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

Whether it's plain cheese, deep-dish stached with meat or a thin-crust veggie delight, there a lot of chemistry going on in this ACS video

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.

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

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.

Fats are often considered the enemy of good nutrition, but when included in a healthy diet they can boast several potential health benefits. In the September issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor Linda Milo Ohr writes about how fatty acids and nutritional oils may benefit cognition, weight management, heart health, eye and brain development, and even mood.