New research has revealed just how much of a role terroir has on the flavour profile of whiskey, leading some to believe vintages could soon be as crucial as age statements.
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Oregon State University
Choosing plant-based proteins over meat and dairy products could significantly reduce the amount of carbon dioxide in our atmosphere, according to a recent study.
As the world's population continues to grow, researchers have examined the sea's primary food producing sectors to determine "sustainable supply curves" for the future of seafood.
Alongside renewable energy, sustainable transportation and habitat restoration, the scientists have offered proposals to policymakers which include key points about how oceans can support food security and food systems.
17 July 2015 | By Victoria White
Researchers have patented a new strain of dulse that grows extraordinarily quickly, is packed full of protein and… tastes like bacon when it is cooked...