. However, if the milk was contaminated, the cheese it's used for ...
