Beyond conventional materials, the government is encouraging the development of bioplastics derived from natural resources such as cassava and seaweed.

Amid a global surge in K-food popularity, last year’s top U.S.-bound export items for Korean agro-fisheries and food products ...

The health effects of eating ramen every day might depend on whether the food is freshly made or instant. There are ways to ...

Win, explains how his team recreates chocolate’s signature taste, shine, and snap — without cocoa — amid supply pressures ...

Maine will kick off “Seaweed Week” Friday to celebrate the spring kelp harvest, with businesses and restaurants offering ...

It was the 20th Annual Rotary Central Science Fair, and from the moment the doors opened, the place hummed with the kind of ...

For the next 10 days, your dollar-saving savior should be Santa Barbara Restaurant Week (SBRW), in which 11 restaurants are ...

Hurtigruten celebrates 4/20 by highlighting seaweed, emphasizing its culinary and sustainability value in their guest ...

Discover Japan's rich plant-based food culture, from ancient temple shojin ryori to modern vegan ramen. This guide covers ...

In this segment, Josh Rogers with Heritage Seaweed and Jaclyn Robidoux of Maine Sea Grant tell us more about Maine Seaweed ...

Forget synthetic colourings or saturated fats - there could be far more disgusting ingredients lurking in your food.

Adelaide University researchers have demonstrated that a naturally derived seaweed compound can dramatically reduce methane ...