Nigeria has an alarming number of stunted children. This can hold back the country's long-term productivity if there is no intervention.
Healthy food is fresh food and it needs to be made affordable for everyone.
A study of Ghanaians living in northern England provides insight into how eating habits change through the generations.
Trust in our global food supply chains remains a concern. For the foreseeable future, much of Canada’s food fraud remains hidden in plain sight, sitting right there on our grocery store shelves.
Food might seem like an easy way to appeal to the masses. But when politicians wade into local food customs, they do so at their own risk.
It's important for babies to be in control of the pace and amount they eat.
Plastic packaging isn't always the enemy and don't be fooled by organic labels.
Pineapple and celery were the precursors of today’s obsession with kale and avocado toast.
Italian authorities who seized the special Christmas edition crisps seem to be unfamiliar with EU guidelines on food labelling and protected ingredients.
Variety may be the spice of life, but it can also make you pile on the pounds.
Crisco's main ingredient, cottonseed oil, had a bad rap. So marketers decided to focus on the 'purity' of factory food processing – a successful strategy that other brands would mimic.
All food is processed – and that’s a good thing.
Our research has found that staff discussions of Christianity in food banks may put people off using them.
Everyone knows it's hard to stop eating potato chips or chocolate chip cookies. New research shows why: Certain combinations of fat, sodium, sugar or carbohydrates make them irresistible.
Your taste for cheese and yoghurt may never have been satisfied were it not for illicit microbial sex.
There needs to be more awareness of the benefits of insects as food, and support for farming and markets.
Most of the maize consumed in Kenya is never even tested for aflatoxin.
It doesn't have to be a week of tiresome turkey sandwiches. A food historian explains how the French came to see leftovers as an outlet for creativity and experimentation.
Self-proclaimed gluten sensitivity is on the rise, and so is the stereotype that it goes along with being a politically correct progressive. But is gluten actually a good proxy for social values?
Sit down to Thanksgiving dinner ready to amaze your companions with physiological facts about why different cuts of the turkey have different characteristics.