Eating “clean” is all about avoiding foods with additives, preservatives or other chemicals on the label, but doing so could have consequences in terms of food waste, safety and cost.
Study finds "process" labels like organic, fair trade and cage free can affect consumer behavior, even when there's no scientific basis.
Mandating calorie postings increases mentions about health in online restaurant reviews, potentially redirecting customers toward healthier options.
Packaging film coated with antibacterial essential oil-packed clay nanotubes may prevent over-ripening and microbial growth to extend shelf life of perishables.
Education on nutritional value and correcting misconceptions should be a focus of dairy industry, according to new study published in Journal of Dairy Science.
New research shows lean beef can help people lose weight while maintaining muscle and a healthy heart.
Bees are creating "buzz" at one midwestern golf course.
New $1.25 million nutrition lab in Norway furthers Cargill's commitment to strengthen its aquaculture R&D capabilities.