Diets which cut out dairy food could be a “ticking time bomb” for young people’s bone health, a charity is warning.
Restaurants have to mark up the cost of food to pay for overhead and labor, but some foods have way bigger markups than others. By Sally French.
By turning manure and wastewater into a power source, dairy farms could curb their climate-change causing emissions and keep harmful chemicals out of the surrounding environment. BY EILLIE ANZILOTTI
There’s no sign announcing that you’ve arrived at Jasper Hill Farm, a creamery in the Northeast Kingdom, as Vermonters call that end of their state, but you can’t miss it. By LARISSA ZIMBEROFF
A Swedish-German team of researchers has cleared up a key process for the artificial production of silk.
Rob Mitchell meets a technologist who was a leader in Fonterra’s breakthrough to produce a stable, profitable mozzarella at production scale.
The last thing cheese-lovers need is a health expert to justify their obsession. In their eyes, a stiff, smelly block of fromage needs no defense. Yet for the waistline conscious, more cajoling may be needed to convince them they can be eating cheese for good health.
A new study finds that fluorescent light can degrade the flavor of milk in supermarkets—and offers some solutions. By DANIEL AKST
San Francisco startup says its products taste identical but tackle guilty conscience of consumers concerned about large environmental footprint.
Cautious cows will keep watch on potential threats with their left eye, according to a new study that could help cattle breeders reduce stress and anxiety in livestock. By Megan Mackander.