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A research team at the University of Cologne has found that video summaries of scientific studies that are presented in a ...
If you've ever consumed food made with olive oil, there's a good chance you've unknowingly ingested materials capable of ...
While the Food Traceability Rule has been delayed, RFID is reshaping how food moves, how risks are managed, and how trust is ...
It’s one of the most talked-about nutrients of 2025, and also one of the most divisive. Many prominent nutrition influencers ...
For a decade, scientists have believed that plants sensed temperature mainly through specialized proteins, and mainly at ...
The industrial lubricant manufacturer ROCOL has become the first company in the world to receive a PFAS-free certification ...
Chinese scientists have developed an edible, washable protein-based coating that can extend the shelf life of fruits by 2½ ...
There was concern that Han Chengxuan and Jian Yunqing would flee the US if released on bond, like a Chinese national in an unrelated case Two University of Michigan scholars from China accused of ...
A University of Guelph professor’s technology is changing the way we take care of our food.. Keith Warriner, a professor of food safety, has developed a technology that combines hydrogen ...
Artificial food dyes are facing new restrictions or bans at both the federal level and in more than half the states.In April, FDA Commissioner Dr. Marty Makary announced the agency would work with ...
As food companies face pressure to eliminate artificial dyes, experts weigh in on the natural alternatives that could replace them.
“We’re creating ingredients so rapidly, we don’t have time to study them,” said Alyson Mitchell, a professor and food chemist in the UC Davis Department of Food Science and Technology. “The food ...
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