The U.S. Food and Drug Administration is relaxing rules that restrict when food companies can claim their products have no ...

Bacteria in food can make you seriously ill, which is why it is so important for the facilities that produce your food to ...

Inspired by the shape-shifting skin of octopuses, Penn State researchers developed a smart hydrogel that can change ...

Jo-Ann McArthur explores key food reformulation trends shaping transparency, ultra-processed scrutiny and consumer trust ...

According to Towards FnB, the global beverage emulsion market size is calculated at USD 2.29 billion in 2026 and is expected ...

It’s boom times for meal-replacement products that cater to the overwhelmed (and wellness-obsessed) millennial. But Soylent they are not.

If you’re confused about what you’re allowed to eat this week, don’t worry—you’re not alone. The rules change constantly and ...

As artificial dyes are phased out, the colors in favorite foods may start to look different. Researchers at UW-Madison are leading the way with naturally grown alternatives that could benefit ...

How Seed Oils Became Controversial—And What the Science Really Says A food scientist debunks the vilification of seed oils on social media and explains what research says about them. Why flu cases are ...

Join the global community of analytical scientists who trust LCGC for insights on the latest techniques, trends, and expert ...

Opportunistic infections can contribute to antimicrobial resistance making these infections more severe than would occur otherwise. Some uninvolved pathogens that cause these infections possess ...

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