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.
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Study: Mangos help promote gut health
Study links sleep loss with nighttime snacking, junk food cravings, obesity, diabetes
Study: Farming crops with rocks to reduce CO2 and improve global food security
Food fraud in China leads to opportunities for EU products
Rice becomes less nutritious as CO2 levels rise
British chefs cook up food waste solutions
Drinking baking soda could be an inexpensive, safe way to combat autoimmune disease
One in 10 parents say their child has gotten sick from spoiled or contaminated food
Presbyterian's Food Pharmacy promotes healthy diet
Research supports calls for food industry to reduce food product portion sizes
Study: Teens likely to crave junk food after watching TV ads
3-D printed food could change how we eat
The perceived safety and quality of food imported from Europe into China provides commercial opportunities for European food producers, research has found.
Millions of people suffer from severe allergic reactions every year, with popular restaurants being a notable hotbed of potential contamination when it comes to what your food is getting mixed up with.
Philadelphia restaurants and restaurateurs have been racking up the national accolades in recent years, mainly for splashy destinations, such as Zahav and Vetri.
Trade could be key to balancing conservation of freshwater sources and food security