Food Science

Food Processing Food Technology Food Additives Fermentation Nutritional Value Food Ingredients Sweeteners Food Chemistry Food Preservation Food Composition

Scientists, Regulators and Consumers Grapple With What Counts as Ultra-Processed Food

Lack of a clear, evidence-based standard leaves shoppers relying on nutrient labels and fragmented research.

Scientists Engineered Lettuce and Tobacco to Make Animal Muscle Protein

Citric Acid Cleans Showerhead Limescale and Restores Water Flow

Study Finds Drinking Water at Meals Linked to Eating More

Alcohol Triggers Hormone That Drives Savoury Cravings

Strawberries Seen as Vitamin‑Rich, Low‑Calorie Snack With Early Health Signals

French Study Links Common Food Preservatives to Higher Blood Pressure and Heart Disease

Plain Pasta, Boiled Rice Top ‘Bland’ Foods in New Lurpak Survey

Study Finds Stolen Fries Taste Better, Especially When Risk Feels Higher

Vitamin B6 Profile of 65 German Beers Shows Alcohol‑Free Matches Regular

Food Unwrapped Reveals Marmite Is Made From Spent Brewer's Yeast

Runners Make Butter on the Move as the ‘Churn and Burn’ Trend Spreads Worldwide

CFTRI Workshop Announces Evidence That Umami Aids 22–35% Salt Cuts in Indian Foods

Polish YouTuber Burns 133 Lidl Doughnuts to Heat Home in Viral Stove Test

UK Outlets Urge Wrapping Banana Stems to Slow Ripening

New Review Links Wild Blueberries to Vascular Gains, Calls for Larger Trials

Slime-Mold Enzyme Unlocks High-Yield Production of Low-Calorie Sugar Tagatose

Peer-Reviewed Study Finds Live Ants Can Turn Milk Into a Yogurt-Like Ferment

Daily Mango Outperforms Low-Sugar Snack in Prediabetes Trial

Cornell Study Finds Apple Pomace Works in Meatballs at Up to 20%