New study shows that such foods sold in pouches have lower nutritional value than products sold in jars and other packaging

However. researchers say the levels consumed by breastfeeding infants are unlikely to be a health concern

In a recent paper, researchers demonstrated they could keep ready-to-eat macaroni and cheese safe and edible with selected nutrients for up to three years

Ever-increasing food waste represents an emerging threat to the economic and environmental sustainability of the US food system

Seafood may be contaminated with bacterial pathogens, such as vibrio and salmonella

Researchers have created a material derived from crab shells and tree fibers that has the potential to replace the flexible plastic packaging used to keep food fresh

In a recent study, canned corn, tuna, asparagus, and chicken were studied using mass spectrometry to estimate how many zinc oxide nanoparticles might be transferred to the food

The coating could someday be used in the food packaging and processing industries to help prevent food-borne illnesses and deaths

New film provides a one-two punch, preventing over-ripening and microbial growth, which could help improve the shelf life of perishables

Whether BPF and BPS pose an increased risk of obesity at the same population exposure levels as BPA remains unknown