Food and Beverage
Eating about one serving a day of beans, peas, chickpeas or lentils can increase fullness, which may lead to better weight management and weight loss, a new study from a University of Toronto expert has found.
Research by the University of Manchester into food fraud is one of five successful projects to be awarded grants by the Economic and Social Research Council (ESRC) and the Food Standards Agency (FSA).
A K-State meat scientist discusses the implications for the proposed rule at the retail level, and also how it could affect beef producers, packers and consumers.
The shocking news of an Ohio teen who died of a caffeine overdose in May highlighted the potential dangers of the normally well-tolerated and mass-consumed substance.
While necessary for some, many people eat gluten-free diets because they believe they’ll gain certain health benefits, but these beliefs are not all supported by research, a University of Florida nutrition expert says.
Officials from China’s Northwest Agricultural and Forestry University in Shaanxi province, and the University of California, Davis, today signed a memorandum of agreement that lays the groundwork for establishing the Sino-U.S. Joint Research Center for Food Safety in China.
Blueberries pack a powerful antioxidant punch, whether eaten fresh or from the freezer, according to South Dakota State University graduate Marin Plumb.
New research reveals the comparative environmental costs of livestock-based foods.
A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that essential oils may be able to be used as food preservatives in packaging to help extend the shelf-life of food products.
