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The dried larvae of the yellow mealworm beetle (Tenebrio molitor) are comparable to beef or poultry in nutritional value, but the mealworm has a far smaller ecological footprint. It was recently approved for human consumption by the European Food Safety Authority.

Researchers at Northumbria University have produced new economic evidence demonstrating the significant and growing commercial value of alternatives to animal testing in the U.K., with findings already featuring in parliamentary debate on the issue.

Flour made from the brown seaweed Sargassum filipendula can increase the nutritional value and digestibility of gluten-free cookies. This conclusion is based on a study published in the journal Food Research International.

Korea Research Institute of Standards and Science has developed a toxicity assessment system that automatically measures and analyzes the heart rate of Daphnia magna. Capable of processing heart rate data from approximately 150 individuals per hour, the system can assess the toxi

On Earth, garnet is best known as the fiery red January birthstone—popular in jewelry since the Bronze Age and valued highly by ancient Egyptians.

Shoppers who use shopping carts embedded with digital screens to assist trips to the supermarket spend up to a third more than those who do not, according to new research by Bayes Business School.

By listening to students and partnering with them to shape solutions, Dr. Adam Alvarez's research shows that schools can build trust, reduce isolation and create supportive communities where students feel valued.

When someone you love is upset, your first instinct may be to comfort them. To reassure them. To make them feel better. But what if that instinct isn't universal?

I recently volunteered to teach some lessons in finance to pupils at a primary school. Over six sessions, I spoke to a group of 10- and 11-year-olds about things like value, savings, cost and risk.

During his morning runs, Rod Keogh had no doubt that the whale poo he saw washed up on the beach had value. Science has finally caught up with him. Samples collected by the South Australian man have contributed to a groundbreaking study of the diets and microbiomes of southern ri

As consumer interest grows in foods and beverages with added nutritional value, brewers are exploring ways to improve fermentation itself rather than relying on post-production additives. Ornithine, a naturally occurring amino acid involved in several biological processes, has at

Researchers in the Texas A&M University J. Mike Walker '66 Department of Mechanical Engineering have developed a new method for producing graphene oxide, a high-value carbon nanomaterial used in batteries, electronics and advanced manufacturing.