Ability to quickly restore molecular proteins could slash biotechnology costs.

University of Manchester researchers have led a study to define allergen levels in food which can trigger allergic reactions which will help to make allergen warning labels more effective.

When you pick up a pound of meat from the grocery store, have you noticed the label indicating where the meat originated? According to new research, most shoppers have no idea the label exists — but that little label is causing a big stir among the U.S., Canada and Mexico.

Sensitive toxicity test used sugars in doses like what we eat.

ORNL work with scientists funded by The American Chestnut Foundation confirms increased blight-resistance of former forest giant.

Boston University MET’s David Tomov-Strock whips up a batch of the creamy cocktail

Both chemical and organic growers expressed bias for preferred method.

Citizen scientists around the world are busy as bees for a University of Florida study.

An oven and a refrigerator that sit silently in the kitchen until someone decides to get dinner started? That’s so 2014, say designers working on the next evolution of cutting-edge kitchen appliances.

The Paleolithic diet, or caveman diet, a weight-loss craze in which people emulate the diet of plants and animals eaten by early humans during the Stone Age, gives modern calorie-counters great freedom because those ancestral diets likely differed substantially over time and space, according to researchers at Georgia State University and Kent State University.

Scientists probe blueberries’ potential for boosting night vision

Most food producers are subject to a broad range of regulations and standards, from industry-wide ones such as ISO 22000 (which sets out several communications and system management guidelines), the United States Food Safety Modernization Act (FSMA) of 2011 and the European Union Regulation (EC) No. 178/2002 to process-specific ones like the Egg Products Inspection Act (EPIA) or the Federal Meat Inspection Act (FMIA).