New technologies do not discriminate between the promotion of a healthy or unhealthy diet. It’s how we apply them that matters.
Restaurants are playing an increasingly influential role in how we live. We not only patronize them more often, they also influence our choices at the grocery store.
Charcoal is more likely to rid your gut of vitamins and minerals than it is to boost your health.
Microplastics in seafood are well recorded but there are many other sources.
The case of the start-up Phenix shows that the fight to reduce food waste requires a regulatory context that encourages innovation at the level of the business ecosystem.
Sausages, bacon, eggs, mushrooms, tomatoes, beans, bread and hash browns. All are accounted for.
An audio version of an in depth article about the 18th century Enlightenment thinkers who promoted the potato as a way to build a healthy and productive society.
Food safety issues are at heart political.
Obese people don't have more frequent or intense food wanting episodes than lean people, but they do enjoy their food less.
The right diet, combined with moderate low-impact exercise, can benefit people with osteoarthritis.
Shakespeare wrote of the 'seven ages of man', and our appetite for food changes as we age too – with implications for our health.
Recent studies have shown that we may be able to train ourselves to become more sensitive to certain tastes, which leads to feeling more full and satisfied after eating a meal.
With demand for meat alternatives growing, the meat industry is getting protective over names such as 'vegetarian sausages'.
As incidents of food-borne illnesses increase, virtual reality could help better train food hygiene
Why are they shiny? And how did Pennsylvania become the pretzel capital of the world?
There's plenty of evidence that modern swill-feeding would be safe, sustainable, and popular.
Yet plastic itself isn't inherently evil as sometimes the environmental benefits outweigh the costs. So how to tell good plastic from bad?
Tracking contamination routes showed where the trouble can start.
The UK's food regulator, the FSA, is planning a major reorganisation. The timing couldn't be worse.
Affluent consumers may have more access to information about food than lower-income earners, but they are just as vulnerable to misinformation and pseudoscience.