Growing global trade is critically important for providing food when and where it's needed—but it makes it harder to link the benefits of food and the environmental burden of its production. A study published this week ...
Consumers' want for visually appealing meat, and the genetic science behind producing such a trait has been explored in a recent summary paper which described key industry findings on the quality of Australian Lamb.
Long considered a weed in North America, Camelina sativa is increasingly valued as an oilseed crop.
Soy fields stretch as far as the eye can see in South America's fertile plains, boosted by a jump in demand from China and Europe.
Our early ancestors had a taste for spicy food, new research led by the University of York has revealed.
The use of soybean meal in diets fed to weanling pigs is limited due to the presence of anti-nutritional factors that young pigs can't tolerate. Therefore, other sources of protein, such as fish meal and plasma, are used ...
Does your salad know what time it is? Managing vegetables' 'internal clocks' postharvest could have health benefits
Does your salad know what time it is? It may be healthier for you if it does, according to new research from Rice University and the University of California at Davis.
Products derived from coconuts and oil palm trees are the primary protein sources in swine diets in parts of Africa, southeast Asia, South America, and Europe. New research from the University of Illinois is helping to establish ...
Researchers at the University of Sheffield have found a more efficient way to dry products for food manufacture, using tiny, hot bubbles.
Cassava has huge potential and could turn from "a poor people's food into a 21st century crop" if grown according to a new environmentally-friendly farming model, the UN food agency said on Tuesday.