Food Science

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Food Unwrapped Reveals Marmite Is Made From Spent Brewer's Yeast

Channel 4 shows a step-by-step process that converts surplus brewery yeast into a vitamin-fortified paste.

Runners Make Butter on the Move as the ‘Churn and Burn’ Trend Spreads Worldwide

CFTRI Workshop Announces Evidence That Umami Aids 22–35% Salt Cuts in Indian Foods

Polish YouTuber Burns 133 Lidl Doughnuts to Heat Home in Viral Stove Test

UK Outlets Urge Wrapping Banana Stems to Slow Ripening

New Review Links Wild Blueberries to Vascular Gains, Calls for Larger Trials

Slime-Mold Enzyme Unlocks High-Yield Production of Low-Calorie Sugar Tagatose

Peer-Reviewed Study Finds Live Ants Can Turn Milk Into a Yogurt-Like Ferment

Daily Mango Outperforms Low-Sugar Snack in Prediabetes Trial

Cornell Study Finds Apple Pomace Works in Meatballs at Up to 20%

How to Keep Bananas Fresh Longer: Wrap Stems, Store Cool and Separate

Mars Scientist Recommends Whole‑Then‑Crunch Method for Eating Maltesers

SeoulTech Team Publishes Rapid, Low‑Solvent Method to Measure Priority PAHs in Foods

Those 'Strings' on Bananas Are Edible Phloem With Small Nutritional Benefits

Protein Source, Not Plant‑Versus‑Animal Label, Drives What Reaches the Colon, NC State Study Finds

Study Names Specific Additives in Ultra-Processed Foods Linked to Higher Mortality

Scientists Recreate Fine Chocolate Flavors With Defined Microbes in Controlled Fermentations

Study Finds Fermentation Microbes Drive Chocolate Flavor as Lab Community Recreates Taste

Rice Study Uncovers Brakes and Boosters of Vitamin K2 Precursor in Food Bacterium

Ultra-Processed Foods Slash Weight Loss and Fuel Cravings, Study Shows