Chick-fil-A most searched for fast food brand in 27 US states
Chick-fil-A was the most searched for brand in more than half of the 50 US states, while regionally-based fast food firms also did very well.
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Chick-fil-A was the most searched for brand in more than half of the 50 US states, while regionally-based fast food firms also did very well.
Does coffee make you more likely to purchase certain items? An international research team has conducted a study which could answer that very question.
Scientists at NIST in the US are developing new ways to train AI and have tested it by subjecting it to a complex wine exam, which it passed with flying colours.
The key to spiralling food prices could lie in supporting pollinators such as bees, which research suggests can stabilise crop yields in an uncertain time.
Taking a shot at fake whiskey, a team of researchers have developed an edible tag featuring a scannable code which could help to identify and deter fraudulent whiskey in the future.
The new innovation hub will give the chance for manufacturers to use the very latest technology to develop sustainable solutions for a world which will be more and more in need for them in the future.
A 3-D printed food manufacturer has signed an agreement with a Singapore cultured meat firm to develop cultured seafood in the city-state.
New research has sought to understand why plants decide to turn flowers into fruit – a key discovery which could give growers the keys to a crucial natural process.
Human milk-based fortifiers are saving the lives of critically ill, premature infants in hospital neonatal intensive care units (NICUs). Does it matter how fortifiers are processed during manufacturing?
Joalien Katerinic of South African-based Mogale Meat talks about the important milestone the company has achieved with the launch of its lab-grown chicken breast and the benefits this will bring to the continent.
New research reveals how climate change is likely to increase the potential for wine production in the UK – with conditions projected to resemble those in famous growing regions of France and Germany.
A researcher at a laboratory in New Mexico thinks he may have found a way to roast one of the most important foods in the state’s cuisine without emitting carbon dioxide.
The researchers are imploring farmers to change the way they prepare soil for seed bedding as the study claims that the current tilling methods used will lead to markedly decreased crop yields in the future.
The University of Southern California team have issued new advice on how to conduct future research on links between diet and the risk of dementia.
Harvesting has become the biggest problem facing the mushroom industry. In this third article of a series that chronicles the unique challenges of the mushroom growing industry, Daniel Dajewski from Agro-Projects tells us why.