Boston researchers see benefit from behavioral weight loss program designed to curb food addiction

European laboratories testing feed and food for dioxins and dioxin-like substances now have lower-cost, smaller-footprint alternatives to high-resolution mass spectrometers (HRMS) for confirming levels of the toxic contaminants, thanks to a new  European Union regulation.

University of Wisconsin-Madison plant scientists intend to employ some highly sophisticated instruments to evaluate new varieties of organic vegetables: the palates of the people who produce or prepare them for discerning customers.

The presence of Clostridia, a common class of gut bacteria, protects against food allergies, a new study in mice finds.

The University of Cambridge recently announced the 3.5 year PhD studentship to study the fundamentals of heat-stable chocolate.

There is something fishy going on in a vacant house in Detroit's North End, and University of Michigan graduate student Elizabeth "Lizzie" Grobbel takes full responsibility.

An estimated 55 million to 105 million people in the United States suffer from foodborne illnesses each year, according to the Centers for Disease Control and Prevention (CDC), resulting in costs of $2-$4 billion annually.

Coffee drinkers beware: Surprise ingredients that are neither sweet nor flavorful may be hiding in your coffee, and growing coffee shortages may increase the chance of having these fillers in your cup of joe in the future. The good news is that a highly accurate test is in the works to quickly find coffee containing unwanted fillers before the beverage reaches stores and restaurants.

A new global food safety partnership will provide technical support for the food industry through research, scholar exchange, collaborative teaching and outreach activities.

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.