Despite being a key driver of the acceptance or rejection of foods, researchers point out that oral texture perception remains poorly understood relative to taste and smell

Findings will help restaurants and food producers make potato-based foods that better align with consumer expectations and desires

Finding hints at unexpected diversity of cereal products for possible ritual purposes

A protein that is found in abundance in junk foods may be contributing to the rise of food allergy cases in children

Researchers estimate that the average American consumes more than 70,000 particles of microplastics per year

Eating 150g of blueberries daily reduces the risk of cardiovascular disease by up to 15 percent

Agriculture sustainability programs include consultations with agronomists, on-farm data collection, and educatio

Cultured insect tissue could combine the planet-saving best of insect farming, GM livestock, labriculture, and plant-based meat substitutes

The practice of altering foods genetically, through the introduction of a gene from a different organism, has courted controversy from the get-go

A cranberry extract makes bacteria more sensitive to antibiotics, a promising avenue for limiting resistance to these important drugs