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.

Writing this week in Nature Communications, the agricultural engineers outlined a strategy for taking excess food waste, converting it into biofuel, and then “upgrading” that fuel into jet fuel that ...

Every year, around 600 million people are struck down by foodborne illnesses. The culprits are often common yet dangerous ...

The sustainable aviation fuel is reported to meet industry standards without needing to be blended with fossil fuels.

Antarctic krill don’t just sequester carbon in their poop; they also make carbon-rich pellets out of leftovers. But microplastics may throw a wrench in the works.

Synchronization abounds in nature: from the flashing lights of fireflies to the movement of fish wriggling through the ocean, ...

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

New research reveals that exercise counteracts the mood-damaging effects of a Western-style diet through specific gut and ...

The enteric nervous system (ENS) is a vast network of nerves built into the walls of the intestine. While it is well known for its role in regulating digestion and the movement of food through the ...

New book about why we eat what we eat, and how what we eat affects our health. It’s hard to know what information to trust.

New conservative group seeks federal ingredient transparency laws to eliminate state patchwork regulations causing consumer ...