A lab-engineered staple promises better blood sugar control – but also raises fresh questions about ultra-processed foods and nutrition trade-offs.

There are a lot of non-dairy and vegan cheese alternatives on the market today. But while the tastes and textures of many of ...

New research explores how underused food-processing byproducts could be turned into plant-based cheeses with better texture ...

A variety of proteins extracted from a single rice cultivar were shown to provide qualities needed for plant-based cheesemaking, including firm texture and meltability.

Last Tuesday, my neighbor asked me why her Mexican rice always turns out mushy while mine comes out fluffy and perfect. After years of disasters in my own kitchen (including one memorable batch that ...

The "microbiome" is the unique population of microorganisms found in and on every plant and animal. Scientists have now genetically altered that population in rice plants, making them more resistant ...

There is increasing consumer demand for low- or non-alcoholic beers, and science is helping improve both the brewing process and the flavor profiles of the final product. One promising approach to ...

A study in National Science Review reports that periphyton—microbial biofilms at the soil–water interface—captures 6–24% (12% on average) of fertilizer nitrogen in Chinese rice paddies. Combining a ...

Funded by the California Rice Commission, the University of California, Davis partnered with the Point Blue Conservation Science to release a first-of-its-kind report looking into the necessity of ...

In a move that will make some stomachs growl and others turn, Korean scientists have taken muscle and fat stem cells from cows and transplanted them into grains of rice. The end result is a new, ...

Naughty or nice? That's often how I think about foods packed with carbohydrates. Whole grains, like brown rice and whole wheat, fall squarely into the nice category, while white pasta and rice, well, ...