This year, new research in food science and health uncovered surprising benefits in everyday ingredients — and took a hard look at processed foods and pesticides. From buzzy breakthroughs to big ...

Food researchers have figured out how to turn carrot scraps into a surprisingly tasty source of protein. By growing pink oyster mushroom mycelium on discarded carrot peels and greens, they created ...

The Science and Policy Initiatives (SPI) team at the Institute of Food Technologists (IFT), a nonprofit scientific ...

The federal government has released new dietary guidelines, introducing an emphasis on consuming meat and dairy and avoiding ...

A doctor has summarized some of the most notable science papers of 2025 that support plant-based diets for better health ...

Scientists have found that common foods can contain hidden contaminants formed during cooking or through environmental exposure. A new testing method called QuEChERS helps identify these chemicals ...

The changes are “a giant step back from decades of evidence-based nutrition research and science,” a nutritionist said.

With an estimated 30–40% of the United States' food supply ending up as waste, according to the U.S. Food and Drug ...

Researchers at Australia's national science agency, CSIRO, have joined forces with the University of Leeds in the UK to develop a new AI-powered tool ...

Scientists discovered that common food emulsifiers consumed by mother mice altered their offspring’s gut microbiome from the very first weeks of life. These changes interfered with normal immune ...

The release of a new food pyramid has been met with mixed reactions by school food advocates, who say changes to the ...