Chinese and British adults that ate 100 grams of fruit a day lowered their heart-attack and stroke risk by a third over seven years.
The inulin in pure maple sugar encourages the growth of desirable bacteria in the gut, say researchers from the University of Rhode Island.
Grocery stores are increasingly offering ugly-but-edible produce to customers at reduced prices instead of dumping them into a landfill.
If prices are lowered on healthy foods and taxes are raised on unhealthy choices, consumers shift to better eating habits, report Tufts University researchers.
A greenhouse in the South Australia desert uses coconut husks, solar power and desalinated seawater to grow 17,000 tons of non-GMO food every year.
French researchers have concluded that 40 percent of 579 GMO (genetically modified food) studies are tainted by conflicts of interest, such as a study author being employed by a company that profits from genetically engineered crops.
Bottled water has now surpassed carbonated soft drinks to become the largest beverage category by volume in the U.S.
A paste of ginger extract slashed infection colonies by two-thirds in a lab study of teeth extracted from Sudanese root canal patients.
Two food-industry trade groups have settled on just two phrases to communicate food safety: ‘Use By’ to indicate perishability and ‘Best if Used By” to indicate peak flavor.
Companies worldwide are racing to produce juicy plant-based protein alternatives that have the taste and feel of meat.