Nowadays, we often hear people talk about being green, that is, living sustainably. But how about being blue? Recently, the term blue foods––a diverse range of edible aquatic animals, plants, and microorganisms––has been gaining traction.
Researchers for the Ajinomoto Group developed a way to mimic the environment of the bovine digestive tract, allowing them to screen supplement prototypes in the lab instead of testing them on actual cows, thus saving time
Frustrated by the lack of innovation Lynn and David founded Cambrooke in 2000 with the goal bringing best quality, more variety, and lower cost product for families suffering with inborn errors of protein metabolism
You might be surprised to learn that garlic and onions were the basis for a tasteless, odorless substance that is quietly causing a food revolution. That substance is called kokumi, a word meaning “rich taste” in Japanese