Cultivated meat has taken the food technology scene by storm. Here, experts weigh in on where lab-grown meat came from and where it’s going.

On this week’s plate: FDA releases national strategy to combat future formula shortages; Australian food tech company crafts lab-grown meatball from woolly mammoth DNA; recent salmonella outbreak linked to contaminated flour; and more.

When developing a F&B product, R&D and procurement professionals are encouraged to work together using proper protocols.

Wanida Lewis, Ph.D. (right), created Crescendo because during her many global work trips as part of a fellowship with the U.S. Department of State, she noticed that there were many food-focused co-working spaces throughout North America and Europe...

On this week’s plate: Plant-based food manufacturer Meati Foods forms an expert committee to study mycelium; a new collaborative report notes precision fermentation advancements in the F&B industry; CPG snack brand GoodSAM Foods wins award for...

The Ripples Foundation, a stakeholder farming initiative, is using West African spices and other indigenous ingredients to empower poverty-stricken women of West African countries.

Increased costs of produce due to flooding in California could add further pressure to the supply chain. It begs the question: Are traditional agricultural methods sustainable in the face of the changing climate? It might be time to take a closer...

More F&B brands are striving to create environmentally friendly products and sustainability initiatives, which is being driven by consumers, retailers and regulatory agencies alike.