"Jelly ice has up to 80% of the cooling efficiency." Scientists develop game-changing 'jelly ice' to combat dangerous issue ...

Research in the Journal of Agricultural and Food Chemistry highlights that the often-discarded tops of radishes are full of ...

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.

The true "secret" to a healthy gut isn't in a pill or a trendy health drink. It's affordable, widely available, and ...

Variations of cold shock proteins (CSPs) are found in more than 85% of known bacteria, as well as fungi and insects. The ...

Researchers at the University of Basel in Switzerland have discovered that certain nutrients in food can cause a mild stress reaction in nematodes. Surprisingly, rather than harming the organisms, thi ...

A landmark UK Biobank study reveals that not all additives are equal: while sugars, sweeteners, and flavorings drive higher mortality, gelling agents may offer protection, reshaping how we view the ...

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

Studies have found that food picks up germs as soon as it hits the floor, regardless of how quickly you grab it. The real ...

About 15 million deaths could be avoided each year and agricultural emissions could drop by 15% if people worldwide shift to ...

Keep it sealed: Wipe rims and tighten lids to limit oxygen exposure. Keep track of time: Once opened, she recommends roughly ...

Stanford scientists have solved a long-standing challenge in growing brain organoids by using a simple food additive to keep ...