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.

Deciding what to eat, where to get it, and how those choices align with health goals or cultural habits are ordinary parts of ...

Writing this week in Nature Communications, the agricultural engineers outlined a strategy for taking excess food waste, ...

In tech, we love our KPIs—user growth, engagement, efficiency. In food tech, the industry celebrates taste and price. But in ...

Intensive food production systems have used too much land, too much water, too much fertilizer and too much soil carbon, he ...

After conventional wisdom seemed to make peanut allergies worse, a 15-year scientific journey led to “landmark” recommendations that now appear to be reducing their incidence.

The enteric nervous system (ENS) is a vast network of nerves built into the walls of the intestine. While it is well known ...

A research team at the DTU National Food Institute has conducted a literature review of cheese fermentation and ripening and identified five underused, evidence-based measures to improve efficiency ...

Yet another junk epidemiological study claims that "ultra-processed" foods are addictive. The research is little more than a ...

New book about why we eat what we eat, and how what we eat affects our health. It’s hard to know what information to trust.

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

The pumpkin in Tony Scott's backyard weighs almost as much as a small car. He's been tending to it for months, feeding it fertilizer and covering it with a blanket at night to keep it at a stable ...