Researchers developed a faster, safer way to detect PAHs, cancer-linked compounds that form in grilled, fried and smoked foods.
New research finds that “forever chemicals” are more acidic than earlier studies suggested, helping explain why they persist in water and food.
A study finds that packaged foods for infants and toddlers often feature misleading claims that confuse parents about nutrition.
Advanced filtration can reduce cancer-causing byproducts, nitrates and heavy metals alongside PFAS, new research shows.
Research shows families with extra support for buying fruits and vegetables ate more of them and reported fewer struggles to access food.
Cornell researchers say clearer prep instructions could help prevent rare but deadly infections in infants.
New research highlights eight overlooked triggers of severe allergic reactions, urging regulators to rethink what’s on food labels.
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.
