BUFFALO, N.Y. – As highly processed foods make their way into Himalayan region of Kashmir, researchers at the University at Buffalo have taken a creative approach to raise awareness of haak (hāk), an ...

BETWEEN COURSES at Green Americana, a pop-up restaurant in San Francisco’s Mission District, chefs Philip Saneski and Emily Hopkins explain their creations. Some of the tableside patter is familiar.

The University of Maine plans to develop a $4.46 million facility designed to support entrepreneurs in the food and beverage manufacturing industry. The food innovation lab will provide ...

As the market for protein alternatives evolves, scientists are testing hybrid approaches that blend traditional and novel sources — but not everyone's convinced it's the recipe for the future. A new ...