Texas A&M students take food science from lab to label, creating market-ready sauces in a hands-on pilot plant.

Anthony Flynn and his family ran a small health snack company in California. Then came protein bar mania. Credit... Supported by By Mattie Kahn Photographs and Video by Jake Michaels Anthony Flynn had ...

A new study tests whether spent yeast from breweries can supply cellulose scaffolds that support lab-grown meat production.

PHILADELPHIA, Pennsylvania (WPVI) -- At the Drexel Food Lab, students are sharpening their skills to become the next generation of culinary professionals. The program provides them both a space to ...