Jeonju, often called Korea’s food capital, was our first stop. During the Joseon dynasty, royal officials and wealthy ...

Regulators are moving toward policies targeting ultra-processed foods, but a fundamental issue remains unresolved: what ...

A deep dive into India’s manufacturing future sees 65 global fellows exploring the craftsmanship of Piccadilly Distilleries and the scale of Videotex’s electronics production ...

Researchers have created “Smart Underwear,” a wearable device that measures flatulence by detecting hydrogen produced by gut microbes. Early tests suggest people may pass gas about 32 times a day—much ...

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How Norway’s harsh climate shaped its cuisine, from stockfish and rakfisk to cloudberries and reindeer, turning survival food ...

The pragmatic former banker captivated the world with his speech in Davos on the autonomy of middle powers in the face of ...

A taste‑test investigation into kefir's disappearing fizz in Western Europe — exploring why some kefirs stay bubbly, why commercial brands go yeast‑free, and whether the drink’s traditional identity ...

According to Future Market Insights (FMI), the precision-fermented egg white protein market has crossed USD 42.0 million in 2025 and is projected ...

Givaudan’s Alexandre Bastos shares how engineering, empathy and AI shape the future of food innovation, from functional ingredients to next‑gen biotics.

Family-run farms in El Salvador and Honduras face mounting losses, rising costs – and the need to adapt or be left behind ...

Every pastry chef knows the dirty little secret hiding in the bread aisle: some of the most popular grocery store loaves have more in common with cake batter than with anything baked in a traditional ...