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The perceived safety and quality of food imported from Europe into China provides commercial opportunities for European food producers, research has found.
A natural antioxidant found in grain bran could preserve food longer and replace synthetic antioxidants currently used by the food industry, according to researchers at Penn State.
Researchers from Ann & Robert H. Lurie Children's Hospital of Chicago and colleagues estimate that nearly 8 percent of U.S. children (about 5.6 million) have food allergies, with nearly 40 percent allergic to more than one food. These findings were based on their latest national food allergy prevalence survey, which assessed over 38,000 children.
As all things pumpkin spice arrive in grocery store aisles and on restaurant menus, a new study published in the journal Asian Perspectives describes the earliest-known use of nutmeg as a food ingredient.
Many foods produced on an industrial scale include raw ingredients mixed together in enormous stainless steel machines that can be difficult to clean. With repeated use, equipment surfaces get minute scratches and grooves, providing bacteria and biofilms the perfect place to hide.
People with food allergies know eating at a restaurant means using multiple strategies to make sure your order doesn't contain something that could send you to the hospital with anaphylaxis - a severe life-threatening reaction.
AMES, Iowa - Sugam Sharma remembers as a child listening to his parents talk about hunger. While his family always had enough to eat, hunger was prevalent and something he regularly witnessed growing up and as a young adult in India.
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Women who eat fast food take longer to become pregnant
Throwing out food: Attitudes to food waste in Russia
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Disease-resistant apples perform better than old favorites
New tool could help maintain quality during cheese production