A new report from Datamonitor Consumer has identified a significant link between being overworked and the consumption of energy products.  Should employers do more to prevent workers from feeling they need to resort to these products?

A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), evaluated consumers’ choice in fresh tomato selection and revealed which characteristics make the red fruit most appealing. 

Improvements were seen within four weeks and generally persisted during treatment duration.

Portable and low-cost device to measure milk fat using novel sensor in the works

Beer yeasts produce chemicals that mimic the aroma of fruits in order to attract flies that can transport the yeast cells to new niches, report scientists from VIB, KU Leuven and NERF in the reputed journal Cell Reports. Interestingly, these volatile compounds are also essential for the flavor of beverages such as beer and wine.

Each day involves something new at the McCrone Associates microanalysis lab.

A new scientific review from the University of California, Davis, reports that the performance and health of food-producing animals consuming genetically engineered feed, first introduced 18 years ago, has been comparable to that of animals consuming non-GE feed.

A rapid and simple method to detect whether horse meat is present in processed foods

Let's learn more about the chemistry of MSG in this ACS Reactions video

Spaghetti for celiac patients? Just add worms

Americans can take a warning from a University of Florida study of bottled water in China - don’t drink the liquid if you’ve left it somewhere warm for a long time.

Preliminary results from a study led by Kansas State University researchers show how U.S. cow-calf producers and the public view animal welfare in the beef sector.