"If we can uncover how plants share and integrate genes, we can better understand how crops like wheat and maize adapt — ...

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

Almost 20% of packaged foods and beverages in the US contain synthetic dyes, often paired with excessive sugar to attract children. These additives have been linked to behavioral issues, yet remain ...

Current knowledge of food safety is based on traditional foods that include animal products. Corresponding knowledge of plant ...

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

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

Food Technology evolves—in print and online. Professional audiences increasingly want science-based information on demand, ...

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.

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

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.

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 ...