Scientists harness a rare true blue color from nature — in red cabbage
Chemists gave this natural pigment an extra blue boost with aluminum ions
Bacillus bacteria can keep fruits and vegetables free of Listeria
Some bacteria make us sick, and others keep our food safe to eat
Produced in partnership with New Harvest
Raising animals for meat creates lots of problems. Lab-grown meat could provide solutions
Cultured meat is the next step in a long history of alternatives to conventional meat
Produced in partnership with New Harvest
Mouth-watering flavor is harder to engineer than we hoped
Cultured meat is making rapid advances, but there's still a long way to go
Produced in partnership with New Harvest
The world's appetite for meat is growing. How will we satisfy it?
In the near future, "meat" could mean a lot more than it does now
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Genetically modified crops are way more common than you'd think
It's not just about what you eat – GM crops make their way into everything