Why Stevia May Win and Your Start-Up May Fail

The search for a sugar substitute that does less damage to people's health and gives the same feelings is in full swing, but food technologists are finding out it's not an easy task. The thing is: sugar is bad, but it's also a chemical masterpiece. Right now, stevia...

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What Your Receipt Is Not Telling You

There’s no such thing as a free lunch. And there’s no such thing as cheap food either, in spite of its prices constantly falling. Higher yields in agriculture seem to make both producers and consumers happy, but something or someone will be taking the toll, in the...

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Meatocalypse One Year After: Are We Eating Less Of It?

Meatocalypse One Year After: Are We Eating Less Of It?

Remember, one year ago, when WHO's agency IARC (International Agency for Research on Cancer), classified red meat as “probably carcinogenic to humans”, and processed red meat as “carcinogenic to humans”? Although the way the IARC works is not without controversy, that...

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