Plant based milk is good for the planet, but not quite as good for you

Rising in popularity, plant-based milks are a practical alternative for consumers concerned about sustainability and climate change. Plant-based milks, such as oat, almond, rice, and soy milk, generate about one-third of the greenhouse gases and use...

Vegan cheesemaking relies heavily on nuts and seeds

We might associate vegan cheese with current health trends, but there’s actually been a small-but-growing market for plant-based cheeses since the 19th century. But for vegan cheeses to appeal to a wider demographic, they have to compete with the familiar flavors and textures of dairy cheeses.

Algae can capture carbon dioxide at rates up to 50 times faster than land-based plants and can be grown in tanks that use one-tenth the land footprint of terrestrial plants.

Explore the water footprint of producing various proteins, fruits, and vegetables

This interactive gallery highlights the various types of water behind the production of biofuels, foods, and materials such as cotton. Diets high in bovine meat, whose production requires 15,415 liters of water per kilogram (1,847 gallons per pound), are among the most water-intensive, whereas every kilogram of vegetables uses 322 liters of water (39 gal/lb) to produce.

Animals' stomach lining produces cheese

Cheesemaking would be impossible without rennet, the enzyme that separates milk’s liquid and solid components. Rennet occurs naturally in the stomach lining of young goats, cows, and lambs to help them digest milk, a process that also allows cheesemakers to use it to make curds. Now we have plant-based rennet that comes from thistles, artichokes, and other similar plants.

Tasty vegan ice cream depends on fat

Making delicious ice cream without dairy is a challenge for food scientists because most nondairy milks have more water than fat, which creates tasteless ice crystals when frozen. The key is finding a base with enough fat to give the finished product its signature creamy mouthfeel.

Feeding grazing cattle seaweed cut their methane emissions by almost 40%

The largest share of the 12% of global greenhouse gas emissions from livestock comes from methane released when cows burp. A study found that introducing a seaweed supplement in pellet form significantly reduced these emissions without affecting cattle's health or weight.

Scientists have collected critical minerals from ocean water using seaweed, a type of algae that leaves behind a mineral-rich powder called bio-ore after being processed into biofuels.

The 1990s "Got Milk?" ad campaign was intended to fix milk's dwindling popularity

How cultured meat is made

In recent years, a number of companies have debuted meatless alternatives to traditional burgers, chicken, and more. Some are made from soy, while others use molecular formulations to recreate the flavor profile and texture of meat. Now, actual meat...

What should you eat to help the climate?

Climate change is impacted by what we eat and what we don't eat. Did you know, for instance, that livestock accounts for 14.5 percent of the world’s greenhouse gases each year? Eating less meat and dairy and more protein-rich plants like beans,...

Beanless 'coffee' is an eco-friendly alternative

As we consider the role of agriculture in climate change, many people are seeking alternatives to the most resource-hungry crops—coffee included. Are new synthetic alternatives the answer? Startups are exploring beanless “coffee” made in a variety of ways.

Molecules derived from algae can be found in foods such as ice cream, salad dressings, brownie mix, and gravies, as well as in products such as toothpaste, multivitamins, and egg substitutes.

Why cows are loving their new robot caretakers

Autonomous robots are transforming dairy farming by letting cows choose when to be milked or cleaned. Dairy robot manufacturer Lely says this ability to decide reduces a cow's stress and increases milk production. The robot systems are costly, but are marketed as increasing efficiency for dairy farmers. And the cows appear to love them.

The ubiquitous 1990s “Got Milk?” ad campaign was intended to fix milk’s dwindling popularity in the late 20th century

Despite its success in spreading the word about milk, the sales numbers weren’t quite as impressive. This Mental Floss article details the marketing efforts themselves, as well as how milk lobbyists didn’t necessarily succeed despite their revolutionary ads.

Many artisan cheesemakers avoid modern methods

While much of the cheese found at the supermarket has been made in a factory, there are still plenty of artisan cheesemakers who do things the old-fashioned way. There is also a burgeoning vegan cheese market, which has quickly evolved from plasticky neon-orange shreds to Camembert-style soft cheeses made using traditional techniques.

How healthy is lab-grown meat?

While meat-less meat options like Beyond and Impossible burgers are known for being the environmentally-friendly alternative to real meat, it’s important to also consider their impact on human health. Health benefits of these meat alternatives...

What’s the best way to reduce climate impact of food?

Food is a big part of everyone’s carbon footprint, and it’s important to understand the impact of our personal food consumption. Individual food choices can emit as many greenhouse gases as personal electricity use. Plant-based diets generally...

What's inside an Oreo?

If you look at the ingredient list on your Oreo packaging, you may discover that you don't recognize—or can't even pronounce—some of the listed ingredients, let alone know what they're used for! For instance: Did you know that soy lecithin helps makes oil and water mix? Or that cocoa processed with alkali becomes darker and less acidic? A food scientist breaks down what's inside an Oreo in this seven-minute video.

The Amazon rainforest is considered the 'lungs of the Earth,' but it contributes less than a quarter of the oxygen of phytoplankton—microscopic plants, algae, and bacteria capable of photosynthesis.

Coffee is made by brewing the seeds from the coffeea plant

The cherries from the coffeea plant are milled into coffee beans. After processing, the beans are dried and roasted.

Most Westerners don't need more protein, despite the protein boom

You can find the macronutrient in snack bars and pretzels, shakes, and more, even though most normal diets in the West are already protein-heavy with meat and milk. A mix of increased exercise culture and influencer sway has led to a market hungry for it.

Humans can get tuberculosis from drinking raw milk, but milk pasteurization kills pathogens, including the bacteria that cause tuberculosis.

While both butter and margarine are mixtures of tiny water droplets in a matrix of fat, butter's fatty acids are mostly saturated, while margarine's are primarily unsaturated, affecting how each melts.

Proof of 'natural' food claims are voluntary for most food products

Unlike the enforcement done by the USDA for meat, dairy and eggs, the FDA offers loose guidelines for using a "natural" food label on most foods, and following the guidelines is voluntary. As a result, many products labeled as "natural" can contain processed ingredients and synthetic additives.

From 2001 to 2023, the need to expand cattle grazing pastures to meet global demand for beef has been the primary driver of deforestation.

The nutrients vegetarians and vegans need to keep in mind

Although most older Americans still enjoy their steaks and chicken, an estimated 2.5 million of those ages 55 and older have abandoned red meat and poultry in favor of a predominantly plant-based diet. Some people decide to go vegetarian or vegan...

Why is rice so popular?

From Spanish paella to West African jollof rice, rice is a staple in dishes across the world. This colorful animated video dives into the global expansion of rice, which contributes more than 20% of the calories consumed by humans each year. Learn about rice’s beginnings thousands of years ago, the environmental consequences of its popularity, and the potential for positive changes in the future.

Watch the iterative process of successfully printing a slice of vegan cheesecake

3D printing food requires integrating ingredients with a variety of properties, which may not all resist the physical stress of stacking. This means successful 3D printing of food may require rethinking how ingredients are layered and modifying ratios of each, potentially sacrificing taste for structural integrity.

Ultraprocessed foods include preservatives, dyes, sweeteners, and more

Processed foods are those that have been altered from their original state, which includes numerous processes that we consider natural, such as cooking or salting. Ultraprocessed foods contain at least one item that wouldn’t be found in a kitchen, like hydrogenated oils or high-fructose corn syrup. It’s estimated that nearly 75% of all foods consumed in the US are ultraprocessed, though that doesn’t mean that all of them are unhealthy. In fact, some, such as prepackaged whole wheat bread and soy milk, are recognized for their health benefits.

Why there’s barely any cheese in traditional East Asian food

East Asian cuisine has historically been cheese-free, but why? Several unique circumstances combined to limit—or eliminate—the dairy product in dishes from Japan, Korea, China, and other nearby countries: Livestock were seen as working animals rather than nutritional sources, and most people were lactose intolerant. As Western cuisine becomes more popular globally, though, cheese is making its way into more East Asian diets.

McDonald's intentionally avoids using the word 'milkshake'

The restaurant's US menus use an abbreviated term: the simple "shake." Conspiracy theorists suggest this means the chain doesn't use actual milk, but the truth is a bit more complicated and—much to their displeasure—mostly related to dairy regulations.

Microbes are essential to creating the many varieties of cheese, influencing texture and taste

Microbes break down proteins and fats and produce compounds with distinct tastes. These microbes can include bacteria (like the one used to give Swiss its trademark holes), molds (like the ones that give blue cheese its distinctive veining), and countless other tiny organisms.

The invention of cheese likely came from a fruit fly landing in a pail of fermenting milk

The chance encounter around 5,500 years ago laid the groundwork for cultured milk products like yogurt and cheese. Over time, microbes evolved in tandem with goats, sheep, and wheat to give us the wide variety of cheeses that we enjoy today.

How synthetic meat is made

The future of meat is cheaper, faster, and more environmentally friendly—it will also be grown in a lab. This three-minute video breaks down how exactly lab-grown meat is made.

Distinguishing club soda, seltzer, and sparkling water

The three forms of drinking water are similar, but their differences lie mostly in the presence and proportion of minerals and carbonation. Read this quick explainer on the major differences.

Greenhouse gases from farming are driven by meat

The food we eat contributes to one-third of global greenhouse gas emissions caused by human activities, according to two studies published in 2021. These emissions come from various sources along the food production chain, including transportation,...