Food

A research review published in the journal Frontiers in Nutrition argues popular low-carbohydrate ketogenic diets are unhealthy for most people. The review rekindles a long-standing debate over the dangers of high-fat/low-carb dietary strategies.

A new material from researchers in Spain and Portugal serves as another compelling example of bioactive plastic, making use of extracts from mango leaves to fend off food pathogens and ultraviolet light.

Food security is a major potential problem, especially in the face of climate change. New research has shown that manipulating RNA in plants can drastically boost the amount of food they produce, and make them more resistant to drought conditions.

Given how meat-like some plant-based meat substitutes have become, it's understandable that many people are considering simply switching over to them. According to new research, however, the two food types are far from being nutritionally identical.

From Singapore to the International Space Station, we're starting to see how lab-grown meat might soon make its way out of the lab and into everyday diets, and a newly opened factory in Israel should more than help things along.

Researchers digging into the science behind popcorn expansion have shed new light on the process, finding thickness of the coating around the kernel to be a key factor, which could inform the breeding of higher quality corn down the track.

A number of factors are contributing to declining bee populations, but a tiny new ingestible particle developed at Cornell University takes aim at a key one, by detoxifying deadly insecticides before they can do these important critters harm.

Refrigeration in space is a complex engineering challenge, but nailing it would change the game for astronauts. Scientists have just taken a significant step forward by demonstrating a zero-gravity fridge in microgravity experiments here on Earth.

It sounds like the premise of a comedy sketch, but researchers at the University of Tokyo have developed a way to recycle food scraps into construction materials that are stronger than concrete, yet remain edible and tasty.

Scientists have discovered five previously unknown species of listeria, a pathogenic bacteria known to cause food poisoning. One species was found to behave in ways not seen before, resulting in the calls for changes to food safety regulations.

The European Food Safety Authority has reclassified food coloring E171 after an expert panel concluded it “can no longer be considered safe as a food additive.” The announcement comes after years of research indicated the additive may be unsafe.

Scientists at Carnegie Mellon University (CMU) have taken inspiration from flat-packed furniture to reimagine the way pasta is created, developing a flat form of the food that morphs into conventional shapes as it boils.