Do dishes made of algae or insects have a chance of finding a place on our tables as alternative protein food (APF) choices?

Supported by By Emily Anthes Emily Anthes is a science reporter who writes Pet Theory, a column about our creature companions ...

While meat, eggs, and dairy provide high-quality protein, they also have a major environmental impact. Farming animals ...

In Tokyo, a new cafe is leaning into Japan’s insect-eating heritage and putting a buggy twist on unexpected dishes like ...

Why insect protein is the future of sustainable food—blending nutrition, low emissions, and food tech into tomorrow’s meals.

According to a comprehensive market research report titled "Edible Insects Market by Product Type (Whole Insects, Insect ...

We are intending to, at the end, have a value chain where you have the production, the harvesting, as well as the sales of ...

"I wasn’t expecting to find it and I had to do some research on it after I found it. It was pretty big, around two inches ...

Today's Bug of the Week raises the “ick” factor to a higher level. Looking like something out of a sci-fi movie, Vivivanne ...