Dietary-supplement labels don’t always disclose every ingredient.

New peanut variety is filling farmer and consumer demands

Learn the chemistry of chardonnay and the science of shiraz in this American Chemical Society video

Results from polling data released as U.S. Senate considers controversial GMO labeling law.

Researchers at Queen’s University Belfast have made a breakthrough in discovering how to lower worrying levels of arsenic in rice that is eaten all over the world.

Researchers use egg yolks to create supplement that could improve lives of people with celiac disease.

Let's examine the chemistry behind soaking in the vino

High-fat feeding can cause impairments in the functioning of the mesolimbic dopamine system, says Stephanie Fulton of the University of Montreal and the CHUM Research Centre (CRCHUM.) This system is a critical brain pathway controlling motivation. Fulton's findings, published recently in Neuropsychopharmacology, may have great health implications.

Blue LEDs can kill off pathogens most effectively in cold temperatures and acidic conditions.

Sometimes you don’t need a crystal ball to predict the future—it’s right in front of you. That’s why FutureFood 2050 turned to top food technology innovators to find out more about the latest projects with the potential to revolutionize different areas of our food system.

Many factors in materials impact foods and beverages. These range from safety issues, such as microbiological contamination, to texture issues, such as the smoothness of peanut butter.

Muscadine grape seed oil supplies a form of Vitamin E, giving scientists another clue to reducing obesity, a new University of Florida study shows.