Food

Graphene, the electrically-conductive "wonder material" made up of a one-atom-thick sheet of linked carbon atoms, already has many uses. It now has another, however, as the active ingredient in a sensor that detects food spoilage.

New research from the University of Massachusetts Amherst is adding weight to a growing body of evidence suggesting the food additive titanium dioxide, also known as E171, can disrupt the gut microbiome, leading to colonic inflammation.

We are starting to see how robots can play sous-chef in kitchens around the world. But some scientists are exploring how they might not only do some of the heavy lifting, but actually elevate the dining experience for the humans they serve.

GMOs in food are subject to some tight regulations. Now, researchers at North Carolina State University have created a new version of CRISPR that lets scientists edit crops without introducing new DNA, meaning they technically aren’t GMOs.

Many vegans swear by soy as a meat-free protein source, but concerns have been raised over the environmental sustainability of soybean farming. With that in mind, research now suggests that specially-prepared fava beans may be a better alternative.

It was just a couple of years ago that we heard how scientists had used soybean waste to produce a healthy (and supposedly tasty) probiotic drink. Now, they've done the same thing with unsold bread that would otherwise be discarded.

If you've ever thought that you got food poisoning from eating sushi, you might have actually gotten worms from the stuff. A new study indicates that such fish worms are now more common than ever – although chefs usually pick them out.

A few years ago, for the first time ever, astronauts ate lettuce that had been grown aboard the International Space Station (ISS). It has now been determined that the "space lettuce" was at least as nutritious as similar plants grown on Earth.

Although fresh produce is usually quite a healthy food choice, there's always a risk that it may be contaminated with norovirus. That said, new research now indicates that a fruit-derived coating helps eliminate such viruses more effectively than ever before.

Cotton is a widely-grown crop and its seeds are full of protein, so you might think they'd be a great source of food. Unfortunately, though, they're toxic to humans. That said, such is not the case with a newly-developed variety of the plant.

A study is suggesting people with high self-control regarding what they eat are likely to consume more food if they touch it directly with their hands. The findings reveal food can taste better when we touch it as opposed to eating it with utensils.

A study is suggesting alterations to a dairy cow’s diet can result in milk lower in saturated fat and a clinical trial in humans demonstrates these natural “healthier” dairy products may lead to positive heart health effects.