Let's learn what's behind the chemistry of the most popular artificial sweetener

Healthier and longer lasting pita bread may be the outcome of barley research underway at the University of Adelaide’s Waite campus.

Can't resist finishing that burger? Researchers are developing a compound that could help control appetite.

Extracts from leftover coffee grounds are full of antioxidants.

Reactions has mashed up some fantastic avocado facts, as well as some cooking tips from the pros

Few Ontarians eat enough dark green and yellow vegetables despite their nutritional benefits, according to a University of Guelph study.

A new study adds more to the growing body of evidence that certain compounds found naturally in foods have specific effects that help prevent chronic diseases

University of Adelaide researchers have shown there are two critical windows during the developmental pathway to adulthood when exposure to junk food is most harmful, particularly for female offspring.

Consumers who lunch with products containing an average of 41% less salt accept these products and do not compensate for this lower salt consumption during the rest of the day. Low-sodium foods can therefore help to reduce daily salt intake. This is the result of research carried out by Wageningen UR Food & Biobased Research, TNO and the National Institute of Public Health and Environmental Protection (RIVM), commissioned by the Dutch Ministries of Economic Affairs and Health, Welfare & Sport.

Scientists have developed a new, simple way to cook rice that could cut the number of calories absorbed by the body by more than half, potentially reducing obesity rates, which is especially important in countries where the food is a staple.