A University of Washington study is the first to broadly examine the ecological and financial impacts of seafood mislabeling

The study sample was small, but the results are significant, in part, because they reinforce results in two preceding studies and one 2015 review on high-carbohydrate diets and their negative effects on insulin

Rutgers research finds adjusting temperature and carbonation can make beverages more rewarding to drink

Why darker tones are a safer bet

The $49.4 million lab, paid for by the state, is named in honor of the lab system’s founding director and professor emeritus Alex A. Ardans, who led the statewide diagnostic service for 21 years

This cycle may prevent young people from learning all they can about food safety

Results showed that in 2015, companies spent $77 million to advertise infant formula and baby and toddler foods and beverages to parents, primarily on TV, magazines and the Internet

Because of its alcohol content and the high temperatures required to make beer, most consumers might assume that contamination by biologically derived compounds is not an issue. But mycotoxins can survive the brewing process and end up in the final product. 

Food allergy affects approximately 8 percent of children and up to 2 percent of adults

Consumer testing of 80 subjects who compared samples of both milk chocolates with peanut extracts and without showed that the fortified chocolates were liked as well as the untreated milk chocolate

Students and professor harvest 17 new and experimental varieties of pumpkins

The findings open the door to test this new allergy treatment in “humanized mice”