Researchers have developed a smartphone-based artificial intelligence system that accurately predicts the ripeness and ...

Food Intelligence, a new book by acclaimed nutrition scientist Kevin Hall and award-winning health journalist Julia Belluz, ...

Lay’s unveils a global brand refresh, nutrition science challenges ultra-processed food myths amid new California school meal ...

Nancy Shute explores the science behind major questions on food and health — from the addictive potential of ultraprocessed foods to the high-protein diet craze to the drawbacks of keto.

Alice Callahan, a reporter for the Well desk, explored the history of ultraprocessed foods and how they became a major threat ...

The difference between the shiny and dull sides of standard aluminum foil is purely aesthetic and results from the ...

The FDA is phasing out the use of eight artificial dyes by the end of 2026. Will people be able to tell the difference?

The authors of “Food Intelligence” answer listener questions and discuss how our food systems make staying healthy an uphill ...

From freshly baked bread to a cup of coffee, food is a sensory experience that connects us all. When it comes to how our food is made, however, we rarely focus on the science that is used to create it ...

Pushing the boundaries of food development through science is at the core of Drexel University's innovative Master of Science in Culinary and Food Science. The program offers dynamic, ...

Synthetic food dyes — and their links to neurobehavioral issues in children — are having a moment. Last month, California governor Gavin Newsom signed the California School Food Safety Act into law, ...