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‘Air-derived protein’? Biotech startups aim to challenge traditional farming with precision fermentation

Feeding the world with protein made from air or industrial exhaust with minimal use of water and land, and without ...
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Could food of the future come from ‘microbial protein factories’ instead of plants and animals?

Could a suite of microscopic microbial protein factories (yeast, bacteria, fungi, algae) give plants and animals a run for their ...
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Biotechnology timeline: Humans have manipulated genes since the ‘dawn of civilization’

The history of biotechnology shows how humans have been manipulating nature for our benefit for a long time—and how modern ...
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Viewpoint: Irrational pesticide fears discourage produce consumption and increase cancer risk

Fostering fear doesn't help us eat healthier ...
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GMO skeptics are also likely to reject nano food technologies that could enhance flavor and nutrition, survey shows

Scientists at Nanyang Technological University, Singapore (NTU Singapore) and the Harvard T. H. Chan School of Public Health (HSPH) have ...
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Autism linked to eating disorders—but which comes first?

At least 20 percent of adults and 3 percent of children with eating disorders also have autism. But much of ...
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Gene editing among top ’emerging innovations’ needed to reach sustainable food system, 50 experts say

An international team of almost 50 experts identified 75 emerging innovations and 8 action points that can help speed up ...
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How to use your brain to keep food cravings from turning into eating

Many believe that cravings are caused by low blood sugar, or that the body lacks certain other nutrients. In the ...
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Our food has never been safer, so why are we so scared of it?

Why you shouldn't trust your brain ...
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5 nations grow 174.5 million hectares of GMO crops annually—more than 90% of global total

High adoption of biotech crops continued in 2018 with 26 countries planting 191.7 million hectares worldwide. This area is an ...
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Low-hanging fruit: How the first generation of GMO crops yielded massive economic and environmental benefits

There are still no widely available GM varieties of either wheat or rice, the second and third most widely grown ...
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How the ‘seductive myth of nature’s goodness’ infiltrated our thinking about food, medicine and even makeup

“Humankind is poised to make monumental decisions,” Alan Levinovitz warns, “about the meaning and importance of natural goodness.” ... His ...
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Video: World has lots of food, but COVID-19 trade restrictions hamper supermarket restocking efforts

The food industry is struggling to cope with the impact of the Covid-19 pandemic. Restrictions on transportation links that move ...
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Video: As coronavirus closes restaurants, farmers sell produce directly to consumers

Farming is becoming a forgotten business due to the coronavirus. Normally, around this time of year, farmers in Florida would ...
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Viewpoint: LA restaurants tried to sell groceries during the COVID-19 pandemic. Why did the city shut them down?

A few Los Angeles restaurants struggling to maintain footing amid the COVID-19 outbreak identified a clever way to generate revenue ...
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Fashion future? 5 surprising industries synthetic biology could take over

In this post, we highlight a few of the growing fields where burgeoning synthetic biologists can expect to find job ...
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How sex, money and food motivate the brain

Researchers from HSE University, Skoltech and the University of Toronto analyzed data from 190 fMRI studies and found out that food, sex ...
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How does a 4,000-year-old meal taste? Pretty good, according to recreated Babylonian recipes

What did a meal taste like nearly 4,000 years ago in ancient Babylonia? Pretty good, according to a team of ...
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Podcast: The ‘what, how and why’ of GMOs, a crash course on genetic engineering

Agricultural scientists Karen Cox of West Virginia University and Dan Lima of Ohio State University offer a crash course on ...
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Podcast: 4 CRISPR experts on how gene editing is changing the future of food

You've probably heard the hype: CRISPR will revolutionize biotech .... But what is CRISPR—and what's it doing in our food? ...
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Dr. Harriet Hall: National Geographic natural foods book ‘unscientific, and even dangerous’

The National Geographic store proclaims, “This authoritative guide to the foods, herbs, spices, essential oils, and other natural substances that ...
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Explaining the debate over GMOs—and what is or isn’t ‘natural’— through the genetics of chickens

Chickens (and their eggs) provide a surprisingly down-to-earth illustration of the profound implications of the modern genetic revolution ...
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‘Third way’ agriculture: How technology, good judgement can save our food supply from climate change

Imagine waking up in a world that has become so hot and so crowded that most of what you eat ...
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Why GMOs aren’t responsible for a spike in food allergies

What's behind the rise in food allergies? There are a lot of possible answers to this, but it's probably not ...
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How the right diet could slow cancer growth through ‘metabolic therapy’

Doctors are starting to think more about specific nutrients that feed tumor cells. That is, how what we eat affects ...
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Was our brain growth kick-started by ancestors scavenging bone marrow from animal carcasses?

A new theory challenges assumptions about when and how our ancestors altered their behaviors to boost brainpower ...
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CRISPR co-inventor Jennifer Doudna: Gene-edited foods could hit stores by 2024

While ethicists debate the applications of blockbuster gene-editing tool Crispr in human healthcare, an inventor of the tool believes it has ...
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