Nancy Shute explores the science behind major questions on food and health — from the addictive potential of ultraprocessed foods to the high-protein diet craze to the drawbacks of keto.

"This marks a turning point." Researchers make groundbreaking discovery that could transform how we grow food: 'Not science fiction anymore' first appeared on The Cool Down.

Lay’s unveils a global brand refresh, nutrition science challenges ultra-processed food myths amid new California school meal ...

Food Intelligence, a new book by acclaimed nutrition scientist Kevin Hall and award-winning health journalist Julia Belluz, ...

"It's a win-win-win," Tako said. "It could mean more natural, better-for-you products for meat companies and the people who ...

Researchers are finding extraordinary new uses for what we throw away. Beet pulp may help crops resist disease, while ...

Pushing the boundaries of food development through science is at the core of Drexel University's innovative Master of Science in Culinary and Food Science. The program offers dynamic, ...

Synthetic food dyes — and their links to neurobehavioral issues in children — are having a moment. Last month, California governor Gavin Newsom signed the California School Food Safety Act into law, ...

From freshly baked bread to a cup of coffee, food is a sensory experience that connects us all. When it comes to how our food is made, however, we rarely focus on the science that is used to create it ...

October may be best known for seasonal treats such as pumpkin spice lattes and Halloween candy, but with national months celebrating pizza, pasta and pretzels laying claim to the season, the month can ...

Sharing a meal around a campfire is one of the oldest human activities. CREDIT: Aegean Blue via Getty Images. Get the Popular Science daily newsletter💡 ...