In tech, we love our KPIs—user growth, engagement, efficiency. In food tech, the industry celebrates taste and price. But in ...

From mini-brains and spider-inspired gloves to edible wolf apple coatings and microplastic-filled retinas, scientists are ...

A study by a group of Cornell researchers published in the Journal of Experimental Psychology: Human Perception and Performance found that tomato juice—the main ingredient in a Bloody Mary—tastes ...

The term ‘nutritional dark matter’ was coined by Hungarian-American physicist, Albert-László Barabási, after he discovered that science tracks only a fraction of the over 26,000 biochemicals in food.

Octopus is one of the ocean’s most intelligent creatures — and one of the hardest to cook right. From budget plates to luxury ...

Food Chemistry is the leading journal in its field, publishing and disseminating important research at the heart of the food science literature. Join the journal editors, board members, authors, ...

Local Phoenix businesses, bars and restaurants are stepping up to provide free food, meals and essential services to who ...

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

Ever wondered why banana candy doesn’t taste like bananas? Welcome to the weird, wonderful world of acetate esters molecules ...

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

Newsweek will be in Brazil during the COP30 climate talks for an event with expert speakers on food, energy and global health ...

Two advisers to U.S. Health and Human Services Secretary Robert F. Kennedy Jr. sat on a stage in California this spring, ...