Food

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.

More and more, insect protein is being suggested as a more sustainable alternative to meat. Humans aren't the only omnivores, though, which is why a new insect-based cat food should soon be hitting the market – and it won't be the only one.

New research is offering insights into the relationship between diet, gut bacteria, and intestinal inflammation. The study found consistent associations between pro-inflammatory bacterial species and diets high in fast food, sugar and animal products.

It may seem like a basic color, but blue is actually rather rare in the natural world. That complicates the search for natural blue food colorings, but now a team of scientists has found a promising candidate hiding in red cabbage.

A study is questioning the safety of a food preservative found in hundreds of products that is suspected of impairing immune system activity. The research calls for greater surveillance of the immunological effects of food additives.

Those purple corn chips you see in the store aren't just a gimmick – the corn's purple pigment actually has health benefits. Researchers have now devised a method of extracting more of it from the usually discarded cob, for a variety of uses.

Judging how ripe fruit is can be frustrating for everyone from farmers to shoppers. Now researchers in Japan have developed a new way to check, without touching or damaging soft fruit like mangoes. All it takes is a laser and some plasma shockwaves.

A little over two years after Israel-based start-up Aleph Farms unveiled the world’s first lab-grown steak, the company has now revealed a much more complex, thick-cut rib-eye steak cultivated using a novel 3D bioprinting technology.

A pair of researchers at McMaster University's School of Biomedical Engineering have developed a way of cultivating meat that not only does away with the animal, but also allows for greater control over the texture and taste of the end product.

Electric moto maker Cake and mobile living brand Dometic have joined forces to develop a climate-controlled food delivery box, which rides on and is powered by the Ösa electric utility scooter/motorcycle.

An Israel-based startup is developing a laboratory method for producing milk without a cow or any other even-toed ungulate. Imagindairy is looking at ways to use bioengineered yeast cells to produce milk proteins for milk and cheese products.