New research is providing sweet relief for diet soda and artificial sweetener lovers

University of Adelaide researchers are using nanotechnology and the fossils of single-celled algae to develop a novel chemical-free and resistance-free way of protecting stored grain from insects.

The science of nutritional genomics is an emerging discipline and holds potential for targeting dietary intervention that may affect health, according to a new position paper from the Academy of Nutrition and Dietetics.

An array of tiny diving boards can perform the Olympian feat of identifying many strains of salmonella at once.

New research from the Monell Center reveals humans can use the sense of smell to detect dietary fat in food. As food smell almost always is detected before taste, the findings identify one of the first sensory qualities that signals whether a food contains fat. Innovative methods using odor to make low-fat foods more palatable could someday aid public health efforts to reduce dietary fat intake.

For some people, nothing can top a morsel of luxuriously rich, premium chocolate. But until now, other than depending on their taste buds, chocolate connoisseurs had no way of knowing whether they were getting what they paid for.

University of Florida researcher Jeffrey Brecht is leading a team of scientists working to eliminate waste and streamline the process of distributing the U.S. Army’s legendary Meal, Ready-to-Eat (MREs).

As the abundance of genetically modified (GM) foods continues to grow, so does the demand for monitoring and labeling them.

Partnership to include co-location of Food Labs Conference.

Using conventional breeding methods, U.S. Department of Agriculture (USDA) scientists have developed a new rice cultivar that can hold its own against barnyardgrass and other costly weeds, opening the door to reduced herbicide use.