Insect-based fat can be used as an alternative to butter in bakery products and one can hardly taste the difference in some circumstances, according to Belgium research.
Consuming an egg a day does not impact blood cholesterol levels and is not tied to cardiovascular disease, according to the Population Health Research Institute.
Forgoing meat could reduce the risk of contracting urinary tract infections, according to a study published in Scientific Reports.
Aussies are increasingly opting for healthy beverages when eating out, with sales topping $2.1 billion in 2018.
Salad lovers, rejoice! An E. coli outbreak linked to romaine lettuce from Salinas, California, has been declared over by the US FDA and CDC.
An RMIT study found 75% of the rice-based products tested contained levels of inorganic arsenic that exceeded the EU safety guidelines for infants.
Mintel Group research has revealed that Britain's appetite for meat-free foods has increased by 40%, with sales predicted to exceed $2 billion by 2024.
An Oxford University study has revealed that the total amount of sugar sold in soft drinks in the UK decreased by 29% between 2015 and 2018.
Studies have shown that changing the surface texture of food could communicate a healthier message to consumers.
To weather the drought and fires scorching farms across the country, farmer Julia Foyster has developed an award-winning food range: Tweed Real Food.
A San Diego-based food company has demonstrated how its cell-based fish performs just as well as conventional fish in many cooking applications.
Researchers have developed a way to detect fraudulent rice labels with smartphone photos, as irregularities in rice labelling become more prevalent.
A team of Nova Scotia researchers is developing a technology that can freeze lobster without affecting its taste.
Craft breweries may be behind the geographic expansion of hop production in the US, with approximately 750 hop farms opening in the US from 2007 to 2017.
Scientists have developed a faster and cheaper method to assess the quality of meat using UV light, called fluorescence spectroscopy.