You can mitigate the effect of air pollutants in our bodies by increasing daily intake of vegetables such as celery, parsnips and carrots.

The substitution of ruminant meat with microbial protein could considerably reduce the greenhouse gas footprint of the food system.

Mechanical engineers put an Oreo’s cream filling through a battery of tests to understand what happens when two wafers are twisted apart.

A simple stomach bug could do a lot of damage. There are 100 million neurons scattered along the gastrointestinal tract.

Imagine having your own digital personal chef; ready to cook up whatever you want; able to tailor the shape, texture and flavor just for you

Shifting to a new food freezing method could make for safer and better quality frozen foods while saving energy and reducing carbon emission

A new health and economic model clearly shows why it’s imperative that food manufacturers reduce the amount of added sugar in their products

A food startup is looking to spill a lot of milk in grocery stores across America by offering shoppers a replica of the real thing.

A new mathematical model for the interaction of bacteria in the gut could help design new probiotics and specially tailored diets

McMaster researchers have developed a new form of cultivated meat using a method that promises more natural flavour and texture than other