Nancy Shute explores the science behind major questions on food and health — from the addictive potential of ultraprocessed foods to the high-protein diet craze to the drawbacks of keto.

Lay’s unveils a global brand refresh, nutrition science challenges ultra-processed food myths amid new California school meal ...

Food Intelligence, a new book by acclaimed nutrition scientist Kevin Hall and award-winning health journalist Julia Belluz, ...

"It's a win-win-win," Tako said. "It could mean more natural, better-for-you products for meat companies and the people who ...

Researchers are finding extraordinary new uses for what we throw away. Beet pulp may help crops resist disease, while ...

About 15 million deaths could be avoided each year and agricultural emissions could drop by 15% if people worldwide shift to healthier, predominantly plant-based diets, according to the EAT-Lancet ...

A team including researchers from the University of Tokyo announced that it successfully cultivated large-fruited tomatoes in ...

From freshly baked bread to a cup of coffee, food is a sensory experience that connects us all. When it comes to how our food is made, however, we rarely focus on the science that is used to create it ...

Synthetic food dyes — and their links to neurobehavioral issues in children — are having a moment. Last month, California governor Gavin Newsom signed the California School Food Safety Act into law, ...

Pushing the boundaries of food development through science is at the core of Drexel University's innovative Master of Science in Culinary and Food Science. The program offers dynamic, ...

October may be best known for seasonal treats such as pumpkin spice lattes and Halloween candy, but with national months celebrating pizza, pasta and pretzels laying claim to the season, the month can ...