Food & Beverage
If you're firing up the barbecue this week for an Independence Day cookout, you don't want to miss this week's Reactions video
Several major food companies have announced plans to remove artificial ingredients, such as color and flavor, from their products within the next few years. It’s a move driven by consumer demand and one that will be a challenge for the industry, says Lester Wilson, University Professor of Food Science and Human Nutrition at Iowa State University.
Carlos Alvarez, founder and owner of The Gambrinus Company of San Antonio, Texas, announced a $1 million gift to the brewing science program at UC Davis.
Higher consumption of dietary trans fatty acids (dTFA), commonly used in processed foods to improve taste, texture and durability, has been linked to worsened memory function in men 45 years old and younger, according to a University of California, San Diego School of Medicine study published online on June 17 in PLOS ONE.
Action expected to reduce coronary heart disease and prevent thousands of fatal heart attacks every year.
Let's learn what's behind the chemistry of the most popular artificial sweetener
Rich, creamy, nutritious and now cancer fighting. New research reveals that molecules derived from avocados could be effective in treating a form of cancer.
Healthier and longer lasting pita bread may be the outcome of barley research underway at the University of Adelaide’s Waite campus.
A daily sugar-sweetened beverage habit may increase the risk for non-alcoholic fatty liver disease (NAFLD), researchers from the Jean Mayer USDA Human Nutrition Research Center on Aging (USDA HRNCA) at Tufts University reported June 5 in the Journal of Hepatology.
Are microwaves dangerous? Do they zap the nutritional value of food? Find out in this ACS video.
A University of Wisconsin-Madison animal scientist has developed an antibiotic-free method to protect animals raised for food against common infections.
