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. 

New York is on the front lines of detecting foodborne pathogen outbreaks, thanks to a partnership between public health scientists and Cornell researchers.

A major new study from the United Kingdom finds conclusive evidence that organic crops, and the food made from them, are nutritionally superior to their conventional counterparts, corrects many of the shortcomings of earlier studies and should put to rest any doubts about the benefits of organic, said the lead scientist of The Organic Center in responding to the landmark study.

This application note from Waters discusses a UPC² method that was successfully developed to separate the three most common carotenoids in less than two minutes.