UBC researchers find cellulose-based additives can be broken down when gut microbes are primed by plant fibers.
Mouse studies uncover a gut-based immune pathway that may explain why food-induced anaphylaxis hits some people harder and point toward a possible way to block it.
A major advisory from the American Heart Association unpacks the risks of ultraprocessed food but also urges more nuance and better definitions.
New research finds that a natural compound from licorice root can slow spoilage and extend shelf life without synthetic preservatives.
A new study identifies spearmint-scented carvone as a promising way to improve the taste of diet foods and drinks
Cornell researchers have developed a more stable algae-based dye that could replace synthetic blue food colorings and do more than just add color.
New research shows how sweeteners like sucralose activate taste receptors, offering clues for designing better sugar substitutes.
Researchers explore how PFAS exposure may worsen alcohol-related liver damage.
A large U.S. study found that people who ate the most ultra-processed foods were significantly more likely to develop lung cancer.
Researchers have mapped barley proteins tied to digestive discomfort, opening the door to more gut-friendly grains.
A University of Toronto team created a water‐ and oil‐repellent coating using a fraction of the PFAS in traditional non‐stick products, a step toward safer cookware and food packaging.
Researchers detected nanoparticles of titanium dioxide in human and animal milk and infant formulas, raising questions about environmental exposure and food safety.
New research shows how common household exposures may interfere with metabolism and blood sugar regulation, even in everyday amounts.
Many people with IBS say gluten triggers their symptoms, but a rigorous new trial suggests belief may play a bigger role than the bread.
Many adults wrongly believe all processed foods are harmful, missing key differences between plant-based and meat-based products.
New study finds travelers throw out $12 in food per night on average, raising questions about how to reduce waste on the road.
New study finds lower rates of early peanut introduction among Black, Hispanic and low-income parents, despite national allergy prevention advice.
Researchers in Brazil say a cheap, sustainable by-product of sunflower oil production can turn ordinary loaves into protein- and antioxidant-rich powerhouses, with a few tweaks to texture.
A new study raises concerns about PFHxA, a supposedly safer PFAS, after researchers found early-life exposure caused lasting brain and behavior changes — but only in males.
New study finds risks to birth outcomes at nitrate levels far below the federal limit — raising questions about whether U.S. standards are still protective.
New study finds nearly 1 in 5 grocery items contain artificial dyes — and they’re most common in sugary foods and drinks aimed at children.
Brazilian and German researchers developed a high-protein, mineral-rich “vegan meat” from sunflower flour with a neutral taste and strong nutritional profile.
A new study finds that survivors who struggle to access nutritious food face a 28% higher risk of death — yet many aren't getting the support they need.
New research confirms that even normal use of plastic packaging, bottles and cutting boards can introduce micro- and nanoplastics into the food we eat.
New study shows that stocking epinephrine on-site isn’t just safer — it’s also more cost-effective for most camps.
