Scientist works on taste, texture and color of lab-produced hamburger A researcher is confident his recipe for his $300,000 cultured hamburger will not only come down in price but someday make it to market.
Eating wild, foraged mushrooms can result in liver failure or death as misidentification is common Foraging and eating wild mushrooms can result in liver failure and even death because mistaking toxic mushrooms for edible varieties is common.
A loss of dietary diversity during the past 50 years could be a contributing factor to the rise in obesity, Type 2 diabetes, gastrointestinal problems and other diseases.
Insects may be the answer to consumer demand for more protein The growing consumer demand for protein -- and the lack of new farmland to raise more livestock -- could make insects an attractive alternative to traditional protein sources.
We like seafood, but we don't eat enough, report suggests Nearly half of Floridians eat more seafood than they did five to 10 years ago, but 40 percent still do not eat the federally recommended dietary intake of seafood. Floridians also know seafood is good for them, and they like their seafood caught or harvested in the Sunshine State. But many are not sure they’d know Florida seafood if they saw it, and they’re hesitant to pay the higher cost of local seafood.