These four pieces sketch a portrait of modern knowledge: abundant, persuasive, and riddled with blind spots. Kale’s ...

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 ...

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 ...

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

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

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

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 ...

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 ...

Researchers from the Center for Food Policy at City St George's, University of London and Scotland's Rural College have set out six key areas for action that could help households cut down on food ...