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.

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.

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

Ultimately, the collaboration is focused on speeding up progress toward a safer and more resilient food system. As Corbion's ...

Discover how the Amazon’s purple powerhouse, the açaí berry, is being redefined by science for its role in combating ...

About 15 million deaths could be avoided each year and agricultural emissions could drop by 15% if people worldwide shift to ...

A team including researchers from the University of Tokyo announced that it successfully cultivated large-fruited tomatoes in ...

Food Intelligence, a new book by acclaimed nutrition scientist Kevin Hall and award-winning health journalist Julia Belluz, ...

Although some food companies have said they will voluntarily remove certain artificial dyes from their products, at least a third of companies have not ...

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

Powerful anti-vaccine advocates and people selling potentially harmful goods such as raw milk are profiting from the push to ...